Feel free to turn the heat up or down on this recipe for curry shrimp by using a milder or stronger curry powder as desired.
Serves 2 as a main dish, or 3 to 4 as part of a multicourse meal.
Another Recipe for Curry Shrimp
Curry Shrimp and vegetables - made with curry paste
Serves 2 as a main dish, or 3 to 4 as part of a multicourse meal.
Another Recipe for Curry Shrimp
Curry Shrimp and vegetables - made with curry paste
Prep Time: 20 minutes
Cook Time: 7 minutes
Ingredients:
- 3/4 lb uncooked shrimp
- Marinade:
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- dash of pepper
- Sauce:
- 1/3 cup chicken broth
- 2 teaspoons Chinese rice wine or dry sherry
- 2 teaspoons dark soy sauce
- 1/2 teaspoon sugar
- Other:
- 1/2 medium onion
- 1 large carrot (can substitute peas, sliced bell peppers or 1 potato cut into chunks)
- 2 tablespoons peanut or vegetable for stir-frying, or as needed
- 1 slice ginger
- 2 teaspoons Chinese rice wine or dry sherry
- 2 tablespoons curry powder
Preparation:
Shell and devein the shrimp. Mix the cornstarch with the salt and pepper. Toss the shrimp with the cornstarch and marinate for 15 minutes.
While the shrimp is marinating, prepare the sauce and vegetables. Peel and chop the onion. Wash and dice the carrots. Steam the carrots or cook in boiling water until tender but still firm. Drain if needed.
Preheat the wok on high heat (the wok is ready when a couple of drops of water sizzle when added to the wok). Add 2 tablespoons oil to the wok, drizzling to coat the sides. When the oil is sizzling, add the ginger. Cook for 2 – 3 minutes, until the ginger is browned. Discard the ginger.
Add the shrimp to the wok. Stir-fry for 2 – 3 minutes, stirring and splashing with the 2 teaspoons rice wine during cooking, until they turn pink. Remove the shrimp and clean out the wok.
Heat the wok on medium heat. Add the chopped onion. Add the curry powder, stirring in 2 tablespoons of water to make a paste. Mix the paste with the onion and cook for 2 minutes. Add the carrots. Add the shrimp.
Return the heat to high and add the sauce. Bring the sauce to a boil and then cook for 3 minutes, stirring continually. Taste and adjust the seasoning if desired. Serve hot with rice.
While the shrimp is marinating, prepare the sauce and vegetables. Peel and chop the onion. Wash and dice the carrots. Steam the carrots or cook in boiling water until tender but still firm. Drain if needed.
Preheat the wok on high heat (the wok is ready when a couple of drops of water sizzle when added to the wok). Add 2 tablespoons oil to the wok, drizzling to coat the sides. When the oil is sizzling, add the ginger. Cook for 2 – 3 minutes, until the ginger is browned. Discard the ginger.
Add the shrimp to the wok. Stir-fry for 2 – 3 minutes, stirring and splashing with the 2 teaspoons rice wine during cooking, until they turn pink. Remove the shrimp and clean out the wok.
Heat the wok on medium heat. Add the chopped onion. Add the curry powder, stirring in 2 tablespoons of water to make a paste. Mix the paste with the onion and cook for 2 minutes. Add the carrots. Add the shrimp.
Return the heat to high and add the sauce. Bring the sauce to a boil and then cook for 3 minutes, stirring continually. Taste and adjust the seasoning if desired. Serve hot with rice.
