Are you ready to spice up your meals with a flavorful and aromatic Thai-inspired dish? Look no further! Yellow curry is a beloved staple in Thai cuisine, characterized by its rich and creamy coconut-based sauce. With its subtle tanginess and warm spices, it’s a perfect comfort food for any occasion.
In this article, we’ll be exploring 18 delicious and creamy yellow curry recipes that are sure to tantalize your taste buds. From classic chicken and potato curries to innovative seafood and vegetable variations, there’s something for everyone in this list. Whether you’re a seasoned cook or just starting out, these recipes will guide you through the process of creating mouthwatering dishes that will impress friends and family alike.
Let’s dive into the world of creamy yellow curry and discover the endless possibilities it offers!
Thai Yellow Curry with Chicken and Potatoes
Experience the bold flavors of Thailand with this comforting and creamy yellow curry made with chicken, potatoes, and a hint of coconut milk. Perfect for a quick weeknight dinner or a weekend meal prep.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 large potatoes, peeled and cubed
– 2 medium yellow bell peppers, sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons vegetable oil
– 2 cups coconut milk
– 1 cup Thai yellow curry paste
– 1 teaspoon fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pan over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add potatoes, bell peppers, garlic, and ginger. Cook for an additional 3-4 minutes or until vegetables are tender-crisp.
3. Stir in curry paste and cook for 1 minute.
4. Pour in coconut milk and fish sauce (if using). Bring to a simmer.
5. Reduce heat to low and let curry simmer for 10-15 minutes or until chicken is cooked through and potatoes are tender.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves and serve over rice or noodles.
Cooking Time: 25-30 minutes
Vegetable Yellow Curry with Coconut Milk
This vibrant and aromatic curry is a perfect blend of Thai flavors, featuring a medley of colorful vegetables cooked in a creamy yellow curry sauce made with coconut milk. It’s a quick and easy meal that’s sure to become a favorite!
Ingredients:
– 2 medium-sized bell peppers (any color), sliced
– 1 large carrot, peeled and grated
– 1 large potato, peeled and diced
– 1 red onion, thinly sliced
– 2 cloves of garlic, minced
– 2 tablespoons vegetable oil
– 2 teaspoons yellow curry paste
– 1 can coconut milk (14 oz)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions, bell peppers, carrot, potato, and garlic. Cook until vegetables are tender (about 10 minutes).
3. Add curry paste and cook for an additional minute, stirring constantly.
4. Pour in coconut milk and bring to a simmer.
5. Reduce heat to low and let it cook for 5-7 minutes or until the sauce has thickened slightly.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves (if using).
Cooking Time: 20-25 minutes
Yellow Curry Shrimp with Pineapple
This recipe combines the flavors of Thailand with a hint of sweetness, making it a perfect dish for any occasion. Succulent shrimp are cooked in a vibrant yellow curry sauce with juicy pineapple chunks, creating a harmonious balance of sweet, sour, salty, and spicy notes.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 2 tablespoons yellow curry paste
– 1 cup pineapple chunks
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add garlic and ginger; cook until fragrant, 30 seconds.
2. Add shrimp; cook until pink, about 2-3 minutes per side. Remove from skillet.
3. In the same skillet, add curry paste; cook for 1 minute.
4. Stir in coconut milk and pineapple chunks. Bring to a simmer.
5. Return shrimp to skillet; season with salt and pepper.
6. Cook for an additional 2-3 minutes or until shrimp are fully coated in sauce.
7. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 15-20 minutes
Thai Yellow Curry Beef with Bamboo Shoots
Experience the bold flavors of Thailand with this aromatic curry dish, featuring tender beef and crunchy bamboo shoots in a rich yellow curry sauce.
Ingredients:
– 1 lb beef strips (such as sirloin or ribeye)
– 2 cups mixed bamboo shoots, sliced
– 2 tablespoons vegetable oil
– 4 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons Thai yellow curry paste
– 2 cups coconut milk
– 1 cup beef broth
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add garlic and ginger; cook until fragrant, 30 seconds.
3. Add beef; cook until browned, about 3-4 minutes.
4. Add bamboo shoots, curry paste, coconut milk, broth, salt, and pepper. Stir to combine.
5. Bring to a simmer; reduce heat to medium-low and cook, covered, for 20-25 minutes or until beef is tender.
6. Garnish with chopped cilantro, if desired.
Cooking Time: 25-30 minutes
Yellow Curry Tofu with Sweet Potatoes
This recipe combines the comforting flavors of yellow curry with the natural sweetness of sweet potatoes, all wrapped up in a crispy tofu package. Perfect for a cozy dinner or lunch, this dish is sure to satisfy your cravings.
