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RECIPE
22 INGREDIENTS9 STEPS1hr

Yellow Curry Shrimp

4.1
7 Ratings
Adding some vegetables and Thai basil to this would make it even better! Make sure to finish cooking your vegetables in the curry sauce. For example, parboil the potatoes and with about 5 minutes of cooking to go, add them to the sauce. Something like spinach or green beans can just be thrown straight into the sauce.
Yellow Curry Shrimp Recipe | SideChef
Adding some vegetables and Thai basil to this would make it even better! Make sure to finish cooking your vegetables in the curry sauce. For example, parboil the potatoes and with about 5 minutes of cooking to go, add them to the sauce. Something like spinach or green beans can just be thrown straight into the sauce.
My Second Breakfast
I’m a self-taught vegetarian (pescatarian) blogger. I love experimenting with dishes that I’ve tasted on my travels.
http://www.mysecondbreakfast.com
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My Second Breakfast
I’m a self-taught vegetarian (pescatarian) blogger. I love experimenting with dishes that I’ve tasted on my travels.
http://www.mysecondbreakfast.com
1hr
Total Time
$2.46
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
10
raw, peeled and deveined
2 cups
Basmati Rice , cooked
1
1-inch dice
1
1-inch dice
or Squash
1 handful
1 Tbsp
Canola Oil

Yellow Curry

3 cloves
1
Small  Onion
1/2
Red Bird's Eye Chili Pepper
1/2 tsp
Cumin Seeds
1/2 tsp
Whole Coriander Seeds
1/2 tsp
Limes , zested
2 cups
Water
1 Tbsp
Brown Sugar
2 Tbsp
Lime Juice , freshly squeezed
1 stalk
6-inch
2 Tbsp
1/2 tsp
1 can
(160 mL)
Coconut Milk
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Nutrition Per Serving

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CALORIES
591
FAT
13.6 g
PROTEIN
11.3 g
CARBS
105.6 g

Cooking Instructions

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Step 1
Prepare the Basmati Rice (2 cups) according to package's instructions.
Step 2
Parboil Yukon Gold Potato (1) and Sweet Potato (1) . Parboil means to partially cook in boiling water. Season a pot of cold water with plenty of kosher salt (1/2 tsp) and cook the potatoes until they are partially cooked, but not yet fork-tender​.
Step 3
Peel and devein the Medium Shrimp (10) . Rinse them and set aside in the refrigerator until you need them.
Step 4
In a food processor, puree the Garlic (3 cloves) , Fresh Ginger (1 in) , Onion (1) , Red Bird's Eye Chili Pepper (1/2) , Limes (1/2 tsp) , Cumin Seeds (1/2 tsp) , and Whole Coriander Seeds (1/2 tsp) .
Step 5
In a medium pan over medium-high heat, heat up Canola Oil (1 Tbsp) . Fry pureed mixture for 2-3 minutes. Add Ground Turmeric (1 Tbsp) and saute for an additional 1 minute.
Step 6
Add Water (2 cups) , Brown Sugar (1 Tbsp) , Lime Juice (2 Tbsp) , Lemongrass (1 stalk) , Fish Sauce (2 Tbsp) , and Kosher Salt (1/2 tsp) . Simmer for 20 minutes.
Step 7
Add the Coconut Milk (1 can) and simmer for an additional 5 minutes.
Step 8
Add raw shrimp, parboiled vegetables and Green Beans (1 handful) to curry sauce and cook over medium heat until just cooked through.
Step 9
Garnish with Fresh Thai Basil (to taste) and serve over rice.
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Nutrition Per Serving
Calories
591
% Daily Value*
Fat
13.6 g
17%
Saturated Fat
8.0 g
40%
Trans Fat
0.0 g
--
Cholesterol
19.4 mg
6%
Carbohydrates
105.6 g
38%
Fiber
5.2 g
19%
Sugars
13.0 g
--
Protein
11.3 g
23%
Sodium
945.8 mg
41%
Vitamin D
--
--
Calcium
72.6 mg
6%
Iron
4.0 mg
22%
Potassium
576.2 mg
12%
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