Thai Yellow Curry (from scratch!)
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4
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Course
Main Course
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Cuisine
Thai
Thai Yellow Curry (from scratch!)
Description
This Thai Yellow Curry begins by soaking dried red chilies to soften their mild heat and flavor, combined with fresh bird’s eye chilies for adjustable spice levels. Lemongrass and fresh turmeric and galangal root contribute aromatic earthiness, while garlic and shrimp paste provide umami depth. Ground spices such as coriander, cumin, cardamom, fenugreek, and white pepper add warm complexity. The ingredients are blitzed together into a smooth paste, then cooked in vegetable oil to bring out the fragrance.
The curry base simmers with coconut cream and chicken stock, incorporating potatoes and carrots that soften and absorb the curry flavors. Medium-sized peeled prawns add protein and sweetness, balanced by bamboo shoots for texture. Fish sauce and tamarind puree season the dish with traditional salty and sour notes, rounded by sugar. The final curry is creamy, richly spiced with mild heat, and layered with herbaceous and citrusy flavors.
Served over jasmine rice and garnished with Thai basil leaves, sliced red chili, and crispy fried shallots, this curry delivers authentic Thai elements. The fresh herbs add brightness and a subtle anise-like aroma, while the optional chili and shallots deepen texture contrasts. The curry suits a well-rounded meal where the creaminess balances moderate spiciness and vibrant flavors.
Notes emphasize choosing fresh aromatic ingredients like lemongrass and fresh turmeric, checking chili heat, and using quality coconut cream for richness. Adaptations include substitutions for spices and proteins, with detailed tips on balancing seasoning and spice to taste. The recipe requires some preparation time but yields a flavorful curry from scratch rather than from pre-made paste.
Ingredients
Thai Yellow Curry Paste:
- 10 dried red chilli ~6cm/2.5" long), chopped into 1cm / 0.5" pieces (Note 1
- 1 - 4 Bird's eye chilli deseeded, roughly (1 for extremely mild, 4 for fairly spicy, Note 2, fresh
- 2 lemongrass Note 3, stems
- 1 large or 2 small shallot roughly chopped (~ 1/2 cup) (Note 4, aka eschalots
- 2 tbsp Turmeric finely grated (about 2cm / 0.8" piece) (Note 5, fresh
- 2 tbsp galangal , finely grated (about 2cm / 0.8" piece) (Note 6)
- 8 cloves garlic , roughly chopped
- 1 1/2 tbsp shrimp paste Note 7, Thai style in bean oil
- 1 tsp ground coriander
- 1 tsp cumin ground
- 1/4 tsp ground cardamom
- 1/2 tsp fenugreek powder (Note 8)
- 1/8 tsp white pepper (sub black)
Curry:
- 3 tbsp vegetable oil (or canola or peanut oil)
- 1 potato peeled, cut into 2.5cm / 1" pieces x 1cm/ 0.4" thick (Note 9, medium
- 1 carrot peeled, sliced into 5mm / 0.2" slices on the diagonal, small
- 1 cup chicken stock , low sodium
- 300 ml / 10oz coconut cream (Note 10)
- 4 tsp fish sauce , plus more to taste (Note 11)
- 5 tsp white sugar
- 2 tsp tamarind puree (Note 12)
- 350g / 12oz prawns medium, peeled, tail on optional (700g/1.4lb unpeeled) (Note 13, or shrimp
- 1/2 cup bamboo shoots , canned, drained, loosely packed (Note 14)
Garnishes & serving:
- 16 basil leaves highly recommended, Note 15, Thai variety
- 1 red chili pepper finely sliced (optional, use large for not spicy
- 2 tbsp shallots optional, store bought, Note 16, crispy fried
- jasmine rice
Instructions
Curry Paste:
- Soak dried chillis: Roughly chop chillies and transfer to bowl, leaving behind seeds. Cover with boiling water and soak for 30 minutes then drain (reserve soaking water).
- Check spiciness: Have a nibble of soaked chilli, should not be that spicy. If it is spicy, only use 1/3 to 1/2 of the amount (Note 1).
- Prepare lemongrass: Remove woody top half and outer layers of lemongrass. Grate with microplane. (See in post or video for preparation demo)
- Make curry paste: Place chillis, lemongrass and all remaining curry paste ingredients in a jar just wide enough to fit a stick blender. Add 3 tablespoons chilli soaking water. Blitz with stick blender until smooth so there's no hard grit - rub between your fingers to check - about 15 seconds on high. (Or use small food processor or Nutribullet, scraping down sides well).
Curry:
- Cook off curry paste: Heat oil in a medium heavy based skillet over medium heat. (Mine is a 26cm / 10.5" Lodget cast iron) Add curry paste and cook for 3 to 4 minutes until it dries out a bit a smells fragrant.
- Reduce stock: Add chicken stock, stir to dissolve paste, then simmer for 1 minute.
- Add remaining curry sauce ingredients: Reduce heat to medium low. Add tamarind, fish sauce and sugar. Stir until tamarind is dissolved. Then stir in coconut, carrot and potato.
- Simmer: Bring to simmer, then simmer gently for 15 minutes or until potato is almost fully soft. Pierce with knife to check, it might take 20 minutes.
- Prawns and bamboo shoots: Add prawns and bamboo shoots. Stir, then cook for 3 minutes until prawns are just cooked.
- ADJUST sauce: Taste and adjust the curry sauce at this point. Thin sauce with stock or water, add salt, fish sauce or sugar if needed. See Note 17.
- Serve! Transfer curry to serving bowl. Garnish with Thai Basil, fresh chilli and crispy shallots. Serve with jasmine rice.
Notes
- Use fresh lemongrass and turmeric whenever possible for authentic aroma and flavor.
- Adjust the number of bird's eye chilies to control the curry's spiciness level.
- Avoid blackened or burnt spices when making the paste to keep flavors clean.
- Choose a good quality coconut cream for a richer curry texture; coconut milk may be used with adjusted seasoning.
- Check and balance seasonings at the end with fish sauce, sugar, and tamarind for the right umami, sweetness, and sourness.
- Use fresh Thai basil leaves for garnish, or substitute with coriander or Italian basil if unavailable.
- Leftover paste can be stored and used for future curries or soups.
User Reviews
Overall Rating
5
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