Ingredients:
– 1 large sweet potato, peeled and cubed
– 1 block of firm tofu, drained and cut into bite-sized pieces
– 2 tablespoons of yellow curry paste
– 2 cups of vegetable broth
– 1 tablespoon of coconut oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potato cubes with a drizzle of oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat the coconut oil over medium-high heat. Add the tofu and cook until golden brown, about 5-7 minutes per side.
4. Stir in the yellow curry paste and vegetable broth. Bring to a simmer and let cook for 2-3 minutes or until the sauce has thickened slightly.
5. Serve the roasted sweet potatoes alongside the crispy tofu and curry sauce. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 35-40 minutes
Yellow Curry Mussels with Lemongrass
This vibrant and aromatic recipe combines succulent mussels with the bold flavors of yellow curry, lemongrass, and creamy coconut milk. Perfect for a quick and impressive dinner or appetizer.
Ingredients:
– 2 lbs mussels, scrubbed and debearded
– 2 stalks lemongrass, bruised
– 1/4 cup yellow curry paste
– 2 cloves garlic, minced
– 1 can (14 oz) coconut milk
– 1/4 cup fish sauce
– 1 tablespoon brown sugar
– 1/4 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse mussels under cold water; drain.
2. In a large skillet or wok, combine lemongrass, garlic, yellow curry paste, and 1 tablespoon of fish sauce. Cook over medium heat, stirring constantly, until fragrant (about 1 minute).
3. Add coconut milk, brown sugar, cumin, salt, and pepper. Stir to combine.
4. Add mussels; cover skillet with a lid or foil. Cook for 5-7 minutes or until mussels open.
5. Serve immediately, garnished with fresh cilantro leaves.
Cooking Time: 10-12 minutes
Thai Yellow Curry Pumpkin Soup
This creamy and aromatic soup combines the comforting flavors of pumpkin with the spicy warmth of Thai yellow curry, perfect for a chilly evening. This recipe serves 4-6 people.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons Thai yellow curry paste
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or coconut cream
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, heat oil over medium-high heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic and ginger; cook for another minute.
3. Stir in curry paste and cook for 1 minute.
4. Add pumpkin, broth, and heavy cream or coconut cream. Bring to a simmer.
5. Reduce heat to low and let soup cook for 20-25 minutes, or until pumpkin is tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 25-30 minutes
Yellow Curry Noodle Bowl with Crispy Tofu
A flavorful and nutritious bowl filled with crispy tofu, savory yellow curry noodles, and crunchy vegetables.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 cups mixed vegetables (bell peppers, carrots, snap peas)
– 1/4 cup yellow curry paste
– 2 tablespoons coconut oil
– 8 oz rice noodles
– 2 cups water or vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. Heat 1 tablespoon of coconut oil in a pan over medium-high heat. Add the tofu and cook until crispy, about 3-4 minutes per side. Remove from heat and set aside.
3. In a separate pan, heat the remaining 1 tablespoon of coconut oil over medium heat. Add the mixed vegetables and cook until tender, about 3-4 minutes.
4. In a large pot, combine the yellow curry paste and water or broth. Whisk to combine and bring to a simmer.
5. Add the cooked noodles, crispy tofu, and mixed vegetables to the curry sauce. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Yellow Curry Fish with Bell Peppers
This recipe combines the rich flavors of yellow curry paste, succulent fish, and crunchy bell peppers for a mouthwatering dish that’s perfect for any occasion.
Ingredients:
– 1 pound fish fillets (such as cod or tilapia)
– 2 tablespoons vegetable oil
– 2 tablespoons yellow curry paste
– 1 onion, diced
– 2 bell peppers (any color), sliced
– 1 can (14 oz) coconut milk
– 1 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 curry paste and cook, stirring constantly, until fragrant (about 30 seconds).
