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side shot of a bowl with shrimp curry served over white rice, with a fork set inside the bowl.

Curried Prawns

Katerina | Diethood
Delicate prawns and a medley of colorful veggies are cooked in a creamy curry sauce that’s easy to make with basic pantry staples.
Servings : 4
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins

Ingredients
  

  • 2 pounds raw prawns or shrimp, peeled and deveined
  • 3 tablespoons butter
  • 1 small yellow onion, finely diced
  • 2 celery ribs, diced
  • ¼ cup diced red bell pepper
  • 4 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon paprika
  • 1 large fresh tomato, diced, (or use about a cup of canned diced tomatoes, drained)
  • ¼ cup all-purpose flour
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon fresh ground black pepper, or to taste
  • 1 ½ cups chicken broth
  • 1 cup whole milk
  • 1 tablespoon lemon juice
  • teaspoon granulated sugar
  • cooked rice, for serving
  • chopped fresh cilantro, for garnish
  • chopped fresh basil, for garnish

Instructions
 

  • Melt butter in a large skillet set over medium heat.
  • To the melted butter add the diced onions, celery, and peppers; saute for 2 to 3 minutes, or until beginning to soften.
  • Stir in the garlic, curry powder, and paprika; cook for 15 seconds.
  • Add the tomato and continue to cook for 2 minutes.
  • Stir in the flour, salt, and pepper; stir and cook the flour for a minute.
  • Whisk in the chicken broth and milk until smooth; bring to a boil.
  • Reduce heat to a simmer; whisk in lemon juice and sugar and simmer for 20 minutes, stirring occasionally.
  • Add prawns to the sauce and cook for 2 minutes, or until pink and cooked through.
  • Taste for salt and seasonings; adjust accordingly.
  • Serve over rice and garnish with cilantro and basil.

Nutrition

Calories: 377 kcal | Carbohydrates: 16 g | Protein: 51 g | Fat: 13 g | Saturated Fat: 7 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 0.4 g | Cholesterol: 395 mg | Sodium: 698 mg | Potassium: 999 mg | Fiber: 2 g | Sugar: 6 g | Vitamin A: 1261 IU | Vitamin C: 21 mg | Calcium: 258 mg | Iron: 3 mg | Net Carbs: 14 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: Indian
Keyword: easy meals, how to make curry, shrimp curry