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a skillet with yellow coconut curry with shrimps, cherry tomatoes and fresh cilantro

Thai Yellow Coconut Curry with Shrimps and Cherry Tomatoes

This mild, creamy and fragrant yellow coconut curry features succulents prawns and juicy cherry tomatoes in a luscious rich gravy made with coconut milk and yellow curry paste.
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Prep Time 25 minutes
Cook Time 10 minutes
Servings 4 people

Equipment

  • 1 large pan
  • 1 medium non-stick skillet

Ingredients
  

For the curry:

  • 500 g cleaned raw prawns fresh or defrosted
  • 1 tbsp yellow curry paste see notes
  • 2 tbsp vegetable or coconut oil divided
  • 1 tsp fish sauce
  • 1 tsp brown sugar
  • 10-12 sweet cherry tomatoes
  • Fresh coriander leaves for garnish

For the yellow curry paste:

  • 3- inch piece of ginger
  • 1 galic bulb
  • 3- inch piece of galangal peeled and sliced
  • 2 stalks of lemongrass or 1 tbsp minced
  • 5 red chilies see notes
  • 2 shallots
  • 1 tbsp fresh coriander leaves plus 2-3 stalks
  • 1 tbsp shrimp paste please don't skip!
  • 1 tsp ground turmeric
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp salt

Instructions
 

For the curry:

  • Heat 1 tbsp of oil in a pan to medium high and fry the prawns until they turn opaque. Remove from heat.
  • Heat another tbsp of oil in a medium non-stick skillet.
  • Add 1 tbsp yellow curry paste and saute until aromatic, stirring.
  • Add 400ml of coconut milk or cream. Stir to incorporate the paste.
  • Taste and adjust for sweetness and/or umami with brown sugar and/or fish sauce respectively.
  • Bring to simmer and add the cherry tomatoes.
  • Cook for 2 minutes and add prawns.
  • Cook for another two minutes until the prawns are done.
  • Serve over white rice garnished with fresh coriander leaves.

To make the paste:

  • Soak the chilies in hot water for 10-15 minutes.
  • Wrap garlic bulk and ginger root into foil and roast in the oven for 15 minutes (see notes). Let cool.
  • Peel and slice the ginger and squeeze out garlic cloves.
  • If using fresh lemongrass, remove the rough outer layer and extract the tender inner part from the white bulbous base.
  • Place all the ingredients plus 1 tbsp of chili soaking water into a blender and blitz to a uniform paste.

Notes

  • Start with sauteing 1 tbsp of yellow curry paste. Once coconut milk or cream is added, taste and add more paste if you'd like a deeper flavour.
  • 5 chilies will give a mild kick. If you like it spicy, you can increase the quantities.
  • Don't skip the shrimp paste! It is an essential ingredient here that imparts deep umami flavours to the curry paste.
  • When making the paste, you can either roast garlic and ginger or use them raw. Roasting brings out a more complex savory and sweet flavour.