3. Add onion and bell peppers; cook until vegetables are tender-crisp (about 5 minutes).
4. Add fish fillets and cook for an additional 2-3 minutes or until cooked through.
5. Stir in coconut milk, salt, and pepper to combine.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Thai Yellow Curry Lentil Stew
This comforting and flavorful stew combines the warmth of Thai yellow curry with the comfort of lentils, perfect for a chilly evening or a quick weeknight dinner. With its rich and creamy coconut-based broth, this recipe is sure to become a family favorite.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 2 cups water or vegetable broth
– 2 teaspoons Thai yellow curry paste
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger; cook until softened, about 5 minutes.
2. Add lentils, coconut milk, water or broth, and curry paste. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until lentils are tender.
3. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 30-40 minutes
Yellow Curry Chicken Skewers with Peanut Sauce
Elevate your outdoor gatherings or weeknight dinner routine with this flavorful and aromatic dish, featuring tender chicken skewers smothered in a creamy yellow curry sauce, served with a rich peanut sauce for dipping.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 1/2 cup plain Greek yogurt
– 2 tablespoons yellow curry paste
– 1 tablespoon honey
– 1 teaspoon grated ginger
– 1/4 teaspoon cumin
– Salt and pepper to taste
– 10 bamboo skewers
– Peanut sauce (see below for recipe)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together yogurt, curry paste, honey, ginger, cumin, salt, and pepper. Add chicken and marinate for at least 30 minutes or up to 4 hours.
3. Thread marinated chicken onto skewers, leaving a small space between each piece.
4. Grill chicken for 8-10 minutes per side, or until cooked through.
5. Serve with peanut sauce for dipping.
Peanut Sauce:
– 1/2 cup creamy natural peanut butter
– 1/4 cup soy sauce
– 1 tablespoon honey
– 2 tablespoons lime juice
Combine all ingredients in a bowl and whisk until smooth. Refrigerate until ready to serve.
Yellow Curry Fried Rice with Egg
This flavorful dish combines the comfort of fried rice with the warm spices of yellow curry and a runny egg. It’s a quick and easy meal that’s perfect for any time of day.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g. peas, carrots, corn)
– 2 teaspoons yellow curry paste
– 1 teaspoon soy sauce
– Salt and pepper to taste
– 2 eggs, beaten
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and garlic; cook until softened.
3. Add mixed vegetables; cook for 2-3 minutes.
4. Stir in yellow curry paste and soy sauce; cook for 1 minute.
5. Add cooked rice; stir-fry for 2-3 minutes, breaking up any clumps.
6. Push rice to one side of the pan. Crack in an egg and scramble until cooked through.
7. Mix egg into rice mixture; season with salt and pepper to taste.
8. Garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Thai Yellow Curry Stuffed Peppers
Thai Yellow Curry Stuffed Peppers: A flavorful twist on traditional stuffed peppers, this recipe combines sweet bell peppers with the creamy, spicy goodness of Thai yellow curry.
Ingredients:
– 4 large bell peppers, any color
– 1 can (14 oz) coconut milk
– 2 tbsp Thai yellow curry paste
– 1 tsp fish sauce (optional)
– 1/2 cup cooked rice
– 1/2 cup mixed vegetables (carrots, green beans, etc.)
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Cooking oil or spray for baking
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a large skillet, combine coconut milk, curry paste, and fish sauce (if using). Bring to a simmer over medium heat.
4. Add cooked rice, mixed vegetables, and cilantro to the skillet. Stir until well combined.
5. Stuff each pepper with the curry mixture, filling to the top.
6. Place peppers in a baking dish and drizzle with oil or spray. Cover with foil and bake for 25-30 minutes.
7. Remove foil and continue baking for an additional 10-15 minutes, or until peppers are tender.
Cooking Time: 35-40 minutes
Yellow Curry Coconut Rice with Cashews
This flavorful rice dish combines the warm spices of yellow curry with the richness of coconut milk and crunch of cashews, making it a perfect side dish for your favorite Asian-inspired meals.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1/4 cup unsweetened shredded coconut
– 1/4 cup yellow curry powder
– 1 can (14 oz) coconut milk
– 1/4 cup chopped fresh cilantro (optional)
– Salt to taste
– 1/4 cup cashews, toasted and chopped
Instructions:
1. Rinse rice in a fine-mesh strainer and drain well.
2. In a medium saucepan, combine rice and water. Bring to a boil; reduce heat to low, cover, and simmer for 15-20 minutes or until liquid is absorbed.
