I am in love with Thai yellow curry with shrimp! Because of my love for yellow curry, my children have come to love it as well. It is great for me because I get to enjoy this amazing dish on a weekly basis. I first tried Thai yellow curry when my husband and I started going to this great Thai restaurant, Bangkok, in Geneva, IL. It’s my husband’s hometown, and a fun little foodie town as well, that is not a far drive from where we live now. I literally order it there every time we go. We’ve gone for such a long time that they don’t even ask for my order!
I really had a big desire to make this meal at home and not have to go out to eat to enjoy it! So I went on the hunt to find the perfect recipe. With many trial and errors, I present you with, in my opinion, a fantastic recipe for Thai yellow curry. The recipe in this post calls for shrimp, but I’ve made it with chicken many times as well. If you plan to make it with chicken, slice up two chicken breasts in strips and cook them in a large skillet with a tablespoon of coconut oil until thoroughly cooked. After finished, add the chicken to the curry mixture when you add the vegetables and let the chicken simmer in the sauce.
This recipe can truly be altered in whichever way you want. If you want it spicier, add more red pepper or chilis. You can even add more or less curry paste or powder. Sometimes I will even do one lite can of coconut milk and one regular and it will give you a slightly creamier sauce. That’s the fun I have with cooking: I can change a recipe to what I think is better, so please experiment with what tastes good to you and enjoy cooking. I hope you savor every bite of this mouthwatering dish as much as my family and I do. Enjoy!
- 1 Tbsp coconut oil
- 2-3 Tbsp yellow curry paste
- 2 (14oz) cans of lite coconut milk
- 1 Tbsp curry powder
- ½ tsp red pepper flakes or 1-2 thai chile pepper, chopped with seeds
- 1 cup carrots, sliced
- 1 medium yellow onion, cut into chunks
- 2 cups snow peas, cut in half and ends trimmed
- 1 tsp fish sauce
- 1 lb peeled and deveined
- In large skillet or wide large saucepan heat coconut oil on medium high heat
- Add curry paste and start to whisk to to break down the paste
- Slowly pour in coconut milk continuing to whisk until well combined
- Add curry powder and red pepper flakes or thai chiles
- Add carrots,onion and snow peas bring to a boil
- Turn heat to low and bring to a simmer
- Add fish sauce (don't miss this step! Makes it taste perfect)
- Simmer for about 20 minutes until vegetables are tender and the onions slightly are translucent
- Finally add shrimp and simmer until shrimp are done about 5 minutes
- Serve with white rice and ENJOY!