Ah, the warm and aromatic world of Thai cuisine! One of its most beloved staples is the creamy yellow curry, a rich and velvety sauce that elevates any dish to new heights. Whether you’re a seasoned foodie or just looking to spice up your mealtime routine, this iconic Thai condiment is sure to delight. In this article, we’ll take you on a culinary journey through 20 delectable creamy yellow curry recipes, each one showcasing the versatility and bold flavors of this beloved dish.
From classic pairings like chicken and potatoes to innovative combinations featuring shrimp, tofu, and even lentils, these recipes will inspire you to experiment with new ingredients and cooking techniques. So grab your apron, sharpen your knife, and get ready to dive into a world of creamy, dreamy yellow curry goodness!
Thai Yellow Curry with Chicken and Potatoes
A flavorful and aromatic Thai curry dish that combines the richness of coconut milk, the spiciness of yellow curry paste, and the tender texture of chicken and potatoes.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium-sized potatoes, peeled and cut into 1-inch cubes
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 2 teaspoons grated fresh ginger
– 1 tablespoon yellow curry paste
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add garlic, ginger, and curry paste; cook until fragrant (30 seconds).
2. Add chicken and potatoes; cook until browned on all sides (5-6 minutes).
3. Pour in coconut milk and broth; bring to a simmer.
4. Reduce heat to low; let it cook for 20-25 minutes or until the chicken is cooked through and the potatoes are tender.
5. Season with salt and pepper to taste. Garnish with cilantro leaves.
Cooking Time: 25-30 minutes
Vegetable Yellow Curry with Coconut Milk
This vibrant and flavorful curry is a staple of Thai cuisine, perfect for a weeknight dinner or special occasion. With the rich creaminess of coconut milk and the subtle spiciness of yellow curry paste, this dish is sure to please even the pickiest eaters.
Ingredients:
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, snap peas)
– 2 tablespoons yellow curry paste
– 1 can coconut milk
– 1 teaspoon fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and garlic; cook until softened, 3-4 minutes.
3. Add mixed vegetables; cook until tender, 5-6 minutes.
4. Stir in yellow curry paste; cook for 1 minute.
5. Pour in coconut milk; bring to a simmer.
6. Reduce heat to low; let simmer for 10-15 minutes or until desired consistency.
7. Season with fish sauce (if using), salt, and pepper.
8. Garnish with cilantro leaves; serve over rice or noodles.
Cooking Time: 20-25 minutes
Yellow Curry Shrimp with Pineapple
A flavorful and tropical twist on traditional shrimp dishes, this recipe combines succulent shrimp with a vibrant yellow curry sauce and sweet pineapple chunks.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons yellow curry paste
– 2 tablespoons coconut oil
– 1 onion, diced
– 1 cup pineapple chunks
– 1 cup chicken broth
– 1 tablespoon soy sauce
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the coconut oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the yellow curry paste and cook for an additional minute, stirring constantly.
4. Add the shrimp and cook until pink and fully cooked, about 2-3 minutes per side.
5. Stir in the chicken broth, soy sauce, salt, and pepper.
6. Add the pineapple chunks and stir to combine.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 15-20 minutes
Thai Yellow Curry Beef with Bamboo Shoots
Experience the bold flavors of Thailand with this vibrant curry dish featuring tender beef and crunchy bamboo shoots.
Ingredients:
– 1 lb beef (such as sirloin or ribeye), sliced into thin strips
– 2 cups bamboo shoots, cut into bite-sized pieces
– 2 medium onions, thinly sliced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons Thai yellow curry paste
– 2 cups coconut milk
– 1 cup beef broth
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onions and cook until caramelized, about 5 minutes.
3. Add beef and cook until browned, about 3-4 minutes.
4. Add bamboo shoots, garlic, ginger, curry paste, coconut milk, and broth. Stir to combine.
5. Reduce heat to low and simmer for 10-12 minutes or until beef is tender.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves and serve over steamed rice.
Cooking Time: 20-25 minutes
Yellow Curry Tofu with Sweet Potatoes
A flavorful and nutritious vegan dish that combines the creaminess of tofu, the sweetness of sweet potatoes, and the spiciness of yellow curry. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 block firm tofu, drained and cut into cubes
– 2 large sweet potatoes, peeled and cubed
– 2 tablespoons yellow curry paste
– 2 cups vegetable broth
– 1 tablespoon coconut oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 1 tablespoon of coconut oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat the remaining 1 tablespoon of coconut oil over medium heat. Add curry paste and cook for 1 minute, stirring constantly.
