Shrimp Curry (In A Hurry) Recipe


  • 1/2 cup uncooked white rice
  • 1 cup water
  • 1/4 cup all purpose flour
  • 2 teaspoons curry powder
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ginger
  • 2 tablespoons butter
  • 1/4 cup chopped onion
  • 1/4 cup chopped carrots
  • 4 button mushrooms, sliced
  • 1/2 cup chicken broth
  • 1/2 cup milk
  • 1 teaspoon lemon juice
  • 1/4 cup peas (thawed, if frozen)
  • 1/2 pound raw shrimp, peeled, deveined, and patted dry

Shrimp Curry (In A Hurry) Recipe


  1. In a large saucepan, add the rice and water. Bring to a boil. Turn the heat down to low and cover with a lid. Simmer 10-15 minutes or until all of the water is absorbed. Fluff with a fork.
  2. While the rice is cooking, in a medium bowl, whisk together the flour, curry powder, sugar, salt, and ginger.
  3. In a large skillet, melt the butter. Add the onion, carrots, and mushrooms. Cook 5 minutes or until soft. Add the flour mixture and stir to form a roux (similar to a paste). Whisk in the chicken broth and milk, trying to smooth the sauce as much as possible. Bring to a boil, whisking often until it thickens, about 5 minutes.
  4. Add the lemon juice, peas, and shrimp. Cover and cook 5 minutes or until the shrimp are pink and cooked all the way through. Serve over the cooked rice.


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