Shrimp in Yellow Curry
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2tablespoons peanut or vegetable oil
- 1cup minced onion
- 1tablespoon minced garlic
- 1tablespoon minced galangal or ginger
- 1teaspoon minced hot chili, or crushed red pepper flakes, or to taste
- 1tablespoon curry powder, or to taste
- 1cup fresh or canned coconut milk
- 1½ to 2pounds medium-to-large shrimp, peeled
- Salt and freshly ground black pepper
- 2tablespoons nam pla (fish sauce), or to taste
- ¼cup minced cilantro or mint leaves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
376 calories; 20 grams fat; 11 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 43 grams protein; 963 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place the oil in a large, deep skillet and turn the heat to medium. Add the onion, garlic, ginger, and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty. Add the curry and cook, stirring, another minute.
- Step 2
Add the coconut milk and raise the heat to medium-high. Cook, stirring occasionally, until the mixture is nearly dry. Add the shrimp, a few pinches of salt and a little black pepper and cook, stirring frequently, until the shrimp release their liquid (the mixture will become quite moist again) and turn pink.
- Step 3
Add half the nam pla, stir, then taste and add the rest if necessary. Garnish with cilantro and serve with white or sticky rice.
Private Notes
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Cooking Notes
kitya
This is a recipe staple in our house. We've made it for years. The only things we do differently: add spinach in the last two minutes, and use double the coconut milk for more sauce.
Ray
Even better if you sauté some red pepper slices with the rest and then add a generous handful of unsalted peanuts near the end, giving an Indonesian character to the dish.
StanF
Another recipe from the early Minimalist cook books. We have it often. You can use chicken or pork instead of shrimp. We prefer the cilantro to mint but otherwise prepared as written it a satisfying main course served over rice (or not).
kitya
also works really well with extra firm tofu.
Masha S.
Loved this recipe. Super easy and quick the only thing i did differently was add in additional vegetables (Chinese eggplant, peppers, and broccoli) in the beginning while sauteing the onion and garlic. The fish sauce really adds to the depth of flavor of this dish so i would definitely not skip this part even if you are a little leery of the smell. Be brave and enjoy!
Addtional notes
Needs additional vegetables: mushrooms, red, and green peppers work well. Add curry to taste (about 2 oz). Curry paste instead of powder. The amount of curry recommended doesn't add enough flavor. I cook the shrimp first in the oil with garlic and ginger then remove the shrimp and add shrimp back at the end. It allows you to control the doneness of the shrimp and vegetables.
Pot de creme
Great and easy recipe!! I added chopped green beans,big shredded carrots before I add the Shrimp and it was delicious!!!
JG
Cooked as written but with half the shrimp (for two) and all the sauce. Perfect!
lu bleveans
Great easy supper. We like more sauce so added additional coconut milk and some water or broth. Added a handful of chard and some cauliflower with the shrimp to make a one-pot meal over brown rice.
Idalu
Good and simple recipe but please add vegetables (broccoli, carrots, bok choy...) to enhance the taste. Cut veggies in smaller pieces and let simmer 10 mins or so before adding the shrimps.
Mia
This is also excellent as a vegetable curry. Made it today with diced eggplant, squash, and carrot, with fresh coconut cream+milk. Thank you.
Michael
Made this last night. A home run! Note that I used one pound of shrimp (cooking for two) but made everything else with the full recipe. I did not have an excess of curry mixture! If I was making this for four I'd increase all the ingredients except for the shrimp.
Loved it.
Note: Curry powder was purchased same day from an Indian spice market.
Linda
added 1/2 tsp turmeric. This was delicious! Will definitely make again.
Lauren D
I like my curry liquid- and vegetable-heavy, so I used 2 cans of coconut milk and added a small head of cauliflower, two carrots, and a red pepper. I also increased the curry powder to 2 tablespoons and used one thai, or bird's eye, chili. Next time I will make all of the same adjustments. Really good.
2tattered
Aubree, I'd use strips of boneless, skinless chicken thighs or breasts. Saute with onion until almost cooked through, then add garlic, ginger and chilies, saute briefly and proceed.
