Home-Style Shrimp Curry

  • Level: Easy
  • Total: 46 min
  • Prep: 20 min
  • Cook: 26 min
  • Yield: 4 servings
  • Nutrition Info
Save Recipe


1 cup basmati rice, rinsed

2 teaspoons Madras-style curry powder

Kosher salt

3 1/2 tablespoons vegetable oil

1 medium white onion, quartered

3 cloves garlic

1 2-inch piece ginger, peeled

1 14.5-ounce can diced tomatoes

1 to 2 serrano chile peppers, halved (remove seeds for less heat)

1 pound medium shrimp, peeled and deveined

1/2 cup whole or low-fat plain yogurt

1/3 cup chopped fresh cilantro


  1. Combine the rice, 1 1/3 cups water, 1 teaspoon curry powder, 1/4 teaspoon salt and 1/2 tablespoon oil in a saucepan. Cover and cook, undisturbed, over medium-low heat, about 15 minutes; keep warm.
  2. Meanwhile, chop the onion in a food processor, drain the excess liquid and set the onion aside. Mince the garlic and ginger in the processor and set aside, then puree the tomatoes with 1 cup water.
  3. Heat the remaining 3 tablespoons oil in a Dutch oven or deep skillet over medium-high heat. Add the onion and cook until golden, about 12 minutes. Add the garlic-ginger mixture, chiles, 1 teaspoon salt and the remaining 1 teaspoon curry powder and stir-fry until slightly browned, about 3 minutes. Add the tomato puree and simmer until thickened, about 8 minutes. Add the shrimp, cover and cook over medium-low heat until the shrimp are firm, 3 to 4 minutes. Remove from the heat, then stir in the yogurt and half the cilantro.
  4. Serve with the rice and garnish with the remaining cilantro.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Coconut Curry Shrimp

Coconut Curry Mussels

Shrimp Curry Rice

Thai Shrimp Curry

Christmas Shrimp Curry

Curried Shrimp with Coconut Milk

Coconut Shrimp with Red Curry Sauce

Thai Red Curry Shrimp with Jasmine Rice

🤤 More Drool-Worthy Recipes