If you're already a connoisseur of savory, spicy Indian curries and sweet hot Thai curries, it's time to tackle something new, team! Let's take on a delicious, Japanese Shrimp Curry with S&B Curry Roux.
Let's start with the basics. Traditional Japanese curry flavor has a sweeter, smoother flavor than than Indian curries, even though many of the spices are the same. This flavor often comes from Japanese curry blocks which can be found in most Asian grocery stores. Here's what you're looking for:
S&B brand is a popular maker of curry roux mixes. Like any roux, these Japanese curry powder roux squares are a mixture of fat, flour and ground spices. Popular brands of curry roux offer various levels of spice. I like the medium hot level, because I prefer to add a little bit more chili peppers or chili crisp to my curry, so I want to be able to control the heat level.
The curry roux cubes create a luscious, thick demi-glace gravy. Paired with the potatoes, onion and carrot, it's like your grandmother's pot roast crossed with the earthy flavors of a shrimp curry.
What you'll need to make this recipe:
Before we get to the step by step directions, a few notes about the ingredients:
Shrimp: seafood is a great pairing for the balanced sauce. For non-pescatarians, chicken and beef are perfect options.
Curry roux: most pre-packaged Japanese curry roux brands have similar flavor profiles. Use what you can find and what suits your taste buds.
Vegetables: potatoes, carrots and onions are the most common combination, but you have options. I added green peas for an extra pop of color and texture. I've also used 1-inch pieces of fresh green beans. Sweet potatoes could be substituted for the white potatoes and other root vegetables like parsnips, rutabaga and celeriac would all work well in this dish.
Stock: the recipe calls for vegetable stock, but use whatever you have! Seafood stock, mushroom or chicken are all good options.
Full ingredient list and measurements included in the printable recipe card below.
Step by step instructions for this recipe
1. Cook shrimp
Heat oil in a cast iron skillet or frying pan over medium heat. Add the shrimp and a pinch of salt to the pan and stir fry quickly for 2-3 minutes. Once cooked, transfer the shrimp to a bowl and set aside.
2. Simmer vegetables
Return the pan to the heat and add the second tablespoon of oil to the pan. Then add the onions, carrots, potatoes, minced garlic and ginger and sauté for 4-5 minutes. Add veggie stock and bring the stew to a boil. Reduce heat to a simmer and cover, letting the stew cook until the vegetables are tender, about 15 minutes.
3. Add curry roux
Next break the curry cubes into pieces and add them to the skillet, one at a time. I have found that adding one square at a time and stirring until the cube is almost fully dissolved before adding the next square is the best method.
Stir until the roux is dissolved and curry is thickened, about 3-4 minutes. (I start testing the curry gravy after the third square has dissolved, to ensure I don't use too much roux and leave my sauce overly-seasoned. I often cut the final square in half, using a total of 3 ½ squares of roux for this recipe.)
4. Combine all ingredients
Once the curry gravy has reached a thicker consistency, add the cooked shrimp and frozen peas into the pan and stir. Allow the seafood and peas to heat through. Then add 1 tablespoon lemon juice. Taste and adjust seasoning.
5. Garnish and serve
Serve the curry with hot rice. Garnish with more lemon, cilantro and red chili peppers.
Need more seafood curry flavor in your life?
FAQ's, Variations and Serving Suggestions:
Shrimp is my pescatarian protein of choice in Japanese curry. If you're cooking for non-pescatarians, tender pieces of chicken (especially thighs) make a lovely Japanese chicken curry, using all the same ingredients as above (less shrimp). In this scenario, using low sodium chicken stock instead of vegetable stock. If using chicken or beef, stir-fry meat with the raw vegetables and leave them in the pan when you add the broth, to ensure everything is tender and succulent.
Potatoes, carrots and onions are the go-to veggies, but you have many additional options. I added green peas to add an extra pop of color and texture. I've also make it using 1-inch pieces of fresh haricot verts green beans and they added a similar layer of freshness and flavor. Sweet potatoes could be substituted for the white potatoes and would add a beautiful richness and sweetness to the curry. Other root vegetables like parsnips, rutabaga and celeriac would all work well in this dish.
Miso soup would be a lovely starter for a dinner of Japanese curry. You really can't serve this dish without rice - a simple steamed long grain rice with a little salt is perfect. The curry gravy is also delicious over udon noodles - if using, I recommend tossing the noodles into the gravy (much like you would toss pasta into sauce) to be sure the noodles are well coated, then serving the noodles with a serving of shrimp and vegetables over the top. It will also be great with some stir fried vegetables.
For this recipe which serves 6, I use 3-4 squares of curry roux. But add the squares one at a time and taste after each one so your finished curry is exactly as salty / savory as you like it. If your gravy is a little too salty, add water or a few tablespoons of milk and taste again.
