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48 Comments

  1. Not many recipes give that authentic taste of a Thai yellow curry. But this one does. Happy to have tried it at home, number of times.5 stars

    1. That truly means a lot Devlina. Thai yellow curry has such a unique balance of flavors, and I’m so glad the recipe gave you that authentic taste. Thank you for trying it multiple times and sharing your kind words.

  2. Delicious recipe; tastes authentic and is perfectly balanced as a yellow curry should be.

    We also fry tofu in cornflour to make it crispy to have extra protein – perfect crispy or added to the sauce before serving.5 stars

    1. Thank you so much. I am glad you enjoyed the Thai yellow curry. Frying tofu in cornflour for that crispy texture is a great addition — adds both protein and a lovely contrast. Thanks for sharing your tip.

  3. I’d like to use butternut squash in the recipe, should I partly cook it before adding it to the sauce? Thank you.

  4. This looks like a great recipe. Since broccoli cooks 2 to 3 times faster than cauliflower and carrots can you still add all this in at the same time without over cooking one or the other?

    1. Thank you. Do not add broccoli at the same time as cauliflower and carrots, as the broccoli would end up being too softened and mushy by the time the carrot cooks. First let the hard vegetables (carrots, potatoes etc) get about ⅔ to ¾ cooked. Then add the broccoli florets.

  5. Absolutely delicious!! Just one question I bought a ready made curry paste in a jar, how many teaspoon or tablespoon must I use? Thanks for this gorgeous recipe!!

  6. If I’m using readymade Thai curry paste instead of making the paste myself, how many tablespoons of the paste would i have to use?

  7. My boyfriend and I absolutely loved this recipe!!! I had to make some substitutions such as Stevia instead of sugar (for health purposes), regular lime leaves for kaffir lime and jalapeños for Thai chili but the result was still amazing. Next time I will make sure I have all the right stuff. Thank you for such a wonderful recipe!!!5 stars

  8. The yellow Thai curry recipe is amazing. I have followed a lot of your recipes (helped a lot being new to the kitchen! ????????). Keep up the amazing work.5 stars

  9. Tried it at home. The recipe is very easy to follow and the yellow curry came out v well. Thank you 🙂
    5 stars.

  10. The BEST yellow curry recipe!!! This is even better than some of the Thai restaurants in Phoenix! Thank you very much for sharing5 stars

  11. Will try this, I love yellow curry.

    But, how can herbs be grown in India and not be “imported”4 stars

  12. Tried it yesterday. I skipped kafir lime leaves, and substituted galangal with ginger. Brilliant and simple. Love love love this recipe.5 stars

  13. Dear Dassana,
    Will it make a lot of difference if I add ginger instead of galangal ? Here in Chennai, I am just not able to find galangal anywhere. Also, if you are aware of any online sites that provide us with fresh thai ingeredients, can you please guide me ?

    Thanks, Asha.5 stars

    1. it does make a difference. but since i have also made this curry with ginger, i would suggest you to go ahead. the curry tastes good even with ginger. i don’t know any sites which provide fresh thai ingredients. even i buy locally from the a store. but try looking for thai ingredients in big super stores or super markets. you may get them in chennai.

  14. This recipe was easy and SO delicious. I added sweet potato and rice right into the pot which all worked great with this yellow curry. Thanks!5 stars

  15. Hii
    I love all the recipes on ur website.. a lot of varieties to try .. my elder kid doesnt really like vegetables how much ever I try .. do u any recipes that would blend the vegs and he won’t even knw abt it ..5 stars

    1. thanks preeti. as far as i know, there are some dishes that you can make which have mixed vegetables which makes it difficult to guess – pav bhaji (make a less spiced version and serve with whole wheat or multi grain pav for a healthier option), mixed veg dalia or khichdi (veggies should be mashed very well) , mix vegetable paratha (boil and mash the vegetables well. temper or just add the spices/herbs and make stuffed paratha, just like aloo paratha, mix vegetable cutlet or patties (mash the boiled veggies, pan fry and then stuff in burger breads), mix vegetable rotis or chapatis (grate veggies like carrots, beetroots, boiled potatoes and mashed peas, make a dough and then make chapatis with it). there are vegetable muffins also. but they need to be baked.

  16. hey dassana all ur recipes are simply superb….ive been trying one by one daily…simple yet so tasty….loved it…can u post restaurant style chana masala recipe…not the delhi ka kali gravy wala …thanking in anticipation…

  17. Dassana, you are simply superb. I am sure going to try this, as we prefer home cooked to going out. So thankful for these detailed, step-by-step recipes.
    Just one question here, does it make a huge difference in this recipe if we were to omit shallots or onion???
    Thank you!
    Prerna

      1. Hey Dassana, Thank you for the reply. On a separate note, I tried your masala dosa recipe. It came out simply amazing. Now, my 2 year old does not want to eat roti. At all times, he wants dosa:)
        I must say that all your recipes, which I tried so far, orange cake, basic vanilla cake, idli/masala dosa, they have turned out extremely well. Great job!