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Shrimp Curry

Active Time: 40 minutes

Total Time: 40 minutes

Serves: 4 servings


Shrimp Curry


  • In small saucepan over medium heat, combine coconut milk, curry paste, oyster sauce and sugar. Bring to a boil; boil 1 minute. Set aside.
  • Prepare rice according to package directions.
  • Meanwhile, heat wok or large skillet over high heat. When smoking, add oil. Add shrimp, stir-fry until cooked through and opaque in color; remove from wok.
  • Add vegetables to wok and stir-fry until tender; remove from wok. Add tofu to wok, stir-fry for 1 minute; add ¼ cup curry sauce, stir-frying until evaporated.
  • Add vegetables, shrimp, peas and remaining curry sauce back to wok; bring to a boil. Simmer 5 minutes. Remove from heat and stir in rice.


Serving Size: ¼ of recipe
  • Calories535kcal
  • Total Fat18g
  • Saturated Fat3g
  • Cholesterol225mg
  • Sodium940mg
  • Carbohydrates21g
  • Fiber4g
  • Protein35g