Thai Yellow Curry with Prawns
Here’s the second dish in the Thai Takeout Night series! So far we’ve seen a traditional Thai Coconut Soup called Tom Kha Gai and still to come are Pad See Ew and Thai Iced Tea!
Yellow curry is my absolute favorite of the curries. It’s slightly sweet and salty with just a hint of spice. The flavors of ginger, garlic, and turmeric are the standout stars of this dish, all of which have incredible anti-inflammatory properties. Yellow curry is traditionally served with potatoes, vegetables and a protein, but you won’t find the starchy potato in this recipe. I think it overpowers the delicious flavor of the curry, plus we don’t eat them! You also won’t find curry paste in the ingredient list. This is a completely homemade curry without the use of processed shortcuts. Don’t fret though, it’s as easy as throwing everything into a food processor or blender then simmering until thick and flavorful. There’s not even chopping involved!
- 1 shallot, peeled
- 3 garlic cloves, peeled
- 1 inch piece of ginger, peeled and cut in half
- 1 teaspoon dried coriander
- 1.5 teaspoons cumin
- ⅛ teaspoon ground nutmeg
- ¾ teaspoons turmeric powder
- ¼ teaspoon fennel seed
- ⅛ teaspoon ground Thai Chiles, or cayenne will work
- 3 tablespoons fish sauce (I use Red Boat)
- 2 kaffir lime leaves, or 1 teaspoon lime zest
- 1 tablespoon palm sugar
- 1 can full fat coconut milk
- 1 tablespoon tomato paste (this one is SCD legal)
- 1 tablespoon coconut butter (also called coconut cream or coconut manna)
- 2 cups vegetables of your choice (I used broccoli, zucchini, and carrots)
- 1 pound uncooked prawns, peeled and deveined
- Place the shallot, garlic, ginger, coriander, cumin, nutmeg, turmeric, fennel, ground chiles and fish sauce in a food processor and pulse until finely chopped and a paste has formed.
- Scrape the paste into a sauce pan. Add kaffir leaves, palm sugar, coconut milk, tomato paste, and coconut butter. Whisk the sauce together and heat over medium-high heat until it has reached a low boil.
- Reduce heat to medium-low, then add vegetables and prawns. Cook for 10-12 minutes until the vegetables are cooked and slightly softened and the prawns have turned pink and are firm to the touch.
- Remove from heat and let sit for 5-7 minutes. The sauce will thicken a bit as it cools.
- Enjoy!
Shared this week at Slightly Indulgent Tuesdays and Allergy Free Wednesdays
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[...] the third component of our grain/dairy free Thai Takeout Night! Check out the Tom Kha Gai Soup and Yellow Curry with Prawns, and the final dish will be Pad See [...]
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[...] dish to complete the series of Thai Takeout Foods!! Check out the recipes for Tom Kha Gai Soup, Yellow Curry with Prawns, and Dairy-Free Thai Iced Tea to put together the perfect Paleo Thai [...]
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[...] {This is the first in a Thai Take-Out Dinner Series. Check back next week for Pad See Ew, Yellow Curry with Prawns, and Thai Iced [...]
This is definitely inspiring my dinner tonight!! Thanks for sharing
OH YUM.. this looks amazing. can’t wait to try it.
Hmmm sounds delicious. I’ve never made yellow curry before but definitely want to try it. What does SCD legal mean (regarding the tomato paste?
I just love coconut milk curries and do Indian about once a week. This recipe just made my rotations. Thanks a lot!
Hi Danielle,
This is such a lovely recipe. I’m really enjoying your series. This is a dish we enjoy out too, so how wonderful to make it at home. Thank you for sharing with us on AFW!!
Have a great rest of your week.
Hugs,
–Amber
I was wondering if you would like to put up a link to this fish/seafood recipe in my Food on Friday Series. Your recipe just looks wonderful.
this is the MOST AMAZING and TASTY dish ever!!!
I am so glad I found your website!
This was absolutely delicious! I never realised how easy it was to make your own curry paste either! Will definitely be doing it more often. Fantastic flavours in this dish.
I made this tonight and it was so good! I used fresh chilis and spices instead of driend (actually ground up all my spices), made my own coconut milk from whole coconuts (negates the use of coconut cream which I couldn’t find SCD legal and added a little lemongrass and cinnamon for some more flavor. It turned about amazing so thank you for this recipe!! Now I’ve gotta invites someone over for leftovers!
As a vegetarian I would leave out the prawns. Does anyone have any suggestions for a good substitute for the fish sauce?