Simple Homemade Thai Yellow Curry (Easy Weeknight Recipe)

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Thai Yellow Curry is a dish that feels like comfort in a bowl. The sauce is creamy from coconut milk, with a mild kick from yellow curry paste and warm, earthy spices. It’s the kind of food you want when you’re after something filling, but not heavy. Here’s what you need to know to make it at home, and a straightforward guide so you can cook it, even if you don’t spend a lot of time in the kitchen.

The Basics of Thai Yellow Curry

Thai yellow curry gets its color from turmeric, and its taste from things like garlic, lemongrass, galangal, and chili. You’ll find a lot of variations out there—some with chicken, some with tofu, lots with potatoes and carrots. What makes it special isn’t just the color or the heat level, but the balance. It’s not too spicy, not too sweet. It’s about comfort and harmony on a plate.

You can buy yellow curry paste at most grocery stores, but if you want to make it yourself, you’ll need fresh herbs and a bit of patience. Most weeks, though, I just use store bought. It works fine, and dinner gets on the table faster.

The Ingredients

Here’s what you’ll need for a basic yellow curry:

  • Chicken breast or thigh, cut in bite-sized pieces (tofu works too)
  • Potatoes, peeled and chopped into chunks
  • Carrot, sliced
  • Onion, chopped
  • Yellow curry paste (1 to 2 tablespoons, depending on how much heat you want)
  • Coconut milk (1 can, about 400ml)
  • A splash of water or chicken stock if needed
  • Fish sauce, for saltiness (swap for soy sauce if you want a veggie dish)
  • Sugar, just a bit
  • Oil for cooking
  • Fresh cilantro (optional, for garnish)
  • Rice, for serving

Some recipes add bell pepper, bamboo shoots, or even prawns, but you don’t need them for a solid curry. Start simple.

How to Make It

Here’s a step-by-step. Clear, direct, no fuss:

  1. Heat a tablespoon of oil in a big pan on medium heat.
  2. Toss in chopped onion. Cook for a couple of minutes, until it softens up and gets sweet.
  3. Stir in the yellow curry paste. Let it fry in the oil with the onion for about a minute. Don’t rush this part—it wakes up the spices.
  4. Pour in half the can of coconut milk. Mix well and wait for the oil to rise a bit to the surface. That’s how you know the flavors are coming together.
  5. Add the chicken (or tofu) and coat it in the sauce. Cook until the pieces turn white on the outside.
  6. Add potatoes and carrots. Stir again.
  7. Pour in the rest of the coconut milk. If it’s looking too thick, add a splash of water or stock to thin it out.
  8. Bring the whole thing to a gentle boil. Then lower the heat and let it simmer. Let it cook until the chicken is cooked through and the potatoes are tender—about 15 to 20 minutes.
  9. Season with a tablespoon of fish sauce (or soy sauce), a teaspoon of sugar, and a pinch of salt. Taste and adjust. The flavor should be balanced. Not too salty, not too sweet.
  10. Serve the curry hot over steamed rice. Add some chopped cilantro or a squeeze of lime if you want. That’s it.

A Few Cooking Notes

  • Start simple. If you add more vegetables, do it after you’ve made the recipe once or twice.
  • If your curry tastes flat, it probably needs a bit more fish sauce or maybe a squeeze of lime at the end.
  • Use canned coconut milk, not the stuff you find in cartons by the milk. The canned kind is thick and creamy, the only thing that gives this curry its texture.

Swaps and Variations

  • For a vegetarian or vegan version, skip the chicken and fish sauce. Use tofu, extra vegetables, and soy sauce.
  • You can use sweet potatoes instead of regular potatoes for something sweeter.
  • Toss in bell peppers or baby corn if you like more crunch.
  • For more heat, add a splash of chili sauce or an extra spoonful of curry paste.

How to Store Leftovers

Thai yellow curry keeps well in the fridge for a couple of days. The flavors actually get deeper after a night. Reheat gently on the stove or in the microwave. If it gets too thick, add a splash of water or coconut milk to loosen it.

Cooking Tips from Thai Kitchens

If you wander into a Thai kitchen or street eatery, you’ll notice cooks don’t use fancy tricks. Most of the flavor comes from good paste and a patient simmer. Sometimes they use homemade paste with fresh turmeric, lemongrass, and galangal smashed in a mortar and pestle. But home cooks buy paste, and that’s perfectly fine.