To store, transfer the curry to an airtight container and keep in the refrigerator for 2-3 days. Curry freezes well, but potatoes do not. So if you want to freeze the curry, remove all the potatoes and store in the freezer in an airtight container for up to a month.
Part of the fun of exploring a dish like Japanese curry is learning how to customize it to your own liking. I'm told that most Japanese households have created their own secret ingredients that they add - either to their own curry roux or to add even more flavor a store-bought instant curry roux.
Here are a few suggestions and options to get you started on your own secret ingredient journey:
½ grated apple (similar to the sweetening effect in Korean braised short ribs)
a fresh, diced tomato
a tablespoon or two of apricot jam
a teaspoon or two of mirin
soy sauce
oyster sauce
Worcestershire sauce
bay leaves
black pepper
cayenne pepper
garam masala
caramelized onion (instead of sauteed)
a teaspoon of instant coffee
The first time I made this curry, I followed the basic recipe closely. Once I had a better idea of the flavor profile of the curry roux combined with the vegetables and shrimp, I customized the recipe with ingredients that deepened the savory flavors (ginger and garlic), introduced acid (lemon juice), added freshness (peas and cilantro) and more spice (serving with chilis).
Japanese Shrimp Curry with S&B Curry Roux
- Total Time: 35 minutes
- Yield: 6
Ingredients
1 pound medium or large shrimp, cleaned and deveined
1 ½ cups yellow onion, diced (about 1 large onion)
1 ½ cups potatoes, diced (about 1 large russet or two Yukon golds)
1 cup carrots, sliced (about 2 carrots)
½ cup frozen peas
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 tablespoon neutral oil
2 ¾ cups low sodium vegetable stock
½ package (4 squares) of Japanese Curry Roux, such as S&B Curry
1 tablespoon fresh lemon juice
Instructions
- Heat oil in a cast iron skillet over medium heat. Add the shrimp and a pinch of salt to the pan and stir fry quickly for 2-3 minutes. Transfer the shrimp to a bowl and set aside.
- Return the pan to the heat and add the second tablespoon of oil to the pan. Add the onions, carrots, potatoes, minced garlic and ginger and sauté for 4-5 minutes. Add veggie stock and bring the stew to a boil. Reduce heat to a simmer and cover, letting the stew cook until the vegetables are tender, about 15 minutes.
- Break the S&B curry roux into pieces and add them to the skillet. Stir until the roux is completely dissolved and curry is thickened, about 3-4 minutes. (I start testing the curry gravy after the third square has dissolved, to ensure I don't use too much roux and leave my sauce overly-seasoned. I often cut the final square in half, using a total of 3 ½ squares of roux for this recipe.)
- Add shrimp and frozen peas into curry and stir, allowing the seafood to heat through. Add 1 tablespoon lemon juice. Taste and adjust seasoning.
- Serve hot with rice. Garnish with lemon, cilantro and red chili peppers.
Notes
Adding one square of curry roux at a time and stirring until dissolved before adding the next square is the best method.
Substitute your favorite vegetable combination, but keep the ratios the same to serve 6 (so a total of about 4 ½ cups raw vegetables).
Use shrimp, fish, chicken or beef in this recipe. If using chicken or beef, leave the meat in the pan with the vegetables to simmer throughout the cooking process.
- Prep Time: 10
- Cook Time: 25
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: Japanese
Barbara
Hello, I have not made this yet but I have a question. I have made my own Japanese curry bricks so I am trying to figure out the proportions.
The package in your pic says 12 servings. A Japanese website with this for sale says 12 cubes (1 cube per serving). Your recipe says 1/2 package (4 cubes), but half of 12 is 6. BASICALLY, I'm trying to calculate how many oz. or grams of my brick to use per serving for you recipe. 😁
Christina Jolam
First of all...major kudos for making your own curry bricks, Barbara! I did some research and the S&B Curry Roux I used (pictured here) has 8 blocks in the box, and gives a total of 12 servings. The weight per serving is 18.3 grams. This recipe makes 6 servings, using roughly 110 grams of curry roux. Since we don't yet know how to compare the flavor profile of your gorgeous homemade bricks to this brand, I would recommend starting with half the weight (55-60 grams) and let the roux dissolve and cook for a few minutes, then taste and add more, as needed. Keep us posted!
Barbara J Kent
Hi! Me again. I made this tonight! It was great; thank you for your guidance on the curry proportions. It worked out perfectly.
I used a store bought pho for the broth. I also had purchased a small container of seasoned sliced ginger (like you get with sushi!) that I used on place of fresh ginger. I used a sweet potato and then roasted a little broccoli and stirred that in with the shrimp at the end. The lemon juice made it perfect. Voila!
Christina Jolam
Sounds absolutely delicious, Barbara! Sweet potato is a lovely twist and pickled ginger would add even more brightness. So glad you loved it. Appreciate the update and hope you'll come back!