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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)

    Average Rating:

     4 Total Reviews

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    • on April 14, 2012

      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!

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    • on January 09, 2012

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

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    • on August 19, 2009

      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!

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    • on December 18, 2007

      This has tons of flavour. I used oyster sauce in place of the fish sauce and had to add a little salt as a result. I also omitted the sugar. I found this tasted even better the next day. I served this with brown rice and used cooked shrimp and added them just to heat at the end. Thanks for the recipe.

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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

    Detailed Nutrition Values About Nutrition Info
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