The most important thing is balance. Thai food isn’t about one strong flavor. It’s about keeping things in check, salty, a tiny bit sweet, and just enough heat to keep things interesting.

Don’t rush the simmering. That’s when all the flavors have a chance to marry. The potatoes need time to get soft. The chicken should be tender, not rubbery. If you keep it gentle, you’ll get there.

Why People Like This Curry

People come back to yellow curry for a few reasons:

  • It’s filling, but not too heavy.
  • The flavor is mild, so kids usually like it.
  • Leftovers are even better the next day.
  • You’re not left with piles of dishes; it’s mostly a one-pot meal.

You don’t have to spend hours in the kitchen or use hard-to-find ingredients. Thai yellow curry is forgiving. That’s a big reason why it’s a weeknight favorite for so many folks.

A Note on Making Your Own Curry Paste

Some folks want to make the curry paste from scratch. That’s great if you have the time. You’ll need fresh ingredients like dried red chilies, lemongrass, galangal, ginger, garlic, coriander seeds, cumin seeds, turmeric, and shrimp paste. Smash these together in a mortar and pestle until smooth. But honestly, a good store bought yellow curry paste is a solid choice for beginners and busy cooks.

Wrap Up

Making Thai yellow curry at home isn’t complicated. Follow the steps, taste as you go, and remember, don’t try to impress anyone but yourself. The dish should taste good to you. After a bowl of this, you’ll probably want to make it again, trying new twists with whatever you have in your fridge.

Eat it with rice, maybe with a fried egg on top if you’re feeling fancy. Then tuck the leftovers away for tomorrow. That’s a good meal, no matter where you’re from.

If you want just one takeaway: keep it simple, trust your taste, and enjoy the process. The rest falls into place.

Simple Homemade Thai Yellow Curry (Easy Weeknight Recipe)
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Simple Homemade Thai Yellow Curry (Easy Weeknight Recipe)

Course: Main, DinnerCuisine: ThaiDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

300

kcal
Total time

45

minutes

This is a simple recipe for Thai yellow curry. The flavors are warm and comforting, with a mild heat. You don’t need any fancy skills. Just basic ingredients and a bit of time.

Ingredients

  • 400g chicken breast or thigh, cut into bite-sized pieces (or use firm tofu for vegetarians)

  • 2 medium potatoes, peeled and cubed

  • 1 large carrot, sliced

  • 1 medium onion, chopped

  • 1–2 tablespoons yellow curry paste (adjust for heat)

  • 1 can (400ml) coconut milk (use full-fat for best results)

  • 1 can (400ml) coconut milk (use full-fat for best results)

  • 1 tablespoon fish sauce (sub soy sauce for vegetarian)

  • 1 teaspoon sugar

  • Salt, to taste

  • Optional: chopped fresh cilantro and lime wedges for garnish

  • Steamed white rice, to serve

Directions

  • Prep Ingredients
    Wash and chop all veggies and chicken.
    Open the coconut milk and keep handy.
  • Cook Onion & Curry Paste
    Heat oil in a large pan over medium heat.
    Add chopped onion. Cook for 2–3 minutes until soft, not browned.
    Stir in yellow curry paste. Fry for 1 minute to release flavor.
  • Build the Sauce
    Pour in half the coconut milk. Stir until well mixed.
    Cook for 2–3 minutes until you see oil rising on top.
  • Add Chicken & Vegetables
    Add chicken pieces (or tofu), and stir to coat well.
    Cook until outside of chicken turns white (about 2–3 minutes).
    Add potatoes and carrot. Mix together.
  • Simmer
    Pour in the rest of the coconut milk.
    Add enough water to just cover the ingredients if needed.
    Bring to a gentle boil, then reduce heat.
    Simmer gently for 15–20 minutes, until the potatoes are tender and chicken is cooked through.
  • Season
    Stir in fish sauce, sugar, and a pinch of salt.
    Taste and adjust seasoning if needed.
  • Serve
    Spoon hot curry over steamed rice.
    Garnish with cilantro and a squeeze of lime, if you like.

Notes

  • For extra flavor, add bell peppers or bamboo shoots.
    If it’s too thick, add a splash of water. Too thin? Simmer a few minutes more.
    This curry keeps 2–3 days in the fridge. Flavors get even better overnight.
  • Enjoy!
    Yellow curry is simple, satisfying, and honest food. Each bite is mild and full of flavor, perfect for anyone new to Thai cooking or looking for an easy meal.

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