Yellow Curry Shrimp, with Tamarind and Green Papaya

Kaeng Leuang Goong

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Preparation info
  • Makes

    4 to 6

    servings as part of a multi-dish meal
    • Difficulty

      Easy

Appears in
Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

By Robert Danhi

Published 2008

  • About

Seafood curry is most common in southern Thailand due to the extensive coastline. Catfish, mackerel or small sardines also work beautifully in place of shrimp in this recipe. Mild green papaya slices simmer in the golden gravy, soaking up all the curry’s intense flavors.

Ingredients

  • 1 can (about 14 oz.) Coconut milk, stirred well (divided use)
  • ¼ cup Yellow

Method

  1. Heat 1 cup coconut milk in a wok or saucepan over medium heat. Cook, stirring often until it thickens substantially and oil begins to separate out of creamy milk, about 5 minutes. Stir in curry paste; cook, stirring constantly for 2 minutes to develop the spices’ flavors.