Yellow Curry Recipe

Prepare aromatics

Peel and thinly slice the onion. Mince the garlic and grate or finely mince the ginger.

Heat 1 tablespoon vegetable oil in a large saucepan or deep skillet over medium heat until shimmering.

Add the sliced onion and a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 5–6 minutes.

Add the minced garlic and grated ginger and cook for 30–45 seconds until fragrant, taking care not to burn them.

Stir in 3 tablespoons yellow curry paste and cook for 1 minute to bloom the spices, stirring constantly so it coats the aromatics.

Pour in 100 ml of the coconut milk and stir to combine, scraping any browned bits from the bottom of the pan. Let it simmer gently for 1–2 minutes to meld flavors.

While the aromatics are cooking (or beforehand), peel and cut 2 medium potatoes into 1-inch cubes and slice 2 medium carrots into 1/2-inch rounds.

Add the potato cubes and carrot slices to the pan and stir to coat them with the curry paste–coconut mixture.

Pour in 250 ml vegetable or chicken stock and the remaining coconut milk (300 ml). Stir to combine and bring the mixture to a gentle simmer.

Reduce heat to medium-low, cover partially, and simmer until the potatoes and carrots are tender when pierced with a fork, about 15–18 minutes. Stir occasionally to prevent sticking.

If using bell pepper, add the sliced bell pepper during the last 5 minutes of cooking so it stays slightly crisp.

Once vegetables are tender, stir in 1 tablespoon fish sauce (or soy sauce for vegetarian), 1 teaspoon brown sugar, 1 tablespoon lime juice, and 1 teaspoon salt. Taste and adjust seasoning: add more fish/soy sauce for saltiness, more lime for brightness, or a pinch of sugar if needed.

Let the curry simmer uncovered for 2–3 minutes to allow the flavors to marry and the sauce to thicken slightly. If the curry is too thin, simmer a few minutes longer; if too thick, add 1–2 tablespoons water or stock.

Stir in chopped cilantro (about 2 tablespoons) just before serving for freshness.

Fluff steamed jasmine rice with a fork and divide among bowls or plates.

Ladle yellow curry over the rice, garnish with extra cilantro and lime wedges on the side. Serve hot.