Yellow curry shrimp with Tamarind (Kaeng Leuang Goong)

Hitchhiking with Jim Reeves


  • 800 grams Fresh prawns, Deveined and shelled
  • 400 milliliters Coconut milk
  • 1/4 cup Thai yellow curry paste
  • 1 1/2 cups Water
  • 1 tablespoon Fish sauce
  • 2 teaspoons Palm sugar
  • 2 teaspoons Tamarind pulp
  • 1 Red Chili, Finely sliced into long strips
Prawn curry, curry, tamarind, yellow prawn curry,
Yellow prawn curry with tamarind.


  1. Heat 1 cup of coconut milk in a wok over medium heat. Cook for about 5 minutes. Stir frequently until it thickens and the oil begins to separate from the milk. Stir in the curry paste and cook for about 3 minutes.
  2. Add the water, palm sugar and fish sauce and cook for another 3 to 4 minutes, stirring throughout.
  3. Add the shrimp, stir and cook until the shrimp is just opaque.
  4. Add the remaining coconut milk and tamarind paste and allow to simmer for 2 minutes until the shrimp is just cooked.
  5. Taste and adjust seasoning by adding more fish sauce, or sugar if required.
  6. Garnish with sliced red chili and serve with steamed rice.

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