Shrimp in Yellow Curry

By Mark Bittman

Updated July 12, 2017

  • Jim Wilson/The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
5(2,786)
Comments
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Many Thai dishes are not unlike what we call curries, but although they may contain curry powder, they are more often based on a combination of herbs and aromatic vegetables, rather than dried spices. A typical curry might feature a mixture of garlic, shallots, chiles, lime leaf, sugar and galangal (or ginger). This simplified version leaves out the lime leaf and sugar, but benefits from the addition of a couple spoonfuls of fish sauce at the end of cooking. It is brightly flavored, but blessedly easy to toss together on a weeknight.

Featured in: The Minimalist; The Essence Of Thai Cooking

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Ingredients

Yield:4 servings

  • 2 tablespoons peanut or vegetable oil

  • 1 cup minced onion

  • 1 tablespoon minced garlic

  • 1 tablespoon minced galangal or ginger

  • 1 teaspoon minced hot chili, or crushed red pepper flakes, or to taste

  • 1 tablespoon curry powder, or to taste

  • 1 cup fresh or canned coconut milk

  • 1 ½ to 2 pounds medium-to-large shrimp, peeled

  • Salt and freshly ground black pepper

  • 2 tablespoons nam pla (fish sauce), or to taste

  • ¼ cup minced cilantro or mint leaves

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

9 grams carbs; 319 milligrams cholesterol; 376 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 11 grams saturated fat; 20 grams fat; 2 grams fiber; 963 milligrams sodium; 43 grams protein; 2 grams sugar

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.

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Preparation

  1. 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.

  2. 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.

  3. 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.

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Ratings

5 out of 5
2,786 user ratings
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Comments

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).

Steph

We cook all kinds of curries in our house, but this one is so nice for being a simple base that can be spruced up as needed. The first time I made this I was having a fairly busy day but added some red bell peppers and left everything else as is - it was a perfect dinner. When I have more time I can throw in lime leaves, more veggies, and more coconut milk; pretty much anything I want. Definitely a keeper and one to throw into the rotation.

Annabelle

Amazing recipe. Quick and easy!

Erin

Great recipe. I appreciate the recommendation to swap curry paste for the seasoning. The updates I will make next time is more spice and salt.

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