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Thai yellow curry
This Thai yellow curry is absolutely stunningly flavoured, aromatic, creamy and heady!
  1. Grind together all ingredients for the yellow curry paste, all ingredients up until the shrimp paste. Add water as necessary and grind to a fine paste. Heat a heavy bottomed pan and add oil to it. When the oil turns hot, add half of the curry paste (freeze the remaining for later use) and fry on low heat until the raw smell vanishes and most of the moisture is gone. Keep stirring to avoid the paste sticking to the pan.
  2. Add the chopped veggies to the pan and mix everything together. Add about half a cup of water if the mixture is too dry. Mix well, cover with a lid and cook until the vegetables are cooked through but firm.
  3. Pour in the coconut milk and mix gently until the spice paste is incorporated into the coconut milk. Add salt and brown sugar. Taste and adjust seasoning. Turn heat to low and cook for 5-8 minutes or until the flavours meld. Switch off. Garnish with coriander leaves. Ladle over steamed rice. Dig in!
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