Thai yellow curry is one of those dishes that feels like a warm, comforting hug in a bowl. With its creamy coconut milk and perfectly balanced blend of spices, it’s hard to resist. Whether you’re sticking with a classic chicken curry or trying something new like duck with lychee, these recipes will delight your taste buds. Let’s explore these vibrant dishes together. You won’t want to miss out!
Classic Thai Yellow Curry With Chicken and Potatoes
Thai Yellow Curry is a deliciously rich and aromatic dish that brings together the warmth of spices with the creaminess of coconut milk. This classic recipe pairs tender chicken with soft, flavorful potatoes, creating a comforting meal perfect for any occasion.
The balance of spices in the yellow curry paste along with the sweetness of coconut milk makes it a favorite among curry lovers. Whether you’re a seasoned chef or a beginner in the kitchen, this dish is accessible and fulfilling to prepare.
This recipe for Classic Thai Yellow Curry With Chicken and Potatoes serves 4-6 people, making it an excellent choice for family dinners or small gatherings. The preparation involves creating a fragrant curry paste, simmering it with coconut milk and chicken, and adding potatoes and other vegetables for a hearty finish.
The result is a savory and satisfying curry that can be enjoyed with steamed jasmine rice or as a standalone dish.
Ingredients:
- 1 pound (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons Thai yellow curry paste
- 1 tablespoon vegetable oil
- 1 can (14 oz) coconut milk
- 2 cups chicken broth
- 2 medium potatoes, peeled and cubed
- 1 onion, sliced
- 1 red bell pepper, sliced
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped (for garnish)
- Steamed jasmine rice (for serving)
Instructions:
- Prepare the Ingredients: Begin by cutting the chicken thighs into bite-sized pieces. Peel and cube the potatoes, slice the onion and red bell pepper, and chop the cilantro for garnish.
- Cook the Curry Paste: Heat the vegetable oil in a large pot over medium heat. Add the yellow curry paste and sauté for about 1-2 minutes, until fragrant. This step helps release the essential oils and flavors from the spices.
- Add the Chicken: Add the chicken pieces to the pot, stirring to coat them well with the curry paste. Cook for about 5 minutes, until the chicken is lightly browned.
- Simmer with Coconut Milk: Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
- Add Potatoes and Vegetables: Add the cubed potatoes, sliced onion, and red bell pepper to the pot. Stir well and let the curry simmer for about 20 minutes, or until the potatoes are tender and the chicken is cooked through.
- Season the Curry: Stir in the fish sauce, sugar, and lime juice. Taste and adjust the seasoning as needed, adding more fish sauce or sugar to balance the flavors.
- Serve: Once the curry is ready, ladle it into bowls, sprinkle with chopped cilantro, and serve with steamed jasmine rice on the side.
Extra Tips:
When preparing this dish, it’s important to use fresh, high-quality ingredients to enhance the flavors of the curry. If you prefer a spicier curry, consider adding some sliced Thai chilies to the paste when sautéing.
To ascertain the potatoes are cooked evenly, cut them into uniform cubes. Additionally, letting the curry rest for a few minutes before serving allows the flavors to meld together beautifully. Enjoy your culinary journey into the heart of Thai cuisine with this classic yellow curry!
Vegetarian Thai Yellow Curry With Tofu and Vegetables
Thai Yellow Curry is a fragrant and flavorful dish that perfectly balances the richness of coconut milk with the warmth of spices. This vegetarian version, featuring tofu and a medley of vegetables, makes for a wholesome and satisfying meal. The combination of soft tofu and the vibrant vegetables soaked in the creamy, spicy curry sauce is bound to please your palate.
Whether you’re a curry enthusiast or new to Thai cuisine, this dish is sure to become a favorite. Preparing Vegetarian Thai Yellow Curry With Tofu and Vegetables at home isn’t only easy but also a wonderful way to bring the exotic flavors of Thailand to your dinner table.
The dish is relatively quick to prepare, making it a great option for a weeknight dinner or a special weekend meal. With the right ingredients in your pantry, you can whip up this delicious curry in no time. This recipe serves 4-6 people, making it perfect for family meals or entertaining friends.
Ingredients:
- 400 grams of firm tofu, cubed
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons Thai yellow curry paste
- 400 ml coconut milk
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup snow peas
- 1/2 cup cherry tomatoes, halved
- Fresh cilantro, for garnish
- Cooked jasmine rice, for serving
Cooking Instructions:
- Prepare the tofu: Drain the tofu and pat it dry with paper towels to remove excess moisture. Cut it into bite-sized cubes.
- Cook the tofu: In a large pan or wok, heat 1 tablespoon of vegetable oil over medium heat. Once hot, add the tofu cubes and cook until they’re golden brown on all sides. Remove the tofu from the pan and set aside.
- Sauté aromatics: In the same pan, add the remaining tablespoon of vegetable oil. Add the sliced onion and sauté until it becomes translucent. Add the minced garlic and grated ginger, stirring for another minute until fragrant.
- Add curry paste: Stir in the Thai yellow curry paste, cooking for 1-2 minutes to release its flavors.
- Simmer the curry: Pour in the coconut milk and vegetable broth, stirring to combine with the curry paste. Bring the mixture to a gentle simmer.
- Flavor the curry: Add soy sauce, lime juice, and brown sugar, stirring to blend the flavors well.
- Cook the vegetables: Add the red bell pepper, broccoli, carrots, and snow peas to the curry. Allow the vegetables to cook for about 5-7 minutes, or until they’re tender but still crisp.
- Combine tofu and tomatoes: Return the cooked tofu to the pan, along with the cherry tomatoes. Simmer for another 2-3 minutes to heat the tofu and soften the tomatoes.
