Yellow curry shrimp with ginger jasmine rice is a delicious, flavorful, quick and easy weeknight dinner.
You can tell I really love Asian food. I make a lot of it. Last night I needed something quick and easy, so I went to my “cheating” sauces and pulled out a bottle of Trader Joe’s Thai Yellow Curry Sauce and some frozen raw shrimp. I hadn’t planned on blogging the recipe, (I can’t blog EVERY meal I make!) but after the girls and Spencer tasted what I threw together, they all shouted, “Blog it!”
They were also overjoyed that I was serving white rice and not brown rice with it! That sort of presented a problem since it was around 7 and I had no sunlight. Since I don’t have an external flash on my camera and I’ve been chided into photographing in natural light only, I saved a plate to snap today.
My family is a pretty good set of food critics. Fortunately, I married a guy who is up for anything I make. My kids aren’t picky, because they started eating whatever we ate as soon as they could. So now that I am blogging, I make the same food I always used to, but I now ask the question, “Is it blog worthy?”
If it doesn’t pass the test at home, I don’t bother.
The yellow curry shrimp is so easy to make, I almost feel a little guilty claiming it as a recipe.
See, I didn’t really do much work at all, it’s just super easy! Dinner is ready in about 30 minutes.
Yellow Curry Shrimp with Ginger Jasmine Rice
- For the Yellow Curry Shrimp
- 1 pound of raw peeled, de-veined medium sized shrimp
- 1 small onion chopped
- 2 red bell peppers seeded and chopped
- 1 12 ounce bottle of yellow curry sauce
- For the Ginger Jasmine Rice
- 3 cups water salted
- 1½ cups Jasmine rice
- ½ inch piece of ginger peeled and grated*
- Handful of chopped cilantro
For the Shrimp
- Saute the onions and bell peppers for a couple of minutes.
- Add the shrimp and stir fry for a couple more minutes. Usually with shrimp you want them to be opaque and pink, but I knew they would finish cooking in the sauce.
- Add the sauce, bring to a simmer and until heat until the sauce is hot and the shrimp are cooked.
For the Rice
- Bring the water to a boil
- Add the salt, rice and grated ginger.
- Cover and reduce to very low. Cook 20 minutes or until all water is evaporated.
- Add a handful of cilantro when it's done cooking
zainab abbas says
I tried this recipe today. We don’t get curry sauce here, so i got yellow curry paste and mixed it in coconut milk. Could you pls tell me approx how many cups of sauce your bottle is equivalent to. i used a can of coconut milk which is about 2 cups. My curry looked way soupier than yours. i also added mushrooms and basil, and some sliced green chilies to spice it up, as it was too bland. All in all it turned out pretty well, except that i over cooked the prawns till they practically shrank into oblivion. i used half water and half coconut milk for the rice, and it was yummy! Thanks
Zainab, my bottle is 11oz., so about 11/2 cups. I’ve got a bottle here. Here the ingredients: water, canola oil, sugar, coconut milk powder, garlic, onion, coconut milk, red chili, ginger,cornstarch, “spices”, milk. I found a Yellow Thai Curry recipe that I’m attaching a link for. I have not tried it, but you can tinker around with it. When Kishwar goes to Pakistan, I will make sure I send a “care package” with her of some Yellow Thai Curry sauce and some Greek Seasoning the is great on chicken and shrimp. http://www.food.com/recipe/yellow-curry-chicken-thai-soup-143874
Karen Bautista says
Hi! Can you please tell me what you sautéed your veggies/shrimp with ? I always use chopped fresh garlic and olive oil and garlic salt but I don’t want it to change the flavor of the curry ! Help 🙂
Lately I’ve been using coconut oil to saute with…that would be perfect with this!