It's a take on our Local Thai restaurant's chicken #38.
Still haven't nailed it totally, but it's a pretty good copycat. I've switched out the chicken for shrimp here & I've also used pork and kept it veggie once.
Yellow curry is very mild and flavourful but you can always add more heat like chilli flakes or sirracha if you want.
I might have to keep ordering it for research purposes, but I'm not gonna complain about that!
💥You can use any veg you like in this, I had only these on hand.
USE THIS for 1 serving:
10 21/25 peeled & cleaned Shrimp
Diced onion
1/4cup Coconut milk
Yellow Curry paste
Ginger (to taste, I love lots)
1/2 tsp Galangal power
Garlic Chili paste
4 cloves garlic
Peanut butter *optional-for a smooth texture
1/4 diced Yellow/red/orange peppers
6 Sugar snap peas
Frozen green peas & corn
1tsp Butter or oil (to sautée ingredients)
-Garnish-
Toasted coconut
Roasted almonds
Cilantro
Squeeze of lime
Sliced shallot or crispy onions
Heat sauce pan on medium heat. Add sliced garlic and let cook for a few mins til the garlic is fragrant. Add veggies and coconut milk & spices. Let simmer a few mins to combine flavours. Add shrimp within the last few mins of cooking as to not overlook.
Serve in coconut rice or noodles. Top with crunchy garnishes.
I accidentally deleted the photos of the step by step process. Here's some photos of the products I used instead.
