7 Reviews

We enjoyed this recipe for dinner tonight. It was easy to make and looked colorful and pretty on the plate. We initially used Madras curry powder in the specified amount. After tasting, DH doubled the curry using hot curry powder. We then sprinkled a little hot curry powder on the finished dish for additional flavor. We served over Texamati rice, as that was what we had on hand. Made for PAC Spring 2013.

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Dr. Jenny March 25, 2013

How could I not love this!? This is all the goodness combined into one. I don't even know where to start, but darn - I could of easily done this in one sitting. I adore the curry amount of seasoning, it is right on! (I used 1 teaspoon, because I made 1/2 recipe). This was terrific, and served with steamed broccoli and nice brown rice. Made for ZWT 6 - Zee Zesties!

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Andi of Longmeadow Farm June 21, 2010

This was very good! I used a combination of red, orange, and yellow peppers (what I had on hand) and the larger amount of curry powder. The only improvement would be to make a homemade substitute for the cream of celery soup, so the celery would not be so mushy. We didn't like that. But, overall a very easy, tasty dish. Made for ZWT 6.

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threeovens June 19, 2010

*Made for Australia/NZ Swap #39* How nice ! Wish I had taken a photo, 'cause it looks so pretty ! Prepared 1/2 recipe, and used just 1 tsp curry powdere -- not usually our favorite spice. made up beautifully -- and DH said it was a keeper ! Did serve with Long Grain and Wild Rice. Thanks for posting, LIG !

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NurseJaney April 07, 2010

Delicious! I had a really busy day, I needed something quick and filling to feed the family. This did the trick. I had to adjusted this recipe a little. I only used two tablespoons of butter and used a non stick wok. I added extra curry because I felt one or two tablespoons would not be enough for us. I used a whole can of cream of celery soup (this happen by mistake, the whole thing just popped out of the can into the wok). We all really enjoyed this recipe. I served it on steamed long grain rice. Thank you so much LifeIsGood for a wonderful recipe.

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Chef floWer April 07, 2010

Lovely! I made this without the mushrooms since i'm allergic to the blighters... but followed the recipe exactly for the rest. this turned out to be a tasty lunch and I was pleased that the curry was not too predominant. please see my rating system: 4 stars for a lovely recipe that was quick to make and tasty. Thanks!

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kiwidutch March 26, 2008

Very, very tasty. And easy and quick to make. I recommend it enthusiatically! I halved the recipe, approximately and used 14 shrimp. I ate it for dinner and it probably will provide two lunches. Yum.

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BarbryT February 04, 2008
Kathy's Curried Shrimp