Thai Yellow Curry
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Calories
591 kcal
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Course
Main Course, Lunch
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Cuisine
Thai
Thai Yellow Curry
Description
The Thai Yellow Curry begins with toasting coriander and cumin seeds, then pounding them with red chilies, shallot, garlic, galangal, kaffir lime leaves, lemongrass, fresh cilantro, curry powder, turmeric, and salt to create a flavorful paste. This paste is sautéed with onion and coconut milk, then combined with bite-sized chicken pieces and vegetables including parboiled Charlotte potatoes, baby corn, green beans, and button mushrooms. Cooking in coconut milk and water with a vegetable stock cube and fish sauce produces a rich, aromatic curry sauce.
This curry balances mild heat and citrusy notes from kaffir lime and lemongrass with earthy spices and creamy coconut milk. The vegetables contribute varied textures – tender potatoes, crisp baby corn, and fresh mushrooms – complementing the tender chicken chunks. It’s suitable for serving with steamed rice to soak up the sauce.
Ingredients may be adjusted by substituting chicken with prawns, tofu, or salmon, catering to dietary preferences or enhancing spiciness by adding chilies. The curry paste can be made in advance and stored for several days. Cutting potatoes small enough ensures they cook through fully, maintaining a uniform texture.
Ingredients
Curry paste:
- 0.5 teaspoon coriander seeds
- 0.5 teaspoon cumin seeds
- 3 red chilies small
- 1 shallot large
- 1 garlic clove
- 1 tablespoon galangal
- 3 kaffir lime leaves
- 1 talk lemongrass
- 1 teaspoon cilantro fresh
- 1 tablespoon curry powder
- 1 teaspoon Turmeric ground
- 0.5 teaspoon salt sea salt
Other ingredients:
- 1 tablespoon olive oil
- 0.5 onion diced
- 200 g chicken breast cut in to very small chunks
- 8 Charlotte potatoes quartered
- 12 baby corn halved
- 2 handful green beans halved
- 16 button mushrooms halved
- 3 tablespoon coconut milk light
- 280 ml coconut milk light
- 250 ml water
- 1 vegetable stock cube
- 2 tablespoon fish sauce
Instructions
- Make the paste by adding 0.5 teaspoon Coriander seeds and 0.5 teaspoon Cumin seeds to a wok over a low heat and dry fry for 60 seconds. Add to a pestle and mortar.
- To the pestle and mortar, add 3 Red chillies, 1 Shallots, 1 Garlic clove, 1 tablespoon Galangal, 3 Kaffir lime leaves, 1 stalk Lemongrass, 1 teaspoon Fresh coriander (cilantro), 1 tablespoon Curry powder, 1 teaspoon Ground turmericand 0.5 teaspoon Sea salt. Make sure it is all chopped up very, very, VERY small. Pound for around 10 minutes until it is a paste.
- Put 8 Charlotte potatoes into a pan of boiling water and simmer for 6 minutes.
- Add 1 tablespoon Olive oil to a large wok over a low heat and add 0.5 Onion and cook for 60 seconds.
- Put the curry paste into the pan and add 3 tablespoon Light coconut milk and stir.
- Put 200 g Chicken breast into the pan and cook for 5 minutes, until the chicken is cooked through.
- Add 12 Baby corn, 2 handful Green beans and 16 Button mushrooms and cook for 5 minutes.
- Put 280 ml Light coconut milk, 250 ml Water, 1 Vegetable stock cube and 2 tablespoon Fish sauce into the pan and simmer for 10 minutes.
Notes
- Substitute chicken with prawns, tofu, or flaked cooked salmon to vary protein.
- Adjust spiciness by adding extra red chilies when making the curry paste.
- Curry paste can be prepared ahead and refrigerated in an airtight container up to 3 days.
- Cut potatoes into small pieces to ensure thorough cooking.
- Optionally add shrimp paste to deepen traditional Thai flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 591 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 591kcal | 30% |
| Carbohydrates | 100g | 33% |
| Protein | 26g | 52% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 32mg | 11% |
| Sodium | 1341mg | 56% |
| Potassium | 2674mg | 57% |
| Fiber | 14g | 56% |
| Sugar | 12g | 24% |
| Vitamin A | 814IU | 16% |
| Vitamin C | 145mg | 161% |
| Calcium | 108mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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