People | Food | Culture

Thai Yellow Curry

ByAva
Published OnAug 5, 2025
Updated OnJun 15, 2026

When it comes to Thai cuisine, one curry that is often overlooked is Thai Yellow Curry. Its vibrant yellow color makes it a standout among Thai recipes.

The addition of turmeric contributes a warm and earthy depth to the flavor. The best part is that you can find the curry paste at most supermarkets, and it is also available for purchase 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 and is made from a blend of ginger, garlic, lemongrass, galangal, and turmeric. Some people prefer to make Thai yellow curry paste from scratch, while others opt for a convenient store-bought version. We will be using pre-made curry paste, which helps reduce cooking time. Many brands offer high-quality products that capture the authentic flavors of Thai cuisine.

We’ve chosen coconut cream instead of coconut milk for this dish because its thick and creamy texture enhances the taste of the yellow curry and deepens the flavors of the paste. I was pleasantly surprised to find soft tofu, also known as silken tofu, at the supermarket. Unlike firm tofu, silken tofu has a smooth texture and high water content, offering a mild, creamy flavor.

The combination of silky tofu and coconut cream adds richness to the yellow curry and elevates the overall dish. Additionally, lime juice contributes to the complexity of Thai cuisine, which is celebrated for balancing four key 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.

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. 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.