Thai Yellow Curry

This fresh and vibrant Thai Yellow Curry is bursting with flavour and has lots of added vegetables – a much healthier alternative to ordering Thai food, and cheaper too. Chunks of chicken and crunchy vegetables all mixed in to a creamy yellow Thai sauce make for a healthy and comforting curry.

Thai Yellow Curry

Most of us have heard of Thai red and green curries, but their cousin, the Thai yellow curry, does not get much love and I, for one, am trying to change that. In my opinion it is the BEST Thai curry.

It’s a little more filling as it usually has potatoes in it and the addition the addition of turmeric just takes it to another level.

I come up with my recipes after being inspired by restaurants we go to, watching cooking shows (obsessively) or just finding little ways to make my favourite meals healthier. But, this recipe I learnt how to make in Thailand when Dave surprised me with a Thai cooking class.

He told our lovely teacher how much I loved Thai yellow curry and how I wanted to know the traditional way of making it, so that was one of the dishes we made that day. If you are every in Thailand, do a cooking class – we learnt so much!

Yellow Curry Paste

I know you can buy curry pastes, but it will never compare to the taste of a curry paste made from scratch. Sure, it is a little bit of effort and you will feel like your arms are going to fall off after about 5 minutes of pounding the pestle and mortar.

But it is so worth it. Plus, you can see it as your arm workout for the day.

This Thai Yellow Curry Paste is made with fresh and vibrant ingredients like ginger, lemongrass, chilli and turmeric and it gives the curry so much more flavour. You also just make as much as you need, so you don’t have a jar of curry paste in the fridge to forget about.

Is Curry Healthy?

Curry can be a really healthy and nutritious meal, especially when you make everything from scratch and pack it full of vegetables.

Of course it’s important to watch your portion sizes, but avoid using too much cream and adding any sugar and you can definitely have yourself a healthy and grease free curry.

Can Thai Yellow Curry be Made Ahead of Time?

This curry is so easy to make that it is best made fresh, but you can make the paste ahead of time. Crush up all the paste ingredients and then put in the air tight container and keep it in the fridge for up to 3 days.

What To Serve This Curry With?

Putting potato in to curries is a new one for me, but it makes the curry much more filling. Because of the potatoes, I wouldn’t serve this with any rice, but some naan bread to soak up all the juices would good.

Alternatively, serve it up with our Carrot and Coriander Salad for an extra veggie boost.

Ingredients needed to make a Thai Yellow Curry (serves 4)

• For the paste:
• 1 small red chilli
• 1 tbsp curry powder
• A thumb sized piece of ginger
• 1 tsp turmeric
• A large shallot
• 1 garlic clove
• 3 kafir lime leaves
• 1 lemongrass stalk
• 1 tsp ground coriander
• 0.5tsp each of coriander seeds, cumin seeds and salt
• For the curry:
• 1 tbsp olive oil
• 2 chicken breasts, cut in to small pieces
• 8 (350g) new potatoes (quartered)
• 12 baby corn (140g)
• 2 handfuls (100g) green beans
• 10 button mushrooms (100g)
• 0.5 small onion, diced
• 325ml coconut milk
• 150ml vegetable stock
• 1 tbsp soy sauce

How To Make Thai Yellow Curry – Step by Step:

One: Add the coriander seeds and cumin seeds to a wok or heavy frying pan over a low heat and dry fry for 60 seconds. Add to a pestle and mortar and smash until it is a fine powder.

Two: For all the other paste ingredients, make sure it is all chopped up very small and then add it to the pestle and mortar.

Three: Pound for around 10 minutes until it is a paste.

Four: Put the potatoes to a pan of boiling water and simmer for 6 minutes.

Five: Add the oil to a large wok over a low heat and add the shallot and cook for 60 seconds.

Six: Put the curry paste in the pan.

Seven: Add 3 tbsp of the coconut milk and stir.

Eight: Put the small chicken chunks in the pan and cook for 5 minutes, until the chicken is cooked through.

Nine: Add the vegetables and stir.

Ten: Put the rest of the ingredients in the pan and simmer for 10 minutes.

Other Thai Recipes To Try:

Thai Green Curry
Thai Noodle Soup
Vegetarian Pad Thai
Thai Beef Salad
Thai Chicken Meatballs
Chicken Pad Thai
Thai Chicken Salad

Some extra tips for this Thai Yellow Curry:

• If you are not a fan of chicken, you could use king prawns or tofu instead. Or flake in some cooked salmon chunks before serving.
• Keep this curry vegetarian by swapping the meat for extra vegetables.
• Love your curry super spicy? Use another red chilli when making the paste.
• You can make the paste ahead of time and keep it in an air tight container in the fridge for up to 3 days.

If you’ve tried this Thai Yellow Curry, or any other recipe on the blog, then let us know how you got on in the comments below, we love hearing from you! You can also FOLLOW US on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious recipe ideas, behind the scenes shots and also what we are getting up to.

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Thai Yellow Curry

This fresh and vibrant Thai Yellow Curry is bursting with flavour and has lots of added vegetables - a much healthier alternative to ordering Thai food, and cheaper too.

5 from 33 votes

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Course: Lunch, Main Course

Cuisine: Thai

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 people

Calories: 440kcal

Ingredients

UK measures - US measures

Curry paste:

• 3 small red chillies
• 1 large shallot
• 1 garlic clove
• 1 tbsp galangal
• 3 kaffir lime leaves
• 1 lemon grass stalk
• 1 tsp coriander
• 1 tbsp curry powder
• 1 tsp turmeric
• 0.5 tsp coriander seeds
• 0.5 tsp cumin seeds
• 0.5 tsp sea salt

Other ingredients:

• 1 tbsp olive oil
• 200 g chicken breasts, cut in to very small chunks
• 8 charlotte potatoes, quartered then boiled until cooked
• 12 baby corn, halved
• 2 handful green beans, halved
• 16 button mushrooms, halved
• 0.5 onion, diced
• 325 ml light coconut milk
• 250 ml water
• 1 stock cube
• 2 tbsp fish sauce

Instructions

• Make the paste by adding the coriander seeds and cumin seeds to a wok over a low heat and dry fry for 60 seconds. Add to a pestle and mortar and smash until it is a fine powder.
• For all the other paste ingredients, make sure it is all chopped up very, very, VERY small and then add it to the pestle and mortar and pound for around 10 minutes until it is a paste.
• Add the oil to a large wok over a low heat and add the curry paste and cook for 60 seconds.
• Add 3 tbsp of the coconut milk and stir.
• Add the small chicken chunks and cook for 5 minutes, until the chicken is cooked through and add the potato and onion.
• Add the rest of the ingredients and simmer for 5 minutes.

Notes

• If you are not a fan of chicken, you could use king prawns or tofu instead. Or flake in some cooked salmon chunks before serving.
• Keep this curry vegetarian by swapping the meat for extra vegetables.
• Love your curry super spicy? Use another red chilli when making the paste.
• You can make the paste ahead of time and keep it in an air tight container in the fridge for up to 3 days.

Nutritional Information

Serving: 1portion | Calories: 440kcal | Carbohydrates: 51g | Protein: 30g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 64mg | Sodium: 1446mg | Potassium: 1669mg | Fiber: 8g | Sugar: 9g | Vitamin A: 815IU | Vitamin C: 91.7mg | Calcium: 61mg | Iron: 4.2mg

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DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.