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–+ servings

Japanese Shrimp Curry

Carissa Erzen
This simple Japanese shrimp curry is incredibly simple yet densely rich in flavor. Serve cozy bowls of curry with rice, and you've got a wholesome weeknight meal!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Japanese
Servings 4 servings
Calories 729 kcal

Ingredients
  

  • 2 tablespoon olive oil
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric powder
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups carrots, diced
  • 2 cups zucchini, chopped
  • 2 medium sweet potatoes, cubed
  • ¼ cup miso paste (use red, yellow, or brown miso)
  • 1 packet curry sauce (7.4 ounces)
  • 1 can coconut milk
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 pound baby shrimp
  • 1 cup jasmine or basmati rice (measured dry, before being cooked)

Instructions
 

  • Heat the olive oil on medium-high heat in a large skillet.
    Add the turmeric and curry powder. Stir the spices for 2 to 3 minutes in the hot oil, until it becomes really fragrant.
    Add the diced onion and cook, stirring occasionally, until the onion is soft and golden, after about 15 minutes.
    Add the minced garlic and cook for another 2 to 3 minutes, until the garlic is soft and fragrant.
  • Add the carrots, zucchini and sweet potatoes. Cook the vegetables for 5 to 10 minutes, until the zucchini begins to soften a little.
  • Add the miso paste, curry sauce, coconut milk, salt and pepper. Stir to combine.
    Bring everything to a boil, then simmer for 30 minutes, until the sweet potatoes are easily pierced with a fork.
  • While the curry is simmering, cook the rice, either on the stove or in a rice cooker.
  • Once the sweet potatoes in the curry have softened, add the baby shrimp and continue to simmer for 3 to 5 minutes, until the shrimp are cooked through.
  • To serve, add a few generous scoops of the shrimp curry on top of a bed of rice. Enjoy!!

Notes

  • Allow your curry to cool completely, then store it in an airtight container in the fridge for up to 3 days. 
  • Swap out the baby shrimp for cooked, shredded chicken or tofu. 
  • I like the brand Golden Curry for the curry packet. Use either one package of the liquid, or one serving of the solid block. 

Nutrition

Serving: 1 (of 4)Calories: 729kcalCarbohydrates: 89gProtein: 28gFat: 31gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 143mgSodium: 1570mgPotassium: 1405mgFiber: 10gSugar: 15gVitamin A: 29918IUVitamin C: 26mgCalcium: 205mgIron: 6mg
Keyword Japanese curry, Japanese shrimp curry, seafood curry
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