- Garnish and serve: Remove the curry from the heat and garnish with fresh cilantro. Serve the curry hot over cooked jasmine rice.
Extra Tips:
When preparing this dish, it’s important to use firm tofu as it holds its shape better when cooked. If you prefer a spicier curry, you can add extra curry paste or a pinch of crushed red pepper.
For a richer flavor, consider using full-fat coconut milk. Additionally, feel free to customize the vegetables based on what you have on hand or prefer. This versatile dish can easily accommodate your personal taste preferences or dietary needs.
Enjoy your homemade Vegetarian Thai Yellow Curry with a side of jasmine rice for a truly satisfying meal.
Thai Yellow Curry With Shrimp and Pineapple
Thai Yellow Curry With Shrimp and Pineapple is a delicious and flavorful dish that combines the rich and aromatic spices of Thai cuisine with the sweetness of pineapple and the freshness of shrimp. This curry is a perfect balance of sweet, savory, and spicy flavors, making it a delightful choice for those who love a bold and exotic taste.
The creamy coconut milk base enhances the dish’s richness, while the yellow curry paste adds depth and warmth, creating a comforting meal that’s perfect for any occasion. This dish isn’t only satisfying but also relatively easy to prepare, making it an excellent option for both weeknight dinners and special gatherings.
The combination of shrimp and pineapple provides a wonderful contrast in textures, with the tender shrimp complementing the juicy, slightly tart pineapple chunks. Served over steamed rice, Thai Yellow Curry With Shrimp and Pineapple is sure to impress your family and friends with its vibrant colors and irresistible flavors.
Ingredients for 4-6 servings:
- 1 pound (450 grams) large shrimp, peeled and deveined
- 1 cup (about 150 grams) fresh pineapple chunks
- 2 tablespoons yellow curry paste
- 1 can (14 ounces/400 ml) coconut milk
- 1 tablespoon vegetable oil
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 tablespoon lime juice
- Fresh cilantro leaves for garnish
- Cooked jasmine rice, for serving
Cooking Instructions:
- Prepare the Ingredients: Begin by preparing all your ingredients. Peel and devein the shrimp, slice the onion and red bell pepper, and mince the garlic. Make sure the pineapple chunks are ready to use.
- Cook the Aromatics: In a large pan or wok, heat the vegetable oil over medium heat. Add the sliced onion and minced garlic, sautéing them until they become translucent and fragrant, about 2-3 minutes.
- Add Curry Paste: Stir in the yellow curry paste, cooking for another minute to release its flavors. This will guarantee the paste is well integrated with the aromatics.
- Incorporate Coconut Milk: Pour in the coconut milk, stirring well to combine it with the curry paste. Allow the mixture to come to a gentle simmer.
- Flavor the Curry: Add the fish sauce and brown sugar, stirring until the sugar is dissolved. This step balances the flavors of the curry.
- Cook the Shrimp: Add the shrimp to the pan, cooking them until they turn pink and opaque, about 3-4 minutes.
- Add Vegetables: Stir in the pineapple chunks and red bell pepper, allowing the curry to simmer for an additional 5 minutes. This will guarantee the vegetables are tender yet crisp.
- Finish with Lime Juice: Just before serving, add the lime juice to brighten the flavors of the curry. Taste and adjust seasoning if necessary.
- Serve: Serve the curry hot over a bed of cooked jasmine rice. Garnish with fresh cilantro leaves for an added touch of freshness.
Extra Tips:
When making Thai Yellow Curry With Shrimp and Pineapple, it’s important to use fresh ingredients for the best flavor. If you prefer a spicier curry, consider adding some sliced chili peppers or a pinch of chili flakes.
Adjust the sweetness by varying the amount of brown sugar to suit your taste. Finally, for a richer texture, use full-fat coconut milk, but feel free to substitute with light coconut milk if you’re looking for a lighter option. Enjoy this delightful dish with a side of steamed vegetables for a complete meal.
Spicy Thai Yellow Curry With Beef and Bell Peppers
Spicy Thai Yellow Curry With Beef and Bell Peppers is a delightful and aromatic dish that combines the rich, creamy flavors of coconut milk with the bold, spicy notes of traditional Thai yellow curry paste. This recipe is perfect for those who love an extra kick in their meals and are looking to explore the vibrant world of Thai cuisine. The tender beef and colorful bell peppers not only make the dish visually appealing but also add a satisfying texture and taste that complements the spicy curry sauce beautifully.
Thai curry dishes are known for their balance of flavors, and this spicy yellow curry is no exception. The dish is characterized by its unique blend of spices, including turmeric, coriander, cumin, and lemongrass, which give the curry its distinctive taste and golden hue. When combined with the creamy coconut milk, these spices create a warm, comforting dish that’s both hearty and sophisticated. This recipe serves 4-6 people, making it perfect for a family dinner or a special gathering with friends.
Ingredients:
- 1 pound beef sirloin, thinly sliced
- 2 tablespoons vegetable oil
- 3 tablespoons Thai yellow curry paste
- 1 can (14 ounces) coconut milk
- 1 cup beef broth
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 bell peppers (red, yellow, or green), sliced
- 1 medium onion, sliced
- 2 tablespoons lime juice
- 1/4 cup fresh basil leaves, chopped
- Cooked jasmine rice, for serving
Instructions:
- Prepare the Beef: Start by slicing the beef sirloin into thin strips. This will allow the beef to cook quickly and evenly, guaranteeing that it remains tender and juicy.
- Cook the Curry Paste: Heat the vegetable oil in a large pan or wok over medium heat. Add the Thai yellow curry paste and stir-fry for 1-2 minutes until it becomes fragrant. This step helps to release the flavors of the spices in the curry paste.
- Add Coconut Milk: Pour in the coconut milk and stir well to combine with the curry paste. Allow the mixture to come to a gentle simmer.
