Thai Yellow Curry Recipe

Prepare aromatics and vegetables

Peel and finely grate the 1-inch piece of ginger. Trim and thinly smash the two lemongrass stalks with the flat side of a knife, then slice into 2–3 pieces and bruise to release flavor. Clean and slice shiitake mushrooms. Cut eggplant into 1-inch pieces. Separate broccoli into small florets. Thinly slice the optional fresh chile and reserve a few slices for garnish. Remove stems from 4 kaffir lime leaves and stack the leaves to slice thinly (or tear them).

In a large skillet or Dutch oven set over medium heat, add 2 tbs vegetable oil (and 1 tbs coconut oil if using). When oil shimmers, add the bruised lemongrass pieces and grated ginger; sauté 1 minute until fragrant.

Add 3 tbs yellow curry paste to the pan. Cook, stirring, for 1–2 minutes to bloom the spices and remove the raw paste flavor.

Add sliced shiitake mushrooms and eggplant pieces. Stir to coat with paste and sauté 3–4 minutes until eggplant begins to soften and mushrooms release moisture.

Add broccoli florets and the thinly sliced kaffir lime leaves. Stir to combine.

Pour in the 14 oz can of full-fat coconut milk and 1 cup vegetable stock (or water). Stir to combine, scraping any browned bits from the bottom of the pan. Bring to a gentle simmer over medium-low heat.

Add 1 tbs tamari or coconut aminos, 1 tsp brown or palm sugar, 1 tsp salt, and 1/4 tsp black pepper. Taste after 5–7 minutes of simmering and adjust seasoning—add more salt or a splash of tamari if needed.

Reduce heat to low, partially cover, and simmer 8–10 minutes until the eggplant is tender and broccoli is bright but still slightly crisp. If the curry thickens too much, add up to 1/4 cup water or stock to reach your desired consistency.

Stir in 1 tbsp fresh lime juice and the additional 1/2-inch thin ginger slices in the last minute of cooking for freshness. Remove and discard the larger lemongrass pieces (they’ve given flavor but are fibrous).

Cook sticky rice (while curry simmers)

Rinse 1 cup glutinous (sticky) rice under cold water until water runs clear. Combine rinsed rice and 1 cup water in a small pot and let soak 20 minutes if time allows. Bring to a gentle boil uncovered, then reduce heat to low, cover tightly, and simmer 10–12 minutes until water is absorbed. Remove from heat and let stand, covered, 10 minutes more to steam.

Taste the curry and adjust final seasoning. Turn off heat and transfer curry to a serving bowl or ladle over sticky rice. Garnish with 1/4 cup fresh cilantro leaves, thinly sliced scallions, toasted sesame seeds if using, and lime wedges. Add reserved sliced chiles for heat if desired.