Thai-Style Bay Shrimp Curry

A dish that hums with energy—bright, spicy, and fragrant—this curry marries the sweetness of shrimp with coconut, ginger, and a chorus of vegetables. Ladled over vermicelli, it’s comfort with a playful kick, perfect for your fall table.

Chef Clayton Allen

Serves 4

Ingredients

  • 6 oz rice vermicelli noodles

  • 2 Tbsp. light sesame oil

  • 1 lb bay shrimp, peeled and deveined (or pre-cooked)

  • 2 Tbsp. neutral oil

  • 3 Tbsp. Thai yellow curry paste

  • 1 can (14 oz) coconut milk

  • 1½ cups seafood or chicken stock

  • 1 Tbsp. fresh ginger, finely grated

  • 1–2 red chilies, thinly sliced

  • 1 cup bell peppers, thinly sliced

  • 1 cup cauliflower florets

  • 1 medium waxy potato, diced small

  • 1 carrot, julienned

  • Thai basil for garnish

    Method

  1. Cook noodles to specs on the packaging; rinse well and drain; then, using your hands add sesame oil and coat the noodles so they don’t stick together and set aside.

  2. Warm oil in a skillet; sauté ginger and chili for 30 seconds. Add curry paste; cook until fragrant.

  3. Stir in coconut milk and stock; bring to a gentle simmer.

  4. Add potatoes and cauliflower; cook 5–7 minutes.

  5. Add bell peppers and carrot; cook 3 minutes more.

  6. Add shrimp, cooking until just pink (or heated through if pre-cooked).

  7. Finish with lime juice. Serve over noodles, garnished with Thai basil.

Tess ToddChef Clayton Allen