Shrimp in Yellow Curry Recipe (2024)

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.

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.

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).

also works really well with extra firm tofu.

Loved this recipe. Super easy and quick the only thing i did differently was add in additional vegetables (Chinese eggplant, peppers, and broccoli) in the beginning while sauteing the onion and garlic. The fish sauce really adds to the depth of flavor of this dish so i would definitely not skip this part even if you are a little leery of the smell. Be brave and enjoy!

Needs additional vegetables: mushrooms, red, and green peppers work well. Add curry to taste (about 2 oz). Curry paste instead of powder. The amount of curry recommended doesn't add enough flavor. I cook the shrimp first in the oil with garlic and ginger then remove the shrimp and add shrimp back at the end. It allows you to control the doneness of the shrimp and vegetables.

Great and easy recipe!! I added chopped green beans,big shredded carrots before I add the Shrimp and it was delicious!!!

Cooked as written but with half the shrimp (for two) and all the sauce. Perfect!

Great easy supper. We like more sauce so added additional coconut milk and some water or broth. Added a handful of chard and some cauliflower with the shrimp to make a one-pot meal over brown rice.

Good and simple recipe but please add vegetables (broccoli, carrots, bok choy...) to enhance the taste. Cut veggies in smaller pieces and let simmer 10 mins or so before adding the shrimps.

This is also excellent as a vegetable curry. Made it today with diced eggplant, squash, and carrot, with fresh coconut cream+milk. Thank you.

added 1/2 tsp turmeric. This was delicious! Will definitely make again.

I like my curry liquid- and vegetable-heavy, so I used 2 cans of coconut milk and added a small head of cauliflower, two carrots, and a red pepper. I also increased the curry powder to 2 tablespoons and used one thai, or bird's eye, chili. Next time I will make all of the same adjustments. Really good.

Aubree, I'd use strips of boneless, skinless chicken thighs or breasts. Saute with onion until almost cooked through, then add garlic, ginger and chilies, saute briefly and proceed.

Being from Indian descent, I always get so confused what exactly “curry powder” is. For which curry powder is this recipe asking? Many West Indian countries have their specific definition of curry powder vs South East Asian countries vs regions in the Indian subcontinent. What did most use for the curry powder?

I doubled the curry, added veggies, and halved the shrimp since there just only 2 of us. It was very easy and delicious.

Added cauliflower and red pepper before shrimp

I used gochugaru for the pepper; I don't know if that was the right move, but this still ended up really tasty.I will say I only used half the fish sauce and I'm glad I did. The whole amount would have been way too salty!

I was trying to use up a jar of green curry paste, so I subbed that for the curry powder with great results. I left out the red pepper flakes since the curry paste is already pretty hot. I added in a kaffir like leaf and also squeezed some lime juice over the finished product which added a lot. I also didn’t simmer off so much of the coconut milk (to be “near dry”) because I wanted more sauce for the rice—good choice. I added sliced green onions in additional to mint for garnish. 10/10!

Yellow Curry Notes:2 cans of coconut milkAdd yellow curry, or 1/2 tsp of turmeric Add extra curry powder Add red pepper & green beans,medium chopped Maybe add spinach or chard, instead of peppers & beansMay add Chinese eggplant with onionsSprinkle peanut when serving May use pork or chicken Use fish sauce for sureSauté shrimp with ginger & garlic, set shrimp aside Add lemon juice

I made this last night and added broccoli that I had steamed. I didn't like the idea of cooking off the mixture til it was almost dry. Shrimp won't release enough liquid to make a nice sauce. I reduced it by about half. I'll blame myself if that was the problem, but I didn't find this to be very flavorful or not flavorful in a way that I wanted. I may try Melissa Clark's recipe for shrimp in a tamarind sauce. I'm thinking this a Thai based curry and not an Indian one. Boo hoo!

I used the recipe as a guide. Instead of curry powder I used golden curry paste which has other ingredients added. I used onion, garlic, bell pepper, Cauliflower, broccoli, a small can of mushrooms, a handful of spinach, and a few green beans and shredded carrots. I used the whole can coconut milk, 9oz shrimp,lime zest and a squeeze of lime and a sprinkle of cilantro. Oh yeah, some cayenne to taste. I used the fish sauce . We loved it! Will make again!

This was great. Upped the garlic and ginger a bit and halved the red pepper flakes. Added red bell pepper slices and julienned carrots to the garlic/onion/ginger saute. Everyone loved it!

I added two cans of coconut milk for extra sauce. So I doubled the curry powder but found that the sauce didn’t have enough flavor. I added a table spoon of red curry paste. Toward the end of the cooking I added bok choy. Very good!

curry powder recipe:2.5 tsp turmeric1.5 tsp cumin seed1.5 tsp cumin seed1 tsp coriander ground1 tsp ginger grounddash cinnamon0.5 tsp cloves whole0.25tsp ground nutmegdry roast seeds for 3-5 min and grind

this was super delicious, but next time I would a) put some more veggies in such as red pepper, maybe small broccoli florets, something to balance out the shrimp. I used the whole can of coconut milk which made more of the yummy sauce. I'm chicken about the fish sauce because of the smell, but it really does make the dish taste more authentic, so don't leave it out!

Added turmeric cumin seed and cumin. Mushrooms and peppers. Could probably add more veggies. Very tasty. Serve with lime

While I love shrimp, it just seemed it could be less shrimp, more veggies to be more balanced. 1.5 pounds of shrimp was a lot. BUT, that said - the flavor of the sauce was great. I added chopped red pepper per one commenter's advice and it was a good choice. And I added some chopped green onion at the end. Yummy!

Used 1/2 jalapeño pepper