Best Shrimp Curry Rice Recipes

CURRY SHRIMP AND RICE

Steps:

• 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.

SHRIMP WITH BANANA CURRY AND STEAMED COCONUT RICE

Steps:

• In a saucepan, add peanut oil and heat. When the oil is hot, add the shrimp and saute quickly, just until they start to turn pink, but are not cooked through. Remove the shrimp from the pan to a plate.
• Add the garlic, ginger, green onion, lemongrass, apple, galangal, and bananas to the same pan and saute until soft with no color, about 4 minutes. Add cumin and curry powder and saute for 1 minute. Add the lemon, lime, and orange juice along with the tamarind paste, coconut milk, and cilantro. Bring to a boil and simmer for 20 minutes.
• Strain the sauce and return to the heat. Add the Thai basil and kaffir lime leaves.
• Place the shrimp in the sauce and cook until just heated through. Place some rice on each plate. Top the rice with 3 shrimp and surround with the sauce.
• Rinse the rice 2 or 3 times and drain well. Set up a bamboo steamer on the stove. Place the rice in a metal bowl and fill with boiling water until the water is 1/2 inch above the rice. Place the bowl in the steamer and steam until tender, about 20 minutes.
• Remove the cooked rice from the steamer and cool slightly. To the slightly cooled rice, add the butter, orange zest, cumin, and coconut. Stir until well mixed and add the saffron. Before serving, stir in the cilantro.

THAI RED CURRY SHRIMP WITH JASMINE RICE

Steps:

• For the rice: Combine the rice, water, and salt in a small saucepan. Bring the water to a boil. Cover the pan and reduce the heat to medium-low and cook for 15 minutes.
• For the shrimp: Place the shrimp shells in a small saucepan and cover with water. Bring to a boil and turn off the heat. Let the shells steep in the water.
• Coat a large, straight-sided saute pan with vegetable oil. Bring the pan to medium-high heat. Add the garlic and red curry paste. Quickly add the coconut milk and stir to combine. Toss in the lime leaves. Add the fish sauce, brown sugar, lime zest, and juice. Bring to a boil and reduce to a simmer.
• Strain the shrimp shell water through a strainer into a bowl. Measure out 1 cup and add it to the pan. Cook until the mixture has thickened to the consistency of heavy cream. Add the shrimp and mushrooms and cook until the shrimp turn pink, 3 to 4 minutes.
• Fluff the cooked rice with a fork. Spoon the rice into a bowl and spoon the shrimp mixture over top. Top with mung bean sprouts, diced pineapple, and cilantro leaves.

COCONUT CURRY SHRIMP WITH BASMATI RICE

Steps:

• Bring the 3 cups water to a boil and add the rice.
• Stir, return to a boil and cover, reducing heat to medium low-you want it simmering.
• In a food processor or blender puree the onion, red pepper, ginger, garlic, lime zest, and pepper flakes.
• Pulse a few times, scrape down and add the ground almonds, coriander, paprika and tumeric.
• Blend into a paste.
• In a large skillet toast the mustard seeds over medium high heat.
• Skake the pan to prevent burning.
• Remove from pan and pour into a bowl to cool, set aside.
• Reduce heat to medium and add the oil.
• Swirl a few times and add the paste, cooking for 10-12 minutes.
• You want it a deep orange color and clumping together.
• Add the mustard seeds, 1 cup of water and the salt.
• Bring to a boil.
• Reduce heat and simmer for 5 minutes.
• Strain through a fine sieve into a bowl, pressing with a spatula to extract the liquid.
• Rinse and dry skillet and return liquid to it.
• Gently whisk in the coconut milk and lime juice until well blended.
• Bring to a boil, reduce heat to a simmer and add the shrimp, stirring gently until shrimp turn pink, about 3-4 minutes.
• Pour over cooked rice.

SHRIMP CURRY WITH RICE

Steps:

• Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle shrimp with salt and pepper. Add shrimp to skillet and sauté until almost opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to bowl. Add remaining 1 tablespoon butter to skillet. Add onion and sauté 3 minutes. Sprinkle with curry powder. Stir until onion is tender, about 1 minute longer. Add cream, clam juice and chutney. Boil until sauce is thick enough to coat spoon, stirring occasionally, about 8 minutes. Return shrimp and any collected juices to skillet. Cook until shrimp are just opaque in center, about 1 minute longer.
• Spoon rice onto plates. Top with shrimp, sauce and green onions.

