Yellow Curry Recipe

Vegetables

Peel the potatoes if desired and cut into 2–3 cm (3/4–1 inch) bite-sized cubes. Peel and slice the carrots into 1/2 cm (1/4 inch) rounds or half-moons if thick. Peel and thinly slice the onion. Mince the garlic and grate the ginger. Rinse and roughly chop the cilantro; slice the red chili thinly if using.

Heat the neutral oil in a large, heavy-bottomed skillet or saucepan over medium heat. Add the sliced onion and a pinch of salt and cook, stirring occasionally, until it becomes soft and translucent, about 5–7 minutes.

Add the minced garlic and grated ginger and cook for 30–45 seconds until fragrant, stirring so they don't burn.

Add the yellow curry paste to the pan and fry it in the oil and aromatics for 1–2 minutes, stirring constantly. This blooms the spices and deepens the paste's flavor.

Pour about half of the coconut milk (200 ml) into the pan and stir to loosen any browned bits and incorporate the curry paste into a smooth sauce.

Add the cubed potatoes and sliced carrots to the pan and stir to coat them with the curry-coconut mixture.

Pour in the remaining coconut milk and the broth (250 ml). Stir to combine, then bring the mixture to a gentle simmer over medium heat.

Reduce the heat to medium-low, cover partially with a lid (leave a small gap for steam to escape), and simmer gently until the potatoes and carrots are tender when pierced with a fork, 15–20 minutes depending on the size of the pieces.

If using frozen peas, stir them in during the last 2–3 minutes of cooking to heat through. Taste the curry and season with fish sauce and brown sugar; stir and adjust seasoning — add an extra 1/2 tsp sugar or 1/2 tbs fish sauce if needed. Finish with the lime juice and stir.

If the curry is too thin, remove the lid and simmer a few minutes uncovered to reduce slightly. If too thick, add 1–2 tbs water or broth to reach desired consistency.

Ladle the yellow curry into bowls over steamed jasmine rice. Garnish with chopped cilantro and sliced red chili if desired. Serve hot.