4. Add tofu and vegetable broth to the skillet. Simmer for 5-7 minutes or until the sauce has thickened slightly.
5. Serve roasted sweet potatoes alongside the yellow curry tofu. Garnish with cilantro leaves if desired.
Cooking Time: 35-40 minutes
Spicy Yellow Curry Mussels with Basil
Experience the bold flavors of Southeast Asia with this vibrant and spicy mussel dish, infused with the brightness of fresh basil.
Ingredients:
– 2 pounds mussels, scrubbed and debearded
– 1/4 cup yellow curry paste
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup coconut milk
– 1/4 cup fish sauce (or to taste)
– 1/4 teaspoon red pepper flakes
– Fresh basil leaves, chopped (for garnish)
Instructions:
1. Rinse mussels under cold water and set aside.
2. Heat oil in a large skillet over medium-high heat. Add onion and cook until translucent, about 3-4 minutes.
3. Add curry paste and cook for 1 minute, stirring constantly.
4. Add garlic, ginger, coconut milk, fish sauce, and red pepper flakes. Stir to combine.
5. Add mussels and stir to coat with the yellow curry mixture.
6. Reduce heat to low and simmer, covered, until mussels open, about 3-5 minutes.
7. Garnish with chopped basil leaves and serve immediately.
Cooking Time: About 10-12 minutes
Yellow Curry Pumpkin and Chickpea Stew
This vibrant stew is a perfect blend of comforting and exotic flavors, featuring roasted pumpkin, creamy chickpeas, and a hint of yellow curry powder. Serve over fluffy rice or with crusty bread for a cozy meal.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 1 can chickpeas (14.5 oz)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp yellow curry powder
– 1/2 tsp turmeric
– 1/2 tsp cayenne pepper
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roast the pumpkin cubes for 30 minutes.
2. In a large pot, sauté onions and garlic until softened. Add cumin, curry powder, turmeric, and cayenne pepper; cook for 1 minute.
3. Add chickpeas, roasted pumpkin, coconut milk, salt, and pepper. Stir well.
4. Simmer the stew for 20-25 minutes or until the flavors have melded together.
5. Taste and adjust seasoning as needed. Garnish with chopped cilantro, if desired.
Cooking Time: 50-55 minutes
Thai Yellow Curry Noodle Soup
Experience the warmth of Thailand with this comforting and flavorful noodle soup, infused with the richness of yellow curry paste.
Ingredients:
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons yellow curry paste
– 4 cups chicken or vegetable broth
– 1 cup water
– 1/2 cup rice noodles
– 1/4 cup firm tofu, cut into bite-sized pieces
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add garlic and ginger; cook until fragrant, about 30 seconds.
2. Stir in curry paste and cook for 1 minute, or until slightly darkened.
3. Pour in broth and water; bring to a boil. Reduce heat and simmer for 10 minutes.
4. Cook noodles according to package instructions. Drain and set aside.
5. Add tofu to the pot and cook for an additional 2-3 minutes, or until heated through.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 20-25 minutes
Yellow Curry Duck with Lychee
This recipe combines the rich flavors of yellow curry with the tender meat of duck, finished with a sweet and tangy lychee sauce. Perfect for a special occasion or a unique dinner party.
Ingredients:
– 1 duck breast, skin removed
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 yellow curry paste
– 1 cup coconut milk
– 1/2 cup water
– Salt and pepper to taste
– Fresh lychee, peeled and chopped (about 1 cup)
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together garlic, ginger, and curry paste.
3. Place the duck breast on a baking sheet lined with parchment paper.
4. Rub the curry mixture all over the duck, then drizzle with coconut milk and water.
5. Roast in the oven for 20-25 minutes or until cooked through.
6. Meanwhile, heat the chopped lychee in a saucepan with a little water until tender.
7. Serve the roasted duck with the lychee sauce spooned over top.
Cooking Time: 25-30 minutes
Yellow Curry Fish with Lemongrass
This flavorful Thai-inspired dish combines the rich taste of yellow curry paste with the freshness of lemongrass, perfectly cooked fish, and a hint of coconut cream. A perfect blend of East meets West flavors.
Ingredients:
– 4 fish fillets (cod or tilapia work well)
– 2 tablespoons yellow curry paste
– 1 stalk lemongrass, bruised
– 1 tablespoon vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup coconut cream
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the fish fillets and cook for 3-4 minutes per side, or until cooked through. Remove from the pan and set aside.