- Incorporate Beef and Broth: Add the sliced beef to the pan, followed by the beef broth. Stir to confirm the beef is coated with the curry sauce. Let it cook for about 5 minutes until the beef is just cooked through.
- Season the Curry: Stir in the fish sauce and brown sugar. These will add depth and balance to the overall flavor of the dish.
- Cook the Vegetables: Add the sliced bell peppers and onion to the pan. Cook for another 3-4 minutes until the vegetables are tender-crisp.
- Finish with Lime and Basil: Turn off the heat and stir in the lime juice and fresh basil leaves for a burst of freshness. Adjust seasoning to taste if needed.
- Serve: Serve the spicy Thai yellow curry over cooked jasmine rice and enjoy the vibrant flavors of this delicious dish.
Extra Tips:
When cooking Spicy Thai Yellow Curry With Beef and Bell Peppers, it’s important to use fresh ingredients for the best flavor. If you prefer a milder curry, you can reduce the amount of curry paste or add extra coconut milk to balance the heat.
Additionally, feel free to experiment with other vegetables like zucchini or carrots, or swap the beef for chicken or tofu to suit different dietary preferences. Enjoy exploring the rich and diverse flavors of Thai cuisine with this simple yet satisfying recipe.
Thai Yellow Curry Noodles With Coconut and Lemongrass
Thai Yellow Curry Noodles With Coconut and Lemongrass is a delightful and aromatic dish that brings together the bold flavors of Thai cuisine with the comforting texture of noodles. This dish combines the richness of coconut milk with the earthy tones of lemongrass, creating a creamy and fragrant base for the vibrant yellow curry.
Whether you’re a fan of Thai food or simply looking to try something new, this recipe is sure to satisfy your cravings and impress your taste buds. Perfect for cozy nights in or entertaining guests, this dish is both hearty and invigorating.
The use of fresh vegetables and aromatic spices not only enhances the flavor but also adds a colorful presentation to your table. The recipe is designed to serve 4-6 people, making it an ideal choice for family dinners or small gatherings. So, gather your ingredients and let’s plunge into the world of Thai Yellow Curry Noodles with Coconut and Lemongrass.
Ingredients (serving size: 4-6 people):
- 400g rice noodles
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 stalks lemongrass, smashed and cut into 3-inch pieces
- 3 tablespoons Thai yellow curry paste
- 1 can (400ml) coconut milk
- 2 cups vegetable or chicken broth
- 1 tablespoon fish sauce
- 2 teaspoons sugar
- 2 cups mixed vegetables (e.g., bell peppers, carrots, and snap peas)
- 1 block (350g) firm tofu, cubed
- Juice of 1 lime
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
Cooking Instructions:
- Prepare the Noodles: Cook the rice noodles according to the package instructions until al dente. Drain and set aside.
- Sauté Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the sliced onion, minced garlic, and grated ginger. Sauté for about 3-4 minutes until the onion becomes translucent and the mixture is fragrant.
- Add Lemongrass and Curry Paste: Add the lemongrass pieces and the Thai yellow curry paste to the pot. Stir continuously for about 2 minutes to allow the flavors to meld and the paste to coat the aromatics.
- Create the Curry Base: Pour in the coconut milk and vegetable or chicken broth. Stir well to combine and bring the mixture to a gentle simmer. Add fish sauce and sugar; stir to dissolve.
- Cook the Vegetables and Tofu: Add the mixed vegetables and cubed tofu to the curry base. Let them cook for about 10-12 minutes, or until the vegetables are tender but still crisp, and the tofu is heated through.
- Combine with Noodles: Add the cooked rice noodles to the pot and gently toss to coat them in the curry sauce. Allow the noodles to soak up the flavors for about 2-3 minutes.
- Finish and Serve: Remove the pot from heat and stir in the lime juice. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro leaves and lime wedges on the side.
Extra Tips:
When making Thai Yellow Curry Noodles with Coconut and Lemongrass, it’s important to adjust the spice level according to your preference. If you prefer a milder curry, start with a smaller amount of curry paste and gradually add more.
Additionally, smashing the lemongrass releases its oils and enhances the flavor, so don’t skip this step. For added protein, consider adding shrimp or chicken instead of tofu.
Finally, prepare all your ingredients beforehand as the cooking process is relatively quick, allowing you to maintain the best texture and flavor of the dish.
Thai Yellow Curry With Sweet Potatoes and Chickpeas
Thai Yellow Curry With Sweet Potatoes and Chickpeas is a delightful dish that combines the rich, aromatic flavors of traditional Thai cuisine with comforting, hearty ingredients. This curry is perfect for those looking for a satisfying vegetarian or vegan meal, as it’s packed with protein from chickpeas and sweetness from tender sweet potatoes.
The yellow curry paste, which typically includes turmeric, coriander, cumin, and lemongrass, gives the dish its beautiful golden hue and a burst of flavor that’s both earthy and slightly spicy.
This recipe is designed to serve 4-6 people, making it an ideal choice for a family dinner or a small gathering. The preparation involves simmering the ingredients in creamy coconut milk, allowing the flavors to meld and create a rich, savory sauce. The result is a mouthwatering dish that can be served over steamed jasmine rice or with warm naan bread to soak up every last drop of the delicious curry.
Ingredients (Serves 4-6):
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 3 tablespoons yellow curry paste
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- Salt and pepper to taste
- 1 lime, juiced
- Fresh cilantro, for garnish
Instructions:
- Prepare the Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, or until soft and translucent. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the Curry Paste: Incorporate the yellow curry paste into the pot, stirring continuously for 1-2 minutes. This step is essential as it helps release the natural oils and enhances the flavors of the paste.
