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Thai Shrimp Yellow Curry

  • Author: Laura Nockett
  • Total Time: 30 minutes
  • Yield: 4-5 servings 1x


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**

Coconut Lime Jasmine Rice

fresh cilantro

lime slices


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

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Curry
  • Cuisine: Thai

Keywords: #thaicurry, #thaiyellowcurry, #shrimpcurry, #thaicooking, #thaicookingathome