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Coconut Shrimp Yellow Curry

Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 6 people

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

  1. 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

  1. 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.

  2. 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

  1. 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).