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Thai Yellow Curry (from scratch!)
Recipe video above. Thai curries are famous for the sublime aromatic flavours balancing sweet, tart, savoury and spiciness. Thai Yellow Curry is one such magnificent example, with its rich yellow colour, incredible depth of flavour and a heady combination of both fresh and ground herbs and spices.This is made from scratch with a homemade Yellow Curry Paste. There are quite a few ingredients involved but if you truly want the best, it's worth it!This is a creation the RecipeTin Team is proud to call our own - we worked damn hard on it! (Then we celebrated by making another 100 as the first meals we donated through RecipeTin Meals ❤️)SPICINESS: Adjust by varying fresh chilli. Use 1 for extremely mild, 2 for quite mild, 4 for spicy (but not blow-your-head off).
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min🔥 Cook: 30 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●food processor
- ●skillet
- ●knife
📝 Preparation Steps
1
Curry Paste:
2
Soak dried chillis: Roughly chop chillies and transfer to bowl, leaving behind seeds. Cover with boiling water and soak for ⏱️ 30 minutes then drain (reserve soaking water).
3
Check spiciness: Have a nibble of soaked chilli, should not be that spicy. If it is spicy, only use 1/3 to 1/2 of the amount (Note 1).
4
Prepare lemongrass: Remove woody top half and outer layers of lemongrass. Grate with microplane. (See in post or video for preparation demo)
5
Make curry paste: Place chillis, lemongrass and all remaining curry paste ingredients in a jar just wide enough to fit a stick blender. Add 3 tablespoons chilli soaking water. Blitz with stick blender until smooth so there's no hard grit - rub between your fingers to check - about ⏱️ 15 seconds on high. (Or use small food processor or Nutribullet, scraping down sides well).
6
Curry:
7
Cook off curry paste: Heat oil in a medium heavy based skillet over medium heat. (Mine is a 26cm / 10.5" Lodget cast iron) Add curry paste and cook for 3 to ⏱️ 4 minutes until it dries out a bit a smells fragrant.
8
Reduce stock: Add chicken stock, stir to dissolve paste, then simmer for ⏱️ 1 minute.
chicken stock (, low sodium)1 cup
9
Cook curry:
10
Add remaining curry sauce ingredients: Reduce heat to medium low. Add tamarind, fish sauce and sugar. Stir until tamarind is dissolved. Then stir in coconut, carrot and potato.
fish sauce (, plus more to taste (Note 11))4 tspmedium potato (, peeled, cut into 2.5cm / 1" pieces x 1cm/ 0.4" thick (Note 9))1
11
Simmer: Bring to simmer, then simmer gently for ⏱️ 15 minutes or until potato is almost fully soft. Pierce with knife to check, it might take ⏱️ 20 minutes.
medium potato (, peeled, cut into 2.5cm / 1" pieces x 1cm/ 0.4" thick (Note 9))1
12
Prawns and bamboo shoots: Add prawns and bamboo shoots. Stir, then cook for ⏱️ 3 minutes until prawns are just cooked.
13
ADJUST sauce: Taste and adjust the curry sauce at this point. Thin sauce with stock or water, add salt, fish sauce or sugar if needed. See Note 17.
fish sauce (, plus more to taste (Note 11))4 tsp
14
Serve! Transfer curry to serving bowl. Garnish with Thai Basil, fresh chilli and crispy shallots. Serve with jasmine rice.
Jasmine rice
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