thai yellow curry recipe
Print Recipe
4.93 from 13 votes

Thai Yellow Curry

Thai yellow vegetable curry is an aromatic, lemony and spicy curry made with mix vegetables, spices, herbs and coconut milk. 
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: main course
Cuisine: thai
Servings: 4
Author: Dassana Amit

Ingredients

ingredients for thai yellow curry

  • 1 small to medium carrots - chopped
  • 8 to 10 baby corn - chopped
  • 5 to 6 button mushrooms - chopped
  • 1 small to medium red bell pepper - chopped (capsicum)
  • 10 to 12 thai brinjals (baingan or eggplant)
  • 1 cup thick coconut milk
  • ½ teaspoon organic sugar
  • 1 tablespoon chopped thai basil
  • 1 or 2 teaspoon soy sauce
  • 1.5 to 2 cups water or veg stock
  • 2 tablespoon coconut oil or vegetable oil
  • a few thai basil leaves for garnish
  • salt as required

for the yellow curry paste

  • 1 small onion or 1 to 2 shallots - chopped
  • 2 teaspoon coriander seeds (sabut dhania)
  • 2 teaspoon cumin seeds or ground cumin (sabut jeera or jeera powder)
  • ¼ teaspoon black pepper
  • 1 teaspoon ground turmeric or turmeric powder ( 1 teaspoon gives a dark yellow color, whereas you can go for ½ teaspoon which will give a light yellow color)
  • 2 fresh thai red chillies or bird eyes chilies - chopped
  • ½ inch galangal - chopped, substitute ginger if you don't have galangal
  • 2 to 3 medium garlic cloves (lahsun) - roughly chopped
  • 2 tablespoon coconut milk
  • 2 medium kaffir lime leaves - roughly chopped (substitute ½ teaspoon of lemon zest)
  • 1 stalk of lemon grass - chopped (skip if not available)
  • ½ teaspoon lemon zest - optional

Instructions

preparing thai yellow curry paste

  • Add all the ingrdedients for the paste in a chutney grinder or a small blender.
  • Blitz to make a smooth paste. I prefer to make a smooth paste so that the galangal and lemon grass bits and pieces don't come in the way while eating :-)
  • Keep the curry paste aside.

making thai yellow curry

  • In a pot or pan, heat oil. add all of the yellow curry paste in oil and saute for 2 to 3 mins.
  • Then add 1/2 cup coconut milk and saute for 2 to 3 mins.
  • Then add the chopped veggies and stir well.
  • Add 1.5 to 2 cups water or veg stock, sugar and salt. stir well and cover the pan.
  • Simmer the veggies till they are almost cooked and tender.
  • Then add the remaining 1/2 cup coconut milk.
  • Stir and add soy sauce. cover and cook for about 5 to 6 minutes more.
  • Lastly add the chopped basil leaves and cook for half or one minute more.
  • You can garnish the curry with some thai basil leaves.
  • Serve thai yellow curry with steamed jasmine rice or basmati rice.

Notes

*substitutes for the thai herbs:
- galangal: use ginger instead
- kaffir lime leaves: add lime leaves or zest of lemon instead
- thai chilies: substitute fresh red chilies or dry red chilies
- shallots: use small onions instead
- lemon grass: no substitute. At the most, you could just do away with the zest of lemon
- thai basil: use italian basil as a substitute.