Thai Yellow Curry with Shrimps.

If I look to my blog I see more Cakes, Cookies , Dessert etc........... from that you can see I am a sweet lover, but I do make other things than all these sweets but mostly it is in the weekend I make something really special or for a party and then I have no time to take apicture of the end product.
This is a dish I made for a party and I managed to take few pictures to my utter delight.
Making the paste and taking a picture was real easy as I had to make them and keep earlier.
If you like you can make you own Thai yellow paste or you can also buy the readymade ones.
But I have to admit the fresh taste of the paste you really can taste in thie creamy delicous curry.
I don't think mine is a real authentic one, but this is how I made them.

600 gm Scampis cleaned, skin and veins removed, I keep the tails aas it looks prettier.
2 garlic cloves finley chopped
2 onions chopped
1 to 2 green chillies
1 stick celery chopped ( optional)
3 or more Tbsp of Thai yellow Curry Paste
400 ml Coconut milk ( used tin)

100 ml water or broth ( used broth)

1 to 2 tbsp fish sauce
Few slices of pineapple

Few tbsp corriander leaves.
Few tbsp oil

Peel the prawn, I kept the tail part so it looks nice.

Heat up the wok and add the oil, add onions, celery, and garlic and saute them for few minutes. Add the thai yellow curry paste and chilies fry for few minutes then add the water/broth cook for few minutes now add the coconut milk and boil for few minutes add the fishsauce and then the scampis cook just for 4 to 5 minutes, add the pineapple pieces and sprinkle with corriander leaves and serve with rice.
If the sauce is too watery you can add cornflour mixed with a bit water to thicken it and if it is too thick you can add a bit water too.