Yellow Curry Shrimp

10 minutes to assemble
15 minutes to cook
Total time: 25 minutes

4 Servings

10 minutes to assemble
15 minutes to cook
Total time: 25 minutes

4 Servings

A Taste of Thai Yellow Curry Paste adds authentic flavor to this traditional Thai recipe.

Ingredients

2-3 tablespoons butter
2 tablespoons dry white wine*
1 tablespoon and 1 teaspoon Yellow Curry Paste
20 extra-large shrimp, shelled and deveined
1-13.5 oz can Coconut Milk
1/2 -1 tablespoon Fish Sauce
Fresh cracked pepper
Fresh chopped basil
*Sherry is a good substitute for wine, if you don't have a bottle opened. Optional: lime wedges, cooked Jasmine Rice

Heat butter, wine and Yellow Curry Paste in a large skillet over medium heat until Yellow Curry is dissolved.
Add shrimp and sauté for 2-3 minutes or until cooked through (opaque). Remove shrimp from skillet and set 5 on each appetizer plate.
Add Coconut Milk, Fish Sauce and black pepper to taste to skillet. Bring to a boil. Stirring, cook until Coconut mixture is reduced by a fourth, about 3-5 minutes.
Drizzle sauce over shrimp and sprinkle each plate with basil. Garnish with a wedge of lime and spoonful of rice if desired.

Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.

This Indian-inspired curry paste has more paprika and turmeric than our others. Fish and poultry are especially good with this mild curry.

The original, authentic Thai rice. Jasmine rice’s aromatic flavor and soft texture makes it the perfect addition to any meal.

Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.