Shrimp and Vegetable Yellow Curry

Name: Shrimp and Vegetable Yellow Curry
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 425 grams baby corn, drained and rinsed, cut into pieces; 1 medium carrot, sliced into 1/4-inch-thick rounds; 237 milliliters low-sodium chicken broth or clam juice; 2 liters 13.5-ounce cans coconut milk (about; 2 Tbsps fish sauce; 59 milliliters chopped fresh cilantro leaves; 3 kaffir lime leaves (or the zest of 1 lime); 1 small onion, chopped; 59 milliliters lightly salted peanuts, chopped; 1 small red bell pepper, chopped into 1/4-inch pieces; 227 grams fresh thin rice noodles; 946 milliliters canola oil or safflower oil; 1 Thai chile (such as prik kee noo) or serrano chile, stemmed and thinly sliced; 454 grams shrimp, peeled and deveined; 113 grams snap peas, halved; 5 sprigs Thai basil, with stems (or regular basil); 59 milliliters yellow curry paste (such as Mae Ploy)

Shrimp and Vegetable Yellow Curry might be just the main course you are searching for. This dairy free and pescatarian recipe serves 4. One portion of this dish contains around 41g of protein, 110g of fat, and This recipe is typical of Indian cuisine.

Instructions

In a large saucepan, bring the coconut milk and curry paste to a boil over medium-high heat, whisking constantly until smooth, about 2 minutes.

Ingredients you will need

Coconut Milk

Curry Paste

Equipment you will use

Whisk

Sauce Pan

Add the chicken broth, carrot, red bell pepper, onion, baby corn, basil, chile, lime leaves and fish sauce. Bring the mixture to a simmer over medium-low heat. Cover the pan and cook until the vegetables are tender, about 20 minutes.

Ingredients you will need

Red Pepper

Chicken Broth

Lime Leaves

Fish Sauce

Vegetable

Baby Corn

Carrot

Basil

Chili Pepper

Onion

Equipment you will use

Frying Pan

Pour the oil into a large wide saucepan. Attach a deep-fry thermometer to the side of the saucepan and heat the oil to 350 degrees F.

Ingredients you will need

Cooking Oil

Equipment you will use

Kitchen Thermometer

Sauce Pan

Add half of the noodles and fry until crisp, about 20 seconds.

Ingredients you will need

Pasta

Drain on paper towels and set aside.

Equipment you will use

Paper Towels

Remove the lid from the curry and add the shrimp, snap peas and the remaining noodles. Simmer, uncovered, until the shrimp is cooked through, 5 to 7 minutes.

Ingredients you will need

Sugar Snap Peas

Pasta

Shrimp

Curry Powder

Remove the lime leaves and basil sprigs and discard.

Ingredients you will need

Lime Leaves

Basil

Ladle the curry into bowls.

Ingredients you will need

Curry Powder

Equipment you will use

Bowl

Ladle

Garnish with the fried noodles, cilantro and peanuts.

Ingredients you will need

Cilantro

Pasta

Peanuts

Photograph by Kat Teutsch

Equipment

Ingredients

Servings:

425grams

baby corn, drained and rinsed, cut into pieces 1medium

carrot, sliced into 1/4-inch-thick rounds 237milliliters

low-sodium chicken broth or clam juice 2liters

13.5-ounce cans coconut milk (about 2Tbsps

fish sauce 59milliliters

chopped fresh cilantro leaves 3

kaffir lime leaves (or the zest of 1 lime)1small

onion, chopped 59milliliters

lightly salted peanuts, chopped 1small

red bell pepper, chopped into 1/4-inch pieces 227grams

fresh thin rice noodles 946milliliters

canola oil or safflower oil 1

Thai chile (such as prik kee noo) or serrano chile, stemmed and thinly sliced 454grams

shrimp, peeled and deveined 113grams

snap peas, halved 5sprigs

Thai basil, with stems (or regular basil)59milliliters

yellow curry paste (such as Mae Ploy)

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Alois Lageder Terran Alpina Pinot Grigio Vigneti delle Dolomiti. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 16 dollars per bottle.