SHRIMP CURRY WITH LENTILS AND COCONUT RICE

Steps:

• Apricot chutney, fresh cilantro leaves and sliced green onions, for serving
• For the lentils: Coat a medium pot with ghee or olive oil and heat over medium. Add the garlic, onion, ginger, cumin and coriander and cook, stirring, until the onions are soft, about 5 minutes. Add the lentils, chicken stock and water and bring to a boil. Reduce the heat to low, cover and simmer until the lentils are soft, about 35 minutes. Season with salt and keep warm.
• Meanwhile for the rice: Add the coconut milk, rice, ginger, onion and 1/2 teaspoon salt in a medium saucepan, bring to a boil and then reduce the heat to low, cover and simmer until rice is tender and has absorbed all liquid, about 25 minutes. Keep warm.
• For the curry: Process the onion in a blender or food processor until a puree.
• Heat the ghee in a large pot over medium heat. Add the garam masala, turmeric and cumin, coriander and pepper stir until the spices toasted are fragrant, about 1 minute. Pour the onion puree into pot and then add the tomatoes, ginger and garlic. Cook, stirring, until the mixture thickens, 6 to 8 minutes. Add the chicken stock, tamarind and serrano pepper, stir well, bring to a simmer and cook for 5 minutes. Add the coconut milk, vinegar and lemon juice bring to a simmer and cook for 10 minutes. Add the shrimp and simmer until they are pink and cooked through, 5 to 7 minutes.
• To serve: Scoop mounds of rice in shallow bowls, add curry and lentils on either side of the rice. Top each bowl with apricot chutney, cilantro and green onion.

TROPICAL RED CURRY SHRIMP WITH COCONUT RICE

Steps:

• shell the prawns and marinate in the fridge with coconut milk.
• Prepare rice just like you usually do, but substitute half the water with coconut milk.
• Heat up curry sauce ingredients except cilantro over low heat, stirring until all ingredients are consistent.
• Add washed cilantro, stems and all into the sauce for flavor.
• remove cilantro before serving.
• Slice all the fruit into bit sized pieces.
• Get a stainless steel saute pan very hot and add macadamia nut oil (olive or peanut oil would probably work fine too).
• Let oil get smoking hot.
• Add fruit and swirl it around occasionally to prevent from sticking.
• Allow fruit to caramelize (singe and turn brown on the edges, about 5 minutes) bringing out the sugars.
• Push fruit to the edge of the saute pan.
• Add shrimp and marinade in the center.
• Cook one side of shrimp to desired doneness (depends on the size of the shrimp).
• Mix up the fruit and shrimp in the pan, partially deglazing the pan using a wood spoon or spatula.
• Cook to desired doneness.
• Serve in wide bowls with a scoop of rice, followed by shrimp and fruit stir-fry, and then sauce over the top.
• Enjoy your meal with a Belikin beer and plan your next vacation to Belize that includes a stop at the Maya Beach Hotel.

CURRY SPICED SHRIMP AND RICE

Steps:

• 1. Heat the oil in a large skillet over medium heat. Add the onion, carrots, salt and pepper and cook, covered, stirring occasionally, 6 to 8 minutes. Add the coconut milk, garlic, ginger, cumin and turmeric, and cook for 1 minute, stirring frequently.
• 2. Stir in the rice and broth, and bring to a boil. Reduce heat to low and let simmer, covered, for 15 minutes.
• 3. Season the shrimp with a little salt and pepper and nestle them in the partially cooked rice. Scatter the peas over the top, cover, and cook until the shrimp are opaque throughout and the rice is tender, another 4 to 5 minutes more. Fold in the coriander/cilantro, and serve immediately.

EASY CURRY RICE & SHRIMP CASSEROLE

Steps:

• Note: I used a 2.5 quart casserole for this. If you wish to make this from scratch the rice equalivent is 1 cup and curry is 1/4 cup or to taste. When you're cooking rice, always double the amount of uncooked rice to get the amount of water needed. For example, 1 cup of rice needs 2 cups of water.
• Preheat the oven to 375. Combine rice, curry, shrimp, butter, and water in the casserole dish. Stir it around a bit and pop it in the oven. Cook for 25 minutes. Stir and then turn the temperature up to 400. Cook for another 20 minutes or until your rice is tender and the shrimp are done. Cooking time depends on the oven. Also, using a lid on your casserole dish may help to reduce cooking time. Remove it from the oven and stir in the yogurt. Serve immediately.

