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The real magic in this recipe comes from one special ingredient - yellow curry paste. It infuses the flavors of Southeast Asia into this dish with ingredients like ginger, lemongrass, and coriander.

I love how the curry paste immediately makes my kitchen smell great the moment I add it to the pan. If you can’t find yellow curry paste, you can simply substitute curry powder and add garlic, lemongrass, and ginger to the recipe.

Rich coconut milk makes this dish hearty and filling, and the tart lime juice balances with the salty fish sauce keeps the flavors lively.

This one is relatively quick to make, so it's a great weeknight dinner even if you don't have a lot of time to cook. I like to pair it with steamed basmati rice, but it's also great with toasted bread or naan.

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Preparation time: 1 hour

Serves 6

Tools you'll need

• Medium-sized stockpot

• Medium-sized sauté pan

• Cutting board

• Chef's knife

• Can opener

• Wooden spoon

• Vegetable peeler

• Whisk

Ingredients

• 1 lb raw shrimp, peeled and deveined

• 2 tbsp canola oil

• 1 yellow onion, sliced 1/2-inch thick

• 2 tablespoons yellow curry paste

• 1 teaspoon ground turmeric

• 2 cans unsweetened coconut milk

• 2 carrots, peeled and sliced 1/4-inch thick

• 2 Yukon gold potatoes, cut into 1/2-inch cubes

• 2 kaffir lime leaves (optional)

• 1 tablespoon fresh lime juice

• 2 tablespoons peanut butter

• 1 tablespoon fish sauce

• 1 tablespoon brown sugar

• kosher salt to taste

• 1/4 cup chopped peanuts

• 1 bunch cilantro, chopped

  
  

Procedure

Heat half the canola oil on high heat in the sauté pan. When the oil starts to smoke, add the shrimp. Cook the shrimp, moving them occasionally in the pan to cook evenly. When shrimp are pink and cooked through, remove and set aside.

In the stockpot, heat the remaining oil on medium heat. When oil starts to smoke, sweat the sliced onion with a pinch of salt. Add the curry paste and the turmeric, and cook 2 minutes, stirring the bottom of the pan with the wooden spoon to prevent burning.

Add the coconut milk, carrots, potatoes, and lime leaves. Bring to a simmer, and continue cooking until vegetables are soft. Remove from heat, and whisk in the peanut butter, lime juice, brown sugar, and fish sauce. Add salt and adjust the flavors as needed.

Before serving, remove the kaffir lime leaf. Serve in a bowl with steamed rice, and garnish with chopped cilantro and peanuts.

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