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    You are in: Home / Recipes / Shrimp in Yellow Curry (Gang Lueng Goong) Recipe
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    Shrimp in Yellow Curry (Gang Lueng Goong)

    Shrimp in Yellow Curry (Gang Lueng Goong). Photo by Sharlene~W

    1/3 Photos of Shrimp in Yellow Curry (Gang Lueng Goong)

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    eatrealfood's Note:

    My husband loves this dish, and it's such a snap to make that he can make it himself. I have only lately become fond of Thai food, and yellow curry is my favorite, but I couldn't find many recipes for the same here. I found this on a Thai recipe site. It has a bright, sunny color and a lovely flavor...though I keep it a bit timid, but you can add some more chilies for more heat.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in a large saucepan.
    2. 2
      Brown onion and then and ginger and garlic.
    3. 3
      Add curry paste, and mix well. It might be a bit globular, but don't worry - it will mix in nicely once you add the liquid next.
    4. 4
      Add coconut milk and mix well. You can add about 1/3cup water if it is too thick.
    5. 5
      Add carrot and potatoes and bring to a boil. Leave the pot uncovered so that the water previously added will evaporate and you will get a nice thick gravy.
    6. 6
      When the carrots and potato are just about cooked, add shrimp, bell pepper, fish sauce, sugar, chili peppers and curry powder.
    7. 7
      Simmer for 5 minutes until shrimp turn pink. Do not overcook at this stage as shrimp will turn rubbery.
    8. 8
      Top with chopped spring onions just before serving.
    9. 9
      (Note: Taste the curry and adjust seasonings as necessary at this time. Depending on the brand of curry powder you use, you may need to adjust the amount of sugar. I have found some bitter notes in certain brands, and increasing the sugar adjusts that. You can also add some red pepper flakes if you need more heat, or even at more of the yellow curry paste at the last step).

    Ratings & Reviews:

    • on April 14, 2012

      55

      Fairly easy to put together. I used sweet potatoes rather than white potatoes and skipped the green onions at the end. I added about 1/4 tsp of crushed red peppers and a pinch of salt and maybe doubled the water mentioned as it evaporates quite a bit as the carrots/potatoes cook. We all loved it served with brown rice. Wonderful yellow curry. I will use the sauce base for this recipe for many other vegetable combos and chicken as well. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 09, 2012

      45

      This was very easy to make. Excellent flavor. Loved the recipe. Will definitely make this again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 19, 2009

      45

      This was good for a weekday meal, but I found using normal coconut milk instead of light enhanced the flavour extensively. Thank you so much for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Shrimp in Yellow Curry (Gang Lueng Goong)

    Serving Size: 1 (291 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 214.0
     
    Calories from Fat 40
    18%
    Total Fat 4.4 g
    6%
    Saturated Fat 0.6 g
    3%
    Cholesterol 71.6 mg
    23%
    Sodium 707.9 mg
    29%
    Total Carbohydrate 33.2 g
    11%
    Dietary Fiber 4.9 g
    19%
    Sugars 8.8 g
    35%
    Protein 11.7 g
    23%

    The following items or measurements are not included:

    yellow curry paste

    light coconut milk

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