Yellow Curry Recipe

Prepare coconut curry sauce

Shake the can of coconut milk and measure 14 oz. In a bowl combine yellow curry paste, turmeric, ground coriander, brown sugar, and 2 tablespoons of the coconut milk to make a smooth paste. This helps bloom the spices and prevents clumping.

Heat 1 tablespoon of oil in a large skillet or saucepan over medium heat. Add the curry–spice paste and cook, stirring, for 1 minute until fragrant. Pour in the remaining coconut milk and the stock, whisk to combine, and bring to a gentle simmer. Reduce heat to low and keep at a bare simmer while you prepare vegetables and protein.

Sauté aromatics

Heat 1 tablespoon of oil in a separate large heavy skillet or the same saucepan (if large enough) over medium heat. Add the chopped onion and sauté 4–5 minutes until softened and translucent. Add the minced garlic and grated ginger and cook 30–45 seconds until fragrant; do not let brown.

Brown the protein (if using)

If using chicken, push the aromatics to the side, add the chicken pieces to the pan, season with 1/2 tsp salt and 1/2 tsp pepper, and cook 3–4 minutes until lightly browned on the outside but not fully cooked through. Stir to combine with onions and aromatics.

Add root vegetables

Add the cubed potatoes and sliced carrots to the pan. Stir to coat with aromatics for 1–2 minutes.

Carefully transfer the aromatics, vegetables, and any chicken into the simmering curry base. Increase heat to medium to bring the pot to a simmer again.

Cook until tender

Simmer uncovered for 12–18 minutes, stirring occasionally, until potatoes and carrots are fork-tender and chicken reaches 165°F (if used). If using green beans or peas, add them in the last 3–4 minutes of cooking so they stay bright and crisp-tender. Add the red bell pepper in the last 5 minutes so it retains some texture.

Taste the curry and adjust seasoning: add the remaining 1/2 tsp salt and 1/2 tsp pepper as needed, additional brown sugar if you prefer sweeter, or a little more fish sauce for umami. Stir in 1 tablespoon lime juice to brighten the flavors.

Turn off the heat. Stir in chopped cilantro and sliced green onions. Let the curry rest 3 minutes to meld flavors.

Serve hot over steamed jasmine rice or with warm naan. Garnish portions with extra cilantro and lime wedges on the side.