Curry in Rice Cooker ☆
Shrimp Curry in Rice Cooker ☆
(Using Japanese or Korean Instant Curry)
A warm, comforting curry rice dish that cooks entirely in your rice cooker. Juicy shrimp, sweet corn, hearty potatoes, and carrots simmer with curry blocks for a rich, satisfying meal.
Prep Time: 10 min
Cook Time: One rice cooker cycle (20-30 min depending on your cooker)
Serves: 2–3
Ingredients
1 -2 cups water
1 cup raw shrimp (peeled & deveined)
1/2 cup corn (frozen or fresh)
1 small potato, diced
1 small carrot, diced
2 cloves garlic, minced
1–2 cubes Japanese or Korean instant curry (adjust to your spice preference)
1 tbsp oil or butter (optional, for richness)
Salt & pepper, to taste
STEP BY STEP
Add water, with diced potatoes, carrots, garlic, and corn to the rice cooker bowl. Stir gently to mix a little
Plate the shrimp and curry block on top of the mixture. It will cook through from the steam and heat during the rice cooking cycle.
Add 1 tbsp butter or oil for a richer taste and silkier curry.
Close the lid and start your rice cooker on the regular rice setting.
As the rice cooker finishes, open the lid and gently stir everything to combine. Season with extra salt or pepper if needed.
