Name: Spicy Shrimp Yellow Curry
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 10 dried red chilies (about 6cm long), cut into 1cm pieces; 1 to 4 fresh bird's eye chilies, seeds removed, chopped (1 for very mild, 4 for moderately hot); 2 lemongrass stalks; 1 large or 2 small shallots, roughly chopped (approx. 1/2 cup); 2 tablespoons fresh turmeric, finely grated (roughly a 2cm piece); 2 tablespoons galangal, finely grated (about a 2cm piece); 8 garlic cloves, roughly chopped; 1 1/2 tablespoons thai shrimp paste in bean oil; 1 teaspoon coriander powder; 1 teaspoon cumin powder; 1/4 teaspoon cardamom powder; 1/2 teaspoon fenugreek powder; 1/8 teaspoon white pepper (substitute with black pepper if needed); 3 tablespoons vegetable oil (or use canola or peanut oil); 1 medium potato, peeled and cut into 2.5cm pieces, 1cm thick; 1 small carrot, peeled and sliced into 5mm thick diagonal slices; 1 cup low sodium chicken broth; 300 ml coconut cream (around 10oz); 4 teaspoons fish sauce, plus additional to taste

What’s better than takeout Thai food? A homemade shrimp yellow curry that fills your kitchen with the smell of coconut and spices!

This comforting curry combines tender shrimp with creamy coconut milk and classic yellow curry paste, creating a dish that tastes like it came from your favorite Thai restaurant. Perfect for weeknight dinners or when you want to impress friends without spending hours in the kitchen. Once you see how easy it is to make this at home, you might never go back to delivery.

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Ingredient Substitutions

For the Thai shrimp paste, a vegetarian alternative is miso paste mixed with a small amount of seaweed. This maintains the umami flavor while accommodating vegetarian diets. Use about half the amount of miso paste as shrimp paste called for in the recipe. Fresh turmeric can be replaced with ground turmeric powder if unavailable. Use 2 teaspoons of powder for every 2 tablespoons of fresh turmeric. Galangal, which has a unique flavor, can be substituted with a mixture of ginger and lemon zest. Use 1 1/2 tablespoons grated ginger plus 1/2 teaspoon lemon zest for every 2 tablespoons of galangal. This combination approximates galangal’s citrusy, peppery notes. Adjust quantities to taste, as these substitutions may slightly alter the curry’s flavor profile.

Preparation Time	30-45 minutes
Cooking Time	30-40 minutes
Total Time	60-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 1200-1400
Protein: 15-20 g
Fat: 100-110 g
Carbohydrates: 50-60 g

Ingredients

For the curry paste:

10 dried red chiles
1/4 tsp cardamom powder
2 lemongrass stalks (tough outer layers removed, thinly sliced)
1/8 tsp white pepper
1.5 tbsp thai shrimp paste (use Mae Ploy brand for authentic flavor)
1/2 tsp fenugreek powder
1 tsp cumin powder
2 tbsp galangal (peeled and roughly chopped)
8 garlic cloves (peeled)
1 to 4 fresh bird’s eye chiles
1 large or 2 small shallots (peeled and roughly chopped)
2 tbsp fresh turmeric (peeled and roughly chopped for easier blending)
1 tsp coriander powder (freshly ground for best aroma)

For the curry:

1 small carrot (peeled and sliced into 1/2-inch rounds)
1 medium potato (peeled and cubed into 1-inch pieces)
1 cup low sodium chicken broth (I use Swanson’s)
10 fl oz coconut cream (gives better creaminess than milk)
4 tsp fish sauce
3 tbsp vegetable oil (or coconut oil for a richer flavor)

Step 1: Soak and Prepare Dried Chillis

Begin by roughly chopping the dried chillies, removing and discarding the seeds.

Transfer the chopped chillies to a bowl and cover with boiling water.

Allow them to soak for 30 minutes, then drain them, reserving the soaking water.

Test the spiciness of the soaked chillies by tasting a small piece.

If they are too spicy for your preference, use only 1/3 to 1/2 of the amount in the curry paste.

Step 2: Prepare Lemongrass

Remove the woody top half and outer layers of the lemongrass stalks.

Use a microplane to grate the tender inner part of the lemongrass.

This will ensure a smooth and aromatic addition to your curry paste.

Step 3: Make the Curry Paste

In a jar just wide enough for a stick blender, combine the soaked chillies, grated lemongrass, and all other curry paste ingredients.

Add 3 tablespoons of the reserved chilli soaking water.

Use the stick blender to blitz the mixture until smooth, checking for any hard grit by rubbing between your fingers.

This should take about 15 seconds on high.

Alternatively, use a small food processor or Nutribullet, being sure to scrape down the sides well.

Step 4: Cook Off the Curry Paste

Heat oil in a medium heavy-based skillet over medium heat.

Once the oil is hot, add the curry paste and cook for 3 to 4 minutes until it dries out a bit and becomes fragrant.

Step 5: Simmer the Curry Sauce

Add chicken stock to the skillet, stirring to dissolve the curry paste into the liquid.

Allow it to simmer for 1 minute.

Reduce the heat to medium-low and add the tamarind, fish sauce, and sugar, stirring until the tamarind is fully dissolved.

Stir in the coconut milk, carrot, and potato, then bring the mixture to a gentle simmer.

Let it simmer for 15 minutes or until the potato is nearly soft, testing with a knife after about 20 minutes.

Step 6: Finish and Adjust the Curry

Add prawns and bamboo shoots to the skillet, stirring them into the sauce.

Cook for about 3 minutes until the prawns are just cooked through.

Now, taste the curry sauce and adjust it according to your preference.

You can thin it with additional stock or water, and adjust the seasoning with salt, fish sauce, or sugar as needed.

Step 7: Serve and Garnish

Transfer the completed curry to a serving bowl.

Garnish with Thai basil leaves, fresh chilli slices, and crispy shallots for added flavor and texture.

Serve your aromatic curry with a side of jasmine rice to fully enjoy the meal.