I don’t recall eating this for the first time as a child, but once my mother cooked it once, I started asking for it on my birthdays. Serve with chutney, chopped bacon, diced tomato, raisins, chopped pineapple, chopped dry-roasted peanuts, and/or shredded sweet coconut. Due to the fact that this recipe allows for the substitution of preferred condiments, each person’s plate will be unique and have a slightly distinct flavor.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 5 tablespoons butter
- ½ cup minced yellow onion
- 2 ½ teaspoons curry powder
- ½ cup all-purpose flour
- 1 ½ teaspoons white sugar
- 1 ¼ teaspoons salt
- ¼ teaspoon ground ginger
- 2 cups milk
- 1 cup chicken broth
- 1 ½ pounds cooked medium shrimp, shelled and deveined
- 1 teaspoon lemon juice
- 4 cups cooked rice
Instructions
- Melt butter in a large pot over medium heat. Cook and stir onion and curry powder in hot butter until onion is tender, about 5 minutes. Add flour, sugar, salt, and ginger; stir until completely incorporated.
- Gradually pour milk and chicken broth into onion mixture, stirring constantly; cook and stir until mixture is hot and thickened. about 5 minutes.
- Stir shrimp into milk mixture and cook until shrimp are heated through, 3 to 5 minutes. Stir in lemon juice.
- Spread 2/3 cup cooked rice into a ring on a dinner plate. Spoon about 1 cup shrimp curry mixture into the center of the rice ring. Repeat with remaining rice and shrimp curry. Add condiments as desired.
Nutrition Facts
| Calories | 422 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 253 mg |
| Dietary Fiber | 1 g |
| Protein | 31 g |
| Saturated Fat | 8 g |
| Sodium | 843 mg |
| Sugars | 5 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Amazing! Just like my mother made with out all the ingredients that make it more Thai than just good old basic Shrimp Curry. Thank you to your Mudder!
I kept the recipe as is except I went with 2 Tbsp of curry powder. Very tasty! And so easy to make! This will definitely be a staple dinner.
Loved this recipe! Spices blend well with the shrimp. Easy to make as well.
I made this as directed and it was outstanding we all enjoyed it.will make again
Very good. Even my husband, who claims he doesn’t like curry ate seconds.
I usually make things exactly the first time but I changed a couple of things that didn’t make much difference to the whole. I added 3 celery stalks and 3 carrots diced in 3/8” dice to onion when sautéing. Did everything else the same. Needed more salt and almost the original amount of curry added at the end. I will DEFINITELY leave out the sugar last time . And since we avoid rice, pasta, etc, I served it with stir fried cauliflower rice. While eating my hubby said I needed to get more carrots because I needed to make this again later in the week. He already has dibs on the leftovers for tomorrow ??.
Absolutely delicious. Not a drop left over. I did increase the curry powder to 2 TBSP. Will definitely make again.
This was great with my substitutions. I added peppers and scallions to the onion and butter mixture. I used coconut milk instead of regular milk. I used vegetable broth. I used 7 tablespoons of butter since I added peppers. I used 3 tablespoons of homemade curry powder. I had no ginger. Used 1/4 cup of flour. I precooked my shrimp lobster and scallops like 2 minute before adding to curry coconut mixture. Next time I’ll have coconut to garnish.
Looked and smelled great, but it was pretty bland. Kids liked it though.
Perfect combination of heat and sweet. The thickness of the curry sauce is perfect. Very wholesome, easy, and quick dinner even if uncooked shrimp are used.
I made this exactly as written and it was very good! I love curry and this is an easy go to recipe. I used McCormicks medium curry powder and threw in a handful of golden raisins. Next time, I will add a few hot pepper flakes as suggested ! Great recipe, thanks!
It was a bit one dimensional as written. Adding some red pepper flakes and fresh chopped basil help immensely.
Made it! Awesome and easy. Might want to add more shrimp – everyone always like to fish those out. Very yummy!??
Loved how easy and quick this was to make. I cut down the flour a bit, used raw shrimp, and added paprika and cayenne pepper. Good stuff!
Yum! I added a splash of white wine, mushrooms, green onions, chick peas, dill, and cayenne. I had some extra ingredients to use up but I’m sure the original recipe is delicious as written. Great with jasmine rice. Red bell pepper would be a nice addition for more color.
Omit the flour and use coconut milk instead of milk/stock. Added garlic with the onions, lime instead of lemon and basil at the end! Great quick curry!!
This was awesome, I hadn’t had Shrimp Curry since childhood when Mom made it, she used a Cream of Shrimp soup version and I gotta say this beats it. Really easy to put together especially for me who shouldn’t be anywhere near a kitchen. Thanks For Contributing