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Shrimp Curry

Featured in the Honolulu Star-Advertiser on July 27, 2016.



Shrimp Curry

  • 1/4 cup canola oil
  • 2 medium Granny Smith apples, diced (about 1-1 1/2 cups)
  • 3/4 cup diced onion
  • 6 tablespoons all-purpose flour
  • 2 tablespoons curry powder
  • 4 cups low-sodium chicken broth
  • 2-inch piece ginger, minced
  • 2 cloves garlic, minced
  • 2 pounds shrimp, cleaned and cooked


Heat oil in a large pan; cover and cook apples and onions until tender. Mix in flour and curry powder; gradually add chicken broth, stirring constantly. Add ginger and garlic. Cover and simmer for about an hour. Stir often. Add shrimp to warm through just before serving. Makes 4 servings.

Approximate Nutrient Analysis per serving (based on 4 servings):
410 calories, 18 g fat, 2 g saturated fat, 285 mg cholesterol, greater than 1350 mg sodium, 25 g carbohydrate, 3 g fiber, 6 g sugar, 38 g protein


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