Koong Karee Recipe (Shrimp Yellow Curry Stir-Fry)
Enjoy this koong karee recipe—a quick and easy shrimp yellow curry stir-fry with vegetables in a tasty sauce for a delicious family-friendly dinner!
Ingredients
- 12 large shrimp, peeled and deveined, see notes
- 1 1/2 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
- just under 1/2 cup evaporated milk
- 1/2 onion, sliced
- 1/3 cup celery, sliced
- 2 green onions, sliced into 2-inch sized pieces
- 1 large chili pepper, 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.
- Thai chili paste
Calories: 425kcal | Carbohydrates: 13g | Protein: 33g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 297mg | Sodium: 1106mg | Potassium: 673mg | Fiber: 1g | Sugar: 9g | Vitamin A: 454IU | Vitamin C: 6mg | Calcium: 253mg | Iron: 2mg
