Yellow Shrimp Curry

If there’s one thing I grew up eating a lot of, it’s curry. It was one of my momma's weekly dishes. Some may assume that the addition of coconut milk is what classifies a dish as “curry”, however, that’s not the case. Originating in India, curry is broad and emcompasses the combination of spices, simmering and slow cooking, and depending on the variation, uses herbs as well.

A number of cultures have their own rendition of a dreamy, robust-flavored curry dish. I’ve tried Indian, Jamaican, African, Thai, and Japanese variations of curries, and although each has its own distinct flavors–sweet, sour, spicy–and textures, one commonality is that they all yield robust and comforting flavors.

This variation of yellow curry is a simplified version and includes the use of curry powder, coconut milk and fish sauce. If you're teetering on adding fish sauce–DO IT. The addition deepens the flavors and rounds out the dish.

Total Time: 25 minutes Servings: 2-3

  • 1lb 16/20 count shrimp
  • 1½ tbsp ghee or avocado oil
  • 2 tbsp ginger, finely chopped
  • ½ large onion, sliced
  • 1½ tbsp garlic, minced
  • 1½ tbsp curry powder
  • 1 cup full-fat coconut milk
  • 1 tbsp fish sauce
  • ¼ cup water
  • ¼ cup chopped cilantro
  • In a medium skillet, heat ghee over medium-high heat.
  • Add ginger and cook for 1 min. Add garlic and ginger and cook for 2 minutes or until onions are translucent. Be sure not to brown the mixture, rather, you want a long saute.
  • Add curry powder and mix well into vegetables. Cook for 1 min.
  • Slowly add coconut milk, water, and fish sauce. Stir to combine and bring to a low boil,
  • Add shrimp and cook for 1 min. Stir in cilantro and cook for 1 min. Watch the shrimp as you do not want to overcook.
  • Serve over rice and enjoy!