Delicious Shrimp Curry Rice: A Meat-Free Delight!
Shrimp Curry Rice: Perfect for Those Who Prefer No Meat
For those family members who strictly prefer meatless curry, I’ve made shrimp curry rice! It’s a delightful dish packed with the sweetness of shrimp and the comforting flavors of vegetables, perfect for a satisfying meal.
Main Ingredients
- 1 block of firm curry roux (approx. 100g)
- 1 medium potato
- 1.5 to 2 medium onions
- 1/2 medium carrot
- 4 shiitake mushrooms
- 300g frozen shrimp, thawed
Cooking Instructions
Step 1
Let’s start by preparing the vegetables. Peel and thinly slice the onions lengthwise. Peel the potatoes and carrots, then dice them into your preferred bite-sized pieces. Remove the stems from the shiitake mushrooms and slice them into quarters or suitable pieces.
Step 2
Heat 1 tablespoon of olive oil in a wide pan over medium-low heat. Add the sliced onions and sauté until they become translucent and soft, losing their firmness. Caramelizing the onions by cooking them longer will deepen the curry’s flavor significantly. Be mindful of the heat to prevent burning, and stir occasionally for about 10 minutes.
Step 3
Once the onions are well softened, add the diced potatoes and carrots to the pan. Stir and cook for about 5 more minutes, adjusting the heat to prevent sticking. Remember, if you cut the vegetables too small, they might become mushy. Adjust the size according to your desired texture.
Step 4
When the potatoes and carrots begin to soften slightly, add the sliced shiitake mushrooms and sauté them with the other vegetables. Mushrooms shrink as they cook, so just stir them in until they soften.
Step 5
After the mushrooms have been sautéed, add the thawed shrimp and cook until they turn pink. Shrimp can become tough if overcooked, so cook them quickly until their color changes.
Step 6
If you’d like a touch of spiciness, crush 2-3 dried chili peppers and add them now. You can omit them if you prefer a milder dish.
Step 7
Now, let’s dissolve the curry roux. In a pot, combine 1 block of firm curry roux (about 100g) with 660ml of hot water. Stir until the curry is completely dissolved without any lumps. You can add a little more water than the package suggests if you prefer a thinner consistency. For a richer flavor, add 1 firm chicken stock cube.
Step 8
Once the curry broth begins to simmer, add all the sautéed vegetables and shrimp from the pan into the pot and mix well. Stir in 1 tablespoon of ketchup for added umami. Slowly pour in 50ml of milk; this will make the curry smoother and creamier. The milk can also help adjust the seasoning if the curry tastes too strong.
Step 9
Continue to simmer over medium-low heat for about 5 more minutes, stirring occasionally, until the curry thickens to your desired consistency. Your delicious shrimp curry rice is ready! Serve generously over a bowl of hot rice. You can also garnish with a sprinkle of black pepper or parsley flakes if desired.
