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
- 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.
- 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.
- 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.
- Garnish with cilantro and serve with white or sticky rice.