My mother gave this recipe to me and it is great for an impressive dinner party. Fresh shrimp in a wonderful creamy coconut curry sauce served over rice. Top with chopped green onion, minced red bell pepper, chopped roasted peanuts, or toasted flaked coconut, if you like.

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large skillet over medium heat. Add shrimp and saute until they just turn pink, 3 to 5 minutes. Remove shrimp from the skillet and set aside.

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  • Add onion and bell pepper to the skillet and cook until crisp-tender, 3 to 5 minutes. Whisk in flour, curry powder, pepper, and salt. Cook, whisking constantly, for 1 minute.

  • Gradually whisk in chicken broth and coconut milk; continue cooking over medium heat until mixture is thickened and bubbly. Stir in cooked shrimp and cook over medium heat, stirring constantly, until shrimp are thoroughly heated. Serve curry immediately over rice.

Nutrition Facts

387 calories; protein 23.7g; carbohydrates 35.7g; fat 16.7g; cholesterol 181.7mg; sodium 594.6mg. Full Nutrition
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Reviews (3)

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Most helpful positive review

Rating: 5 stars
04/08/2020
This is great, to make it even easier I left out the broth, onions & peppers. Butter, coconut milk & seasonings are just as good and super quick when in a hurry. Read More
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/28/2019
It was delicious. Not tooooo spicy but just right. I ll make it again for sure. Read More
Rating: 3 stars
08/31/2020
As written this is a very bland recipe, though I really like the cooking method since it prevents the shrimp from getting overcooked. I followed the recipe as written other than adding a teaspoon of minced garlic to the shrimp as it sautéed, but after tasting I added a number of spices and my family ended up telling me it was the best curry sauce I've ever made! I changed the following, making it a 5+ star recipe: I added the remainder of the can of coconut milk, upped the curry powder to a full tablespoon, added 1 tsp garam masala, 1 tsp paprika, 1/2 tsp salt, 1/2 tsp cumin, 1/2 tsp cayenne, 1/4 tsp black pepper, and 1 bay leaf. FABULOUS after additions!!!!! Read More
Rating: 5 stars
04/08/2020
This is great, to make it even easier I left out the broth, onions & peppers. Butter, coconut milk & seasonings are just as good and super quick when in a hurry. Read More
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