Rum Shrimp Curry

READY IN: 25mins
Recipe by Dedee Royale

I love Thai cuisine and created this one just from what I had in my fridge. It’s a little spicy, but not overwhelming. It has a very unique flavor and got raves from everyone!

Top Review by Karen Elizabeth

This was a very tasty curry, the rum adds an interesting subtle flavour! I used a Thai Yellow Curry paste, which is mild to medium hot, often used for fish or shrimp curries. This was easily prepared and gave a quite robust but very enjoyable tomato based curry sauce, and it was ideal for two generous portions. Lovely, thank you, Dedee! Made for P-A-R--Y tag game.

Ingredients Nutrition

  • 453.59 g shrimp, peeled and deveined (26-30 count)
  • 44.37 ml spiced rum
  • 2.46 ml cajun seasoning (any kind will do)
  • 29.58 ml oil
  • 1 medium onion, chopped
  • 29.58 ml oil
  • 118.29 ml water
  • 236.59 ml canned crushed tomatoes
  • 78.07 ml Thai curry paste (I used "mild", available at supermarkets)
  • 473.18 ml cooked jasmine rice, made with the proper amount of
  • 473.18 ml fish stock or 473.18 ml fish bouillon cubes, dissolved in water

Directions

  1. Place shrimp in a medium bowl, add Rum and sprinkle with Cajun spice powder.
  2. Add 2 tablespoons oil and let marinate for 15 minutes.
  3. Meanwhile add 2 tablespoons oil in a skillet and sauté onion until tender.
  4. Add curry paste and water, mixing well.
  5. Remove shrimp from marinade and set aside.
  6. Stir in marinade and tomatoes to the skillet and cook for 5 minutes.
  7. Add shrimp and cook gently for 3-4 minutes. Don’t overcook or shrimp will be tough and rubbery.
  8. Serve over cooked Jasmine rice.

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