Creamy Shrimp Curry

Creamy Shrimp Curry

  • Servings: 4-6
  • Difficulty: medium
  • Print


1 tablespoon vegetable oil
2 pounds shrimp, peeled and deveined
1 tablespoon lemon juice
1 teaspoon black pepper
4 tablespoons butter or margarine
½ medium or large onion, pureed
1/3 cup flour
2½ teaspoons curry powder
1½ teaspoons sugar
1¼ teaspoons salt
¼ teaspoon ginger powder
2 cups milk
1 cup canned chicken broth
4 cups hot cooked rice


Heat vegetable oil in wok over high heat. Add shrimp, lemon juice, and black pepper, and cook until shrimp is pink, tossing continuously. Remove shrimp, strain excess liquid, and set aside.

In small bowl, combine flour, curry powder, sugar, salt and ginger.

Turn heat to medium and melt butter or margarine. Mix in onion and cook about 5 minutes. Stir in flour mixture until blended. Gradually stir in milk and chicken broth and cook, stirring constantly, until mixture has thickened considerably, about 10 minutes. Add shrimp. Turn heat to medium and allow to simmer about 5 minutes.

Spoon hot rice around edges of serving platter or bowl, making an indentation in the center. Spoon shrimp into indentation.

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