Deb Pickman
I added so much: Extra can coconut milk as many suggest, Lime leaves 2 or 3, curry leaves about six-8. Squeeze of 1/2 lime toward end. Salt is in recipe at end and is important. I put 4x the curry called for. Mushroom broth 1 cup near end and let it simmer much longer. Things I like to have on the table to garnish: Fruit - pineapple, mandarin orange & banana. Chopped dill pickles. Chopped roasted cashews. Tomato diced and mixed w green onion. Red peanuts with skin on. Fresh coconut shredded.
Stephanie
This is a wonderful curry because you can keep it simple or add whatever ingredients you choose. I added 1 tbls curry paste to the onions, garlic, ginger and a spoon of madras curry powder. I also added about 5 oz. tomato sauce after I added the coconut milk. Before I added the lightly sautéed shrimp, I added chopped green beans, one sliced carrot and some sautéed mushrooms. I added the shrimp last just to heat through. Lime zest was added to serve. Also a dollop of yogurt never hurts. Yum!
urvashi barua-nath
Being from Indian descent, I always get so confused what exactly “curry powder” is. For which curry powder is this recipe asking? Many West Indian countries have their specific definition of curry powder vs South East Asian countries vs regions in the Indian subcontinent. What did most use for the curry powder?
Claire
I doubled the curry, added veggies, and halved the shrimp since there just only 2 of us. It was very easy and delicious.
added veggies
Added cauliflower and red pepper before shrimp
Bethany
I used gochugaru for the pepper; I don't know if that was the right move, but this still ended up really tasty. I will say I only used half the fish sauce and I'm glad I did. The whole amount would have been way too salty!
Carey
I was trying to use up a jar of green curry paste, so I subbed that for the curry powder with great results. I left out the red pepper flakes since the curry paste is already pretty hot. I added in a kaffir like leaf and also squeezed some lime juice over the finished product which added a lot. I also didn’t simmer off so much of the coconut milk (to be “near dry”) because I wanted more sauce for the rice—good choice. I added sliced green onions in additional to mint for garnish. 10/10!
adding red peppers & green beans
Yellow Curry Notes: 2 cans of coconut milk Add yellow curry, or 1/2 tsp of turmeric Add extra curry powder Add red pepper & green beans,medium chopped Maybe add spinach or chard, instead of peppers & beans May add Chinese eggplant with onions Sprinkle peanut when serving May use pork or chicken Use fish sauce for sure Sauté shrimp with ginger & garlic, set shrimp aside Add lemon juice
Laura T
I made this last night and added broccoli that I had steamed. I didn't like the idea of cooking off the mixture til it was almost dry. Shrimp won't release enough liquid to make a nice sauce. I reduced it by about half. I'll blame myself if that was the problem, but I didn't find this to be very flavorful or not flavorful in a way that I wanted. I may try Melissa Clark's recipe for shrimp in a tamarind sauce. I'm thinking this a Thai based curry and not an Indian one. Boo hoo!
Barbara
I used the recipe as a guide. Instead of curry powder I used golden curry paste which has other ingredients added. I used onion, garlic, bell pepper, Cauliflower, broccoli, a small can of mushrooms, a handful of spinach, and a few green beans and shredded carrots. I used the whole can coconut milk, 9oz shrimp,lime zest and a squeeze of lime and a sprinkle of cilantro. Oh yeah, some cayenne to taste. I used the fish sauce . We loved it! Will make again!
MaryC
This was great. Upped the garlic and ginger a bit and halved the red pepper flakes. Added red bell pepper slices and julienned carrots to the garlic/onion/ginger saute. Everyone loved it!
Renee
I added two cans of coconut milk for extra sauce. So I doubled the curry powder but found that the sauce didn’t have enough flavor. I added a table spoon of red curry paste. Toward the end of the cooking I added bok choy. Very good!
ken
curry powder recipe: 2.5 tsp turmeric 1.5 tsp cumin seed 1.5 tsp cumin seed 1 tsp coriander ground 1 tsp ginger ground dash cinnamon 0.5 tsp cloves whole 0.25tsp ground nutmeg dry roast seeds for 3-5 min and grind
SarahT
this was super delicious, but next time I would a) put some more veggies in such as red pepper, maybe small broccoli florets, something to balance out the shrimp. I used the whole can of coconut milk which made more of the yummy sauce. I'm chicken about the fish sauce because of the smell, but it really does make the dish taste more authentic, so don't leave it out!
TPerl
Added turmeric cumin seed and cumin. Mushrooms and peppers. Could probably add more veggies. Very tasty. Serve with lime
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