Thai shrimp yellow curry with zucchini and carrots

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Thai shrimp yellow curry with zucchini and carrots

Spicy, Dairy-Free, Gluten-Free

2 Servings, 540 Calories/Serving

25–40 Minutes

Brighten your day with this fragrant Thai yellow curry, made with fresh shellfish, vibrant vegetables, and warming spices.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 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
  • Sun Basket Thai yellow curry sauce base (coconut milk - ginger - garlic - gluten-free tamari - fish sauce - Marash chile flakes - turmeric)

Nutrition per serving

Calories: 540, Protein: 26g (52% DV), Fiber: 5g (20% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 4.5g, Polyunsaturated Fat: 2.5g, Saturated Fat: 9g (45% DV), Cholesterol: 155mg (52% DV), Sodium: 1100mg (46% DV), Carbohydrates: 69g (23% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV).
Contains: Fish (anchovy), Tree Nuts (coconut), Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and 1 cup [1½ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, prepare the curry.


Prep the curry ingredients

  • Peel and thinly slice the onion.
  • Scrub or peel the carrot and trim the ends; cut the carrot in half lengthwise, then crosswise on the diagonal into thin slices.
  • Cut the zucchini in half lengthwise, then crosswise into ½-inch-thick half-moons.
  • Rinse and drain the shellfish. Pat dry on a paper-towel-lined plate. Lay the shellfish flat and carefully cut each in half horizontally. Season lightly with salt and pepper.


Cook the curry

In a medium [large] sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the carrot and zucchini and cook until starting to soften, 1 to 2 minutes.
Add the Thai yellow curry sauce base and 1 cup [2 cups] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the vegetables are crisp-tender, 2 to 3 minutes. Stir in the shellfish and cook until just cooked through, 1 to 2 minutes for shrimp, 2 to 3 minutes for scallops. Remove from the heat and season to taste with salt and pepper.


Transfer the rice to individual bowls, top with the shrimp curry, and serve.
Kids Can!
  • Rinse the rice.
  • Measure the water for the rice.
  • Scrub the carrot.
  • Measure the water for the curry.
  • Time the cooking.