Vietnamese Recipes & Cuisines (Seafood)

Turmeric Shrimp Curry Recipe

Ingredients : Serves 4

1 liter

4 1/2 teaspoons

250 g


150 g

2 teaspoons

3 tablespoons

2 tablespoons


Yellow Curry Paste

2 stalks


5 cm

2 cloves

4 to 5



2 tablespoons

Chicken stock

Yellow curry paste (see below)

Fresh medium shrimps,

peeled with tails intact, deveined

Fresh or canned bamboo shoots, sliced


Fish sauce

Tamarind juice



Lemongrass, thick bottom part only,

tough outer leaves discarded, sliced

Galangal root



Dried red chilies, soaked in warm water for 10 minutes

to soften, deseeded and sliced

Turmeric powder

Method :
  • To make the Yellow Curry Paste, grind the lemongrass and galangal root in a mortar or blender until fine.

  • Add the garlic, shallots, dried chilies and turmeric powder and grind further to make a smooth, moist paste. This paste can be stored in an airtight container in the fridge for a month or in the freezer for 3 months.

  • Bring the chicken stock to a boil in a stockpot over high heat. Stir in the Yellow Curry Paste and mix well. Reduce heat to medium and simmer for 6 to 8 minutes. Add the shrimps and bamboo shoots and cook until the shrimps turn pink, 2 to 3 minutes. Season with the sugar, fish sauce and tamarind juice.

  • Mix well before removing from heat. Serve with steamed rice.

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