Yellow Curry Prawns Kaeng Kari Goong

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Floating markets

📍 Where this dish comes from: Floating markets (Damnoen Saduak, Amphawa) · Floating markets
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Yellow Curry Prawns Kaeng Kari Goong, plated and ready to serve

Yellow curry’s golden colour comes from fresh turmeric and the Indian influence on Southern Thai cooking. Gentler than red or green, it has a warming, slightly sweet flavour profile that makes it approachable for those new to Thai curries, yet complex enough to satisfy experienced palates. Prawns cook in minutes in this sauce, making it an elegant weeknight dinner that comes together faster than most curries.

What You’ll Need

Ingredients for Yellow Curry Prawns Kaeng Kari Goong

Yellow Curry Prawns Kaeng Kari Goong

Turmeric-golden coconut curry with plump prawns — milder and more aromatic than red or green, with warming Indian-influenced spices.
Print Recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Thai
Servings: 4 servings
Calories: 390kcal

Ingredients

  • 500 g large raw prawns peeled and deveined
  • 400 ml full-fat coconut milk
  • 200 ml prawn or chicken stock
  • 3 tbsp yellow curry paste
  • 1 tsp fresh turmeric grated (or 1/2 tsp dried)
  • 200 g courgette cubed
  • 2 tbsp fish sauce
  • 1 tsp erythritol
  • 3 kaffir lime leaves
  • 2 tbsp coconut oil
  • Coriander and lime wedges to serve

Instructions

  • Fry curry paste in oil 2 minutes. Add turmeric, fry 30 seconds.
  • Pour in coconut milk and stock, stir well. Bring to a simmer.
  • Add kaffir lime leaves and courgette. Cook 5 minutes.
  • Add prawns. Simmer 3–4 minutes until pink and curled.
  • Season with fish sauce and erythritol.
  • Serve garnished with coriander and lime wedges.

Nutrition

Serving: 1serving | Calories: 390kcal | Protein: 30g | Fat: 28g | Fiber: 1.5g
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Cooking Yellow Curry Prawns Kaeng Kari Goong in the kitchen

Health Benefits

  • Fresh turmeric provides curcumin, which is best absorbed alongside fat and black pepper — both present in this dish.
  • Prawns are one of the richest sources of astaxanthin, a carotenoid with notable antioxidant power.
  • Cumin and coriander seed in the curry paste are traditionally used to support digestion.

Pairs Well With

  • Cauliflower Khao Neow Sticky Cauliflower
  • Jicama Som Tam Green Papaya Style Salad
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