Thai Yellow Curry

Votes: 2

Time: 1 hour 15 minutes
Complexity: easily
Servings: 4

Was your weekend incredible, but your vacation is over? Then relive those wonderful memories with an exotic dinner filled with all the flavors of Thai cuisine. This one-pot dish features a fragrant coconut curry sauce that serves as the base for vegetables like carrots, corn, and sweet and hot peppers. Shrimp and rice noodles are then added, and you can top it off with fried noodles if you like.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g peeled and gutted large shrimp
225 g fresh thin rice noodles
2 cans (425 g) coconut milk
1 cup low-sodium chicken broth or clam juice
1/4 cup yellow curry paste (such as Mae Ploy)
1 medium-sized carrot, peeled and sliced into thin 0.5 cm thick slices
1 small red bell pepper, cored, seeded and cut into 0.5 cm pieces
1 small onion, chopped
1 can (425g) baby corn cobs (drained, rinsed and cut into 2.5cm pieces)
1 Thai chili or serrano chili, stemmed and thinly sliced
5 sprigs of Thai basil with stems
3 Thai lime leaves
1.5 tbsp fish sauce
110 gr. pea halves
4 cups canola oil or safflower oil
1/4 cup chopped fresh cilantro leaves
1/3 cup chopped and lightly salted peanuts

Ingredient Substitution Suggestions

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Recipes with similar ingredients: rice noodles, shrimps, curry paste, carrot, sweet pepper, corn, serrano pepper, sugar snap peas, coconut milk, fish sauce, onions, basil, cilantro, Peanut

Cooking the dish according to the recipe:

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

Add carrots, red pepper, onion, corn, chili pepper, basil, lime leaves, and fish sauce. Bring to a gentle simmer, cover, and simmer for 30 minutes, until the vegetables are tender.
Add the shrimp, peas, and half the noodles (reserve the remaining noodles for frying). Simmer, uncovered, until the shrimp are tender, 5-7 minutes. Remove from heat and discard the lime leaves and basil sprigs.

Pour canola oil into a large, wide saucepan fitted with a deep-fry thermometer. Heat the oil to 180°C (350°F). Add the remaining noodles and fry until crispy, about 20 seconds. Place on a paper towel to absorb excess oil.

Divide the curry among 4 bowls. Garnish with cilantro and peanuts and serve.

Categories:

recipe / Soups / Thick soups and stews / / / Thai cuisine / Giada De Laurentiis

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