Yellow Curry with Shrimp

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Preparation time: 15 min
Cooking time: 45 min

Serves: 2-3


1 lb shrimp, uncooked, tail-on
1 can coconut milk
1/4 cup unsweetened shaved coconut
vegetable oil
4-5 carrots, peeled and sliced
1 red or yellow onion, chopped
1 green bell pepper
1 yellow zucchini squash
3 serrano peppers, diced
curry powder
red chili powder
2-3 cloves garlic, minced
black pepper
2-3 whole cloves
1/2 tsp tamarind paste (or lemon juice)


Stir-fry vegetables and minced garlic with a little oil, salt, and black pepper.

Boil shrimp in salted water until just pink. Drain, remove, and set aside.

Heat coconut milk in small sauce pan on medium heat. Add shaved coconut. Add spices (amounts to your taste), tamarind paste, cloves, and diced serrano peppers. Simmer for 10-15 min, stirring frequently. Add shrimp to sauce, simmer another 3-5 min. Add shrimp and sauce to vegetables. Mix so everything is well coated. Simmer 5 min more.

Serve over rice.


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