Name: Yellow Curry Shrimp, with Tamarind and Green Papaya
Yield: Makes 4 to 6 servings as part of a multi-dish meal
Cuisine: Thai
Ingredients: 1 medium Long red chilies, sliced into thin rings; 1 can (about 14 oz.) Coconut milk, stirred well (divided use); ¼ cup Yellow curry paste (add 1 more tablespoon if paste was made in blender) or store-bought; 1½ cups Water or light stock; 1 Tbsp. Fish sauce (nahm pla); 2 tsp. Light brown palm sugar; 1 cup Green papaya, peeled and seeded, bite size slices, about ¼ inch (0.6 cm.) thick; 1 lb. (454 g.) Shrimp, any size, peeled and deveined

Preparation info

Makes
4 to 6
servings as part of a multi-dish meal

Difficulty
Easy

Appears in

Southeast Asian Flavors

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

Asia
Thailand
Fish course
Main course
Pescatarian
Gluten-free
Spicy
South East Asia
Southeast Asia

Method

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.