Shrimp Thai Yellow Curry
Prepare shrimp Thai yellow curry with coconut milk, shrimp, and vegetables simmered in a fragrant yellow curry paste.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Shrimp (peeled and deveined) | 800 | Grams |
| Coconut Milk (full-fat) | 400 | Milliliters |
| Yellow Curry Paste (store-bought or homemade) | 4 | Tbsp |
| Fish Sauce (for seasoning) | 3 | Tbsp |
| Brown Sugar (to balance flavors) | 2 | Tbsp |
| Lime (juiced) | 1 | Count |
| Red Bell Pepper (sliced) | 1 | Count |
| Carrot (sliced) | 2 | Count |
| Onion (sliced) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Ginger (grated) | 1 | Inch |
| Basil Leaves (fresh) | 1 | Bunch |
| Vegetable Oil (for frying) | 2 | Tbsp |
Instructions
- Heat vegetable oil in a large pan over medium heat.
- Add minced garlic and grated ginger, sauté until fragrant.
- Stir in yellow curry paste and cook for 2 minutes.
- Add sliced onion, red bell pepper, and carrot, cook until slightly softened.
- Pour in coconut milk, fish sauce, and brown sugar, stir to combine.
- Bring the mixture to a simmer, then add shrimp and cook until pink and cooked through.
- Stir in lime juice and fresh basil leaves, cook for another minute.
- Serve hot with steamed rice.
Prep
- Thaw shrimp if frozen
Kitchen equipment
Wok or Large SkilletGraterCitrus Juicer