3. In the same pan, add the onion and garlic and sauté until softened.
4. Stir in the yellow curry paste and cook for 1 minute.
5. Add the lemongrass stalk and coconut cream. Bring to a simmer.
6. Return the fish fillets to the pan and spoon some of the sauce over them.
7. Serve immediately, garnished with cilantro leaves if desired.
Cooking Time: 15-20 minutes
Yellow Curry Lentil and Spinach Stew
A vibrant and flavorful stew that combines the comforting warmth of lentils with the bright, sunny flavor of yellow curry. This recipe is perfect for a cozy night in or a quick lunch.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon yellow curry paste
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt and pepper, to taste
– 1 cup fresh spinach leaves
– 1 tablespoon olive oil
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the yellow curry paste and cook for 1 minute.
5. Add the lentils, water or broth, cumin, turmeric powder, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
6. Stir in the fresh spinach leaves and cook until wilted.
Cooking Time: 25-30 minutes
Thai Yellow Curry Pork Belly
Experience the rich flavors of Thailand with this tender pork belly dish smothered in a creamy yellow curry sauce. This recipe combines the unctuous texture of slow-cooked pork with the vibrant, aromatic spices of Thai cuisine.
Ingredients:
– 2 lbs pork belly, skin removed
– 2 medium onions, thinly sliced
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 can (14 oz) coconut milk
– 2 tablespoons yellow curry paste
– 1 cup chicken broth
– 1/4 cup fish sauce
– 2 tablespoons brown sugar
– 1/4 teaspoon turmeric
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, combine pork belly, onions, garlic, and ginger. Cook over medium heat until the onions are translucent.
3. Add coconut milk, curry paste, chicken broth, fish sauce, brown sugar, turmeric, salt, and pepper. Stir well to combine.
4. Cover and braise for 2-1/2 hours or until pork is tender and easily shredded with a fork.
5. Garnish with cilantro leaves and serve over steamed rice.
Cooking Time: 2-1/2 hours
Yellow Curry Eggplant and Bell Peppers
A flavorful and aromatic vegetarian dish that combines the sweetness of yellow curry with the tender flesh of eggplant and bell peppers.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 2 large bell peppers, sliced into 1-inch thick rings
– 2 tablespoons yellow curry paste
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and cook until softened, about 3 minutes.
3. Add the garlic and curry paste; cook for an additional minute.
4. Add the eggplant and bell pepper slices; stir to coat with the curry mixture.
5. Cook for 10-12 minutes or until the vegetables are tender and lightly browned.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 15-18 minutes
Yellow Curry Butternut Squash Soup
This vibrant and aromatic soup combines the warmth of yellow curry with the comforting sweetness of butternut squash, perfect for a chilly evening. With its creamy texture and pop of color, it’s sure to become a new favorite.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon yellow curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups vegetable broth
– 1 cup coconut milk (full-fat)
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Roast the butternut squash cubes on a baking sheet with olive oil, salt, and black pepper for 30-40 minutes or until tender.
2. In a large pot, sauté the onion and garlic in olive oil until softened.
3. Add the yellow curry powder, cumin, and roasted squash to the pot. Cook for 1 minute.
4. Pour in vegetable broth and coconut milk. Bring to a simmer and let cook for 15-20 minutes or until heated through.
5. Blend the soup until smooth. Taste and adjust seasoning as needed.
Cooking Time: Approximately 45-60 minutes
Thai Yellow Curry Crab with Glass Noodles
This recipe combines the rich flavors of Thai yellow curry with succulent crab meat and chewy glass noodles, creating a mouthwatering dish that’s perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 lb jumbo lump crab meat
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons Thai yellow curry paste
– 2 cups coconut milk
– 1/4 cup glass noodles
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large wok or frying pan over medium-high heat.
2. Add garlic, ginger, and curry paste; cook until fragrant, about 1 minute.
3. Add crab meat; stir-fry until pink and cooked through, about 5 minutes.
4. Add coconut milk and glass noodles; bring to a simmer.
5. Cook for an additional 2-3 minutes or until noodles are tender.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves if desired.
Cooking Time: 15-20 minutes
Yellow Curry Chicken Skewers with Peanut Sauce
Elevate your outdoor gatherings or weeknight meals with this flavorful and easy-to-make recipe. Juicy chicken, crunchy vegetables, and a rich peanut sauce come together to create a delightful fusion of Asian-inspired flavors.
