Recipe: Thai Yellow Curry with Shrimp and Potatoes
Case in point: my first attempt at this Thai Yellow Curry. Hey you guyz, did you know that not all coconut creme is created equal? *~*Sometimes*~* it has a whole bunch of sugar in it so you can blend it in with rum and pineapples and make a delicious piña colada!
If you’ve got that kind of coconut creme, don’t even think about adding it to this recipe. Not even out of sheer, dumb hope that the sugar will balance out and everything will be okay. It won’t, and it won’t. And you’ll end up with something that tastes like curry-flavored rice pudding. With shrimp. And potatoes.
So, okay. Mistakes aside, this recipe is super delicious! I was inspired to make it after discovering the delights of Thai yellow curry at a local Thai restaurant a couple weeks ago. So nom! Much nutritious.
A word on the yellow curry paste: take the time to visit the original website I pulled the recipe from. Thai yellow curry is difficult (if not impossible?) to find in canned form on the shelves of your favorite grocery store. The good news is, it’s fairly easy to make on your own–if not slightly time-consuming because of some roasting involved. The end product–I ended up with two cups’ worth–is satisfying and smells up the kitchen like wow. In a good way, of course.
Okay, and one last thing–I substituted shrimp in here to make it okay with my Great Lent fasting efforts. The original recipe uses chicken, which I can imagine would be wunderbar. Or you could try tofu. Or pork! Yay pork!
Enough talk, here’s the recipe.
Thai Yellow Curry with Shrimp and Potatoes
Adapted from Pinch of Yum
1 tablespoon oil
One yellow onion, halved and sliced thinly
⅓ cup yellow curry paste
10 baby golden yukon potatoes, cut into bite-sized pieces
1 pound raw shrimp (peeled is helpful, but you can do this yourself too)
1 14-ounce can coconut cream (not the kind with added sugar!!!!)
½ – 1 cup water
2 teaspoons fish sauce (optional)
1-2 tablespoons brown sugar (optional)
cilantro and rice for serving
Heat the oil in a large pot over medium low heat. Add the onions and sauté for a few minutes until the onions are fragrant and softened. Add the curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.
Add the shrimp, coconut cream and ½ cup water to the pot – simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce.
If you like, stir in the fish sauce and brown sugar. It really does take the recipe up a notch. Serve over rice.