Yellow Curry Recipe

Heat oil and bloom paste

In a large deep skillet or Dutch oven, heat 2 tbs vegetable oil over medium heat until shimmering. Add 3 tbs yellow curry paste and cook, stirring constantly, for 1–2 minutes until fragrant and slightly darker. This blooms the spices.

Add aromatics

Add the minced garlic (3 cloves), grated ginger (1 tbs), and chopped shallot (1). Sauté with the paste for 2–3 minutes until the shallot becomes translucent and the mixture is aromatic, stirring to prevent burning.

Brown the protein

Add the 1 lb chicken thigh pieces (or tofu) to the pot. Stir to coat in the paste and cook 3–4 minutes, just until the edges start to brown. The chicken does not need to be fully cooked through at this stage.

Add firmer vegetables

Add the cubed potatoes (2) and sliced carrots (2) to the pot. Stir to combine with the paste and chicken so the starches pick up the flavor.

Simmer with liquids

Pour in the coconut milk (14 fl oz) and 1 cup stock. Stir to deglaze any browned bits from the bottom. Bring to a gentle simmer over medium-low heat.

Cook until tender

Cover partially and simmer for 12–15 minutes, stirring occasionally, until potatoes and carrots are tender and the chicken is cooked through (internal temp 165°F / 74°C).

Add quick-cooking vegetables

Add the sliced bell pepper (1), onion wedges (1), and trimmed green beans (1 cup). Simmer uncovered for another 4–6 minutes until these vegetables are just tender-crisp.

Season the curry

Stir in 1 tbs fish sauce (or soy sauce), 1 tsp brown or palm sugar, 1 tbs lime juice, 1 tsp salt, and 1 tsp black pepper. Taste and adjust: add more fish sauce for saltiness, more sugar for balance, or more lime for brightness.

Adjust consistency

If the curry is too thin, simmer 3–5 minutes uncovered to reduce and thicken. If too thick, add up to 1/2 cup additional stock or water to reach desired consistency.

Finish and garnish

Turn off the heat and stir in chopped cilantro (1 tbs) and Thai basil leaves (optional, 1/4 cup). Serve with lime wedges on the side for extra acidity.

Spoon the yellow curry over cooked jasmine rice (3 cups) and serve immediately. Leftovers keep well in the refrigerator for up to 3 days; reheat gently on the stove, adding a splash of water or coconut milk if needed.