One Pot Trader Joe’s Yellow Curry
Published 8/16/2024
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This quick and easy Thai-style yellow curry recipe, made 100% with easy-to-find Trader Joe’s ingredients, is perfect for a flavorful weeknight dinner that comes together in just 20 minutes in one pot. Our families can’t get enough of this dish!
Trader Joe’s lovers, this one’s for you! We’re big TJs fans over here, and are always looking for quick and easy meal solutions when we’re shopping there for our families. Cue: this one pot yellow curry. It’s super flavorful, veggie-packed and comes together in 20 minutes IN ONE POT.
Thanks to the star of the show, Trader Joe’s yellow curry sauce, there’s no need to make your own curry sauce from scratch, and you’ll get that deliciously consistent curry flavor every single time you make it.
Yellow Curry Ingredients — 100% from Trader Joe’s
Trader Joe’s Thai Style Yellow Curry Sauce: This bottled yellow curry sauce provides a flavorful base for this meal with a blend of spices and coconut milk. It’s fairly mild (even for a Minnesota palate!).
Frozen Ginger Cubes: These convenient frozen ginger cubes add a quick burst of fresh ginger flavor without the hassle of peeling or chopping. We keep these in our freezer at all times!
Frozen Garlic Cubes: Again, no need to mince fresh cloves! You’ll get the fresh garlic taste without the hassle.
Petite Frozen Peas: These frozen peas add a pop of sweetness and a bright green color to the curry + an extra veggie protein boost 😊
Matchstick Carrots: The matchstick-cut carrots are in the fresh produce section. We love an easy veggie addition like this.
Frozen Medium Shrimp: Pre-cooked and deveined, aka easy peasy. TJ’s has multiple varieties and sizes of pre-cooked shrimp, so choose your own adventure here.
Frozen Jasmine Rice: This frozen pre-cooked jasmine rice is always in our freezers! Pop it in the microwave for 3 minutes, and you’re good to go.
Fresh Cilantro and Lime Juice: While these are optional, they do jazz up your one pot meal when added right before serving.
How to Make One Pot Trader Joe’s Yellow Curry
- Melt the ginger and garlic cubes in a big skillet (we like to use our cast iron!) over medium/high heat until they turn into a fragrant paste.
- Once the garlic and ginger are ready, pour in the bottles of yellow curry sauce, frozen peas, and carrots, giving it all a good stir, and bring it to a gentle boil.
- Lower the heat to medium, toss in the shrimp, and stir everything together, letting the shrimp warm up for about 3-4 minutes.
- When everything’s hot, take it off the heat, serve it over jasmine rice, and top it with fresh cilantro and a squeeze of lime juice if you like. IT’S AS EASY AS THAT!
screenshot this grocery list!
Heading to Trader Joe’s to get all the ingredients? Here’s what you need:
- Fresh matchstick carrots (1 bag)
- Fresh cilantro (1 bag)
- Fresh lime (1 lime)
- Thai Style Yellow Curry Sauce (2 bottles)
- Frozen ginger cubes
- Frozen garlic cubes
- Petite frozen peas (1 bag)
- Frozen cooked medium shrimp (1 bag)
- Frozen jasmine rice (comes in a 3-pack!)
Easy Trader Joe’s Ingredient Swaps
Matchstick carrots + peas: Any kind of frozen veggies will work for this dish! We’ve also tried this curry with Trader Joe’s frozen sliced bell peppers, and it was delicious.
Frozen jasmine rice: Trader Joe’s also has a frozen brown rice and a rice medley. Any of these will work! Or make a quick batch of Instant Pot rice or quinoa instead 😊
Frozen shrimp: Trader Joe’s has a few varieties and sizes of shrimp, and any will work — just make sure they’re pre-cooked or you’re allowing enough time to cook the shrimp in another pan before adding to the curry.
Our Fav
Deep Skillet
Use this skillet for your favorite one pot meals or other stove top recipes.
Storage
Store leftover yellow curry in an airtight container in the refrigerator for up to 3-5 days.
Can you freeze this yellow curry?
Freezing this dish is super simple (and great for meal prep!). Let your yellow curry cool completely. Then, transfer into a freezer-safe container.
Remove as much air as possible and then seal. Freeze for up to 3 months.
One Pot Trader Joe’s Yellow Curry
Ingredients
- 2 frozen Trader Joe’s frozen ginger cubes
- 2 frozen Trader Joe’s frozen garlic cubes
- 22 oz. Trader Joe's Thai style Yellow Curry Sauce, 2 bottles
- 16 oz. Trader Joe’s petite frozen peas
- 1 cup Trader Joe’s matchstick carrots
- 8 oz. Trader Joe’s frozen medium shrimp, cooked, deveined, and tail removed
- 20 oz. Trader Joe’s frozen jasmine rice, cooked (for serving)
- Optional topping: fresh cilantro and lime juice
Instructions
- Heat the ginger and garlic cubes in a large skillet (12 inches or larger) over medium/high heat.
- Once the garlic and ginger have melted into a paste, add the yellow curry, peas, and carrots to the skillet and stir to combine. Bring to a gentle boil.
- Turn the heat to medium and add the shrimp to the skillet. Stir to combine and allow the shrimp to warm, about 3-4 minutes.
- When the dish reaches the desired temperature, remove from heat. Serve over white rice and top with optional chopped cilantro and fresh lime juice.
Tips & Notes
- This recipe was made with all Trader Joe’s specific ingredients. Feel free to use different brands of ingredients, but know the dish may change in flavor if ingredients are swapped out.
- Any kind of frozen veggies will work. We’ve also tested this with Trader Joe’s frozen sliced bell peppers and it was delicious.
- This recipe uses already-cooked frozen rice. You can make your own jasmine rice and have the option of adding the cooked fresh jasmine rice at the end when the curry is hot.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography: photos taken in this post are by Erin from The Wooden Skillet.
This recipe could not be easier and it is very tasty. I threw everything in the pan frozen and heated very slowly on low heat – stirring frequently.
I went ahead and used the whole 16oz bag of shrimp instead of the 8 oz that is called for in the recipe. I found the sauce to other ingredient ratio a bit much. When I make this in the future. I will only use 1 jar of sauce.
Thanks for sharing that these modifications worked for you, Jo! Always helpful for other readers 😀