Description
A delicious shrimp curry served over fluffy rice.
Ingredients
Scale
- 1/2 cup uncooked white rice
- 1 cup water
- 2 tablespoons all purpose flour
- 2 teaspoons curry powder
- 2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/2 pound (8 ounces) raw shrimp, peeled, deveined, and patted dry
- 2 tablespoons unsalted butter
- 1/4 cup chopped onion
- 4 button mushrooms, sliced
- 1 large carrot, diced
- 1/2 cup chicken stock or broth
- 1/2 cup whole milk
- 1 teaspoon lemon juice
- 1/4 cup peas
Instructions
- In a large saucepan, add the rice and water then bring to a boil. Once boiling, turn the heat down to low and cover. Simmer 10-12 minutes or until the water is absorbed and rice is fluffy. Remove from the heat and let stand covered 10 minutes.
- While the rice is cooking, in a medium bowl, whisk together the flour, curry powder, sugar, salt, and ginger.
- In a large skillet over medium heat, melt 1 tablespoon butter and a big pinch of salt. Once hot, add the shrimp. Cook until the shrimp are pink and no longer transparent, flipping once halfway through, about 5 minutes. Transfer the shrimp to a bowl and keep warm.
- Using the same skillet, melt the remaining 1 tablespoon butter. Add the onion, mushrooms, carrot, and a big pinch of salt. Cook until softened, about 5 minutes.
- Stir in the flour mixture to coat and form a roux (paste). Slowly stir in the broth. Bring to a boil and cook until thickened, about 3-5 minutes.
- Stir in the milk, lemon juice, peas, and cooked shrimp. Taste and adjust for seasoning.
- Once everything is ready, serve the curry over cooked rice.
Notes
- This dish is best served immediately for optimal flavor and texture.
- Adjust seasoning to your preference before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg