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

FAQs

What is the secret to good 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.

How do you add these potatoes to a curry? The best way to add them is right at the end of cooking. So you prepare your sauce and if meat is being added, add it too.

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.

Turmeric magic

Fresh turmeric isn't always found in green curry pastes, but it adds a rounded, peppery heat and depth to the colour of the finished dish. If fresh isn't available, add ¼ tsp ground turmeric.

To ensure the potatoes don't become mushy or overcooked, add them to the curry pot when you have about 15-20 minutes left of simmering time. This will allow the potatoes to cook through without losing their shape.

I boil the veg for a bit with the lid off on a high heat so the water will evaporate off. Then add a bit of oil so the veg won't stick and cook until the veg browns a bit but this sometimes results in mushy veg. Then i chuck in some chickpeas, curry paste and tinned tomatoes or coconut milk.

Let it cook for as long as possible. Simmering a curry allows time for the flavours to infuse; a long, slow simmering time generally produces the best curry. Flavours will continue to infuse even when the curry is taken off the heat, so do allow time for the curry to “rest” and cool down before serving.

Green curry is considered the most popular curry in Thai cuisine. The green color of Thai green curry sauce has become more vibrant over the years with the addition of fresh coriander (cilantro), makrut lime leaf and peel, and basil.

Is Massaman curry the same as yellow curry? ›

Massaman curry paste, or Prik Gaeng Massaman, uses similar ingredients like Yellow curry paste, but has more aromatics, such as, cardamom seeds, cloves, cumin seeds and cinnamon. They are usually roasted before being grounded and mixed with other ingredients which give Massaman an extra fragrance.

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.

For one, Thai meals often feature a good balance of macronutrients — protein, fats, and carbs. Curries, stir-fries, and soups are made with a variety of vegetables, include a protein source like tofu, lean meat, or seafood, and contain coconut milk, peanut sauces, or other fat.

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.

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.