Subscribe to Chef Jean-Pierre Newsletter

Let's Go!

Click here for the Jasmine Rice

Shrimp Curry

5 from 5 votes
Servings 4 servings


1 pound Broccoli Floret

    20 to 30 medium size Shrimp (peeled, deveined and cut in half lengthwise)

      2 tablespoons Coconut Oil

        1 cup Onion, small dice

          ½ cup blanched Cashews

            1 tablespoon Curry Powder

              1 ½ cup Chicken Stock

                1 cup Coconut Milk

                  1 teaspoon Chili Sauce

                    Spicy Curry Salt

                      1 or 2 tablespoons of Corn Starch, diluted in water


                        • In boiling water poach the broccoli for 3 minutes and then shock them with ice water.  
                        • In a Wok or a deep Sauté Pan heat the oil and when hot add the onion and sauté until light golden brown.
                        • Add the shrimp, broccoli, cashews, curry powder, chicken stock, coconut milk and broccoli. 
                        • If the consistency is too liquid, be sure to add a touch of cornstarch diluted in water. 
                        • Adjust seasoning TO YOUR LIKING with salt and chili sauce.


                        • Serve with Jasmine Rice
                        Like this recipe?Please share it with your family and friends!
                        Chef Jean-Pierre

                        Join the Chef Jean Pierre community!

                        Get his Best Recipes and Product Offers Delivered Right to Your Inbox!


                        Top of Form

                        Sign Up Today!

                        Bottom of Form

                        By signing up, I agree to the Terms & to receive emails from

                        Thank You! You have been successfully subscribed!

                        Pin It on Pinterest