Recipe: At Home Yellow Curry (from paste)

Recipe: At Home Yellow Curry (from paste) Delicious, fresh and tasty.

Yellow Curry (from paste). Pulse or puree until the yellow curry paste reaches your desired consistency. I love making my own curry pastes for my favourite Thai curries. Yellow Curry Paste is milder than Red or Green Curry Paste because it contains less chillies.

This paste keeps for two weeks in the fridge but it also freezes well.

Yellow curry paste is so versatile, you'll want to try it with a variety of meat, seafood, vegetable, noodle, and even soup recipes.

This fragrant yellow curry paste makes Thai food easy to cook, and quick as well, especially if you make the paste ahead of time.

You can cook Yellow Curry (from paste) using 13 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Yellow Curry (from paste)

1. You need 4 tbsp of yellow curry paste (Mae Ploy) (or 2 tbsp of Thai Kitchen).

2. Prepare 2 cans of [13oz/can] coconut cream.

3. It’s 1 lb of chicken thigh cubed.

4. It’s 1 of large yellow/orange bell pepper sliced.

5. Prepare 3 of medium (6 small) yukon gold potatoes.

6. It’s 2 of large carrots.

7. It’s 1 of large shallot or 1 medium yellow onion roughly chopped.

8. It’s 6-8 of garlic cloves diced.

9. It’s 1 tbsp of dry basil or 1 cup fresh basil.

10. You need 3 of kaffir lime leaves (the size of a bay leaf) and/or 1 lime.

11. It’s 1 tbsp of sesame oil (or chili sesame oil for slightly spicer dish).

12. You need 1.5 tbsp of fish sauce.

13. It’s 1 tbsp of brown sugar.

It's also super-healthy—you can tell by the deep yellow color of the turmeric, an.

After trying Yellow Curry in a few different Thai restaurants and realizing that it is delicious, I decided to get some yellow curry paste for myself so that I can eat it more often.

Don't get me wrong, this is a nice flavorful curry paste, but it doesn't taste very similar to what is sold in restaurants.

Yellow curry paste is a staple in lots of Thai and Indian recipes.

Yellow Curry (from paste) step by step

1. Cover the bottom of a large pot with oil. Medium-low heat..

2. Add shallot/onion. Cook until slightly caramelized and translucent. Should take just a few minutes (~3)..

3. Add garlic. Cook another minute..

4. Mix in paste. Cook until paste is soft (easily breaking apart) and oils are escaping. Should just take about a minute..

5. Slowly add coconut cream. Then add salt, sugar, kaffir lime leaves (but hold off on the lime juice if using limes), fish sauce, and sesame (chili) oil. Mix. Let simmer for 5 minutes..

6. Taste the curry mixture and add ingredients to taste. Once curry is to taste, add potatoes and carrots. Let simmer for 10 minutes. Check that you can easily cut through a carrot with a spoon. Simmer another 5 minutes if not..

7. Add chicken. Let simmer for another 10 minutes..

8. Add bell pepper slices. Let simmer for 1 minute..

9. Cut the heat. Add fresh/dry basil (and lime juice to taste)..

It's fragrant and full of aromatics that bring all the flavors together and make them sing.

But of course, there are a couple of other curry pastes that can add to your cooking repertoire.

My other two faves are Thai red curry paste and Thai green curry paste.

Vegetarian yellow curry: Omit the chicken then either add extra vegetables, or substitute pan fried tofu.

Vegan yellow curry: Make homemade yellow curry paste, substitute vegetables or tofu for chicken, and leave out the fish sauce.