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46 Comments

  1. 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.

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

  3. 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.

  4. 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!!

  5. 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?

  6. 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