You really can make restaurant quality Thai yellow curry in minutes!
Like massaman curry, Thai yellow curry definitely has Indian influences: the yellow colour comes from the turmeric in the curry paste as well as the curry powder which is also used.
Many people liken this curry to an Indian restaurant-style chicken korma because it is yellow and made with coconut.
It is normally a bit spicier than a chicken korma, but you can adjust the amount of chillies in your curry paste or use less paste if using a shop-bought one. Serve this with the rice of your choice.
With this Thai yellow curry recipe I wanted to introduce another way you can prepare your curries without adding oil.
At many good restaurants they use a method of cooking called ‘cracking the coconut milk’.
By cooking a little coconut milk in your pan to start with, the natural coconut oil splits from the coconut milk. This is plenty of oil to fry with.
Even if your coconut oil doesn’t split, this method will still work. Use the best-quality coconut milk you can find. If this method doesn’t appeal to you, just add 2 tablespoons of oil to the wok/pan and carry on with the recipe.
There really isn’t much to plan for other than making the Thai yellow curry paste.
Of course you could use a good quality shop bought brand but the results simply won’t be as good as homemade.
When I’m feeling lazy though, I use Mae Ploy brand.
Just be careful when adding. You don’t want to add as much as homemade. Add it to taste.
In this Thai yellow curry recipe I used chicken.
You can add the protein of your choice.
Try this sauce with prawns, beef or pork. All work well.
You could also just add more vegetables and/or firm tofu.
Step by step photos
If you like this Thai yellow curry recipes, you might like to try some of these Thai favourites too.