A flavorful and aromatic Yellow Thai Curry paired with crispy coconut shrimp, perfect for a delightful meal.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Heat coconut oil in a large pan over medium heat.
Add garlic and shallot, sauté until fragrant.
Add sliced carrots, red onions, and diced pineapple. Cook until the vegetables are slightly tender.
Stir in curry powder and yellow Thai curry paste, cooking for another minute.
Pour in coconut milk and fish sauce, stirring to combine.
Add sugar to balance the flavors.
Add sliced zucchini and squash. Simmer until vegetables are cooked through.
In a separate pan, cook the shrimp until they are pink and cooked through.
Garnish with chopped cilantro before serving.
Adjust the amount of curry paste according to your spice preference.
For extra crispy shrimp, coat them in a light layer of cornstarch before cooking.
Can I use a different protein instead of shrimp?
Yes, you can substitute shrimp with chicken, tofu, or any other protein of your choice.
Is this recipe spicy?
The level of spiciness can be adjusted by the amount of curry paste used.
Can I make this curry ahead of time?
Yes, you can prepare the curry in advance and reheat it before serving.
What can I serve with this curry?
This curry pairs well with steamed rice or noodles.
Can I make this dish vegan?
Yes, by omitting the fish sauce and using a vegan curry paste, you can make this dish vegan.
