Thai Yellow Curry, a symphony of creamy coconut milk, fragrant spices, and tender vegetables, is more than just a meal; it’s an experience. Have you ever craved a dish that transports you to a sun-drenched beach in Thailand with every bite? This recipe does just that!

Originating from the central regions of Thailand, Thai Yellow Curry, known as “Gaeng Kari,” boasts a rich history influenced by Indian and Malay cuisines. The use of turmeric, the key ingredient that gives it its vibrant golden hue, speaks to this historical blend of flavors. It’s a dish that has evolved over centuries, passed down through generations, each family adding their own unique touch.

But what makes this curry so universally loved? It’s the perfect balance of sweet, savory, and subtly spicy. The creamy coconut milk coats your palate, while the aromatic spices like cumin, coriander, and turmeric create a warm and inviting flavor profile. People adore it for its versatility you can customize it with your favorite vegetables, proteins, and spice levels. Plus, it’s surprisingly easy to make at home, making it a weeknight dinner champion. Get ready to embark on a culinary adventure with this authentic and delicious recipe!

Ingredients:

For the Yellow Curry Paste:

4-6 dried yellow chilies, seeded and soaked in warm water for 30 minutes
2 stalks lemongrass, finely chopped
1 (1-inch) piece galangal, peeled and sliced
1 (1-inch) piece ginger, peeled and sliced
6 cloves garlic, peeled
1 small shallot, peeled and quartered
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground white pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon lime juice
1 teaspoon shrimp paste (optional)
1/2 teaspoon salt

For the Curry:

2 tablespoons coconut oil
1 pound chicken thighs, cut into bite-sized pieces (or tofu for vegetarian option)
1 large onion, chopped
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 (13.5 oz) can coconut milk
1 cup chicken broth (or vegetable broth)
2 medium potatoes, peeled and cubed
1 cup carrots, peeled and sliced
1/2 cup bamboo shoots, sliced
1/4 cup fish sauce (adjust to taste)
1 tablespoon brown sugar (adjust to taste)
1 lime, juiced
Fresh cilantro, chopped, for garnish
Cooked jasmine rice, for serving

Making the Yellow Curry Paste:

Okay, let’s start with the heart of our curry the yellow curry paste! Don’t be intimidated; it’s easier than you think, and the flavor is SO worth it. I promise!

Soak the Chilies: First, grab your dried yellow chilies. Make sure you remove the seeds (unless you want a serious kick!). Then, soak them in warm water for about 30 minutes. This will soften them up and make them easier to blend.
Prep the Aromatics: While the chilies are soaking, get your other ingredients ready. Finely chop the lemongrass, peel and slice the galangal and ginger, peel the garlic and shallot. Having everything prepped makes the whole process smoother.
Blend it All Together: Now, it’s blending time! In a food processor or high-powered blender, combine the soaked chilies (drain the water first!), lemongrass, galangal, ginger, garlic, shallot, ground coriander, ground cumin, ground turmeric, ground white pepper, ground cinnamon, ground nutmeg, fish sauce, soy sauce, lime juice, shrimp paste (if using), and salt.
Blend Until Smooth: Pulse the mixture until it starts to break down, then blend continuously until you have a smooth paste. You might need to scrape down the sides of the food processor a few times to ensure everything is evenly blended. If it’s too thick, add a tablespoon or two of water to help it along. The consistency should be similar to a thick pesto.
Taste and Adjust: Give your curry paste a taste! This is your chance to adjust the flavors to your liking. If it’s not spicy enough, add a pinch of chili flakes. If it’s too salty, add a squeeze of lime juice. Remember, you can always add more, but you can’t take it away!

Cooking the Yellow Curry:

Alright, now that we have our amazing curry paste, let’s move on to cooking the actual curry! This part is super fun because you get to see all those flavors come together.

Sauté the Curry Paste: Heat the coconut oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the yellow curry paste and sauté for about 2-3 minutes, stirring constantly. This will release all those wonderful aromas and deepen the flavor of the paste. Be careful not to burn it!
Brown the Chicken (or Tofu): Add the chicken thighs (or tofu) to the pot and cook until browned on all sides. This usually takes about 5-7 minutes. Browning the chicken adds a nice depth of flavor to the curry. If using tofu, press out any excess water before adding it to the pot.
Add the Aromatics: Add the chopped onion, sliced red bell pepper, and sliced yellow bell pepper to the pot. Cook for another 3-5 minutes, until the onions are softened and translucent.
Pour in the Liquids: Pour in the coconut milk and chicken broth (or vegetable broth). Stir well to combine all the ingredients.
Add the Vegetables: Add the cubed potatoes, sliced carrots, and sliced bamboo shoots to the pot. Bring the mixture to a simmer.
Simmer and Cook: Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the potatoes and carrots are tender. Stir occasionally to prevent sticking.
Season to Perfection: Stir in the fish sauce and brown sugar. Taste the curry and adjust the seasoning as needed. You might want to add more fish sauce for saltiness, more brown sugar for sweetness, or a squeeze of lime juice for acidity.
Finish with Lime: Stir in the lime juice just before serving. This brightens up the flavors and adds a nice zing to the curry.

