Hawaiian Style Shrimp Curry

A special recipe for Hawaiian Style Shrimp Curry shared by Jenai Wall, Chairman and CEO of Foodland.



Adjust Servings

Recipe CategoriesAsian Fish & Seafood Local Favorites


Curry Sauce

3Clovegarlic, finely chopped
3Tablespoonfresh ginger, finely chopped
1 1⁄2Cupchopped onions
1⁄4Teaspoonsalt, to taste
3Tablespooncurry powder
1Packagepackage frozen coconut milk (12 oz); or substitute 1 can coconut milk
 eachChicken broth, to taste (optional)

Shrimp Marinade

1⁄2Cupwhite wine
2Tablespoonpeanut oil or vegetable oil
4Tablespooncurry powder
 eachsalt and pepper to taste

Optional garnishes (added right before serving)

 eachCashews or peanuts
 eachRaisins or dried cranberries
 eachShredded coconut
 eachPineapple or mango chutney
 eachDiced fresh banana
 eachSliced green onion


  1. Peel and devein shrimp.
  2. Combine white wine and oil and add shrimp. Marinate for about 15 minutes
  3. Pan fry curry powder in a medium frying pan. Remove shrimp from marinade and add to pan. When shrimp turns pink, remove from heat and set aside.
  4. Melt butter in a medium-sized pot. Add garlic, ginger, and onion and cook until the onion is soft, but do not let it caramelize.
  5. Whisk in sugar, salt, curry powder and flour.
  6. Slowly whisk in coconut milk, a little at a time so the sauce stays smooth.
  7. Continue cooking, stirring often for about 20 minutes on a low boil so the sauce gets thick. If you prefer a thinner sauce, add chicken broth or more coconut milk to reach desired thickness.
  8. Add shrimp to sauce, stir and heat through, bringing to a gentle boil.
  9. Serve over hot rice with the garnishes of your choice.


Adapted from Willow's style shrimp curry recipe from "A Taste of Aloha: A Collection of Recipes from the Junior League of Honolulu"


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