Thai Yellow Curry

When it comes to Thai food, one curry that is often overlooked is Thai Yellow Curry. With its vibrant yellow hue, this dish certainly catches the eye, making it a standout among Thai recipes.

The turmeric adds a warm and earthy depth to the dish. The best part is that you can buy the paste at most supermarkets; it is also available online.

Ingredients

Yellow Curry Paste, Garlic cloves, Onions, Tofu, Chicken Breast, Lime juice, Green beans, Coconut milk, Kefir lime leaves, Thai red chili, Lemongrass stick.

Thai yellow curry paste has a warm golden color. The paste is made from a combination of ginger, garlic, lemongrass, galangal, and turmeric. Some people choose to make Thai yellow curry paste from scratch, while others buy it.

For this recipe, we’re using the pre-made paste. Using the store-bought version reduces the cooking time. Many brands offer high-quality products that capture the taste of authentic Thai cuisine.

We’ve chosen coconut cream instead of coconut milk for this recipe because it’s thick and creamy. It enhances the taste of the yellow curry and deepens the flavours of the paste. One of the things that surprised me the most was the soft tofu, also called silken tofu, at the supermarket; unlike firm tofu, it has a smooth texture and high water content.

It also has a mild, creamy flavour; the silky tofu, along with the coconut cream, this combination adds richness to the yellow curry. The tofu’s texture and the coconut creaminess enhanced this recipe, taking it to the next level.

Lime juice adds to the complexity of Thai cuisine, which is known for having four components in most dishes: sweet, sour, spicy, and salty.

Instructions

Thinly slice an onion and garlic. Set the temperature to medium-low heat. Add cooking oil to a pot. Once the onions have caramelized, add the yellow curry paste.

Mix the caramelized onions with the Thai yellow curry paste. Allow the paste to meld with the oil and the onions. Open a can of coconut cream (400ml). Add 1/4 of the thick coconut cream to the pot.

Mix the ingredients well until the coconut cream turns a light yellow. Simmer for one to two minutes. Add the chicken cubes to the pot. Squeeze the juice of two limes and add it to the pot. The citrus of the lime juice will enhance the flavour of the chicken, and it also brightens and balances the yellow curry.

Add the balance of thick coconut cream. Add the green beans. Mix well and simmer for five to ten minutes. Then, add the soft tofu, which is also known as silken tofu. Gently mix the ingredients; this will ensure that the tofu does not break apart.

Add half a cup of water and let the curry simmer for 15 minutes. As the curry cooks on the stove, the flavours will intensify. Thereafter, allow the curry to cool down for five minutes and serve with jasmine rice. Garnish with parsley and red chili.

There you go. The Thai yellow curry is ready to eat. If you’ve never tried it before, prepare to be surprised. The tender chicken, along with warm spices, thick coconut cream, and lime juice, will provide you with a delicious experience.

This dish will feel both exotic and familiar. It’s different from Thai red curry and Panang curry. It has an unusual flavour that is bold and aromatic with earthy elements. It is considered the least spicy of the other recipes. The best part about this dish is that the flavours in Thai yellow curry will deepen the next day. You may choose to double the portions in this recipe; it’s that delicious.

What to Serve with Thai Yellow Curry?

Thai yellow curry is served over Jasmine rice. There are usually no other side dishes that accompany it; however, you can pair it with a cucumber salad. Did you know that Thais have their own type of roti, which is thin and flaky? Thai roti, a kind of flatbread, is pan-fried, making it a quick and easy alternative to jasmine rice.

How to Store Thai Yellow Curry?

Leftovers store well; place the Thai yellow curry in an airtight container in the fridge for up to three days. You can also freeze the Thai yellow curry for up to three months. Reheat on the stove or in the microwave.