13 April 2013  |  Recipes

Recipe: Quick Yellow Curry With Shrimp

This recipe comes together really quickly, and making the fresh curry paste is totally worth it. This is a unique and delicate curry, and it’s gotten rave reviews from everyone I’ve made it for. You can easily substitute chicken (cut into thin strips) or tofu in this recipe. Use whatever vegetables you have on hand. Serve with steamed rice, quinoa, or for an even faster meal, couscous.

Thai Yellow Curry With Shrimp (4-6servings)

1 jalapeno, seeds removed (or substitute crushed red chili flakes)
1 onion, peeled and quartered
zest of one lemon
zest of one lime
2″ piece of fresh ginger, peeled and cut into chunks
1 tsp ground turmeric

1 can coconut milk
juice of one lime
1 tsp fish sauce (or leave out and use salt)
10 fresh basil leaves (optional)

1 lb shrimp, peeled
3c chopped vegetables (broccoli, zucchini, carrots, bell peppers whatever you have/want)

-first, start your rice/quinoa/couscous

-combine first 6 ingredients in food processor and process until smooth
-heat 1 tbsp oil in a wok or skillet over med-high heat
-add paste and cook a few minutes
-add coconut milk, bring to a simmer
-add shrimp and vegetables, cover, and simmer until they are cooked through (4-10mins)
-add lime juice, fish sauce (or salt), and basil leaves


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