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
– 1/2 cup yellow curry paste
– 1/4 cup coconut milk
– 2 tablespoons olive oil
– 1 red bell pepper, seeded and sliced
– 1 yellow bell pepper, seeded and sliced
– 1 onion, thinly sliced
– Salt and pepper to taste
– Peanut sauce (recipe below)
Instructions:
1. Preheat grill or broiler to medium-high heat.
2. In a large bowl, whisk together curry paste, coconut milk, olive oil, salt, and pepper. Add chicken and marinate for at least 30 minutes.
3. Thread chicken, bell peppers, and onion onto skewers.
4. Grill or broil for 8-10 minutes, turning occasionally.
5. Serve with peanut sauce (recipe below).
Peanut Sauce:
– 1/2 cup creamy natural peanut butter
– 1/4 cup coconut milk
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 1 tablespoon lime juice
Combine all ingredients in a bowl and stir until smooth. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 20-25 minutes, depending on grill or broiler temperature.
Yellow Curry Cauliflower and Chickpeas
This vibrant and flavorful recipe combines the natural sweetness of cauliflower with the creamy richness of yellow curry sauce, all while incorporating nutritious chickpeas for a satisfying vegetarian meal.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 medium cloves of garlic, minced
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 tablespoon yellow curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup coconut milk
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower with olive oil, garlic, curry powder, cumin, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes, or until tender and lightly browned.
4. In a large skillet, heat the chickpeas over medium-high heat.
5. Add yellow curry powder and stir to combine; cook for 1 minute.
6. Stir in coconut milk and bring to a simmer.
7. Serve roasted cauliflower with curry-coated chickpeas and garnish with chopped cilantro if desired.
Cooking Time: 30-40 minutes
Thai Yellow Curry Lamb with Green Beans
This vibrant and flavorful dish combines tender lamb with crunchy green beans in a rich and creamy Thai yellow curry sauce, perfect for a quick and satisfying meal.
Ingredients:
– 1 lb lamb shoulder or leg, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 cups mixed green beans (such as snap peas and haricot verts)
– 1 cup Thai yellow curry paste
– 2 cups coconut milk
– 1/4 cup water
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add lamb, garlic, and ginger; cook until lamb is browned, about 3-4 minutes.
3. Add green beans and cook until tender-crisp, about 3-4 minutes.
4. Stir in curry paste and cook for 1 minute.
5. Pour in coconut milk and water; bring to a simmer.
6. Reduce heat to low and let sauce thicken, about 5 minutes.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves and serve over steamed rice or noodles.
Cooking Time: 20-25 minutes
Yellow Curry Mushroom and Kale Stir-Fry
A vibrant and flavorful stir-fry that combines the earthy taste of mushrooms with the nutty flavor of kale, all tied together with a hint of yellow curry powder.
Ingredients:
– 1 tablespoon vegetable oil
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cups curly kale, stems removed and chopped
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon yellow curry powder
– Salt and pepper to taste
– Cooked brown rice or noodles for serving (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the mushrooms and cook until tender, about 3-4 minutes.
3. Add the onion and garlic; cook until the onion is translucent, about 2-3 minutes.
4. Stir in the yellow curry powder and cook for 1 minute.
5. Add the kale to the skillet or wok; cook until wilted, about 2-3 minutes.
6. Season with salt and pepper to taste.
7. Serve over cooked brown rice or noodles, if desired.
Cooking Time: Approximately 12-15 minutes
Yellow Curry Pineapple Fried Rice
A sweet and savory twist on traditional fried rice, this recipe combines the warm flavors of yellow curry with juicy pineapple and crispy vegetables.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 1 cup diced fresh pineapple
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon yellow curry powder
– Salt and pepper to taste
– 2 eggs, beaten
– 1 tablespoon soy sauce (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and garlic; cook until onion is translucent.
3. Add mixed vegetables and cook until tender.
4. Push vegetables to one side of the pan.
5. Crack eggs into empty side of the pan; scramble until cooked through.
6. Mix eggs with vegetables.
7. Add cooked rice, pineapple, curry powder, salt, and pepper. Stir-fry until combined.
8. Taste and adjust seasoning as needed.
9. Serve hot, garnished with green onions or cilantro if desired.
Cooking Time: 15-20 minutes
Summary
Discover the rich flavors of Thailand with these 20 creamy yellow curry recipes! From classic chicken and potato dishes to seafood-inspired options like shrimp with pineapple, there’s something for everyone. Explore a variety of vegetarian and vegan choices, such as tofu with sweet potatoes or lentil and spinach stew. Meat-lovers will enjoy beef with bamboo shoots or duck with lychee. These mouthwatering recipes are sure to satisfy your cravings!
