Authentic Thai Yellow Curry Recipe with Chicken, Potatoes, and Carrots (2024)

FAQs

What is the secret to Thai curry? ›

The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic. Choose full-fat coconut milk for its richness (you won't regret it!). Stirring in just a little bit of rice vinegar and sugar adds tons of complexity.

Some Thai Yellow Curries look like Indian curries, but the taste is always very distinctly different because of the different herbs and spices used. As a milder sauce, you'll often find it being served with fish or chicken.

Is Yellow Curry Healthy? Digging into a bowl of Thai Yellow Curry isn't just a treat for your taste buds; it's also packed with ingredients that are good for your health, including: Turmeric – Not only does it give the curry its signature color but is also known for its anti-inflammatory and antioxidant properties.

Often, Thai curries are made using coconut milk as the main liquid, which results in a creamy consistency. You can use as much or as little coconut milk as you wish based on your preference for texture, spice, and flavor.

Add in more dried spices.

Nearly all the Central Thai curry pastes call for a small amount of white pepper, cumin and coriander seeds. To my taste, the aroma from these spices are among the first I notice when I eat green, masaman or panang curry.

Fenugreek (Methi)

This Indian spice is what people say "smells like curry." Of all Indian spices, this spice may be the most essential. You may use up to a few tablespoons in a family size dish near the end of the cooking process, but start with a teaspoon. Fenugreek seeds also have many health benefits.

The actual sweetness and creaminess of such curries meanwhile, usually comes from fried onions and either cashews and/or dairy products. Instead of (or in addition to) onion, ground coconut may be used. White poppy seeds and/or watermelon seeds are also used in some creamy sauces.

A curry mix has a warm, robust spicy taste as a result of combining roasted and grounded coriander seeds, turmeric, cumin and chili peppers. Other spices commonly found within the blend are fenugreek, clove, mustard, black pepper, nutmeg or ginger.

Green curry is considered the most popular curry. With coconut milk as one of the main ingredients, there is a hint of sweet flavoring as well. Because the green curry paste is made with green chilis, it is far hotter than other curries. However, for most curry lovers, the spicier the better!

Why is Thai yellow curry so good? ›

Because Thai yellow curry contains both coconut cream and coconut milk, it's much milder, richer, and creamier than other curries. It's usually made with chicken or beef, carrots, onions, and potatoes, but other starchy vegetables can be added or substituted as you prefer (some add red and green peppers or both!).

In Southern India, coconut milk is a commonly used component, rather than dairy. Common ingredients within Indian curries include lentils, chicken, and chickpeas, and they often have a thicker consistency than Thai curries. Delicious breads such as naan and roti are common pairings.

Green curry is great with chicken and shrimp because it offers a punch of seasoning to the protein. The long list of herbs also makes green curry one of the healthiest Thai cuisine dishes. You may also see green curry in Thai fusion dishes like pasta or sandwiches.

Yellow curry (Thai: แกงกะหรี่, RTGS: kaeng kari, [kɛ̄ːŋ kā. rìː]; Chinese: 黃咖喱) is a Thai dish made from cumin, coriander, turmeric, fenugreek, garlic, salt, bay leaf, lemongrass, cayenne pepper, ginger, mace and cinnamon. It is generally milder than other Thai curries, being that it contains less chilli.

Coconut milk may benefit health in several ways, such as by stimulating weight loss and lowering cholesterol. It can also add flavor to sweet and savory dishes and serve as an alternative to dairy milk. Coconut water is the liquid inside a coconut, while coconut milk comes from the fruit's white flesh.

Shrimp paste gives Thai curry pastes a distinctive, authentically Thai flavor. It's also a source of “umami” that adds depth to the curries the paste is used in. It should always be roasted for a few minutes before being added to the curry paste.

For example, lemongrass, Galangal and Shrimp paste are the common ingredients found in Thai curries. They enhance the flavour of the curry dishes, and yet, they are rarely used in other cuisines.

Whether you may be familiar with the differences between curries from various countries, such as Indian versus Japanese curry, and perhaps even know how to make them at home, there's a special flavor enhancer that you may not have thought to add: honey.

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.