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Curry Shrimp and Rice

Name: Curry Shrimp and Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings.
Cuisine: Asia, Indian
Ingredients: 2 tablespoons butter; 1/2 medium onion, chopped; 1 carton (32 ounces) chicken broth; 2 cans (14-1/2 ounces each) diced potatoes, drained; 2 cans (7 ounces each) white or shoepeg corn, drained; 1 can (13.66 ounces) coconut milk; 1 can (8 ounces) bamboo shoots, drained; 1 tablespoon curry powder; 1 to 3 teaspoons Thai red chili paste, optional; 1/2 teaspoon salt; 1/2 teaspoon pepper; 12 ounces peeled and deveined cooked shrimp (61-70 per pound); 2 packages (8.8 ounces each) ready-to-serve long grain rice; Optional: Lime wedges and fresh basil

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Total Time

Prep: 10 min. Cook: 25 min.

Makes

8 servings

Updated: Apr. 16, 2022

My family and I absolutely love curry shrimp and rice. I created this version so I I can make it in a hurry. Except for the butter and shrimp, all the ingredients are right in my pantry. To add a little heat, we like to stir in a tablespoon of fresh ground chili paste. —Angela Spengler, Niceville, Florida

Curry Shrimp and Rice Recipe photo by Taste of Home

Ingredients

2 tablespoons butter
1/2 medium onion, chopped
1 carton (32 ounces) chicken broth
2 cans (14-1/2 ounces each) diced potatoes, drained
2 cans (7 ounces each) white or shoepeg corn, drained
1 can (13.66 ounces) coconut milk
1 can (8 ounces) bamboo shoots, drained
1 tablespoon curry powder
1 to 3 teaspoons Thai red chili paste, optional
1/2 teaspoon salt
1/2 teaspoon pepper
12 ounces peeled and deveined cooked shrimp (61-70 per pound)
2 packages (8.8 ounces each) ready-to-serve long grain rice
Optional: Lime wedges and fresh basil

Directions

In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add broth, potatoes, corn, coconut milk, bamboo shoots, curry powder, chili paste if desired, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, until flavors have blended, 12-15 minutes, stirring occasionally.

Add shrimp; heat through. Prepare rice according to package directions; serve with curry. Sprinkle with additional curry powder. If desired, serve with lime wedges and basil.

Nutrition Facts

1 serving: 354 calories, 13g fat (10g saturated fat), 75mg cholesterol, 1112mg sodium, 42g carbohydrate (3g sugars, 3g fiber), 14g protein.

Curry Shrimp and Rice

Ingredients

Directions

Nutrition Facts

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