Shrimp in Yellow Curry Gang Lueng Goong
Indulge in the vibrant flavors of Thailand with this Shrimp in Yellow Curry Gang Lueng Goong, a comforting dish that’s perfect for weeknight dinners or special occasions. Juicy shrimp are simmered in a fragrant yellow curry sauce made with rich coconut milk, aromatic lemongrass, and the zesty essence of kaffir lime leaves. Tender chunks of potatoes, carrots, and sweet red bell peppers add a hearty touch, while a harmonious balance of fish sauce, palm sugar, and tamarind paste delivers a perfect mix of savory, sweet, and tangy flavors. Served alongside fluffy jasmine rice and garnished with fresh cilantro, this creamy and colorful curry recipe is a must-try for fans of Thai cuisine. Ready in under an hour, this dish brings authentic flavors to your table with ease.
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Recipe Information
Ingredients
- 500 grams Shrimp (peeled and deveined)
- 3 tablespoons Yellow curry paste
- 400 milliliters Coconut milk
- 200 milliliters Water or chicken stock
- 2 tablespoons Fish sauce
- 1 tablespoon Palm sugar (or brown sugar)
- 1 teaspoon Tamarind paste
- 2 medium Potatoes (peeled and cubed)
- 2 medium Carrots (sliced into rounds)
- 1 large Onion (cut into wedges)
- 1 large Red bell pepper (sliced)
- 2 Lemongrass stalks (lightly bruised)
- 4 Kaffir lime leaves
- 2 tablespoons Cooking oil
- 2 tablespoons Fresh cilantro (for garnish)
- 4 cups Steamed jasmine rice (for serving)
Instructions
Heat the cooking oil in a large pot or wok over medium heat.
Add the yellow curry paste and sauté for 1-2 minutes, stirring constantly, until the paste becomes fragrant.
Pour in the coconut milk and stir to combine with the curry paste.
Add the water or chicken stock and bring the mixture to a gentle simmer.
Stir in the fish sauce, palm sugar, and tamarind paste until fully dissolved.
Add the potatoes, carrots, lemongrass, and kaffir lime leaves. Let them cook for 10-12 minutes, or until the potatoes are tender.
Add the onion and red bell pepper, cooking for another 3-4 minutes until they soften slightly.
Gently add the shrimp to the curry and cook for 2-3 minutes, or until the shrimp turn pink and are fully cooked.
Taste the curry and adjust the seasoning with additional fish sauce or sugar if needed.
Remove the lemongrass stalks and kaffir lime leaves before serving.
Ladle the curry into bowls, garnish with fresh cilantro, and serve with steamed jasmine rice.
Nutrition Facts
Calories |
2871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 976 mg | 326% | |
| Sodium | 1969 mg | 86% | |
| Total Carbohydrate | 478.6 g | 174% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 64.9 g | ||
| Protein | 164.2 g | 328% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 600 mg | 46% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 3874 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
