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Thai Yellow Shrimp Curry

Shrimp Curry is spicy, saucy, and satisfying. Served with a fruity yet spicy coconut curry sauce, it takes less than an hour to prepare.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 4
Calories: 301kcal
Author: Kevin


  • 2 tablespoon ghee or vegetable oil
  • ½ cup yellow curry paste
  • 1 ½ cups pineapple diced
  • 1 lb large shrimp peeled and deveined
  • 1 cup coconut milk
  • 1 banana
  • 3 tablespoon fish sauce
  • 1 zucchini diced
  • ¼ cup Thai basil and cilantro chopped
  • 1 lime quartered


  • In a blender add the coconut milk, fish sauce and banana. Purée until blended. Set aside.
  • Heat the ghee or oil in a large skillet or cast iron pan over medium heat. Add the yellow curry paste and stir. Cook for at least 2 minutes.
  • Add the pineapple and stir to caramelized and brown slightly, 2-3 minutes. Add the shrimp and sauté quickly for a minute or two, stirring to flip shrimp and turn pink. Remove shrimp and set aside.
  • Pour the coconut milk mixture over the pineapple, stirring to incorporate. Cook for another 3 minutes and add the diced zucchini. Cook another 2 minutes, stirring often. The sauce will thicken.
  • Add the shrimp back to the pan along with half the herbs and stir. Heat through for a minute. Serve with remaining chopped herbs and sliced lime over steamed rice.


Sodium: 1715mg | Calcium: 144mg | Vitamin C: 49mg | Vitamin A: 5104IU | Sugar: 14g | Fiber: 4g | Potassium: 614mg | Cholesterol: 143mg | Calories: 301kcal | Trans Fat: 1g | Saturated Fat: 12g | Fat: 16g | Protein: 19g | Carbohydrates: 24g | Iron: 4mg