Serving Your Delicious Thai Yellow Curry:

The final step is the best part enjoying your hard work! Here’s how I like to serve my Thai Yellow Curry.

Serve with Rice: Spoon the curry over a bed of fluffy jasmine rice. The rice soaks up all that delicious sauce!
Garnish: Garnish with fresh cilantro. The cilantro adds a fresh, vibrant flavor that complements the richness of the curry.
Optional Garnishes: You can also add a sprinkle of chopped peanuts, a dollop of plain yogurt, or a few slices of lime for extra flavor and visual appeal.
Enjoy! Serve immediately and enjoy your homemade Thai Yellow Curry! I hope you love it as much as I do.

Tips and Variations:

Here are a few extra tips and variations to help you customize this recipe to your liking:

Spice Level: Adjust the amount of dried chilies in the curry paste to control the spice level. For a milder curry, use fewer chilies or remove the seeds completely. For a spicier curry, use more chilies or add a pinch of chili flakes to the curry while it’s simmering.
Vegetables: Feel free to add other vegetables to the curry, such as broccoli florets, cauliflower florets, green beans, or peas. Just adjust the cooking time accordingly.
Protein: You can substitute the chicken with other proteins, such as shrimp, beef, pork, or tofu. If using shrimp, add it to the curry during the last few minutes of cooking to prevent it from overcooking.
Coconut Milk: For a richer and creamier curry, use full-fat coconut milk. For a lighter curry, use light coconut milk.
Make it Ahead: The curry paste can be made ahead of time and stored in an airtight container in the refrigerator for up to a week. The curry itself can also be made ahead of time and reheated. In fact, the flavors often develop and deepen overnight.
Freezing: You can freeze leftover curry for up to 3 months. Thaw it in the refrigerator overnight before reheating.
Peanut Butter: For a richer, nuttier flavor, add a tablespoon or two of peanut butter to the curry while it’s simmering.
Potatoes: You can use different types of potatoes, such as Yukon gold or red potatoes. Just adjust the cooking time accordingly.
Bamboo Shoots: If you can’t find sliced bamboo shoots, you can use canned bamboo shoots. Just rinse them well before adding them to the curry.
Fish Sauce Substitute: If you’re vegetarian or vegan, you can substitute the fish sauce with soy sauce or tamari. You can also add a pinch of seaweed flakes for a more umami flavor.

Troubleshooting:

Sometimes things don’t go exactly as planned in the kitchen. Here are a few common issues and how to fix them:

Curry is Too Spicy: If your

Conclusion:

This Thai Yellow Curry recipe isn’t just another weeknight dinner option; it’s a vibrant explosion of flavor that will transport your taste buds straight to the bustling streets of Bangkok. The creamy coconut milk, the fragrant spices, and the tender vegetables all come together in perfect harmony, creating a dish that’s both comforting and exciting. I truly believe this is a must-try recipe for anyone who appreciates authentic Thai cuisine or simply wants to add a little zest to their meal rotation.

But what makes this particular recipe so special? It’s the perfect balance of sweet, savory, and spicy. The yellow curry paste, with its blend of turmeric, coriander, cumin, and chili peppers, provides a warm and earthy base, while the coconut milk adds a touch of richness and sweetness. The addition of vegetables like potatoes, carrots, and bell peppers not only adds texture and color but also provides essential nutrients. And the best part? It’s incredibly easy to customize to your own preferences.

Looking for serving suggestions? I love to serve this Thai Yellow Curry over a bed of fluffy jasmine rice, which perfectly soaks up all that delicious sauce. A sprinkle of fresh cilantro and a squeeze of lime juice adds a bright and refreshing finish. For a heartier meal, you can add protein like chicken, tofu, shrimp, or beef. Simply sauté your protein of choice before adding the vegetables and curry paste.

And speaking of variations, the possibilities are endless! If you’re a fan of spice, feel free to add a pinch of red pepper flakes or a chopped Thai chili to the curry paste. For a sweeter curry, you can add a tablespoon of brown sugar or honey. You can also experiment with different vegetables, such as eggplant, zucchini, or green beans. If you’re feeling adventurous, try adding a can of pineapple chunks for a tropical twist.

This recipe is also incredibly versatile. It’s perfect for a quick and easy weeknight dinner, but it’s also elegant enough to serve to guests at a dinner party. You can even make a big batch on the weekend and enjoy it throughout the week. It reheats beautifully, and the flavors actually deepen over time.

I’ve poured my heart and soul into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a dish that’s both satisfying and nourishing, and it’s sure to become a staple in your kitchen.

So, what are you waiting for? Grab your ingredients, put on some Thai music, and get cooking! I promise you won’t be disappointed. And once you’ve tried it, I’d love to hear about your experience. Did you make any modifications? What did you serve it with? What did your family and friends think?