- Cook the Vegetables: Add the cubed sweet potatoes and chickpeas to the pot, stirring to coat them well with the curry paste and aromatics.
- Simmer the Curry: Pour in the coconut milk and vegetable broth, then add the soy sauce and brown sugar. Stir everything together, bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the curry simmer for 20-25 minutes, or until the sweet potatoes are tender.
- Adjust Seasoning: Once the sweet potatoes are cooked through, taste the curry and adjust the seasoning with salt, pepper, and lime juice as needed.
- Serve: Remove from heat and garnish with fresh cilantro. Serve the curry hot over steamed jasmine rice or with naan bread.
Extra Tips: When making Thai Yellow Curry With Sweet Potatoes and Chickpeas, it’s important to select a good quality yellow curry paste for the best flavor.
If you prefer a spicier dish, you can add some sliced fresh chili or a pinch of chili flakes. Remember, the curry will thicken slightly as it stands, so if you prefer a thinner sauce, add a bit more vegetable broth. For added texture, consider topping the curry with roasted peanuts or cashews just before serving.
Thai Yellow Curry With Mussels and Kaffir Lime
Thai Yellow Curry With Mussels and Kaffir Lime is a sumptuous dish that brings the exotic flavors of Thailand right into your kitchen. This curry is a harmonious blend of rich, creamy coconut milk, aromatic spices, and the vibrant taste of kaffir lime leaves. The addition of fresh mussels provides a delightful contrast in texture and adds a touch of brininess that elevates the dish. Perfect for a family dinner or a gathering with friends, this curry is certain to impress with its complex flavors and enticing aroma.
Preparing Thai Yellow Curry With Mussels and Kaffir Lime is a straightforward process that allows you to enjoy a restaurant-quality meal from the comfort of your home. The key to this dish is the yellow curry paste, which infuses the coconut milk with warmth and depth, while the kaffir lime leaves impart a distinctive fragrance that’s quintessentially Thai.
Whether you’re a curry aficionado or new to the world of Thai cuisine, this recipe is accessible and rewarding, providing a culinary experience that’s both satisfying and memorable.
Ingredients (Serves 4-6):
- 2 pounds (about 1 kg) fresh mussels, cleaned and debearded
- 2 tablespoons vegetable oil
- 3 tablespoons Thai yellow curry paste
- 1 can (13.5 oz) coconut milk
- 1 cup chicken or vegetable broth
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 4-5 kaffir lime leaves, torn into pieces
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 1 cup cherry tomatoes, halved
- Fresh cilantro, for garnish
- Lime wedges, for serving
Cooking Instructions:
- Prepare the Mussels: Begin by thoroughly cleaning the mussels. Discard any that are open and don’t close when tapped. Rinse them under cold water and set aside.
- Cook the Curry Paste: Heat the vegetable oil in a large pot or deep skillet over medium heat. Add the Thai yellow curry paste and cook for 1-2 minutes, stirring constantly, until the paste becomes fragrant and darkens slightly.
- Add Coconut Milk and Broth: Pour in the coconut milk, chicken or vegetable broth, fish sauce, and brown sugar. Stir well to combine, bringing the mixture to a gentle simmer.
- Incorporate Vegetables and Lime Leaves: Add the kaffir lime leaves, sliced red and green bell peppers, sliced onion, and cherry tomatoes to the pot. Stir to guarantee the vegetables are evenly coated with the curry sauce.
- Simmer the Curry: Allow the curry to simmer for about 5-7 minutes, or until the vegetables start to soften but still retain a bit of crunch.
- Add Mussels: Increase the heat to medium-high and add the cleaned mussels to the pot. Cover with a lid and cook for about 5 minutes, or until the mussels have opened. Discard any mussels that remain closed.
- Serve: Once the mussels are cooked, remove the pot from heat. Garnish with fresh cilantro and serve the curry hot with lime wedges on the side for an extra zing.
Extra Tips:
When cooking Thai Yellow Curry With Mussels and Kaffir Lime, make sure that the mussels are fresh and properly cleaned to avoid any grit in your curry. If you don’t have access to fresh kaffir lime leaves, substitute with a small amount of lime zest for a similar citrusy flavor.
Adjust the level of heat by varying the amount of curry paste used; more paste will make the dish spicier. Pair this curry with steamed jasmine rice or crusty bread to soak up the delicious sauce. Enjoy the rich, aromatic flavors that this dish has to offer!
Thai Yellow Curry With Pumpkin and Cashews
Thai Yellow Curry With Pumpkin and Cashews is an aromatic and hearty dish that combines the warmth of Thai spices with the rich, nutty flavors of pumpkin and cashews. This delicious curry is perfect for cozy nights when you crave something comforting yet full of flavor.
The vibrant yellow color of the curry comes from turmeric, which not only adds a beautiful hue but also a subtle earthiness to the dish. The creamy texture of the coconut milk balances the spices, while the tender pumpkin and crunchy cashews provide a delightful contrast in textures.
This dish isn’t only a feast for the senses but also a nutritious meal packed with vitamins and minerals. Pumpkin is a great source of fiber and vitamin A, while cashews offer healthy fats and protein. When combined with the aromatic spices typically found in Thai curries, such as cumin, coriander, and lemongrass, this dish becomes a flavorful and wholesome choice for dinner.
It’s best served with steamed jasmine rice or noodles, making it a complete and satisfying meal for the whole family.
Ingredients (Serves 4-6):
- 2 tablespoons vegetable oil
- 2 tablespoons Thai yellow curry paste
- 1 can (400ml) coconut milk
- 2 cups pumpkin, peeled and cubed
- 1 cup cashews
- 1 red bell pepper, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon turmeric powder
- 1 cup vegetable broth
- Salt to taste
- Fresh cilantro, for garnish
- Cooked jasmine rice or noodles, for serving
Instructions:
- Prepare the ingredients: Begin by peeling and cubing the pumpkin. Slice the red bell pepper, chop the onion, and mince the garlic. This will guarantee all components are ready for the cooking process.
