Yellow Curry Shrimp

Recipe

21 INGREDIENTS • 9 STEPS • 1HR

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

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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

10

raw, peeled and deveined

1/3 cup

1 cup cooked rice per 4 servings

1

Medium Yukon Gold Potato

1-inch dice

1

1-inch dice

or Squash

1 handful

to taste

Fresh Thai Basil

1 Tbsp

Canola Oil

Yellow Curry

3 cloves

1 in

1

Small Onion

1/2

Red Bird's Eye Chili Pepper

1/2 tsp

Cumin Seeds

1/2 tsp

Whole Coriander Seeds

1

Lime, zested, juiced

1/2 tsp zest and 2 Tbsp juice per 4 servings

1 Tbsp

Ground Turmeric

2 cups

Water

1 Tbsp

Brown Sugar

1 stalk

6-inch

2 Tbsp

1/2 tsp

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

Yellow Curry Shrimp

Save

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 (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, 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 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.

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