Shrimp in yellow curry

Build hearty and robust flavors with this shrimp in yellow curry recipe from The New York Times. The recipe suggested you add 2 tablespoons of nam pla (fish sauce) but I left it out because I personally don’t care for fish sauce. The recipe also said to cook the shrimp with the vegetables, but I suggest doing it before and setting aside so the shrimp don’t overcook. The changes I made are reflected in the recipe below. Serve with rice or enjoy with just vegetables. 

Yield 4 servings

Time 30 minutes


  • 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
  • ¼ cup minced cilantro or mint leaves


  1. Place the oil in a large, deep skillet and turn the heat to medium.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. Remove and set aside.
  2. Add the onion, ginger, and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty. Add garlic and cook for 3 minutes. Add the curry and cook, stirring, another minute.
  3. Add the coconut milk and raise the heat to medium-high. Cook, stirring occasionally. Add shrimp at last minute and mix everything together  until the mixture is nearly dry.
  4. Garnish with cilantro and serve with white or sticky rice.

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