- Cook the curry paste: Heat the vegetable oil in a large pan over medium heat. Add the Thai yellow curry paste and stir-fry for about 1-2 minutes until fragrant. This step helps release the flavors of the spices in the paste.
- Add coconut milk: Pour the coconut milk into the pan and stir well to combine with the curry paste. Let it simmer for about 3-4 minutes until it begins to thicken.
- Add vegetables and cashews: Add the pumpkin cubes, cashews, red bell pepper, onion, and garlic into the coconut milk mixture. Stir to coat all the ingredients with the curry sauce.
- Season the curry: Add the fish sauce, soy sauce, sugar, and turmeric powder. Stir well to evenly distribute the seasonings. Adjust salt to taste.
- Simmer the curry: Pour in the vegetable broth and bring the mixture to a gentle simmer. Cover the pan and let it cook for about 15-20 minutes, or until the pumpkin is tender.
- Final touches: Once the pumpkin is cooked through, taste the curry and adjust the seasoning if necessary. Garnish with fresh cilantro before serving.
- Serve: Serve the Thai Yellow Curry With Pumpkin and Cashews hot with steamed jasmine rice or noodles for a complete meal.
Extra Tips:
When cooking Thai Yellow Curry With Pumpkin and Cashews, remember that the key to a great curry is balancing the flavors. Taste as you go and adjust the seasoning to your preference.
If you like a spicier curry, consider adding more curry paste or a pinch of chili flakes. Additionally, using fresh pumpkin is ideal, but if it’s not available, you can substitute with butternut squash.
Finally, toasting the cashews in a dry pan before adding them to the curry can enhance their flavor and add an extra layer of nuttiness to the dish.
Thai Yellow Curry With Grilled Fish and Lime
Thai Yellow Curry With Grilled Fish and Lime is a delightful dish that combines the rich, aromatic flavors of Thai cuisine with the fresh, zesty taste of lime and succulent grilled fish. This dish is a perfect balance of spicy, sweet, and tangy, making it a wonderful choice for a family meal or a dinner party.
The creamy texture of the coconut milk blends beautifully with the spices in the yellow curry paste, while the grilled fish adds a smoky depth that enhances the overall flavor profile. This recipe is designed to serve 4-6 people, making it an excellent option for gatherings or a hearty family dinner.
The key to achieving the perfect Thai Yellow Curry is in the preparation of the curry paste and the grilling of the fish, which should be done to perfection to guarantee that the flavors meld together seamlessly. With a few simple ingredients and some careful preparation, you can create a dish that’s both impressive and delicious.
Ingredients:
- 4-6 fillets of white fish (such as tilapia or snapper)
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
- 2 tablespoons yellow curry paste
- 1 can (400ml) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 2 tablespoons lime juice
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- Fresh cilantro, for garnish
- Lime wedges, for serving
Cooking Instructions:
- Prepare the Fish: Start by seasoning the fish fillets with salt and pepper. Preheat your grill to medium-high heat. Brush each fillet with a little vegetable oil to prevent sticking and place them on the grill. Grill for about 3-4 minutes on each side or until the fish is cooked through and has nice grill marks. Remove the fish from the grill and set aside.
- Make the Curry Sauce: In a large saucepan, heat the remaining vegetable oil over medium heat. Add the yellow curry paste and cook for about 1-2 minutes, stirring constantly until the paste is fragrant. Pour in the coconut milk, fish sauce, and sugar, stirring to combine. Bring the mixture to a gentle simmer.
- Add the Vegetables: Add the sliced red bell pepper, broccoli florets, and snap peas to the curry sauce. Allow the vegetables to cook in the sauce for about 5-7 minutes, or until they’re tender but still crisp.
- Finish the Curry: Stir in the lime juice and adjust the seasoning with more salt or fish sauce if needed. Add the grilled fish fillets to the saucepan, gently spooning the sauce over the top to coat the fish. Let the fish warm through for another 2-3 minutes.
- Serve: Transfer the curry to a serving dish, garnish with fresh cilantro, and serve with lime wedges on the side for an extra burst of freshness.
Extra Tips:
When grilling the fish, make sure the grill is hot enough to prevent the fish from sticking. If you’re worried about the fish falling apart, you can use a fish basket or grill pan.
For an additional depth of flavor, consider adding a splash of lime zest into the curry sauce. Always taste the curry before serving to verify the balance of flavors is to your liking, adjusting the lime juice, sugar, or fish sauce as necessary.
Enjoy your Thai Yellow Curry With Grilled Fish and Lime with a side of steamed jasmine rice for a complete meal.
Thai Yellow Curry With Eggplant and Basil
Thai Yellow Curry is a flavorful and aromatic dish that brings together the sweet, spicy, and savory elements of Thai cuisine. This particular recipe combines the creamy richness of coconut milk with the earthy taste of eggplant and the fresh aroma of basil.
Suitable for both vegetarians and meat-eaters, Thai Yellow Curry With Eggplant and Basil is a delightful and versatile dish that can be enjoyed with steamed rice or noodles. The vibrant colors and the balance of flavors make it a perfect choice for a weeknight dinner or a special occasion.
Eggplant, also known as aubergine, is a key component of this dish, absorbing the curry flavors beautifully while retaining its own unique taste and texture. The fragrant basil adds a fresh, herbal note that complements the warmth of the yellow curry paste.
When cooked correctly, these ingredients come together to create a harmonious dish that’s both nourishing and satisfying. The following recipe serves 4-6 people, making it a great option for family meals or gatherings with friends.
Ingredients:
- 2 tablespoons vegetable oil
- 2 tablespoons Thai yellow curry paste
- 1 can (400ml) coconut milk
- 2 cups eggplant, cut into bite-sized pieces
- 1 red bell pepper, sliced
- 1 cup bamboo shoots (optional)
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- 1/2 cup fresh basil leaves
- 1 lime, cut into wedges
- Salt to taste
- Cooked jasmine rice, for serving
Instructions:
- Prepare the Curry Base: In a large pan or wok, heat the vegetable oil over medium heat. Add the Thai yellow curry paste and stir-fry for about 1-2 minutes until fragrant. This step helps release the essential oils and flavors from the curry paste.
- Add Coconut Milk: Slowly pour in the coconut milk, stirring continuously to guarantee the curry paste is well incorporated. Bring the mixture to a gentle simmer.
- Cook the Eggplant: Add the eggplant pieces to the pan, ensuring they’re submerged in the coconut milk. Cover the pan and let the eggplant cook for about 7-10 minutes, or until they’re tender and have absorbed the curry flavors.
- Incorporate Vegetables: Stir in the red bell pepper and bamboo shoots (if using). Allow them to cook for another 3-4 minutes until the bell pepper is slightly tender but still crisp.
- Season the Curry: Add the soy sauce, fish sauce, and brown sugar to the pan. Stir well to combine and adjust the seasoning with salt to taste. Let the curry simmer for a few more minutes to ensure the flavors meld together.
- Finish with Basil: Just before serving, add the fresh basil leaves to the curry, stirring gently to incorporate them. The basil will wilt slightly, releasing its aroma into the curry.
- Serve: Serve the Thai Yellow Curry With Eggplant and Basil hot, accompanied by steamed jasmine rice. Garnish with lime wedges on the side for an extra burst of citrus flavor.
Extra Tips:
When preparing Thai Yellow Curry With Eggplant and Basil, use fresh ingredients for the best flavor. Thai basil is preferred for its distinct taste, but if unavailable, regular basil can be used as a substitute.
Adjust the level of spice by varying the amount of yellow curry paste according to personal preference. For added protein, consider adding tofu, chicken, or shrimp to the dish.
To prevent eggplant from becoming too soft, avoid overcooking it; aim for a tender texture that retains some bite.
Thai Yellow Curry With Cauliflower and Peas
Thai Yellow Curry With Cauliflower and Peas is a delightful, aromatic dish that blends the rich flavors of traditional Thai cuisine with the nutritious benefits of fresh vegetables. This curry is known for its creamy texture, vibrant color, and complex taste that comes from the combination of yellow curry paste, coconut milk, and a variety of vegetables and spices.
The inclusion of cauliflower and peas not only adds a nutritional punch but also provides a wonderful texture contrast to the creamy sauce. This dish is perfect for those who enjoy a bit of spice, as the yellow curry paste provides a mild heat that’s balanced by the sweetness of coconut milk.
The use of cauliflower makes it a great option for vegetarians and those looking to incorporate more plant-based meals into their diet. Served best with steamed jasmine rice, this curry is a comforting meal that brings the exotic flavors of Thailand to your dining table.
Ingredients (Serves 4-6):
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 3 tablespoons yellow curry paste
- 1 can (400ml) coconut milk
- 1 cup vegetable broth
- 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
- 1 tablespoon sugar
- 1 medium cauliflower, cut into florets
- 1 cup frozen peas
- 1 red bell pepper, sliced
- 2 tablespoons lime juice
- Salt to taste
- Fresh cilantro for garnish
- Steamed jasmine rice for serving
Cooking Instructions:
- Prepare the Base: Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
- Add the Curry Paste: Stir in the yellow curry paste and cook for 2 minutes, stirring constantly to release its flavors.
- Build the Sauce: Pour in the coconut milk and vegetable broth, stirring well to combine. Add the fish sauce (or soy sauce) and sugar, and bring the mixture to a simmer.
- Cook the Vegetables: Add the cauliflower florets and red bell pepper slices to the pot. Cover and let the curry simmer for 10-15 minutes, or until the vegetables are tender.
- Incorporate the Peas: Stir in the frozen peas and cook for another 5 minutes, allowing them to heat through.
- Final Touches: Remove the pot from heat and add the lime juice. Taste and adjust seasoning with salt if needed.
- Serve: Garnish with fresh cilantro and serve hot with steamed jasmine rice.
Extra Tips:
For a richer flavor, you can roast the cauliflower florets in the oven with a little oil before adding them to the curry. This adds a nice depth and a bit of smokiness to the dish.
If you prefer a thicker curry, let it simmer uncovered for a few extra minutes to reduce the liquid. Additionally, you can customize the heat level by adjusting the amount of curry paste or adding a chopped chili for extra spice.
Remember that the flavors will deepen over time, so this dish is perfect for making ahead and reheating for an even more flavorful meal.
Thai Yellow Curry With Duck and Lychee
Thai Yellow Curry with Duck and Lychee is a delightful fusion of flavors that brings together the richness of duck with the sweetness of lychee, all enveloped in a creamy and aromatic yellow curry sauce. This dish is a classic example of Thai cuisine’s ability to balance spicy, sweet, and savory elements, creating a harmonious and satisfying meal.
The tender duck meat, combined with the exotic taste of lychee, offers a unique twist on the traditional yellow curry, making it a perfect choice for a special occasion or a cozy family dinner.
Yellow curry, known for its milder heat compared to other Thai curries, is infused with turmeric, which gives it its characteristic golden hue. The addition of coconut milk provides a creamy texture and a subtle sweetness that complements the duck and lychee beautifully. This recipe is crafted to serve 4-6 people, making it ideal for entertaining or simply enjoying a flavorful meal at home.
Ingredients (Serves 4-6)
- 2 duck breasts (approx. 1 lb)
- 1 can (14 oz) coconut milk
- 2 tablespoons yellow curry paste
- 1 tablespoon vegetable oil
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar (or brown sugar)
- 1 cup lychee, peeled and pitted (fresh or canned)
- 1 red bell pepper, sliced
- 1 onion, sliced
- 2 kaffir lime leaves, torn into pieces
- 1/2 cup chicken stock
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
- Cooked jasmine rice, for serving
Cooking Instructions
- Prepare the Duck: Score the skin of the duck breasts with a sharp knife, being careful not to cut into the meat. Season with a little salt and pepper. Heat a non-stick skillet over medium heat and place the duck breasts skin-side down. Cook for about 6-8 minutes until the skin is crispy and golden brown. Flip the duck and cook for another 4-5 minutes. Remove from the pan and let rest.
- Start the Curry Base: In a large saucepan, heat the vegetable oil over medium heat. Add the sliced onion and red bell pepper, sautéing until soft and translucent, about 3-4 minutes.
- Add Curry Paste: Stir in the yellow curry paste and cook for 1-2 minutes until fragrant, making sure it doesn’t burn.
- Simmer the Sauce: Pour in the coconut milk and chicken stock, stirring to combine. Add the fish sauce, palm sugar, and torn kaffir lime leaves. Bring the mixture to a gentle simmer.
- Incorporate Duck and Lychee: Slice the rested duck breasts and add them to the curry along with the lychee. Let the curry simmer for an additional 5-7 minutes, allowing the flavors to meld and the duck to heat through.
- Finish with Lime Juice: Remove from heat and stir in the lime juice. Taste and adjust seasoning as needed.
- Serve: Garnish with fresh cilantro and serve hot with jasmine rice.
Extra Tips
When cooking the duck, make sure that you start with a cold pan to allow the fat to render out slowly, resulting in a crispy skin. If fresh lychee isn’t available, canned lychee works as a great substitute; just be sure to drain them well before adding to the curry.
Adjust the spice level by varying the amount of curry paste according to your preference. For a richer flavor, let the curry rest for a few minutes before serving to allow the flavors to develop further.
Thai Yellow Curry With Squid and Bamboo Shoots
Thai Yellow Curry With Squid and Bamboo Shoots is a delicious and aromatic dish that brings the authentic flavors of Thailand to your kitchen. This curry combines the tender and slightly sweet taste of squid with the earthy and crunchy texture of bamboo shoots, all enveloped in a rich and creamy yellow curry sauce.
Perfect for a family meal, this dish is best served with steamed jasmine rice, which complements the curry’s flavors and adds a fragrant touch to the overall experience.
The secret to a great Thai Yellow Curry With Squid and Bamboo Shoots lies in using fresh ingredients and balancing the flavors of the curry paste, coconut milk, and fish sauce. The yellow curry paste, made from a blend of spices like turmeric, cumin, and coriander, provides a subtle heat and a vibrant color to the dish.
Meanwhile, the coconut milk adds creaminess, and the fish sauce gives it an umami kick. This recipe serves 4-6 people, making it ideal for a small gathering or a family dinner.
Ingredients:
- 1 pound (450g) fresh squid, cleaned and cut into rings
- 1 cup (150g) bamboo shoots, thinly sliced
- 2 tablespoons Thai yellow curry paste
- 1 can (14 oz/400 ml) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar or brown sugar
- 1 red bell pepper, sliced
- 1 tablespoon vegetable oil
- 1/2 cup (120 ml) chicken broth or water
- 2 kaffir lime leaves, torn into pieces
- Fresh basil leaves for garnish
- Steamed jasmine rice, for serving
Cooking Instructions:
- Prepare the Ingredients: Start by cleaning the squid and cutting it into rings. Slice the bamboo shoots and red bell pepper, and set them aside. Tear the kaffir lime leaves into smaller pieces to release their aroma.
- Cook the Curry Paste: Heat the vegetable oil in a large pan or wok over medium heat. Add the yellow curry paste and stir-fry for 1-2 minutes until fragrant. This step helps to release the flavors of the spices in the curry paste.
- Add Coconut Milk and Broth: Pour in the coconut milk and chicken broth (or water). Stir well to combine with the curry paste, and bring the mixture to a gentle simmer.
- Incorporate the Squid and Vegetables: Add the squid rings, bamboo shoots, and red bell pepper to the curry sauce. Stir to coat everything evenly with the sauce.
- Season the Curry: Add the fish sauce, palm sugar, and torn kaffir lime leaves. Stir to mix well. Simmer the curry for about 5-7 minutes, or until the squid is cooked and tender, and the flavors are well combined.
- Finish and Serve: Remove the pan from heat, and garnish the curry with fresh basil leaves. Serve hot over steamed jasmine rice.
Extra Tips:
When cooking Thai Yellow Curry With Squid and Bamboo Shoots, make certain the squid isn’t overcooked, as it can become rubbery. Cooking it for just the right amount of time will keep it tender.
If you prefer a spicier curry, you can increase the amount of yellow curry paste or add some fresh chili slices. Additionally, kaffir lime leaves are key to achieving an authentic Thai flavor, so try not to skip them.
If unavailable, a little lime zest can be used as a substitute. Enjoy the vibrant and complex flavors of this delightful Thai dish!
Thai Yellow Curry With Pork and Green Beans
Thai Yellow Curry With Pork and Green Beans is a delightful dish that combines the rich and creamy flavors of yellow curry paste with tender pork and crisp green beans. This dish is a perfect balance of spicy, sweet, and savory elements, making it a favorite for both casual family dinners and special occasions.
