Easy Butter Shrimp Curry
This easy Butter Shrimp Curry recipe takes just minutes to make and tastes sensational! Perfect for busy weekdays and mild enough for the whole family to enjoy. Delicious served with rice and naan bread.
Servings: 4
Calories: 248kcal
Ingredients
Seasoning blend
- 1 tsp salt
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp fenugreek
- 1 tsp sweet paprika
- ½ tsp red pepper flakes
- ½ tsp sugar
- ¼ tsp pepper
For the curry paste
- 4 shallots , peeled and roughly chopped
- 5 cloves cloves , peeled and roughly chopped
- 1 thump-sized piece fresh ginger , peeled and roughly chopped
- 2 tbsp tomato paste (tomato purée)
- 1 tbsp lemon juice
- ¼ cup (60ml) water or as needed
For the curry
- 1 tbsp neutral oil , or as needed
- 1 pound (450g) large shrimp (prawns) , peeled and deveined
- ⅓ cup (80 ml) water or as needed
- 1 tbsp unsalted butter , cold and cubed
- ⅓ cup (80ml) cream heavy / double
- 2 tbsp cilantro (coriander) chopped, to serve
- pinch red pepper flakes to serve
Instructions
- Combine all the seasoning and spices together. Set a teaspoon aside for the shrimp.1 tsp salt, 2 tsp garam masala, 1 tsp ground cumin, 1 tsp turmeric, 1 tsp fenugreek, 1 tsp sweet paprika, ½ tsp red pepper flakes, ½ tsp sugar , ¼ tsp pepper
- Add the remaining seasoning, shallots, garlic, ginger, tomato paste, lemon juice to a food processor adding as much water as needed to make a smooth paste.4 shallots, 5 cloves cloves, 1 thump-sized piece fresh ginger, 2 tbsp tomato paste, ¼ cup (60ml) water
- Pat the shrimp dry using paper towels. Place in a bowl and sprinkle with the reserved seasoning blend.1 pound (450g) large shrimp (prawns)
- Heat some neutral oil in a large skillet or wok. Add the shrimp and cook them for about a minute until they turn pink. You don't want to cook them for too long as they will continue to cook in the sauce. Use a slotted spoon to set them aside.1 tbsp neutral oil
- Add a splash more oil and the curry paste to the pan and cook, stirring, for about 5 minutes. Stir in enough water to loosen the gravy, about 1/3-1/2 cup (80ml-120ml).⅓ cup (80 ml) water
- Now add the shrimp into the sauce and simmer over low heat for 5-10 minutes.
- Add cubes of cold butter to the sauce, stirring until it melts. Finally, stir in the cream and simmer for a minute or so until it is warmed through.1 tbsp unsalted butter, ⅓ cup (80ml) cream
- Have a quick taste to check whether you need to add a little lemon juice and garnish with plenty of chopped cilantro and pinch red pepper flakes.2 tbsp cilantro, pinch red pepper flakes
Video
Notes
Storing and freezing
Leftovers will keep for 2-3 days in the fridge stored in an airtight container. Reheat on the stove, adding a splash of water if needed. Creamy curries can be frozen for up to three months, but the cream is prone to separating and curdling when the dish is reheated. Thaw overnight in the fridge and heat over low heat, stirring gently, to serve.Recipe Notes
- How to defrost shrimp quickly: place the shrimp in a bowl and cover with cold water. Change the water several times until the shrimp is thawed. Pat the shrimp dry before using and never leave shrimp to defrost at room temperature.
- Replacing the cream with coconut cream: the cream usually solidifies in cans of coconut milk, separating from the liquid. You can simply use a spoon to scoop it out and use instead of heavy cream. Reduced fat coconut milk should be stirred well before adding to the curry.
- If you don't have all the spices listed in the ingredients, you can use 1-2 tbsp mild curry powder instead for a simpler version of this curry recipe.
Nutrition
Calories: 248kcal | Carbohydrates: 11g | Protein: 18g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 173mg | Sodium: 1302mg | Potassium: 375mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1080IU | Vitamin C: 4mg | Calcium: 105mg | Iron: 2mg
