Thai Shrimp & Potatoes in Yellow Curry Sauce

When I served this dish at one of my Cooking classes, the first thing that was mentioned was the pairing of Shrimp with Potatoes being an unusual one. I hadn’t realised until it was mentioned at that time that I haven’t had them paired together either! At times, I seem to lose track of the dishes created in my imagination and those that are traditionally made. When I start cooking, a cooking beast just takes over and a concoction is created, almost like witchcraft 🙂  My trigger, as always are the ingredients.

I made my Yellow curry paste from scratch but a good quality store bought paste might work equally well.
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Shrimp and Potatoes in Yellow Curry Sauce


1 can of baby corn
2 tsp Fish Sauce
1 tsp palm sugar
1 can of Coconut milk (NOT Light!)
3 tbsp Yellow Curry paste
1 lb Shrimp (raw, peeled)
6-8 baby potatoes, halved and par boiled for 5-7 minutes
1 inch piece ginger, peeled and cut into julienne strips
1/4 cup, fresh pineapple cut into cubes (optional)

Open the can of coconut milk and scoop the thicker cream part into a pan. Heat this cream over medium heat until the oil just starts to separate from the milk. Add the curry paste and saute with the cream until it becomes fragrant. Add the potatoes, the baby corn and the remaining coconut milk and some water until you reach the consistency you require. Add the seasoning and the Fish sauce and palm sugar. Cover and let it simmer for 5 minutes before adding the Shrimp. Add the pineapple once the heat is switched off and serve.


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