Thai Yellow Curry
User Reviews
5.0
87 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
4
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Calories
284 kcal
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Course
Main Course
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Cuisine
Thai, International
Thai Yellow Curry
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Thai Yellow Curry is a fragrant, lemony and spicy curry made with mix vegetables, button mushrooms, spices, herbs and coconut milk in a homemade Thai Yellow Curry paste. I share both recipes of the yellow curry paste and the curry below.
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Ingredients
Ingredients for thai yellow curry
- 1 carrot - small to medium, chopped
- 8 to 10 baby corn - chopped
- 5 to 6 button mushrooms - chopped
- 1 red bell pepper - small to medium chopped (capsicum), add any colored capsicum or bell pepper
- 10 to 12 pea eggplants (small thai eggplants)
- 1 cup Coconut Milk (Thick)
- ½ teaspoon raw sugar or palm sugar
- 1 tablespoon Thai basil - chopped
- 1 or 2 teaspoon soy sauce - naturally brewed
- 1.5 to 2 cups water or vegetable stock, add as required
- 2 tablespoons coconut oil or vegetable oil
- 1 tablespoon Thai basil - for garnish
- salt as required
For the yellow curry paste
- 1 onion - small sized, or 1 to 2 shallots - chopped
- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds or ground cumin
- ¼ teaspoon black peppercorns
- 1 teaspoon turmeric powder (ground turmeric), *check point 1 in notes below
- 2 bird eyes chillies - chopped
- 1 inch galangal - peeled and chopped, substitute ginger if you don't have galangal
- 2 to 3 garlic cloves - medium-sized, peeled and roughly chopped
- 2 tablespoons coconut milk
- 2 kaffir lime leaves - medium-sized, roughly chopped (substitute ½ teaspoon of lemon zest)
- 1 talk of lemon grass - chopped (skip if not available)
- ½ teaspoon lemon zest - optional
Instructions
Preparing thai yellow curry paste
- Add all the ingrdedients for the paste in a small mixer-grinder jar or a small blender.
- Blitz to make a smooth paste. I prefer to make a smooth paste so that the galangal and lemon grass bits and pieces don't come in the way while eating.
- Keep the yellow curry paste aside.
Making thai yellow curry
- In a pot or pan, heat oil. Keep heat to a low. When the oil becomes hot, add all of the yellow curry paste in oil and sauté for 2 to 3 mins.
- Next add ½ cup coconut milk and sauté for 2 to 3 mins.
- Then add the chopped veggies and mushrooms and stir well.
- Add 1.5 to 2 cups water or vegetable stock, sugar and salt. Mix well and cover the pan.
- Simmer the veggies till they are almost cooked and tender.
- Then add the remaining ½ cup coconut milk.
- Stir and add soy sauce. Cover and cook for about 5 to 6 minutes more.
- Lastly add the chopped basil leaves and cook for half or one minute more.
- You can garnish the curry with some thai basil leaves.
- Serve Thai Yellow Curry with steamed jasmine rice or basmati rice.
Notes
- 1 teaspoon turmeric powder gives a dark yellow color, whereas you can add ½ teaspoon which will give a light yellow color.
- *Note that 1 teaspoon turmeric powder gives a dark yellow color, whereas you can add ½ teaspoon which will give a light yellow color.
- Add your preferred veggies. Some nice options are broccoli, cauliflower, green beans or french beans, carrots, baby corn, bell peppers and zucchini.
- Instead of pea eggplants, you can also include 2 to 3 small to medium-sized eggplants or brinjals.
- For the mushrooms, cremini, button and oyster mushrooms work well.
- For a thicker consistency, add less water while cooking the veggies.
- Simmer and cook veggies until they are almost tender and cooked. Do not overcook the veggies and make them mushy.
- Galangal: Use ginger instead
- Kaffir lime leaves: Add lime leaves or zest of lemon instead
- Birds eye chilies: Substitute 1 fresh small red chilli or half of a Thai chilli or add 1 to 2 small to medium-sized dry red chilies. Remove the seeds from dried chillies if using.
- Shallots: Use small onions instead
- Lemon grass: No substitute. At the most, you could just do away with the zest of lemon
- Thai basil: Use Italian basil as a substitute.
Nutrition Information
Show Details
Calories
284kcal
(14%)
Carbohydrates
19g
(6%)
Protein
5g
(10%)
Fat
24g
(37%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Sodium
573mg
(24%)
Potassium
530mg
(15%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
3615IU
(72%)
Vitamin B1 (Thiamine)
0.1mg
Vitamin B2 (Riboflavin)
0.2mg
Vitamin B3 (Niacin)
3mg
Vitamin B6
0.3mg
Vitamin B12
0.01µg
Vitamin C
46mg
(51%)
Vitamin D
0.1µg
Vitamin E
1mg
Vitamin K
9µg
Calcium
53mg
(5%)
Vitamin B9 (Folate)
45µg
Iron
3mg
(17%)
Magnesium
55mg
Phosphorus
150mg
Zinc
1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 573mg | 24% |
| Potassium | 530mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 3615IU | 72% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.2mg | |
| Vitamin B3 (Niacin) | 3mg | |
| Vitamin B6 | 0.3mg | |
| Vitamin B12 | 0.01µg | 0% |
| Vitamin C | 46mg | 51% |
| Vitamin D | 0.1µg | 1% |
| Vitamin E | 1mg | |
| Vitamin K | 9µg | |
| Calcium | 53mg | 5% |
| Vitamin B9 (Folate) | 45µg | |
| Iron | 3mg | 17% |
| Magnesium | 55mg | 14% |
| Phosphorus | 150mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
87 reviews
Excellent
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