Shrimp in Yellow Curry


The main dish for the Thai theme kitchen made in the Richmond Community Kitchen is Shrimp in Yellow Curry.

You can use chicken for this recipe but make sure the chicken is properly cooked.

We served the shrimp in yellow curry with white basmati rice. You can check on how to cook the basmati rice here. The cooking time may be less white basmati rice than the brown basmati rice.

Ingredients

  • 2 tablespoons peanut or vegetable oil
  • 1 cup minced onion
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 red pepper, cut into strips
  • 1 teaspoon minced hot chili, or crushed red pepper flakes, or to taste
  • 1 tablespoon curry powder, or to taste
  • 1 cup fresh or canned coconut milk
  • 1 1/2 to 2 pounds medium-to-large shrimp, peeled (we used frozen cooked shrimp that has been defrosted and pad dry)
  • salt and freshly ground black pepper to taste
  • 2 tablespoons nam pla (fish sauce), or to taste
  • 1/4 cup chopped cilantro or mint leave
  • 1/4 cup unsalted peanut

Source: this recipe is adapted from New York times cooking


Instructions

Place the oil in a large, deep skillet and turn the heat to medium. Add the onion, garlic, ginger, red pepper and chilies and cook, stirring frequently, until the vegetables are tender and the mixture is pasty.
Add the curry powder and cook, stirring, for another minute.
Add the coconut milk and raise the heat to medium-high. Cook, stirring occasionally, until the mixture is nearly dry.
Season with few pinches of salt and pepper.
Add the shrimp and cook, stirring frequently, until the shrimp heat through since we are using cooked shrimp. If you use raw shrimp, cook until the shrimp release their liquid and turn pink.
Add half of the fish sauce, then taste and add the rest if necessary.

Garnish with cilantro and peanut, serve with white or sticky rice.

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