Thai Yellow Curry Shrimp
Tender shrimp in a fragrant yellow curry sauce with coconut milk, ready in one pan in under 25 minutes. Serve over rice for a restaurant-quality weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 28g
Ingredients
- 1 lb shrimp, large, peeled and deveined
- 3 tbsp yellow curry paste
- 1 can (13.5 oz) coconut milk
- 1 whole bell pepper, any color
- ½ whole onion, yellow
- 1 tbsp fish sauce
- ½ whole lime (juiced)
Instructions
- 1
Slice bell pepper into 1/2-inch strips. Slice onion into thin half-moons.
- 2
Heat 1 tbsp oil in a large skillet over medium. Add curry paste and stir constantly until fragrant, 1 minute.
- 3
Pour in coconut milk, stirring to combine with the paste. Bring to a gentle simmer.
- 4
Add bell pepper and onion. Simmer for 5 minutes until vegetables soften slightly.
- 5
Add shrimp and stir gently. Simmer until shrimp turn opaque throughout, ~4 minutes.
- 6
Stir in fish sauce and lime juice. Taste and adjust seasoning with salt if needed.
- 7
Serve over jasmine rice.
Tools you’ll need
- large skillet (12-inch)
- cutting board
- chef's knife
- wooden spoon
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