| | | | | |

Koong Karee Recipe (Shrimp Yellow Curry Stir-Fry)

This post may contain links to affiliate websites, such as Amazon, and I receive an affiliate commission for any purchases made by you using these links. I appreciate your support!

This koong karee recipe is a delicious Thai shrimp yellow curry stir-fry that’s easy to make for every home cook. It’s full of juicy shrimp coated in the most aromatic curry sauce, ready to be served with jasmine rice.

Koong karee, shrimp yellow curry stir-fry, served in a blue patterned dish.

Thai stir-fries with curry paste are perfect for a quick dinner throughout the week. Just like Thai crab curry and pad pong karee talay, this yellow curry stir-fry is full of Thai flavors and comes together in less than 30 minutes.

What is koong karee

Koong karee is a classic Thai dish with fresh shrimp coated in a golden yellow curry sauce. It’s comfort food with well-balanced flavors, making it perfect for the family.


Also known as goong karee, this dish translates to shrimp curry. In Thai, koong or goong translates to shrimp, and karee or garee refers to yellow curry.

Shrimp yellow curry stir-fry

In Thailand, shrimp yellow curry stir-fry is not typical street food like pad kra pao or Thai fried rice, but more something you make at home or enjoy at a Thai restaurant.

The shrimp is soaked in a creamy, dreamy curry sauce. You’ll need a few more ingredients than your average Thai stir-fry recipe, but that’s the secret to this amazing saucy dish.

Koong karee, Thai yellow curry stir-fry with shrimp, and jasmine rice.

You can get everything you need for a stir-fried yellow curry in a single trip to any Asian grocery store or Asian market. It’s so delicious and totally weekend evening-worthy.

And as always, I’ve included easy step-by-step images to walk you through. For those who want to switch up the shrimp, there are lots of customization options coming up after the instructions.

Ingredients

Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.


Ingredients for koong karee labeled: evaporated milk, egg, vegetables, chili, garlic, shrimp, light soy sauce, chili paste, sugar, yellow curry powder, fish sauce, and oyster sauce.
  • Shrimp – I suggest using large, juicy shrimp, like black tiger shrimp.
  • Yellow curry powder – Gives koong garee its signature yellow color and aromatic flavor.
  • Thai chili paste – Adds a spicy flavor with a hint of smokiness.
  • White sugar – Sugar is essential for balancing out the savory and spicy flavors of the curry sauce.
  • Evaporated milk – This creates the creamy sauce that’s so irresistible, making this shrimp stir-fry rich in flavor.
  • Light soy sauce – A staple in Thai cooking, this soy sauce adds a savory, salty flavor.
  • Oyster sauce – Adds a salty and slightly sweet flavor.
  • Fish sauce – Fish sauce is a key ingredient in Thai cuisine, adding umami and complex flavors.
  • Egg – Egg adds richness and texture as it binds the sauce.
  • Green onions, celery, onion – My choice of stir-fry vegetables, feel free to customize this Thai shrimp recipe with your favorites.
  • Prik chi fa – These Thai chilies not only add heat, but also lots of that delicious chili flavor.
  • Oil – Use a neutral oil with high smoke point, like canola oil or vegetable oil.

How to make stir-fried yellow curry

Beaten eggs in a clear bowl.

Step 1: In a bowl, whisk the eggs and stir in the chili paste. Add in sugar, soy sauce, fish sauce, oyster sauce, and evaporated milk. Mix everything well.

Garlic with yellow curry paste in a wok.

Step 2: Heat oil in a wok over medium heat. Fry the garlic until it’s aromatic. Add the yellow curry powder, stir for about 5 seconds to avoid burning, and move to the next step quickly.

Shrimp stir-fried in yellow curry paste.

Step 3: Toss in the shrimp, ensuring it gets well-coated with the curry powder. Cook it until it’s halfway done.

Shrimp and vegetables cooked in a wok.

Step 4: Add the onions and chilies into the wok. Cook them until they start to soften, which should take about a minute.

Shrimp cooking in yellow curry sauce.

Step 5: Pour the egg mixture (from step 1) into the wok. Let everything cook together for 2 minutes or until the eggs are fully cooked, stirring continuously. Mix in the green onions and celery last, then take the wok off the heat. Serve immediately with rice. Enjoy!

