Thai Yellow Curry
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
25 mins
-
Total Time
45 mins
-
Servings
4
-
Calories
284 kcal
-
Course
Main Course
-
Cuisine
Thai, International
Thai Yellow Curry
Description
This Thai Yellow Curry recipe highlights the preparation of a vibrant curry paste comprising ground coriander seeds, cumin seeds, black peppercorns, turmeric powder, bird's eye chilis, galangal (or ginger), garlic, kaffir lime leaves, lemongrass, and coconut milk. The paste is blended smooth to integrate aromatic herbs and spices, ensuring no fibrous bits remain. Cooking involves gently sautéing the paste in oil and coconut milk before adding mixed vegetables such as carrots, baby corn, mushrooms, red bell pepper, and pea eggplants.
The curry cooks by simmering the vegetables in broth or water until tender but not mushy, retaining textural contrast. Additional coconut milk and soy sauce create a creamy, savory broth with a touch of raw sugar adding balance. Towards the end, fresh Thai basil leaves are folded in to contribute fresh herbal notes. The resulting dish has rich color from turmeric and a layered flavor from the paste’s aromatic spices and herbs.
Serve the curry hot with steamed jasmine rice or noodles for a filling meal. It pairs well with protein sides or can be enjoyed as a vegetarian entrée. The recipe encourages substitutions of mushrooms, eggplants, or greens to suit availability, and adjustments to turmeric quantity control the curry's intensity.
Use racially fresh ingredients whenever possible. Adjust water quantity for preferred curry thickness and cook vegetables until tender but retaining bite. Substitute ginger for galangal and lime zest if kaffir lime leaves are unavailable.
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's eye chili chopped
- 1 inch galangal - peeled and chopped, substitute ginger if you don't have galangal
- 2 to 3 garlic medium-sized, peeled and roughly chopped, cloves
- 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 optional, zest
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
- Turmeric powder quantity affects curry color; 1 teaspoon yields dark yellow, ½ teaspoon a lighter hue.
- Use preferred vegetables like broccoli, cauliflower, green beans, or bell peppers according to taste.
- Galangal can be replaced with fresh ginger if unavailable.
- Kaffir lime leaves can be substituted with lime zest or neglected if not accessible.
- Bird's eye chilies may be substituted with fresh or dried chilli peppers, removing seeds to reduce heat.
- Make the curry paste smooth to avoid fibrous texture in the finished dish.
- Adjust water or stock quantity to achieve desired curry consistency.
- Simmer vegetables just until tender to maintain texture and avoid mushiness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