Please share your photos and comments on my social media pages using the hashtag #MyThaiYellowCurry. I can’t wait to see your creations and hear your feedback. Happy cooking! I truly believe that this Thai Yellow Curry recipe will become a family favorite, and I’m excited for you to embark on this culinary adventure. Don’t be afraid to experiment and make it your own. After all, the best recipes are the ones that are made with love and tailored to your own personal tastes. Enjoy!
Thai Yellow Curry: A Delicious and Easy Recipe

Flavorful Thai Yellow Curry made from scratch with homemade paste, chicken (or tofu), and vegetables in creamy coconut milk.

Prep Time45 minutes

Cook Time40 minutes

Total Time85 minutes

Category: Dinner

Yield: 6 servings

Save This Recipe

Ingredients
- 4-6 dried yellow chilies, seeded and soaked in warm water for 30 minutes
- 2 stalks lemongrass, finely chopped
- 1 (1-inch) piece galangal, peeled and sliced
- 1 (1-inch) piece ginger, peeled and sliced
- 6 cloves garlic, peeled
- 1 small shallot, peeled and quartered
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon shrimp paste (optional)
- 1/2 teaspoon salt
- 2 tablespoons coconut oil
- 1 pound chicken thighs, cut into bite-sized pieces (or tofu for vegetarian option)
- 1 large onion, chopped
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 (13.5 oz) can coconut milk
- 1 cup chicken broth (or vegetable broth)
- 2 medium potatoes, peeled and cubed
- 1 cup carrots, peeled and sliced
- 1/2 cup bamboo shoots, sliced
- 1/4 cup fish sauce (adjust to taste)
- 1 tablespoon brown sugar (adjust to taste)
- 1 lime, juiced
- Fresh cilantro, chopped, for garnish
- Cooked jasmine rice, for serving
Instructions
1. Seed the dried yellow chilies (optional for less spice) and soak in warm water for 30 minutes.
2. Finely chop the lemongrass, peel and slice the galangal and ginger, peel the garlic and shallot.
3. In a food processor or high-powered blender, combine the soaked chilies (drained), lemongrass, galangal, ginger, garlic, shallot, ground coriander, ground cumin, ground turmeric, ground white pepper, ground cinnamon, ground nutmeg, fish sauce, soy sauce, lime juice, shrimp paste (if using), and salt.
4. Pulse until broken down, then blend continuously until smooth. Scrape down the sides as needed. Add a tablespoon or two of water if too thick.
5. Taste and adjust flavors to your liking. Add chili flakes for more spice, or lime juice if too salty.
6. Heat coconut oil in a large pot or Dutch oven over medium heat. Add the yellow curry paste and sauté for 2-3 minutes, stirring constantly.
7. Add the chicken thighs (or tofu) to the pot and cook until browned on all sides (5-7 minutes). If using tofu, press out excess water first.
8. Add the chopped onion, sliced red bell pepper, and sliced yellow bell pepper to the pot. Cook for another 3-5 minutes, until the onions are softened and translucent.
9. Pour in the coconut milk and chicken broth (or vegetable broth). Stir well to combine all the ingredients.
10. Add the cubed potatoes, sliced carrots, and sliced bamboo shoots to the pot. Bring the mixture to a simmer.
11. Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the potatoes and carrots are tender. Stir occasionally to prevent sticking.
12. Stir in the fish sauce and brown sugar. Taste the curry and adjust the seasoning as needed.
13. Stir in the lime juice just before serving.
14. Spoon the curry over a bed of fluffy jasmine rice.
15. Garnish with fresh cilantro.
16. You can also add a sprinkle of chopped peanuts, a dollop of plain yogurt, or a few slices of lime for extra flavor and visual appeal.
17. Serve immediately and enjoy your homemade Thai Yellow Curry!
Notes
- Spice Level: Adjust the amount of dried chilies in the curry paste to control the spice level. For a milder curry, use fewer chilies or remove the seeds completely. For a spicier curry, use more chilies or add a pinch of chili flakes to the curry while it’s simmering.
- Vegetables: Feel free to add other vegetables to the curry, such as broccoli florets, cauliflower florets, green beans, or peas. Just adjust the cooking time accordingly.
- Protein: You can substitute the chicken with other proteins, such as shrimp, beef, pork, or tofu. If using shrimp, add it to the curry during the last few minutes of cooking to prevent it from overcooking.
- Coconut Milk: For a richer and creamier curry, use full-fat coconut milk. For a lighter curry, use light coconut milk.
- Make it Ahead: The curry paste can be made ahead of time and stored in an airtight container in the refrigerator for up to a week. The curry itself can also be made ahead of time and reheated. In fact, the flavors often develop and deepen overnight.
- Freezing: You can freeze leftover curry for up to 3 months. Thaw it in the refrigerator overnight before reheating.
- Peanut Butter: For a richer, nuttier flavor, add a tablespoon or two of peanut butter to the curry while it’s simmering.
- Potatoes: You can use different types of potatoes, such as Yukon gold or red potatoes. Just adjust the cooking time accordingly.
- Bamboo Shoots: If you can’t find sliced bamboo shoots, you can use canned bamboo shoots. Just rinse them well before adding them to the curry.
- Fish Sauce Substitute: If you’re vegetarian or vegan, you can substitute the fish sauce with soy sauce or tamari. You can also add a pinch of seaweed flakes for a more umami flavor.