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Shrimp In Yellow Sauce

Shrimp in Yellow Sauce recipe image
This dish delivers the bold, comforting flavors of Thai cuisine with shrimp simmered in a fragrant yellow sauce. The base is built from a fresh paste of red chiles, red onion, lemongrass, and galangal, creating a complex aromatic profile that is both spicy and savory. Coconut milk adds a creamy richness that balances the heat, while a final splash of lime juice and fish sauce brightens the dish with essential acidity and umami. Fresh basil and coriander provide a herbal finish that lifts the heavy sauce. It is a quick weeknight dinner that feels restaurant-quality, perfect served over steamed rice or with crusty bread to soak up the delicious sauce.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 194.5
Dietary: Gluten-free
Description
This dish delivers the bold, comforting flavors of Thai cuisine with shrimp simmered in a fragrant yellow sauce. The base is built from a fresh paste of red chiles, red onion, lemongrass, and galangal, creating a complex aromatic profile that is both spicy and savory. Coconut milk adds a creamy richness that balances the heat, while a final splash of lime juice and fish sauce brightens the dish with essential acidity and umami. Fresh basil and coriander provide a herbal finish that lifts the heavy sauce. It is a quick weeknight dinner that feels restaurant-quality, perfect served over steamed rice or with crusty bread to soak up the delicious sauce.
Ingredients
  • 2 Fresh Red chiles, seeded,
Directions
  1. 1
    In a food processor, blend red chiles, chopped red onion, chopped lemongrass stalk, and chopped galangal into a smooth paste.
  2. 2
    Heat a wok or large skillet over medium-high heat. Add the spice paste and stir-fry for 2-3 minutes until fragrant.
  3. 3
    Stir in the water and bring the mixture to a boil.
  4. 4
    Reduce heat to low and simmer for 3-4 minutes, allowing most of the water to evaporate and the flavors to concentrate.
  5. 5
    Stir in the coconut milk and raw shrimp.
  6. 6
    Simmer, stirring occasionally, for about 4 minutes until the shrimp are just firm and pink throughout.
  7. 7
    Remove from heat and stir in Thai basil leaves, lime juice, and fish sauce.
  8. 8
    Transfer to serving dishes and sprinkle with sliced green onions and fresh coriander.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 194.5kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.5mg1%
Total Carbohydrate 50.0g17%
Dietary Fiber 0.0g0%
Sugars 50.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Galangal has a sharper, more pine-like flavor than ginger. If you cannot find galangal, fresh ginger is an acceptable substitute, though the flavor profile will be slightly different.

For a vegan version, omit the fish sauce and substitute with a soy sauce or tamari mixture with a bit of mushroom powder for umami. Note that the original tags listed this as vegan, but the ingredients list fish sauce; adjust according to dietary needs.

Serve immediately with steamed jasmine rice or crusty bread to soak up the sauce.

Be careful not to overcook the shrimp, as they will become rubbery. They are done as soon as they turn opaque and pink.

Keywords: shrimp, thai, curry, yellow sauce, lemongrass, galangal, chiles, coconut milk, seafood, stir fry, basil, lime, fish sauce, spicy, dinner, quick meal, asian cuisine, aromatic
Read it online: https://www.chefs-mate.com/recipe/shrimp-in-yellow-sauce/