Warm and Spicy Shrimp Curry with Basmati Rice and Bell Peppers

This warming shrimp curry is packed with aromatic spices and colorful vegetables. Tender shrimp are simmered in a rich, creamy sauce made with garam masala, paprika and a touch of yogurt, then paired with sautéed bell pepper and onion. Every bite is a balance of heat and comfort.

Serve over fluffy basmati rice and finish with a sprinkle of fresh cilantro and sliced chili for a pop of color and flavor. It’s a satisfying dinner that comes together quickly, perfect for a weeknight meal that feels special.

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Ingredients

0.5 teaspoon Garam MasalaView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

5 ounce Curry Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a medium pot, combine rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Core, deseed and dice bell pepper into 1-inch pieces. Halve, peel and finely dice onion. Peel and mince or grate garlic. Roughly chop cilantro. Thinly slice chili.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and onion; season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. If needed, add a splash of water to help soften. Stir in garlic; cook until fragrant, 30 seconds. Turn off heat; transfer to a plate. Wash out pan.
4. Rinse shrimp under cold water, then pat dry with paper towels. In a medium bowl, toss shrimp with yogurt, half the garam masala (all for 4 servings), salt and pepper until evenly coated. Heat a drizzle of oil in the same pan over medium-high heat. Add shrimp in a single layer; cook, stirring occasionally, until browned all over, 2-4 minutes (it will finish cooking in the next step). Reduce heat to medium.
5. To the same pan, stir in curry sauce, paprika, stock concentrate, ½ cup water (1 cup for 4 servings), 1 TBSP butter (2 TBSP for 4) and a big pinch of salt. Bring to a simmer, then reduce heat to low. Cook until sauce has thickened and shrimp is cooked through, 2-3 minutes. If sauce seems too thick, stir in a splash of water. Add cooked veggies and sour cream; stir to combine. Taste and season with salt and pepper. Turn off heat.
6. Fluff rice with a fork. Divide between shallow bowls or plates. Top with shrimp and sauce. Sprinkle with cilantro and sliced chili if desired. Serve.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking.

What can I substitute for sour cream?

Plain Greek yogurt or heavy cream work well as substitutes.

Is this dish very spicy?

It has a mild to moderate heat from the chili and paprika. You can adjust the spice level by using less chili or removing the seeds.