Yellow Shrimp Curry

Yellow Shrimp Curry


  • 1 potato, sliced into wedges
  • 3 tablespoons vegetable oil
  • 1 (200-gram) pack yellow curry paste
  • 2 cups coconut milk
  • 250 grams medium shrimp, peeled, deveined, with tails left on
  • 1 red bell pepper, sliced
  • 10 basil leaves, plus more for garnish


1  In a pot, boil the potato wedges with salt. Remove the potatoes when half-cooked; set aside.

2  In a pot, heat the vegetable oil then add the curry paste. Stir continuously to keep the mixture from sticking to the pan. Cook for 5 to 10 minutes or until the paste has completely dissolved.

3  Slowly pour in the coconut milk. Add the shrimps; cook for 2 minutes. Add the bell pepper, basil leaves, and potato wedges; boil for 10 to 15 minutes.

4  Place on a serving dish and garnish with basil before serving. 

Time-saving tip: Although you can make your own curry paste at home, it’s quite tedious to make! It’s better to simply buy a pack from the grocery or deli.

Photography by Enrico Gutierrez | Recipe by Maj Lazatin | Styling by Paulynn Chang Afable | Art Direction by Jonathan Roxas | Props from Robinsons Department Store

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