Shrimp Curry Recipe
Shrimp Curry - an absolutely delicious shrimp curry recipe that is packed with flavor! Easy to follow instructions! Makes great leftovers!
Ingredients
- 2 tablespoons olive oil
- 4 garlic cloves minced (divided)
- 2 cans full fat coconut milk 13.5oz each
- 8 ounces Thai Kitchen green curry paste
- ½ cup chicken broth
- 1 tablespoon ground curry powder
- 2 teaspoons ground cumin
- 3 carrots peeled and cut into 2 inch pieces (slice thick pieces in half)
- 1 russet potato cubed
- 8 ounces canned bamboo shoots drained
- 1 ½ - 2 pounds large raw shrimp shell-on
- 1 cup white mushrooms sliced
- 1 yellow onion quartered
- ½ cup fresh basil roughly chopped
- 1 teaspoon lime juice
- 1 teaspoon garlic chili sauce optional
- kosher salt and ground black pepper
Instructions
- Make the Curry Base: Bring a wok to medium heat and add 2 tablespoons olive oil and minced garlic. Stir constantly until garlic becomes fragrant. Add 2 cans full fat coconut milk , 8 ounces Thai Kitchen green curry paste, ½ cup chicken broth, 1 tablespoon ground curry powder and 2 teaspoons ground cumin. Stir until well combined.
- Add Veggies: Add carrots, potato, and 8 ounces canned bamboo shoots. Let simmer for 2 minutes.
- Finish: Add 1 ½ - 2 pounds large raw shrimp, 1 cup white mushrooms, onion, ½ cup fresh basil1 teaspoon lime juice, and 1 teaspoon garlic chili sauce (if using). Stir and then cover and let simmer for 5-7 minutes.
- Adjust: Taste and adjust any seasoning (curry powder, salt or pepper) to taste.
- Serve: Enjoy immediately!
Notes
- Stove Top: you could also make this in a large Dutch Oven on the stove top.
- Serving: serve over Instant Pot jasmine rice or over homemade cauliflower rice.
- Whole30/Paleo: serve over our cauliflower rice recipe, if doing paleo/Whole30 - or eat plain.
- Storage: store in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 292kcal | Carbohydrates: 14g | Protein: 13g | Fat: 22g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 86mg | Sodium: 481mg | Potassium: 485mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6830IU | Vitamin C: 7mg | Calcium: 107mg | Iron: 4mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
