Recipe: Thai Yellow Curry Shrimp With Jasmine Rice

Epicurean Exploits - Food and Recipes
1

On a Thai and Riesling kick as of late, so here is my version of yellow curry shrimp

1 lb U12/15 Shrimp, Peeled and Deveined
2 TBS Yellow Curry Powder (House Made)
1 TBS Palm Sugar
5 Cloves Garlic, Finely Chopped
1 TBS Galangal
5 Red Thai Chiles, Finely Diced
1/2 Large Texas 1015 Onion, Sliced
1 Cup Coconut Milk
Grapeseed Oil, q.s.
Jasmine Rice

  1. Prepare rice
  2. Saute shrimp over high heat in a large wok. When done, remove and set aside.
  3. In the wok, saute the onions until translucent. Add garlic, galangal and chiles and saute for a minute.
  4. Add coconut milk, curry powder and palm sugar.
  5. When coconut milk begins to bubble, turn off heat and add cooked shrimp.
  6. Place rice in a large, wide bowl and top with shrimp curry.


    Curry Powder
    2 TBS Orange Peel
    2 TBS Lemon Peel
    2 TBS Lemon Grass
    2 TBS White Peppercorns
    2 TBS Coriander Seeds
    Lots of Dried Thai Chiles
    2 TBS Powdered Ginger
    2 TBS Granulated Garlic
    1 TBS Powered Mace
    1 Cup Tumeric

Place first six ingredients in a spice grinder and obliterate into a fine powder in batches. Combine all ingredients in a gallon ZipLoc bag and shake like hell to completely mix.
Place

2

That sounds great but I think I’d cook the shrimp last.
Pretty much poach them in the sauce.

some might start the dish by “toasting” the curry powder then add the oil and then the onions.

Another thing I would try would be to steep the shells of the shrimp in the the coconut milk on a low burner to eak out as much shrimp flavor.
A quick strain would be super easy…

Or, just freeze the shells so you could make a quick stock for another dish made with shrimp.

3

I did freeze the shells for later use, and I did think about poaching the shrimp in the sauce. Next time as all of this was on the fly.

4

Only problem with that is texture, and for those of us who are texture-challenged, it can be a problem. Poaching them can leave them soft and without that “bite” that is important to the overall composition of the dish. I hate soft, wiggly shrimp. pileon

5

Hey Bill doesn’t have much to do with the recipe but when you say you’re using a wok, are you using it on a standard stove top? Just curious… I can never get the same results with my home wok on the standard stove that my grandma gets with her built in wok cabinet.

6

Your grandma is more baller than my grandma. A Wok Cabinet?? Winning

7

I serves the purpose for my needs. Of course I would like a serious gas rig with a big old school hand hammered iron wok, but am limited to the electric range and Costco wok that I have.

8

taiwan>china

9

fosho, same here =(. Just curious is all!

10

It’s hard to get the right flavor without a heck of a lot of heat. Just for comparison, rough specs:

Standard Viking etc = ~15,000 BTU’s
Viking wok burner = 25,000 BTU’s
Restaurant wok burner = 50,000 BTU’s
Fu grandma wok cabinet = ??? BTU

11

A crawdad boiler or “turkey fryer” burner will have between 50-200k BTU’s depending on the model. Funny that Viking calls 25k a “wok burner.” Your standard Montague restaurant range will have 30k burners. My Blue Star has 22k for it’s burners.

12

Well, when your basic GE or Whirlpool gas range tops out in the vicinity of 9500 BTU . . .