The Best Homemade Yellow Curry Recipe

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What You’ll Love About This Recipe

This yellow curry recipe brings a burst of flavor to your kitchen, making it a favorite for any occasion. It’s easy to whip up and perfect for both beginners and seasoned cooks. You’ll love how quick it is to prepare, ready in under 30 minutes. The creamy coconut milk and aromatic spices create a rich, comforting dish. Plus, it’s versatile—add your favorite veggies or protein for a custom meal.

Recipe

Yellow curry is a vibrant and aromatic dish originating from Thailand, known for its rich, creamy texture and balanced flavors of spice, sweetness, and tanginess. It’s typically made with a yellow curry paste base, coconut milk, and a variety of vegetables or proteins, making it a versatile and satisfying meal.

Ingredients:

2 tablespoons vegetable oil
2 tablespoons yellow curry paste
1 can (14 oz) coconut milk
1 cup chicken or vegetable broth
1 lb chicken, beef, tofu, or shrimp (optional)
1 medium potato, peeled and cubed
1 medium onion, sliced
1 medium carrot, sliced
1 red bell pepper, sliced
1 tablespoon fish sauce (or soy sauce for a vegetarian option)
1 tablespoon palm sugar or brown sugar
1 tablespoon lime juice
Fresh basil or cilantro for garnish (optional)

Instructions:

Heat the vegetable oil in a large pot or wok over medium heat. Add the yellow curry paste and sauté for 1-2 minutes until fragrant.
Pour in the coconut milk and broth, stirring well to combine with the curry paste. Bring to a gentle simmer.
Add the chicken, beef, tofu, or shrimp (if using) and cook for 5-7 minutes until partially cooked.
Add the potato, onion, carrot, and bell pepper. Simmer for 10-15 minutes until the vegetables are tender and the protein is fully cooked.
Stir in the fish sauce, palm sugar, and lime juice. Adjust seasoning to taste.
Garnish with fresh basil or cilantro (optional) and serve hot with steamed rice.

Notes:

Adjust the amount of curry paste to control the spiciness.
Use firm tofu or shrimp for quicker cooking times.
Substitute fish sauce with soy sauce for a vegetarian version.

Equipment:

Large pot or wok
Wooden spoon or spatula

Time:

Prep time: 15 minutes

Cooking time: 25 minutes

Cuisine:

Thai

Serving:

Serves 4-6

Nutrition

This yellow curry recipe is packed with essential nutrients that contribute to a balanced diet. Below is the nutritional breakdown per serving.

Calories: 350

Protein: 12g

Fat: 18g

Carbohydrates: 30g

Fiber: 5g

Sugars: 7g

Sodium: 600mg

What To Serve With It

I love serving yellow curry with fluffy jasmine rice—it soaks up the sauce perfectly, and you can’t go wrong with that classic combo. If you’re feeling adventurous, try pairing it with crispy roti or a fresh cucumber salad for a nice contrast. Trust me, these sides make the meal even better.

Complementary Side Dishes

When you’re serving up a fragrant bowl of yellow curry, you’ll want sides that balance its rich, creamy flavors without stealing the spotlight. I love pairing mine with steamed jasmine rice—it soaks up the sauce perfectly. A crisp cucumber salad adds freshness, while lightly pickled carrots bring a tangy crunch. If you’re feeling fancy, try roti or naan for scooping up every last bite. Don’t forget a side of roasted peanuts or cashews for extra texture. These simple sides let the curry shine while keeping the meal satisfying and well-rounded, just the way I like it.

Perfect Pairing Options

Since yellow curry’s bold flavors deserve a stage of their own, I always think carefully about what to serve alongside it. Jasmine rice is my go-to—it soaks up the sauce beautifully. For a lighter touch, I’ll steam some basmati rice or toss in fluffy quinoa. Fresh veggies like cucumber slices or steamed broccoli add a crisp contrast. Naan bread is perfect for scooping up every last bite. If I’m feeling adventurous, I’ll add a mango lassi or a tangy green papaya salad. Don’t forget a sprinkle of cilantro or lime wedges—they elevate the dish with a fresh, zesty finish!