Kitchenware

  • Large frying pan or wok with stirring tool or spatula
  • Cutting board and a sharp knife
  • Measuring spoons and cups
  • Large bowl for beating eggs

Stir-fried shrimp with curry Variations

You can easily customize this shrimp curry stir-fry to make it even more delicious:

Adjust the heat: You can add more red chili peppers or simply add more or less Thai chili paste.

Gluten-free: Use a gluten-free soy sauce and oyster sauce.

Vegetarian: Swap the shrimp for firm tofu, use coconut milk, and use a vegetarian fish and oyster sauce alternative.

Vegetables: Feel free to add other stir-fry vegetables like bell peppers, carrots, green beans, mushrooms, and broccoli.

Proteins: You can swap the shrimp for pork, chicken, beef, more seafood, and firm tofu. Remember to adjust the cooking time accordingly.

How to serve

Traditionally, koong karee is served with jasmine rice. You can swap the rice for rice noodles or rice vermicelli for a variation. A side of Thai vegetables stir-fry or som tum Thai is great for adding some extra nutrition.

Leftover shrimp curry stir-fry

Storing: Let your leftovers cool to room temperature and transfer them into an airtight container. Keep it in the fridge for up to 3 days.

Reheating: Gently reheat the curry stir-fry on the stove over medium heat until it’s hot, stirring occasionally. A microwave works too.

Making ahead: This dish is perfect for busy nights. You can prepare the curry in advance and simply store it in the fridge for reheating later.

Frequently asked questions

Can I use coconut milk instead of evaporated milk?

Yes, you can use coconut milk if you don’t have evaporated milk.

Is this recipe spicy?

As written, this recipe is mild. The spice level of this dish can be adjusted. Use less Thai chili paste for a milder taste, or add more chili paste or fresh chili peppers for spice.

Authentic Thai stir-fry recipes

Loved reading this koong karee recipe? Please make my day by dropping a star rating and/or a comment below! Follow me on FacebookInstagram, and Pinterest.

Koong Karee Recipe (Shrimp Yellow Curry Stir-Fry)

Koong karee, shrimp yellow curry stir-fry, served in a blue patterned dish.
This easy koong karee recipe makes a delicious shrimp yellow curry stir-fry that's perfect for the family with jasmine rice.
Praew
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Cuisine Thai
Course Main Course
Serving Size 2 people

Ingredients

  • 8.8 ounces shrimp peeled and deveined, see notes
  • 1.5 tablespoon yellow curry powder
  • 1 tablespoon Thai chili paste see notes
  • 1 teaspoon white sugar
  • 1/2 tablespoon light soy sauce
  • 1/2 tablespoon fish sauce
  • 1 egg
  • 1 tablespoon oyster sauce
  • 3.4 fluid ounces evaporated milk
  • 1/2 onion sliced
  • 1.8 ounce celery sliced
  • 0.7 ounces green onions sliced into 2-inch sized pieces
  • 1 prik chi fa sliced, add to taste
  • 3 tablespoons oil

Instructions

  • In a bowl, whisk the eggs and stir in the chili paste. Add in sugar, soy sauce, fish sauce, oyster sauce, and evaporated milk. Mix everything well.
  • Heat oil in a wok over medium heat. Fry the garlic until it’s aromatic. Add the yellow curry powder, stir for about 5 seconds to avoid burning, and move to the next step quickly.
  • Toss in the shrimp, ensuring it gets well-coated with the curry powder. Cook it until it’s halfway done.
  • Add the onions and chilies into the wok. Cook them until they start to soften, which should take about a minute.
  • Pour the egg mixture (from step 1) into the wok. Let everything cook together for 2 minutes or until the eggs are fully cooked, stirring continuously. Mix in the green onions and celery last, then take the wok off the heat. Serve immediately with rice. Enjoy!

Notes

  • Use the nutrition card in this recipe as a guideline.
  • Shrimp - I suggest using large, juicy shrimp, like black tiger shrimp.
  • Thai chili paste

Similar Posts

5 from 2 votes (2 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating