Thai Yellow Curry (from scratch!)

Introduction

Thai Yellow Curry is a delicious dish that brings a burst of flavors and aromas to your dining table. Made from scratch, it lets you experience the authentic taste of Thai cuisine, right in your kitchen. With a perfect blend of spices, coconut cream, and fresh ingredients, this curry is perfect for a comforting meal with family or friends.

Why Make This Recipe

Making Thai Yellow Curry from scratch is rewarding and fun! You have complete control over the ingredients, allowing you to adjust the spiciness and flavors to your preference. The vibrant color and rich taste will delight anyone who tries it. Plus, it is a healthier option compared to store-bought curries, as you can use fresh ingredients and avoid preservatives.

How to Make Thai Yellow Curry

Creating a perfect Thai Yellow Curry involves two main steps: making the curry paste and cooking the curry itself. Let’s get started!

Ingredients:

10 dried red chillis (~6cm/2.5" long), chopped into 1cm/0.5" pieces
1 – 4 fresh birds eye chillis, deseeded, roughly
2 lemongrass stems
1 large or 2 small eschalots, roughly chopped (~1/2 cup)
2 tbsp fresh turmeric, finely grated (about 2cm/0.8" piece)
2 tbsp galangal, finely grated (about 2cm/0.8" piece)
8 cloves garlic, roughly chopped
1 1/2 tbsp Thai shrimp paste in bean oil
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp ground cardamom
1/2 tsp fenugreek powder
1/8 tsp white pepper (or black)
3 tbsp vegetable oil (or canola or peanut oil)
1 medium potato, peeled and cut into 2.5cm/1" pieces
1 small carrot, peeled and sliced into 5mm/0.2" slices
1 cup chicken stock, low sodium
300 ml / 10oz coconut cream
4 tsp fish sauce, plus more to taste
5 tsp white sugar
2 tsp tamarind puree
350g / 12oz prawns, medium, peeled, tail on optional
1/2 cup bamboo shoots, canned, drained
16 Thai basil leaves
1 red chilli, finely sliced (optional)
2 tbsp crispy fried shallots (optional)
Jasmine rice

Directions:

Curry Paste:
- Soak dried chillis in boiling water for 30 minutes, then drain, reserving the water.
- Taste the soaked chilli. If it’s too spicy, reduce the quantity used.
- Prepare lemongrass by removing the tough top and outer layers, then grating it.
- In a blender, combine chilies, lemongrass, and other paste ingredients with three tablespoons of soaking water. Blend until smooth.
Curry:
- In a skillet, heat oil over medium heat and cook the curry paste for 3-4 minutes until fragrant.
- Stir in chicken stock and simmer for 1 minute.
- Add tamarind, fish sauce, and sugar, stirring until well combined. Then, add coconut milk, carrot, and potato.
- Simmer gently for 15-20 minutes, until potatoes are nearly soft.
- Add prawns and bamboo shoots, cooking for another 3 minutes until prawns are just cooked.
- Taste and adjust seasoning if necessary.
Serve!
- Transfer the curry to a bowl and garnish with Thai basil, fresh chilli, and crispy shallots. Serve with jasmine rice.

How to Serve Thai Yellow Curry

Thai Yellow Curry is best served hot. Place a generous scoop of jasmine rice on a plate and pour the curry over it. Garnish with fresh basil and chilli for an extra touch. This dish pairs well with a side of fresh cucumber or a simple salad.

How to Store Thai Yellow Curry

If you have leftovers, cool the curry down and store it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. To reheat, simply warm it on the stovetop or in the microwave until heated through.

Tips to Make Thai Yellow Curry

Adjust the number of chillis according to your spice preference.
If you can’t find galangal, fresh ginger is a good substitute.
Don’t skip the Thai basil; it adds a unique flavor to the dish.
Always taste and adjust the seasoning to suit your palate.

Variation

You can easily modify this curry by substituting the prawns with chicken, tofu, or vegetables for a vegetarian version. Feel free to add any vegetables you like, such as bell peppers or snap peas.

FAQs

Can I freeze Thai Yellow Curry?
- Yes, you can freeze it! Just make sure to let it cool before freezing it in airtight containers.
What can I use instead of shrimp paste?
- If you prefer not to use shrimp paste, you can substitute it with miso paste or omit it for a vegetarian option.
Is this recipe spicy?
- The spiciness depends on the number of chillis used. You can adjust it according to your taste by using fewer chillis for a milder curry.

Enjoy your homemade Thai Yellow Curry, bursting with flavor and charm!

Thai Yellow Curry

A delicious Thai Yellow Curry made from scratch, bursting with flavors, spices, and fresh ingredients for a comforting meal.

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Prep Time 30

Cook Time 25

Total Time 55

Course Dinner, Main Course

Cuisine Thai

Servings 4 servings

Calories 350 kcal

Ingredients

Curry Paste Ingredients

10 dried red chillis, chopped into 1cm pieces ~6cm/2.5" long
1-4 fresh birds eye chillis, deseeded, roughly
2 lemongrass stems
1 large or 2 small eschalots, roughly chopped (~1/2 cup)
2 tbsp fresh turmeric, finely grated (about 2cm/0.8" piece)
2 tbsp galangal, finely grated (about 2cm/0.8" piece)
8 cloves garlic, roughly chopped
1.5 tbsp Thai shrimp paste in bean oil
1 tsp ground coriander
1 tsp ground cumin
0.25 tsp ground cardamom
0.5 tsp fenugreek powder
0.125 tsp white pepper (or black)

Curry Ingredients

3 tbsp vegetable oil (or canola or peanut oil)
1 medium potato, peeled and cut into 2.5cm pieces
1 small carrot, peeled and sliced into 5mm slices
1 cup chicken stock, low sodium
300 ml coconut cream / 10oz
4 tsp fish sauce, plus more to taste
5 tsp white sugar
2 tsp tamarind puree
350 g prawns, medium, peeled, tail on (optional) / 12oz
0.5 cup bamboo shoots, canned, drained
16 Thai basil leaves
1 red chilli, finely sliced (optional)
2 tbsp crispy fried shallots (optional)
Jasmine rice

Instructions

Curry Paste Preparation

Soak dried chillis in boiling water for 30 minutes, then drain, reserving the water.
Taste the soaked chilli. If it’s too spicy, reduce the quantity used.
Prepare lemongrass by removing the tough top and outer layers, then grating it.
In a blender, combine chilies, lemongrass, and other paste ingredients with three tablespoons of soaking water. Blend until smooth.

Curry Cooking

In a skillet, heat oil over medium heat and cook the curry paste for 3-4 minutes until fragrant.
Stir in chicken stock and simmer for 1 minute.
Add tamarind, fish sauce, and sugar, stirring until well combined. Then, add coconut milk, carrot, and potato.
Simmer gently for 15-20 minutes, until potatoes are nearly soft.
Add prawns and bamboo shoots, cooking for another 3 minutes until prawns are just cooked.
Taste and adjust seasoning if necessary.

Serving

Transfer the curry to a bowl and garnish with Thai basil, fresh chilli, and crispy shallots. Serve with jasmine rice.

Notes

Adjust the number of chillis according to your spice preference. If you can’t find galangal, fresh ginger is a good substitute. Don’t skip the Thai basil; it adds a unique flavor to the dish. Always taste and adjust the seasoning to suit your palate.

Keyword authentic Thai cuisine, curry from scratch, easy Thai recipes, spicy curry, Thai Yellow Curry