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This yellow curry is rich, aromatic, and bursting with layers of flavor.
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Made entirely from scratch, the homemade yellow curry paste delivers an authentic depth of taste that store-bought versions just can’t match. With tender prawns, creamy coconut sauce, and a perfect balance of spice and sweetness, this dish is a restaurant-quality meal that you can easily make at home.
Cuisine: Thai
Prep Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour
Servings: 4
Why You’ll Love Making It
- Authentic & Flavorful – Made with a homemade yellow curry paste for deep, rich flavor.
- Restaurant-Quality – Creamy, fragrant, and just as good (or better!) than your favorite Thai takeout.
- Customizable Spice Level – Adjust the heat by adding more or fewer chilies.
- Beginner-Friendly – Step-by-step instructions make it easy to follow.
- Great for Meal Prep – The curry paste can be made ahead and frozen for future use.
Ingredients
Thai Yellow Curry Paste
- 10 dried red chilies – Chopped into 1cm (0.5″) pieces, mostly deseeded for mild heat.
- 1–4 fresh bird’s eye chilies – Deseeded and roughly chopped; adjust for spice level.
- 2 lemongrass stems – Woody tops removed, finely grated.
- 1 large or 2 small eschalots – Roughly chopped (~1/2 cup).
- 2 tbsp fresh turmeric – Finely grated; provides the signature yellow color.
- 2 tbsp galangal – Finely grated; adds a citrusy, peppery flavor.
- 8 cloves garlic – Roughly chopped for bold aromatics.
- 1 1/2 tbsp Thai shrimp paste in bean oil – Deepens the umami flavor.
- 1 tsp ground coriander – Adds warm, citrusy undertones.
- 1 tsp ground cumin – Enhances the earthy flavor.
- 1/4 tsp ground cardamom – Contributes subtle floral spice.
- 1/2 tsp fenugreek powder – Provides a slightly bitter, maple-like taste.
- 1/8 tsp white pepper – Can substitute black pepper for a slightly bolder spice.
Curry
- 3 tbsp vegetable oil – For frying the curry paste.
- 1 medium potato – Peeled, cut into 2.5cm (1″) pieces, sliced 1cm (0.4″) thick.
- 1 small carrot – Peeled, sliced into 5mm (0.2″) diagonal slices.
- 1 cup chicken stock – Low sodium; helps build depth in the sauce.
- 300 ml (10 oz) coconut cream – Provides a rich, creamy texture.
- 4 tsp fish sauce – Enhances the umami and saltiness.
- 5 tsp white sugar – Balances out the spice and tang.
- 2 tsp tamarind puree – Gives a slight tangy contrast.
- 350g (12 oz) prawns/shrimp – Peeled, with tails on (optional).
- 1/2 cup bamboo shoots – Canned, drained, and loosely packed.
Garnishes & Serving
- 16 Thai basil leaves – Provides a sweet, slightly anise-like flavor.
- 1 red chili – Finely sliced for garnish (optional).
- 2 tbsp crispy fried shallots – Store-bought or homemade, adds extra crunch.
- Jasmine rice – For serving.
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Instructions
Step 1: Prepare the Curry Paste
Chop the dried chilies and place them in a bowl. Cover with boiling water and let them soak for 30 minutes, then drain (reserving some soaking water). Remove most of the seeds to keep the paste from becoming overly spicy.
Grate the tender part of the lemongrass, discard the tough outer layers, and chop the eschalots, garlic, turmeric, and galangal. Place all curry paste ingredients in a blender or food processor, along with 3 tablespoons of the reserved chili soaking water. Blend until smooth, ensuring there are no gritty bits. If needed, scrape down the sides and blend again.
Step 2: Cook the Curry Paste
Heat the vegetable oil in a large, heavy-based skillet over medium heat. Add the curry paste and cook for 3–4 minutes, stirring frequently, until it dries out slightly and becomes fragrant.
Step 3: Simmer the Curry Base
Pour in the chicken stock and stir to dissolve the paste. Let it simmer for about 1 minute. Reduce the heat to medium-low, then stir in the tamarind puree, fish sauce, and sugar until fully dissolved.
Step 4: Add the Coconut & Vegetables
Pour in the coconut cream and mix well. Add the potatoes and carrots, ensuring they are fully submerged in the sauce. Bring to a gentle simmer and cook for 15–20 minutes, or until the potatoes are almost fully tender when pierced with a knife.
Step 5: Cook the Prawns & Bamboo Shoots
Add the prawns and bamboo shoots to the skillet. Stir well and cook for about 3 minutes, or until the prawns turn pink and opaque.
Step 6: Adjust the Sauce & Serve
Taste the sauce and adjust the seasoning—add more fish sauce for saltiness, sugar for sweetness, or a splash of chicken stock if it needs thinning. Once satisfied with the balance, transfer the curry to a serving bowl. Garnish with Thai basil, fresh red chili slices, and crispy fried shallots. Serve immediately with jasmine rice.
FAQs
Can I make the curry paste ahead of time?
Yes! The homemade yellow curry paste can be stored in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze it in portions for up to 3 months.
Can I substitute the prawns with another protein?
Absolutely! You can swap the prawns for chicken, tofu, or even chickpeas for a vegetarian version. If using chicken, add it at the same time as the coconut cream to ensure it fully cooks.
