Thai yellow curry with shrimps (low FODMAP)

Posted by Admin on December 01, 2019

Today I have a delicious recipe for you for a low FODMAP yellow curry with shrimps! A perfect dinner for a cold autumn or winter day. I got the idea for this recipe when I spent a weekend in Cologne with some friends that I know from my exchange in Istanbul. When we were looking for a place to eat we ended up in a not-so-special looking Thai restaurant chain. I ordered a yellow curry and it turned out to be amazing.

Restaurant meals often give me inspiration for the blog and this meal was one of them! I had to make a low FODMAP version of this recipe for on the blog. In the restaurant, I ate my curry with chicken, but I made my own version with shrimps.

Simply because I love shrimps. If you don’t like shrimps, you can easily swap them for chicken. Rather have a vegetarian curry? Then leave the shrimps out. You can add some extra low FODMAP vegetables to replace them.

Low FODMAP curry paste

Because I am making a low FODMAP curry, I made the curry paste from scratch. In the supermarket, you can find many ready-made curry pastes, but these all contain garlic and/or onion. It takes some time to make the curry paste yourself, but the good thing is that the amounts stated below at the curry paste section make three portions of curry paste.

You will use one portion in this recipe and you can freeze the other two portions for later use (every portion of curry paste is enough to make one 3-person serving of this recipe). Next time you will put this curry on the table in 20 minutes!

What I love most about this Thai yellow curry with shrimps is the soft taste of the coconut milk combined with the light sharpness of the spices. The bite that the shrimps give to the dish, the beautiful flavour of the ginger, the lemongrass and the crunchy vegetables. It all goes together beautifully.

Do you love curry just as much as I do? Then definitely check out my other low FODMAP curry recipes: this low FODMAP red curry, Vindaloo curry and low FODMAP vegan curry.

This recipe was first published in 2016 and was updated on the 1st of december 2019.

Making the curry paste: a large amount, so you can freeze two portions for later use.

Let the veggies soften in the curry-coconut mixture

Serve with some white rice on the side and you have a delicious meal!

low FODMAP yellow curry with shrimps

Will you let me know if you have made my low FODMAP yellow curry with shrimps? I would love it if you would let me know what you think about the recipe by leaving a reaction and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen.

Low FODMAP yellow curry with shrimps

Author: Karlijn
Cook Time: 45 min
Total Time: 45 min
Yield: 3

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Description

This low FODMAP yellow curry with shrimps is a beautiful combination of soft and sharp flavors with crunchy vegetables and rice. Also gluten-free and lactose-free.

Ingredients

300 g (10.5 oz) shrimps
1 red bell pepper
1 large carrot
150 g (1 cup) green beans
150 g (1 cup) zucchini
45 g (3/8 cup) unsalted peanuts
200 g (7 oz) canned coconut milk
240 g (1 1/3 cup) white rice
A splash of lime juice

For the curry paste

1 red chilli pepper
4 stalks of spring onion (only the green part)
1 tbsp chopped lemongrass
2 tbsp chopped fresh ginger
1 tsp ground white pepper
2 tsp curry powder (make sure no garlic or onion has been added)
1 tsp ground cumin
1 tsp cinnamon
1 tsp turmeric
2 tbsp garlic infused oil (normal oil is also fine)
Some fresh cilantro
A pinch of salt
2 tsp fish oil
½ tsp sugar

Instructions

Chop all the ingredients for the curry paste into small pieces with a sharp knife and put them all, except for the fish oil and the sugar, into the blender. Blend everything together until you have a smooth curry paste. If the paste is too dry, you can add some extra oil or water.
With the ingredients above you make more curry paste than you will need in this recipe. You need 1/3 of the curry paste in this recipe (for 3 persons). You can freeze the rest for later use. See notes.
Heat some oil in a pan and fry the curry paste on medium heat. Add the coconut milk. Taste the sauce and add ½ tablespoon of sugar and two teaspoons of fish oil.
In the meantime cook the rice according to the instructions on the package. Drain the rice when it is cooked and put it back into the pan. Put the lid on top and leave the rice to rest.
Cut the vegetables into small pieces and add them to the sauce. Leave the vegetables to simmer in the sauce until they soften.
When the vegetables are almost done you can fry the shrimps in a separate pan. They are done after 2-3 minutes. Add them to the sauce and stir everything together. Add a bit of water to the sauce to make it a bit thinner if necessary.
Finally, add a splash of lime juice to the sauce just before serving.
Spoon the rice into a small bowl and turn it over on a plate. Serve the sauce next to the rice. Serve the yellow curry with unsalted peanuts and fresh cilantro.

Notes

All ingredients in this recipe are for 3 servings, except for the curry paste. You make the curry paste in a larger amount because it costs a little more time to make this and it is nice to be able to freeze something for later. You use 1/3 of the total amount of the curry paste in this recipe. This is enough to make a curry for 3 persons. You can freeze the rest of the curry paste to make this recipe two more times. The total amount of curry paste that you make is enough for 9 persons.

*Green beans and coconut milk both contain the FODMAP group sorbitol. Because you are below the maximum allowed amount for both ingredients, the combination of these two ingredients in this recipe should be fine for most people. Are you very sensitive to sorbitol? Then you can replace the green beans for vegetables that don’t contain sorbitol, such as bean sprouts.

Category: Diner
Method: Sauté
Cuisine: Thai