Thai-Inspired Yellow Curry Shrimp with Potatoes and Peppers
A Thai-style shrimp yellow curry with carrots, potatoes, onions, and peppers. Cozy and fragrant, with enough substance for a cool March evening while still staying under an hour.
Back to full listIngredients
- Kroger® Large Raw Shrimp Peeled & Deveined Tail Off 12 oz 6.99
- Kroger® Gold Potatoes 3/4 lb 4.99
- Carrots 1/2 lb 1.29
- Jumbo Yellow Onions 1/2 lb 0.99
- Kroger® Tri-Color Bell Peppers 2 peppers 3.99
- Garlic 3 cloves 0.69
- Organic Ginger Root 1 2-inch piece 3.77
- Thai yellow curry paste or powder 2 tablespoons paste or 1 tablespoon powder
- coconut milk 1 can, 13 to 14 oz
- fish sauce or soy sauce 1 teaspoon
- brown sugar 1 teaspoon
- neutral oil 1 tablespoon
- rice for serving
- cilantro optional garnish 1.69
- Chateau Ste. Michelle Dry Riesling Washington White Wine 1 bottle (750 ml) 7.99
Instructions
- Peel and cut 3/4 lb gold potatoes into small 1/2-inch chunks. Slice 1/2 lb onion, 1/2 lb carrots, and 2 bell peppers. Mince 3 garlic cloves and grate the ginger. Pat the 12 oz shrimp dry.
- Par-cook the potatoes in simmering salted water for 8 minutes, then drain.
- Heat 1 tablespoon oil in a deep skillet over medium heat. Cook the onion and carrots 4 minutes. Add the bell peppers and drained potatoes and cook 2 minutes more.
- Add the ginger, garlic, and yellow curry paste or powder. Stir 1 minute until fragrant.
- Pour in the coconut milk and 1/2 cup water. Add 1 teaspoon fish sauce or soy sauce and 1 teaspoon brown sugar. Simmer 5 minutes until the vegetables are tender.
- Add the shrimp and simmer 3 to 4 minutes until just cooked through.
- Serve over rice and top with cilantro if using.
Cook time: 45 minutes
Estimated cost: $15-19
Health notes: Balanced protein and carbs, with richer coconut curry sauce. Good option when you want comfort without a heavy cream dish.
Drink pairing: Riesling or light lager.
Wine picks:
- Chateau Ste. Michelle Dry Riesling Washington White Wine 7.99 1 bottle (750 ml)
- Kung Fu Girl Riesling Columbia Valley 12.99 1 bottle (25.36 oz)
Why it works: For Thai-Inspired Yellow Curry Shrimp with Potatoes and Peppers, I’d lean toward an aromatic white with a touch of sweetness to soften curry heat and play nicely with coconut richness, shrimp sweetness, and peppers. For dinner for 2, one 750 ml bottle is the right size. The best fit here is Chateau Ste. Michelle Dry Riesling: it’s Washington-grown, bright, citrusy, and just off-dry enough to refresh the palate without turning sugary. As a second option, Kung Fu Girl Riesling is a reliable Columbia Valley pairing with vivid acidity and fruit that works especially well with Thai-style spice. I skipped dessert-style and late-harvest Rieslings because they’d likely read too sweet with this savory curry.