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Recipes
Yellow Curry Shrimp

21 INGREDIENTS • 9 STEPS • 1HR

Yellow Curry Shrimp

Recipe
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.
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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
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.
1HR
Total Time
$2.48
Cost Per Serving
Ingredients
Servings
4
us / metric
Medium Shrimp
10
Medium Shrimp
raw, peeled and deveined
Basmati Rice
1/3 cup
Basmati Rice
1 cup cooked rice per 4 servings
Yukon Gold Potato
1
Medium Yukon Gold Potato
1-inch dice
Sweet Potato
1
Sweet Potato
1-inch dice
or Squash
Green Beans
1 handful
Canola Oil
1 Tbsp
Canola Oil
Yellow Curry
Garlic
3 cloves
Onion
1
Small Onion
Cumin Seeds
as needed
Cumin Seeds
Whole Coriander Seeds
as needed
Whole Coriander Seeds
Lime
1
Lime, zested, juiced
1/2 tsp zest and 2 Tbsp juice per 4 servings
Water
2 cups
Water
Brown Sugar
4 tsp
Brown Sugar
Lemongrass
1 stalk
Kosher Salt
as needed
Coconut Milk
1 can
(160 mL)
Coconut Milk
Nutrition Per Serving
VIEW ALL
Calories
308
Fat
12.7 g
Protein
5.9 g
Carbs
43.8 g
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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
Cooking InstructionsHide images
step 1
Prepare the Basmati Rice (1/3 cup) according to the 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 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), zest from Lime (1), Cumin Seeds (as needed), and Whole Coriander Seeds (as needed).
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 (4 tsp), Lime Juice, Lemongrass (1 stalk), Fish Sauce (2 Tbsp), and Kosher Salt (as needed). 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 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.
step 9 Garnish with Fresh Thai Basil (to taste) and serve over rice.
Tags
Dairy-Free
Comfort Food
Lunch
Fish & Seafood
Dinner
Potatoes
Rice
Shellfish
Vegetables
Soups & Stews
Thai
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