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Yellow Curry Thai Menu Recipe

Name: Boathouse Restaurants Yellow Curry Thai Menu Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 3 tbs yellow curry paste (store-bought or homemade); 1 tsp turmeric (if making paste milder or to boost color); 2 tbs fish sauce; 1 tbs palm sugar or brown sugar; 1 tbs lime juice; 0.5 tsp salt; 14 oz full-fat coconut milk; 1 cup chicken or vegetable stock; 1 lb boneless skinless chicken thighs, sliced 1/2-inch thick (or tofu for vegetarian); 2 cups potatoes (Yukon gold or russet), peeled and cut into 1-inch cubes; 1 cup carrot, cut on a diagonal into 1/4-inch slices; 1 cup yellow bell pepper, cut into 1/2-inch strips; 1 medium onion, medium, thinly sliced; 1 tbs vegetable oil (or neutral oil); 3 cloves garlic cloves, minced; 1 tbs fresh ginger, grated; 0.25 cup Thai basil or cilantro leaves; 2 tbsp thinly sliced scallions; 1 tsp red chili slices (optional); 2 wedges lime wedges; 3 cups steamed jasmine rice

Inspired by Boathouse Restaurant

Time45m

Serves4

Make Yellow Curry Thai Menu Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Curry Paste & Seasoning

3 tbs yellow curry paste (store-bought or homemade)

1 tsp turmeric (if making paste milder or to boost color)

2 tbs Fish sauce

1 tbs palm sugar or brown sugar

1 tbs ReaLime juice

1/2 tsp Celtic sea salt

Liquids & Coconut

14 oz full-fat coconut milk

1 cup chicken or vegetable stock

Protein & Vegetables

1 lb boneless skinless chicken thighs, sliced 1/2-inch thick (or tofu for vegetarian)

2 cups potatoes (Yukon gold or russet), peeled and cut into 1-inch cubes

1 cup carrot, cut on a diagonal into 1/4-inch slices

1 cup yellow bell pepper, cut into 1/2-inch strips

1 medium onion, medium, thinly sliced

Aromatics & Oils

1 tbs vegetable oil (or neutral oil)

3 cloves Garlic cloves, minced

1 tbs Fresh ginger, grated

Garnishes

1/4 cup Thai basil or cilantro leaves

2 tbsp thinly sliced scallions

1 tsp red chili slices (optional)

2 wedges Lime wedges

To Serve

3 cups steamed jasmine rice

Method

Prep

Prepare all vegetables and protein: slice chicken (or press and cube tofu), peel and cube potatoes, slice carrot, bell pepper, and onion. Mince garlic and grate ginger. Measure coconut milk and stock.

If using potatoes that brown quickly, place in cold water while prepping other items to remove excess starch; drain before cooking.

Build the Curry

Toast and fry aromatics

Heat a large, heavy-bottomed skillet or Dutch oven over medium heat. Add vegetable oil. When hot, add garlic and grated ginger and sauté 30–45 seconds until fragrant, stirring constantly to avoid burning.

Bloom the curry paste

Add the yellow curry paste (and turmeric if using) to the aromatics. Stir and fry for 1–2 minutes until oil becomes fragrant and paste loosens. This blooming step intensifies flavor.

Add coconut milk

Pour in about half of the coconut milk (7 oz). Stir to combine, scraping browned bits from the pan. Bring to a gentle simmer — do not boil vigorously — and cook 2–3 minutes to incorporate flavors.

Add protein and vegetables that need longer cooking

Add the cubed potatoes and chicken pieces (or tofu). Pour in the stock and the remaining coconut milk. Stir gently to combine. Bring to a low simmer, cover, and cook 10–12 minutes, stirring occasionally, until potatoes are almost tender and chicken is cooked through (internal temp 165°F / 74°C) or tofu is heated through.

Add quick-cooking vegetables

Uncover, add carrots, yellow bell pepper, and sliced onion. Stir and simmer uncovered 4–6 minutes until carrots are tender-crisp and bell pepper softened but still bright. Adjust heat so the curry remains at a gentle simmer.

Season and finish

Stir in fish sauce, palm sugar, lime juice and salt. Taste and adjust: add more fish sauce for salt/umami, more sugar for sweetness, or a squeeze more lime for brightness. Simmer 1–2 minutes more to marry flavors.

Serve & Garnish

Serve the yellow curry over steamed jasmine rice. Garnish with Thai basil or cilantro, sliced scallions, and optional red chili slices. Provide lime wedges on the side for extra acidity.

Leftovers: cool to room temperature, store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of water or coconut milk if thickened.