CURRY SHRIMP FRIED RICE

Steps:

• Start by prepping: Chop green onions and seperate the white stalk from the green tops. Finely dice several spanish olives into very small pieces. Chop shrimp into 3-4 pieces depending on size of shrimp. Season shrimp with curry powder, ginger powder, salt and pepper to taste. Make 1 egg scrambled. scramble into very small pieces and set aside. Start by sauteing frozen pees in olive oil along with diced olives at medium heat. add garlic,green onions(white stalk) curry powder and ginger powder to taste. Finish off with the teaspoon of butter and 1/3 cup of water. In a seperate pan (frying pan/Wok) at medium heat add some olive oil just to coat pan and saute shrimp. once turning pink add remaining green onions & cooked egg. Move shrimp mix to one side of pan and add rice to the other. Once the rice is sizzling, add pea mixture to rice and fold shrimp into rice. let rice stir fry for at least 5-7 minutes. add more curry powder to taste or until it has a nice light color but no white is showing. This fried rice is not overwhelmingly curry, but it's your taste, so make it your own.

CURRY SHRIMP RICE NOODLES

Steps:

• Put the oil in a large sauté pan and set over medium heat. Once the pan is hot, add the garlic, ginger, red onion, and bell pepper and cook, stirring often, until the vegetables become soft, 4 to 5 minutes. Mix in the curry powder and cook until it is well absorbed, about 1 minute. Then add the chicken broth, coconut milk, Thai curry paste, nam pla, rice wine vinegar, kaffir lime leaves, and salt and pepper. Mix well and add the eggplant. Simmer for 15 to 20 minutes, until the eggplant is tender and the chicken is cooked through. Remove the kaffir lime leaves and discard.
• Place a large pot of water over high heat and bring to a boil. Add the rice noodles and cook, following package instructions.
• While the noodles are cooking, add the shrimp to the simmering broth. Cook for 2 to 3 minutes, or until the shrimp are cooked through.
• To serve, drain the noodles and divide between 2 bowls. Top each with 4 shrimp and half the sauce and vegetables.

SHRIMP CURRY RICE SALAD

Steps:

• 1. Cook rice according to box directions. Cool completely.
• 2. Mix rice, shrimp, green pepper, celery, pimentos and peas.
• 3. Mix sour cream, mayonnaise and curry powder.
• 4. Combine rice mixture with dressing mixture.
• 5. Refrigerate at least two hours. Better made day before to chill overnight.

SHRIMP CURRY RICE

Steps:

• Place water and butter in a large saucepan; stir in the rice, contents of rice seasoning packet and curry powder. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Add shrimp and bacon. Cover and simmer 10 minutes longer or until liquid is absorbed and rice is tender.

SHRIMP CURRY RICE

Steps:

• Start cooking the rice:.
• Add rice and water to a pot (or rice cooker).
• In a separate pot:.
• Add shrimp leeks and butter, stir at high heat for 3 minutes.
• Turn stove to low heat.
• Add curry powder, coriander and garlic salt; stir well.
• Allow to simmer COVERED for 5 minute.
• Add mayo; stir well. The mixture should be a pale yellow color.
• At this point the rice should be about half done and there should be a fair amount of water in the pot.
• Add rice and it's water to the shrimp mixture; stir well.
• Cover and allow the rice to cook for a further 6 minutes or until the water has been absorbed but before the rice burns at the base of the pan.

SHRIMP CURRY RICE

Steps:

• Place clean rice, water, coconut milk, butter, and curry powder in a saucepot.* Bring to a simmer, cover and cook rice, for about 15 minutes, then remove from the heat and allow to steam, covered, for 5 minutes.
• Uncover and add cooked shrimp, chiles, onions, tomatoes, pineapple, cilantro, papaya, and allspice. Season with salt and freshly cracked black pepper, to taste. Gently fold all together. Allow all the ingredients to set and marry for 3 to 5 minutes before serving.

ARROZ CON LANGOSTINOS AL CURRY (CURRIED RICE WITH SHRIMP)

Steps:

• In a saucepan, combine rice, oil, 1 ounce of butter, 4 1/2 cup water, and salt to taste; let the rice cook, uncovered until it is nearly tender and little volcanos form, about 20 minutes.
• Remove from heat, stir once, cover, and let stand until the rest of the dish is finished.
• Meanwhile, in a skillet, saute onion in remaining butter for a few minutes; add tomatoes, tomato paste (mixed with 1/2 cup water), curry powder, and salt.
• Leave 4 shrimps whole, and cut the remainder into 3 pieces; add to sauce and cook until they just cook through and are opaque.
• Once the rice is done, stir in the sauce (removing the 4 whole shrimps that will garnish the plate); place into a bowl to form a mold.
• To serve, you can plate a little lettuce or green peas, turn the rice mold on top, then garnish with grated Parmesan and the whole shrimps.