3. In a small bowl, mix together coconut, curry powder, and salt.
4. Fluff cooked rice with a fork; stir in coconut mixture, coconut milk, and chopped cilantro (if using).
5. Stir in toasted cashews.
6. Cook for an additional 2-3 minutes or until flavors are combined and liquid is absorbed.
Cooking Time: 20-25 minutes
Yellow Curry Eggplant and Chickpea Stew
This vibrant stew combines the rich flavors of yellow curry with the tender sweetness of eggplant, the creaminess of coconut milk, and the earthy goodness of chickpeas. A perfect blend of spices and textures that will leave you craving for more!
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 tablespoons yellow curry paste
– 2 tablespoons coconut oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (14 oz) coconut milk
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic; cook until softened, 3-4 minutes.
2. Add eggplant, curry paste, cumin, salt, and pepper. Cook, stirring occasionally, for 5 minutes.
3. Stir in chickpeas and coconut milk. Bring to a simmer, then reduce heat to medium-low and cook, covered, for 20-25 minutes or until eggplant is tender.
4. Serve hot, garnished with cilantro.
Cooking Time: 25-30 minutes
Thai Yellow Curry Meatballs in Coconut Broth
Thai Yellow Curry Meatballs in Coconut Broth: A flavorful and aromatic twist on traditional meatballs, these bite-sized treats are perfect for a quick weeknight dinner or party appetizer.
Ingredients:
– 1 pound ground pork
– 1/2 cup breadcrumbs
– 1/4 cup grated yellow curry paste
– 1 egg
– 1 tablespoon fish sauce (optional)
– Salt and pepper to taste
– Vegetable oil for frying
– 2 cups coconut broth (homemade or store-bought)
– Fresh Thai basil leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground pork, breadcrumbs, yellow curry paste, egg, and fish sauce (if using). Mix well with your hands until just combined.
3. Form into meatballs, about 1 1/2 inches (3.8 cm) in diameter. Place on a baking sheet lined with parchment paper.
4. Drizzle with vegetable oil and bake for 15-20 minutes or until cooked through.
5. In a large saucepan, combine coconut broth and baked meatballs. Simmer for 5-7 minutes to allow the flavors to meld together.
6. Serve hot, garnished with fresh Thai basil leaves.
Cooking Time: 25-30 minutes
Yellow Curry Butternut Squash Soup
This creamy and comforting soup combines the sweetness of roasted butternut squash with the spicy warmth of yellow curry. Perfect for a cozy evening or as a healthy lunch option.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons coconut oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1/2 cup yellow curry paste
– 4 cups vegetable broth
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Roast the butternut squash for 45 minutes, or until tender.
2. In a large pot, heat the coconut oil over medium heat. Add onion and cook until softened, about 5 minutes.
3. Add garlic, ginger, and curry paste. Cook for an additional minute.
4. Scoop out the roasted squash and add it to the pot along with broth and coconut milk. Bring to a simmer.
5. Reduce heat and let soup simmer for 15-20 minutes or until heated through. Season with salt and pepper to taste.
6. Serve warm, garnished with fresh cilantro leaves.
Cooking Time: 1 hour 10 minutes
Yellow Curry Glass Noodle Salad
This vibrant salad combines the creaminess of yellow curry with the crunch of glass noodles, perfect for a quick and easy lunch or dinner. The spicy kick from the Thai chili flakes adds an exciting depth to this flavorful dish.
Ingredients:
– 1 cup glass noodles
– 2 cups mixed vegetables (bell peppers, carrots, snap peas)
– 1/4 cup yellow curry paste
– 2 tablespoons coconut milk
– 1 tablespoon lime juice
– 1 teaspoon Thai chili flakes
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook glass noodles according to package instructions. Drain and set aside.
2. In a large bowl, combine mixed vegetables, yellow curry paste, coconut milk, lime juice, and Thai chili flakes. Mix well until the vegetables are evenly coated.
3. Add cooked glass noodles to the bowl and toss to combine.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 15-20 minutes
Summary
Get ready to spice up your culinary game with these 18 creamy and delicious Thai-inspired yellow curry recipes! From classic chicken and potato combinations to seafood-packed options like shrimp and mussels, there’s something for everyone. Explore the flavors of Thailand with beef and bamboo shoots, lentil stews, or even sweet potatoes and pineapples. Whether you’re in the mood for a hearty noodle bowl or a light and refreshing soup, these recipes are sure to satisfy your cravings. So go ahead, get cooking, and indulge in the rich aromas and tastes of Thailand!