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Easy Shrimp Curry

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MARBALET

Shrimp simmered with sauteed veggies, curry powder, milk and creamy soups. Serve over rice with chutney or other condiments.

Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 817 kcal
  • 41%
  • Fat:
  • 35.8 g
  • 55%
  • Carbs:
  • 77.7g
  • 25%
  • Protein:
  • 47.4 g
  • 95%
  • Cholesterol:
  • 369 mg
  • 123%
  • Sodium:
  • 2316 mg
  • 93%

Based on a 2,000 calorie diet

Directions

  1. In a large saucepan saute oil, celery, carrot, potato and onion over medium heat until almost tender. Add shrimp, celery soup, mushroom soup, milk, curry powder, and coconut milk. Reduce heat to low and let simmer for 20 minutes. Salt to taste.
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Reviews

Terri Stockdreher
16
4/15/2003

I was curious how the celery soup would make this recipe, it added a nice touch. I added chicken and mushrooms. Then omitted the shrimp, carrots and celery. After tasting the mixed wet ingredients, I added a lot more than 2-3 tbsp of curry and some tumeric. Served over basmati rice. Not authentic Indian food, but still pretty good on a weekday night. I'd make it again.

Andrea W
13
10/21/2007

This was a great base! I added/substituted a few things. I omitted the carrots since my family isn't a big fan, but added 3 cloves of garlic. I also didn't have any coconut milk on hand, so I added about 1/4 cup of honey for the hint of sweetness, and two drops of hot sauce for some zing. It was really wonderful and so easy! I had all of the ingredients right in my cabinets! Thanks for a great new favorite!

Amanda
10
7/27/2010

My husband and I really like this recipe. We did use about 3 times as much curry powder and we added more vegetables than it calls for. We also added a touch of cayenne pepper to spice it up a little more. We've made it several times. This makes TONS, so if you don't want a lot leftover cut it in half.