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stir-frying Indian
Spicy Shrimp Curry Recipe-1532

Photo by: Joseph De Leo
Comments: 1


Yield: Serves 4-6


For the curry paste:

  • ½ teaspoon ground cumin or whole seeds, crushed
  • 1 heaped teaspoon ground coriander or whole seeds, crushed
  • 2-3 whole fresh green chillies, to taste
  • 3 large thumb-sized pieces of fresh ginger, peeled and chopped
  • 3 fresh lemongrass stalks, trimmed back and chopped
  • 4 cloves of garlic, peeled
  • 4 handfuls of fresh coriander (cilantro), with stalks
  • 6 mild onions, washed and trimmed
  • Zest of 1 lime and juice of 2 limes
  • 2 tablespoons olive oil, to loosen

For the shrimp curry:

  • 7 ounces slender green beans, trimmed
  • 7 ounces baby corn
  • 1 x 14 ounce can of coconut milk
  • 2-3 tablespoons light or dark soy sauce
  • ¾ pound cooked, peeled tiger or jumbo shrimp or cooked, peeled shrimp, chilled or frozen


Throw the first 10 ingredients into a food processor and whizz up to a fine paste. Pour a little oil into a hot wok or casserole-type pan, add the green beans and baby corn and stir fry for 30 seconds. Add the curry paste and coconut milk, bring to the boil and simmer for 5 minutes. Season with soy sauce, add the shrimp and cook for 1 minute (if using frozen shrimp, add them 2 minutes before the end of cooking time). Serve immediately with some light, fluffy rice.

© 2015 Jamie Oliver

Note from Cookstr's Editors

Nutritional information is based on 6 servings and includes 2 teaspoons of soy sauce.


Nutritional Information

Nutrients per serving (% daily value)

338kcal (17%)
484mg (20%)
22g (33%)
13g (67%)
109mg (36%)
55mcg RAE (2%)
21mg (35%)
147mg (15%)
7mg (38%)

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  • Courtneyweiss

    03.02.10 Flag comment

    This turned out well. It was surprisingly easy, and the sauce was delicious. A few notes--as the recipe is a bit confusing:

    I used serranno peppers (for the chilies). For the "fresh coriander," I used 4 handfuls of cilantro ("fresh coriander with stalks" *is* cilantro, yes?). And, I assumed that the six onions in question must be spring onions. I actually used green onions.


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