Here's the second dish – Thai Yellow Curry with Prawns – 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. Thai Yellow Curry with Prawns 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!
Shared this week at Slightly Indulgent Tuesdays and Allergy Free Wednesdays
Alyssa @ Queen of Quinoa
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!
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.
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?
If you want “rice” you can make a rice-like food from cauliflower.
A few questions…what do you replace palm sugar with if SCD? Honey? How much? Where do you get an scd legal tomato paste? And can I substitute the coconut butter with something else or is that a good staple to have on hand? Thanks and looks delicious!
i substituted chicken for the shrimp. this was the most delicious recipe i have ever cooked … and i cook a lot! this is my new favorite dish. ever! better than chocolate. better than ANYTHING i’ve ever eaten. thank you!
Made this tonight with zucchini, bell peppers and carrots. Served w/caulirice. Added cilantro and lime juice. OMG I was eating it out of the pan. Thanks for the awesome recipe! I can’t wait to eat it again tomorrow! 🙂