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For the Yellow Curry Paste:


2 T. ginger, sliced

2 T. lemongrass, bottom 4 inches, sliced

2 T. Thai shallot, thinly sliced

9 cloves garlic, chopped

1 T. coriander stems, chopped

2 T. turmeric, cleaned and cut

4-5 Thai yellow chiles, chopped

4 Kaffir lime leaves, or zest of ½ lime

1 T. cumin seeds

1 tsp. coriander seeds

1 tsp. paprika

1 tsp turmeric, powder

1/2 tsp. clove, ground

1/2 tsp. cinnamon, ground

2 tsp. coconut sugar

2 tsp. fish sauce

2 tsp. vegetable oil


1. Combine all ingredients in a blender or food processor and grind to a paste.

Yellow Curry with Shrimp and Vegetables


4 tablespoons oil

3 T. yellow curry paste

1 # shrimp

2/3 cup bean sprouts

1 small zucchini, cut into rounds

1 red bell pepper, cut into pieces

2/3 cup coconut milk

1 ½ cup water

2 tsp. fish sauce

2 tsp. coconut sugar


1. Heat the oil in a small pot over medium heat. Add the yellow curry paste. When you smell the aroma from the curry paste, add the shrimp, bamboo shoots, zucchini and bell peppers into the pot, stir to combine well with the curry paste.

2. Add the coconut milk, water, and cover the pot with its lid. Let cook for about 3 minutes or until all the ingredients are cooked. Add the fish sauce, sugar, and stir to mix well with the curry. Add the bean sprouts and stir in. Turn off the heat and serve the curry immediately with steamed jasmine rice.