Yellow Curry Recipe

Heat oil and bloom spices

Heat a large deep skillet or Dutch oven over medium heat. Add 2 tbs vegetable oil. Once shimmering, add 1 tbs grated ginger and 3 minced garlic cloves and sauté 30–45 seconds until fragrant.

Cook curry paste

Add 3 tbs yellow curry paste and 1 tsp ground turmeric. Cook, stirring constantly, 1–2 minutes to bloom the paste and remove the raw note. Scrape any browned bits from the bottom of the pan.

Brown the protein

Increase heat to medium-high. Add the 1 lb chicken thigh pieces (or pressed cubed tofu) to the pot in a single layer. Sear, without moving, 2–3 minutes per side until lightly browned but not cooked through. Remove and set aside on a plate.

Soften vegetables

Add the 1 cup sliced onions and 1 cup carrots to the pot. Sauté 3–4 minutes until onions are translucent and carrots begin to soften. Add the 1 each cubed potato and continue to cook 2 minutes.

Return protein and add peppers/beans

Return the seared chicken (or tofu) to the pot along with 1 each sliced red bell pepper and 1 cup trimmed green beans (if using). Stir to combine with the paste and vegetables.

Add liquids and simmer

Pour in 2 cups low-sodium chicken or vegetable broth and 14 oz coconut milk. Stir to incorporate the curry paste into the liquid. Bring to a gentle simmer.

Season and cook until tender

Add 1 tbs fish sauce, 1 tsp light soy sauce, 1 tsp brown sugar, 1 tbs fresh lime juice, 1 tsp salt, and 1 tsp black pepper. Reduce heat to medium-low and simmer, uncovered, 15–20 minutes until potatoes and carrots are tender and chicken is cooked through (internal temp 165°F / 74°C). Stir occasionally and skim any excess oil from the surface if desired.

Adjust consistency

If the curry is too thin, increase heat and simmer 3–5 minutes to reduce slightly. If too thick, add up to 1/2 cup additional broth. Taste and adjust seasoning with more fish sauce for saltiness, lime for brightness, or sugar for balance.

Finish and serve

Turn off the heat and stir in 2 tbs chopped cilantro and 2 tbs sliced green onions. Spoon curry over 3 cups cooked jasmine rice. Serve with lime wedges on the side for squeezing.