Shrimp yellow curry
It's high time we all put more spices and heat onto our plate. This shrimp yellow curry is the perfect recipe for that. Lots of veggies, coconut milk, yellow curry paste to spice it all up and you're good to go !
The longest part of all of this was to peel the shrimps but it's so good that you forget about it once you eat it. I love any variation of this recipe when its cold, with different proteins or veggies. I always have curry paste in my fridge, it keeps forever and is so practical.
Shrimp yellow curry (serves 3-4) :
- 500g uncooked shrimps
- 1 carrot
- 1 leek
- 1 onion
- 2-3 potatoes
- 2-3 tbsp yellow curry paste
- 1 tbsp brown sugar
- 1 tbsp fish sauce (nuoc mam)
- 400ml coconut milk
- 200ml water
- Fresh cilantro
- Vegetable oil
Twist the shrimps' heads off and take off the shells, leaving only the tail bit. Make a cut with a knife on the back of the shrimp and remove the intestines.
Mince the onion.
Cut the carrots in bite size pieces.
Peel and cube the potatoes.
Wash the leek and slice it thinly.
Heat a drizzle of oil in a pot and fry the onion and leek.
Add the curry paste and keep stirring for 2 minutes.
Add the potatoes and carrots, coconut milk, sugar, fish sauce and water.
Let it simmer for 15 minutes or until the potatoes are cooked through.
Add the shrimps and let it cook 4 more minutes. Taste and add more salt if necessary.
Serve warm with a lot of fresh cilantro.