Thai Yellow Curry with Shrimp Recipe
This gorgeous yellow curry is filled with fragrant spices, tender shrimp, rich coconut milk, and served over fluffy rice. This is a Thai food favorite that is incredibly easy to make at home.
Servings: 4
Cost: $10.00
Equipment
- Wok or skillet
Ingredients
- 1 3/4 cup coconut milk, divided
- 3 Tablespoons yellow curry paste (see note)
- 1 cup chicken or vegetable stock
- 1 pound shrimp, peeled and deveined
- 1 Tablespoon palm sugar (see note)
- 1 1/2 Tablespoons fish sauce
- Thai jasmine rice, for serving
- 1/2 cup packed Thai Basil leaves, for garnish
- birds eye chilis, thinly sliced, for garnish (optional)
Instructions
- Heat a Dutch oven, wok, or saute pan over medium heat. Add ¾ cup coconut milk (if using canned coconut milk that has separated, use the top, thicker portion of the milk) to the pan. Simmer coconut milk, stirring constantly, until it has reduced by half and you can see oil separating from the milk, 5 to 6 minutes. (Note: This step to “break” the coconut milk is part of the traditional process, but don’t worry if your coconut milk doesn’t show signs of separating after this initial cook time - just proceed with the recipe.
- Add the curry paste and saute until fragrant, 2 to 3 minutes.
- Pour the stock and 1 cup coconut milk over the curry paste. Stir in the palm sugar and fish sauce. Bring it to a simmer.
- When the curry broth is simmering, stir in the shrimp. Simmer just until the shrimp is opaque and cooked through, 3 to 6 minutes, depending on the size of the shrimp.
- Taste the curry and adjust the flavor, adding more sugar or fish sauce if needed.
- Serve the curry over rice, garnished with basil leaves and bird's eye chilis.
Notes
Shrimp, Chicken, or Tofu - Like most curry recipes, this one can be easily adapted to use your preferred protein. If using cubed chicken or tofu, simmer it in the curry for 10 to 15 minutes, until the chicken is cooked through / tofu is heated through. Be sure to prepare the tofu ahead of time by pressing out as much liquid as possible.
Thai Yellow Curry Paste - Feel free to adjust the amount of curry paste, increasing for more spice and decreasing for less spice. American-made curry paste like Thai Kitchen (which is widely available in the international aisle of regular grocery stores), tends to be much less spicy than Thai brands which can be found at international or Asian grocery stores. If you prefer to make your own Thai Yellow Curry Paste, see the recipe card below.
Palm Sugar - Grate the palm sugar for the most accurate measurement. You can substitute light brown sugar, but reduce to 2 tsp.
Nutrition
Calories: 224kcal | Carbohydrates: 7g | Protein: 3g | Fat: 22g | Saturated Fat: 19g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 767mg | Potassium: 256mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 1932IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 4mg