Super Easy Sour Cream Shrimp Curry

Super Easy Sour Cream Shrimp Curry

Course: Entree
Cuisine: Asian Fusion
Servings: 4 servings
Author: Marvellina
This sour cream and tomato based shrimp curry is so easy to put together and with just a handful of ingredients, you can make this delicious and creamy curry that is perfect for anyday of the week.
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Ingredients

  • 1 lb large shrimp peeled and deveined
  • 1 Tbsp Cooking oil
  • 1 lb tomatoes diced
  • 1/4 cup water see notes
  • 1/2 cup KempsĀ® Sour Cream (I used the original 24oz variety)

Aromatics:

  • 1 large onion peeled and diced
  • 1 tsp curry powder

Seasonings:

  • 1/2 tsp salt
  • 1/2 tsp sugar

Garnish:

  • Few sprigs fresh cilantro leaves

Instructions

Cooking the shrimp on the pan:

  • Preheat a pan. Add cooking oil. Add onion and stir fry for about 3 minutes. Add the shrimp and stir fry until they turn pink and cooked through. Remove the shrimp from the pan to serving platter

Cooking the shrimp on the grill:

  • Brush the shrimp with some cooking oil and then season lightly with salt and pepper. You can thread them on the skewers or if you don't want to use skewers, you can use a grill mat to prevent the shrimp from falling in between the grid. Grill for about 2 minutes on each side and then remove to serving platter

Prepare the sour cream curry sauce:

  • If you cooked the shrimp on the grill, then you need to preheat a pan and then add cooking oil. Stir fry the onion for about 3 minutes, then add tomatoes. If you cooked the shrimp on the pan, proceed by adding tomatoes to the pan. Add about 1/4 cup of water and cook until the tomatoes are breaking apart and turn mushy
  • Stir in the curry powder and seasonings. Add the cooked shrimp back to the pan. Give it a quick stir. Turn off the heat. Stir in sour cream and stir to mix everything. Have a taste and add more salt if needed. Garnish with fresh cilantro leaves

Serving:

  • Serve the sour cream shrimp curry with rice, pasta, or noodles

Storing and reheating:

  • Leftover can be kept in the refrigerator for up to 3 days. Freeze them in smaller portions in individual freezer bags if you are doing meal prep. They can be freeze for up to one month
  • They can be reheat in the microwave for few minutes or less or on stove-top

Notes

If you like a "runnier" sauce, add a bit more water to the consistency you prefer.