Yellow Curry Recipe

Prepare aromatics

Peel and thinly slice the onion. Peel and finely mince the garlic. Peel and grate or finely mince the ginger (about 1 tablespoon).

Heat vegetable oil in a medium pot over medium heat until shimmering. Add the sliced onion and a pinch of salt and cook, stirring occasionally, until softened and starting to brown, about 6–8 minutes.

Add the minced garlic and ginger to the pot and cook, stirring, until fragrant, about 30–45 seconds. Stir in the yellow curry paste and cook for 1 minute to bloom the spices, stirring constantly so it does not burn.

While the paste cooks, peel the potatoes and cut into 1-inch cubes. Peel the carrots and cut into 1/2-inch rounds (or diagonal slices) roughly the same size as the potato pieces so they cook evenly.

Add the cubed potatoes and sliced carrots to the pot. Stir well to coat the vegetables with the curry paste and aromatics, cooking 2–3 minutes to slightly toast and combine flavors.

Pour in the coconut milk and vegetable broth (or water). Stir to combine, scraping any browned bits from the bottom of the pot. Add the soy sauce (or fish sauce) and brown sugar and bring the mixture to a gentle simmer over medium-high heat.

Once simmering, reduce heat to medium-low so the curry maintains a gentle simmer. Partially cover and cook until the potatoes and carrots are tender when pierced with a fork, about 15–20 minutes depending on the size of the pieces. Stir occasionally to prevent sticking and check the liquid level — add a splash of water if it reduces too much.

Taste the curry and adjust seasoning: add salt and black pepper to taste, more soy/fish sauce for umami, or a pinch more sugar if needed to balance acidity and spice.

Stir in the lime juice to brighten the flavors. If using, add red chili flakes or sliced fresh chili to desired heat level. Remove from heat.

Ladle curry into bowls, garnish with chopped cilantro, and serve hot with steamed rice or naan.