Curried Prawns
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender shrimp and colorful vegetables cooked in a creamy curry sauce made with simple pantry ingredients. Served with rice, it delivers bold aromatic flavors without complexity.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 pounds raw prawns or shrimp (peeled and deveined)
- 3 tablespoons butter
- 1 small yellow onion (finely diced)
- 2 celery ribs (diced)
- ¼ cup diced red bell pepper
- 4 cloves garlic (minced)
- 1 tablespoon curry powder
- 1 teaspoon paprika
- 1 large fresh tomato (diced, (or use about a cup of canned diced tomatoes, drained))
- ¼ cup all-purpose flour
- ½ teaspoon salt (or to taste)
- ¼ teaspoon fresh ground black pepper (or to taste)
- 1½ cups chicken broth
- 1 cup whole milk
- 1 tablespoon lemon juice
- ⅛ teaspoon granulated sugar
- cooked rice (for serving)
- chopped fresh cilantro (for garnish)
- chopped fresh basil (for garnish)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1418mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1016mg
- Calcium
- 272mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1418MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.