Shrimp Curry

Shrimp Curry

Wes Fryer
a pretty easy and delicious yellow curry dish
No ratings yet
Course Main Course
Cuisine Thai


  • Rice cooker
  • Large ziplock bag


  • 2 packages Blue Elephant Yellow Curry Sauce (available at Costco)
  • 1 sweet Peruvian onion chopped
  • 3/4 cup carrots chopped
  • 6 small red potatoes quartered
  • 3 cups jasmine rice
  • 1 large bag small shrimp frozen, peeled, devined, tails off, uncooked
  • 1/8 stick butter
  • Seminole Fire in the Swamp Seasoninng
  • Cayenne Pepper
  • Red Pepper Flakes
  • vegetable cooking oil
  • virgin olive oil


  • Put frozen shrimp in large bowl in the sink under running water for at least 10 minutes until completely defrosted.
  • Parboil quartered potatoes by putting them in cold wider so they are covered by several inches of water. After bringing to a boil, cook an additional 6-7 minutes over medium-high heat until potatoes are a little soft and can be easily cut with a fork.
  • Cook rice in rice cooker with 1/8 stick of butter.
  • Marinate thawed shrimp at least 20 minutes in 1/4 cup of olive oil, a generous dose of Fire in the Swamp seasoning (maybe 1 teaspoon), a dash of cayenne pepper and a dash of red pepper flakes.
  • Saute chopped onion in vegetable oil in a large pot.
  • In a separate skillet, heat 2 tbps of vegetable oil on medium high heat, cook marinated shrimp quickly till color is pink. remove from heat when cooked.
  • Add chopped carrots and both curry sauce packages to the pot with the sauteed onions. Cook on medium heat, add drained, parboiled potatoes and cooked shrimp.
  • Simmer for 20 minutes.
  • Serve over cooked rice.


This is an “official version” of a shrimp curry recipe from Blue Elephant. I did not use this recipe as a model / basis, however, I put this together based on some curry dishes we’ve eaten and enjoyed at Shelly’s favorite Thai restaurant in Edmond.
Tried this recipe?Let us know how it was!

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