If I learned anything from life, it’s that sometimes you gotta be spicy. (I am a sensitive person, so even if it’s just a little too spicy, I cry) Feel free to change the amount of curry paste based on how many nose tissues you want to use.
Once again we get to use one of my personal favorite spices, turmeric (in powdered form). Turmeric naturally slides right into a curry meal because the black pepper and healthy fats from the coconut milk help your bod absorb those nutrients.
However, turmeric and coriander are listed as optional because most yellow curry pastes already have those spices in them. If you like extra spice like us, feel free to add more!
Don’t forget to taste as you cook, otherwise you might end up with undesired levels of heat in your mouth. If the curry is too strong, add a little more coconut milk to tame the spice levels.
It’s like going to a Thai restaurant and picking your spice stars, except since you are the chef, you control all the stars. You could even go all the way up to 6 out of 5 stars if you wanted! Nothing is stopping you
Finally, as I step off the soap box and back onto the kitchen floor, I’d like to mention that you can use either cilantro *or* parsley for the garnish. It really doesn’t matter which you choose since they look the exact same and looks are all that matter in cooking, obviously.
Keep your spices on the food, not the floor,
Your favorite alternative chefs, K & T
Coconut Shrimp Yellow Curry
Ingredients
Shrimp
- 1 lb. Shrimp peeled and deveined
- ¼ tsp. Salt
- ¼ tsp. Pepper
- Pinch of Cayenne Pepper
- ½ Lemon worth of juice
Curry
- 1 tbsp Vegetable Oil
- 1 Onion chopped
- 1 Red Pepper julienned
- ½ cup Bamboo Shoots
- 3 cloves Garlic minced
- 1 tbsp Ginger grated
- 1 tsp Salt
- ½ tsp Pepper
- ½ tsp Turmeric optional
- 2 tsp Ground Coriander optional
- 2 tbsp Yellow Curry Paste
- 14.5 oz Canned Diced Tomatoes undrained
- 5.5 oz Unsweetened Coconut Milk
- Cilantro
- White Rice
Instructions
Shrimp
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In a small bowl, toss shrimp with salt, pepper, cayenne pepper, and lemon juice. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.
Curry
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While the shrimp is marinating, heat oil in a medium sized pot. Add the onion and red pepper to the hot oil and cook for 3 minutes, then add the bamboo shoots. Next add garlic, ginger, salt, pepper, turmeric, coriander, and curry paste to the onion, red pepper, and bamboo shoots, stir until well combined.
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Cook over medium heat for a couple more minutes until onion is translucent. Add the can of diced tomatoes to the pot with all the juices, and stir for a minute. Add the coconut milk to the pot and bring to a boil for 5 minutes. Throw in the shrimp with the juices from the marinade and let cook for another 5 minutes.
To Serve
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Spread on top of white rice with some cilantro as a garnish. (Honestly, the cilantro does add a nice fresh flavor to balance out the spice, so I do recommend it as more than just a garnish).