This Thai Shrimp Yellow Curry is packed with shrimp and vegetables, in a creamy coconut sweet and spicy yellow curry sauce.
Last week I shared recipes for homemade curry pastes and today we’re putting it into action with this Thai Shrimp Yellow Curry! This curry is packed with a variety of vegetables, pineapple, shrimp and a spicy yellow curry coconut sauce. It’s best served with a side of coconut lime jasmine rice!
WHAT IS YELLOW CURRY?
Chilis, lemongrass, garlic, shallots, ginger and shrimp paste are generally always found as the base of yellow curry along with Turmeric (which gives it that beautiful yellow color), curry and coriander. Along with the yellow curry paste, to this dish we also add some fish sauce, palm sugar as well as kaffir lime leaves to enhance the flavors you find in the paste.
You can make your own yellow curry paste or you can purchase it all ready made.
What goes into Thai Shrimp Yellow Curry?
Below are the main ingredients added to this dish along with the curry paste and seasonings:
Shrimp – Shrimp is the protein in this dish. The light flavor pairs well with the yellow curry. You could substitute chicken, beef, tofu or keep it vegetarian depending on your taste. (if you do substitute the protein you will need to adjust the cook time)
Carrots – They add texture and a hint of sweetness.
Baby Bok Choy – I love this vegetable because it holds up well and adds a little crunch to the dish.
Plum Tomato – Adds some acidity to the dish and plum tomatoes are tougher and hold up better than most tomatoes which makes them a good choice for curries.
Red Pepper – A staple in most curry dishes, add texture and flavor.
Pineapple – I love pineapple in my shrimp curry, it gives the dish a kick of natural sweetness.
Coconut Milk – Coconut milk forms the base for the curry sauce, check out my post on the Best Canned Coconut Milk for Thai Cooking!
Thai Shrimp Yellow Curry is packed with shrimp and vegetables, in a creamy coconut sweet and spicy yellow curry sauce.
2 tbsp coconut oil
1 large carrot, peeled and sliced thin
1 head baby bok choy, chopped
1 red bell pepper, seeds removed, cut into 1” chunks
1 plum tomato, chopped
1 cup pineapple, chopped
2 tbsp* yellow curry paste
2 13.5oz cans coconut milk
2 tsp fish sauce
1 tbsp palm sugar
2 cloves garlic, crushed
1/4 tsp salt
1 pound shrimp, tails removed
3 kaffir lime leaves**
Heat the coconut milk in a large skillet over medium heat
Add the carrot, baby bok choy and red pepper, sauté 2-3 minutes
Add the tomato and pineapple, sauté another 2-3 minutes
Mix in the yellow curry paste
Pour in the coconut milk
Add the fish sauce, palm sugar, garlic and salt, mix to combine
Bring coconut milk to a rolling boil
Add the shrimp, cook 1-2 minutes until shrimp starts to turn pink
Reduce to a simmer
Add the lime leaves
Simmer for about 5 minutes to allow the coconut milk to thicken
Serve over Coconut Lime Jasmine Rice
Garnish with fresh cilantro and lime slices
*Add more or less depending on your taste
**substitute with lime zest if needed
- Category: Curry
- Cuisine: Thai
Keywords: #thaicurry, #thaiyellowcurry, #shrimpcurry, #thaicooking, #thaicookingathome
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If you make this Thai Shrimp Yellow Curry let me know how you like it! Leave a star rating and comment here! If you snap a photo, I’d love to see it – share it over on Instagram and tag me @sprinklesandseasalt!