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Shrimp in Yellow Curry (Gang Lueng Goong)

By eatrealfood on February 02, 2006

Photo by Sharlene~W

4 Reviews

Prep Time: 20 mins
Total Time: 40 mins
Servings: 4

Photo by Sharlene~W

About This Recipe

"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."

Ingredients

1/2 lb medium shrimp, deveined and cleaned
1 tablespoon oil
1 onion
1 tablespoon minced ginger
2 garlic cloves, pressed
2 tablespoons yellow curry paste
2 cups light coconut milk ( or 1 14oz can)
2 -3 potatoes, diced
2 carrots, sliced
1 bell pepper, sliced
2 chili peppers, chopped
1 teaspoon curry powder
1 tablespoon fish sauce
1 tablespoon sugar
1 spring onion

Directions

Heat oil in a large saucepan.
Brown onion and then and ginger and garlic.
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.
Add coconut milk and mix well. You can add about 1/3cup water if it is too thick.
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.
When the carrots and potato are just about cooked, add shrimp, bell pepper, fish sauce, sugar, chili peppers and curry powder.
Simmer for 5 minutes until shrimp turn pink. Do not overcook at this stage as shrimp will turn rubbery.
Top with chopped spring onions just before serving.
(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).

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (291 g)

Servings Per Recipe: 4

Amount Per Serving: %
Calories 214.0
Calories from Fat 40: 18%

Amount Per Serving: %
Total Fat 4.4g: 6%
Saturated Fat 0.6g: 3%
Cholesterol 71.6mg: 23%
Sugars 8.8 g
Sodium 707.9mg: 29%
Total Carbohydrate 33.2g: 11%
Dietary Fiber 4.9g: 19%
Sugars 8.8 g: 35%
Protein 11.7g: 23%

Reviews

"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!"

By Sharlene~W on April 14, 2012 | 1300606
"This was very easy to make. Excellent flavor. Loved the recipe. Will definitely make this again!"

By JenR10 on January 09, 2012 | 1278955
"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!"

By TheJourneyman on August 19, 2009 | 929055
"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."

By Cilantro in Canada on December 18, 2007 | 536807