Thai Shrimp Yellow Curry with Zucchini and Carrots
Keep calm and curry on with this fragrant Thai yellow curry, made with fresh shellfish, vibrant vegetables, rich coconut milk, and ground turmeric for its signature golden hue.
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Cooking tools:
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Fork
- Chef's knife
- Cutting board
- Peeler
- Colander
- Paper towel
- Plate
- Wooden spoon
- Mixing bowl
- Kitchen timer
Ingredients
- ½ cup jasmine rice
- 1 organic yellow onion
- 1 organic carrot
- 1 organic zucchini or yellow squash
- Shellfish options:
- 10 ounces wild Gulf shrimp
- 10 ounces wild tail-on jumbo shrimp
- 10 ounces wild sea scallops
- Sunbasket Thai yellow curry sauce base (coconut milk - ginger - garlic - gluten-free tamari - fish sauce - Marash chile flakes - turmeric)
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