Shrimp In Yellow Curry Recipe

I just whipped up an Easy Chicken Curry that nails the bright, herbal flavors of Thai Dishes and actually looks restaurant-worthy, so you should probably keep scrolling.

I’m obsessed with this Yellow Curry Recipe because it hits the bright, slightly odd spot my brain loves. I crave the way coconut milk curls into the sauce and the shrimp pop against it.

I’m a sucker for Thai Dishes that smell like garlic and ginger and kick a little. No fuss, just big flavors that remind me dinner can be exciting without a ton of drama.

And the texture, the heat, the salt. I love staring at a bowl and knowing every bite will be loud, salty, a little sweet, and completely addictive every single time no regrets, really.

Ingredients

• Basically shrimp: juicy protein, cooks fast and soaks up the curry.
• Full fat coconut milk: creamy richness that makes the sauce silky.
• Yellow curry paste: warm, slightly sweet spice punch that flavors everything.
• Oil: helps brown aromatics and carries those flavors around.
• Garlic: punchy aroma that adds savory depth and comfort.
• Basically shallot: sweet oniony notes with a gentle, mellow bite.
• Ginger: bright, zesty heat that lifts the whole dish.
• Potato: soft, starchy comfort that soaks up curry juices.
• Red bell pepper: sweet crunch and a cheerful pop of color.
• Broth: thins the sauce a bit and adds subtle savory backbone.
• Fish sauce: salty umami boost, use sparingly so it’s not overpowering.
• Plus lime juice: a quick bright hit that cuts the richness.
• Cilantro: fresh herb finish, sprinkle on for fragrance and color.
• Salt and pepper: basic seasoning that ties every single thing together.

Ingredient Quantities

• 1 pound large shrimp, peeled and deveined
• 1 (14 ounce) can full fat coconut milk
• 2 to 3 tablespoons yellow curry paste, to taste
• 1 tablespoon vegetable oil or neutral oil
• 2 cloves garlic, minced
• 1 small shallot, thinly sliced (or 1/4 cup finely chopped onion)
• 1 inch piece fresh ginger, peeled and grated
• 1 medium potato, peeled and cut into 1/2 inch cubes
• 1 red bell pepper, seeded and sliced
• 1/2 cup low sodium chicken or vegetable broth
• 1 to 2 tablespoons fish sauce, to taste
• 1 tablespoon fresh lime juice, optional but brightens the flavor
• Handful fresh cilantro leaves for garnish, roughly chopped
• Salt and freshly ground black pepper, to taste

How to Make this

1. Pat the shrimp dry and season lightly with salt and pepper; set aside.

2. Heat the oil in a large skillet or shallow pot over medium heat. Add the potatoes and cook, stirring occasionally, until they start to brown a bit and are partially tender, about 8 minutes. Remove and set aside.

3. Add a touch more oil if the pan is dry, then sauté the shallot and garlic for about 1 minute until fragrant. Add the grated ginger and cook another 30 seconds, stirring so nothing burns.

4. Stir in the yellow curry paste and cook with the aromatics for about 1 minute to wake up the spices. You can use 2 tablespoons to start and add more later if you want it stronger.

5. Pour in the coconut milk and the broth, scraping up any browned bits from the bottom. Bring to a gentle simmer.

6. Return the potatoes to the pan, cover and simmer until the potatoes are tender, about 8 to 10 minutes. Taste the sauce and add more curry paste or a pinch of salt if needed.

7. Add the red bell pepper and simmer uncovered for 2 minutes, then stir in the shrimp. Cook until the shrimp are pink and just cooked through, about 2 to 3 minutes. Don’t overcook the shrimp, they’ll get rubbery.

8. Remove from heat and stir in the fish sauce and the lime juice if using. Adjust seasoning with salt, pepper, or a bit more fish sauce to taste.

9. Spoon the curry into bowls, sprinkle with the chopped cilantro, and serve with rice or crusty bread. Leftovers keep well and the flavors often improve the next day.

Equipment Needed

1. Large skillet or shallow pot for cooking the curry and potatoes
2. Cutting board for chopping shallot, garlic, ginger, pepper and cilantro
3. Chef knife (sharp) for slicing and dicing
4. Measuring cups and spoons for coconut milk, broth and curry paste
5. Wooden spoon or heatproof spatula for stirring and scraping browned bits
6. Tongs or a slotted spoon to handle the shrimp and toss ingredients
7. Small bowl for seasoning the shrimp and holding prepped aromatics
8. Can opener and ladle or large serving spoon for dishing up the curry

FAQ

Shrimp In Yellow Curry Recipe Substitutions and Variations

• Shrimp: use boneless chicken thighs cut small, a firm white fish like cod or halibut, or extra‑firm tofu (press it first) if you want vegetarian.
• Coconut milk: swap for light coconut milk, or dilute coconut cream with water to match consistency, or use canned evaporated milk with a splash of coconut extract for the coconut flavor.
• Yellow curry paste: use yellow curry powder (start light), or a mild Indian curry powder plus a pinch of turmeric, or even red Thai curry paste thinned with a bit of coconut milk for heat control.
• Fish sauce: sub with low sodium soy sauce or tamari plus a squeeze of lime, or use a small amount of Worcestershire sauce or diluted anchovy paste for that salty, umami kick.

Pro Tips

1. Dry the shrimp really well before cooking them, or theyll steam instead of sear and get mushy. Pat them with paper towels and give them a minute to air dry on a plate before they hit the pan.

2. Cook the potatoes first and don’t crowd the pan; that way they get a little color and texture. If they start browning too fast, turn the heat down a bit and let them finish cooking in the sauce so they don’t burn.

3. Taste as you go with the curry paste and fish sauce. Start light, cause both are strong, then add a little more after it simmers. Lime juice at the end brightens everything, but add it last so the flavor stays fresh.

4. Don’t overcook the shrimp. Add them at the very end and pull the pot off the heat as soon as they turn pink and curl up. They continue to cook from residual heat, so if you leave them in they’ll get rubbery.