The aromatic spices and creamy coconut milk create a comforting and flavorful sauce that envelops the pork and vegetables, providing a satisfying meal that’s both nutritious and delicious.
This recipe is designed to serve 4-6 people and is perfect for anyone who enjoys the unique flavors of Thai cuisine. The use of pork adds a hearty protein to the dish, while the green beans provide a fresh and crunchy texture that complements the rich curry sauce. The dish is best served with steaming jasmine rice, which helps absorb the flavorful sauce, making each bite a delight.
Ingredients for 4-6 servings:
- 500 grams of pork loin, thinly sliced
- 200 grams of green beans, trimmed and cut into 2-inch pieces
- 2 tablespoons of yellow curry paste
- 400 ml of coconut milk
- 1 tablespoon of fish sauce
- 1 tablespoon of palm sugar or brown sugar
- 2 tablespoons of vegetable oil
- 1 onion, thinly sliced
- 3 cloves of garlic, minced
- 1 tablespoon of ginger, minced
- 1 red chili, sliced (optional, for garnish)
- Fresh cilantro leaves, for garnish
- Jasmine rice, for serving
Cooking Instructions:
- Prepare the Ingredients: Start by slicing the pork loin into thin strips and trimming the green beans. Mince the garlic and ginger, slice the onion, and have all the ingredients ready for cooking.
- Cook the Aromatics: Heat the vegetable oil in a large pan or wok over medium heat. Add the sliced onion, minced garlic, and ginger. Sauté for about 2-3 minutes, or until the onion becomes translucent and the mixture is fragrant.
- Add the Curry Paste: Stir in the yellow curry paste and cook for an additional minute. This will help release the flavors and aromas of the spices in the paste.
- Cook the Pork: Add the sliced pork to the pan and stir well to coat the meat with the curry paste. Cook for about 5-7 minutes, or until the pork is browned and nearly cooked through.
- Simmer with Coconut Milk: Pour in the coconut milk and bring the mixture to a gentle simmer. Stir in the fish sauce and palm sugar, adjusting to taste. Allow the curry to simmer for about 5 minutes, letting the flavors meld together.
- Add the Green Beans: Add the green beans to the pan and continue to simmer for another 5-7 minutes, or until the beans are tender but still crisp.
- Final Touches: Taste and adjust the seasoning if necessary. Add more fish sauce or sugar if needed. Remove from heat and garnish with sliced red chili and fresh cilantro leaves.
- Serve: Serve the Thai Yellow Curry With Pork and Green Beans hot, alongside jasmine rice to soak up the delicious sauce.
Extra Tips:
When cooking Thai Yellow Curry With Pork and Green Beans, it’s important to keep an eye on the cooking temperature. If the heat is too high, the coconut milk can separate, so maintain a gentle simmer.
For a spicier dish, increase the amount of yellow curry paste or add more sliced chilies. Additionally, feel free to substitute pork with chicken or tofu for a different protein option.
Thai Yellow Curry With Lentils and Spinach
Thai Yellow Curry with Lentils and Spinach is a delightful and warming dish that combines the rich and aromatic flavors of Thai cuisine with the hearty, nutritious qualities of lentils and spinach. This curry is perfect for a comforting meal at home, bringing together a blend of spices, coconut milk, and fresh vegetables to create a flavorful and satisfying experience.
The combination of yellow curry paste and coconut milk creates a creamy and slightly spicy base, while the lentils add a wonderful texture and protein boost. Spinach adds a touch of green and freshness, making this dish not only delicious but also nourishing.
This recipe is designed to serve 4-6 people, making it ideal for family dinners or small gatherings. It’s a versatile dish that can be served with steamed rice or warm naan bread, allowing you to soak up every last bit of the savory sauce. The preparation is straightforward and can be done in under an hour, making it an excellent option for a weeknight meal.
With a balance of spices and the richness of coconut milk, this Thai Yellow Curry with Lentils and Spinach is sure to become a favorite in your home.
Ingredients for 4-6 servings:
- 1 cup dried lentils, rinsed and drained
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons Thai yellow curry paste
- 1 can (14 ounces) coconut milk
- 2 cups vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 4 cups fresh spinach leaves
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro for garnish (optional)
Cooking Instructions:
- Prepare the Lentils: In a medium-sized pot, bring 3 cups of water to a boil. Add the lentils and reduce the heat to a simmer. Cook for 15-20 minutes or until the lentils are tender but not mushy. Drain and set aside.
- Cook the Aromatics: In a large pan or pot, heat the vegetable oil over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
- Add the Curry Paste: Stir in the Thai yellow curry paste, cooking for another minute to release its flavors. Confirm the paste is evenly mixed with the onions and garlic.
- Create the Curry Base: Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
- Season the Curry: Add the soy sauce and brown sugar, stirring until the sugar dissolves. Taste and adjust the seasoning with salt and pepper as needed.
- Combine Lentils and Spinach: Add the cooked lentils to the curry base, stirring to incorporate. Let the mixture simmer for about 5 minutes. Then, add the spinach, allowing it to wilt into the curry.
- Finish the Dish: Squeeze the juice of one lime into the curry, stirring to combine. Remove the curry from heat and let it sit for a couple of minutes before serving.
- Garnish and Serve: Serve the curry hot, garnished with fresh cilantro if desired. It pairs well with steamed rice or naan.
Extra Tips:
For a more robust flavor, consider toasting the curry paste slightly longer before adding the coconut milk. This will deepen the taste profile of the dish.
You can also add additional vegetables such as bell peppers or carrots for more texture and color. Adjust the heat level of the dish by varying the amount of curry paste used according to your preference.
Additionally, you can store leftovers in an airtight container in the refrigerator for up to three days; simply reheat gently on the stove before serving.
