Go Back Email Link
a skillet with yellow coconut curry with shrimps, cherry tomatoes and fresh cilantro

Thai Yellow Coconut Curry with Shrimps and Cherry Tomatoes

4.5 from 2 votes
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.
Print Recipe Pin Recipe
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.