Yellow Curry with seared shrimp & beans

Lunch / Dinner

Yellow Curry with seared shrimp & beans

Yellow curry doesn’t have a chile pepper base. It works in this application by not overwhelming the seared shrimp with spice heat. Seared green beans and brown rice noodles join the party for a dish that's nutritious and totally delicious.


2 servings

Total Time

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Yellow curry relies on turmeric and Indian curry powder for its color. It’s often considered the mildest paste and a great way to ease into Thai curries.


Cook noodles according to package directions; drain.

Heat 2 Tbsp. vegetable oil in a skillet over medium-high until shimmering; add beans and sear until blistering and beginning to brown, 24 minutes, stirring often. Add garlic, ginger, and scallion whites, stir-fry 1 minute.

Deglaze skillet with soy sauce, vinegar, and sesame oil, scraping up brown bits.

Stir in coconut milk and bring to a boil; whisk in curry paste, brown sugar, fish sauce, and lime juice. Add cooked noodles; remove curry from heat.

Sear shrimp in remaining 2 Tbsp. vegetable oil in a skillet over high heat until starting to crisp and brown, flipping halfway, about 3 minutes total.

Top servings with shrimp. Serve curry with lime wedges, basil, cilantro, and scallion greens.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 838

% Daily Value*

Total Fat 53g 81%

Saturated Fat 21g 105%

Cholesterol 143mg 47%

Sodium 3709mg 154%

Carbs 69g 23%

Protein 25g

*Percent Daily Values are based on a 2,000 calorie diet.

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