Thai yellow curry

Thai yellow curry paste is so versatile, you'll want to try it with a variety of meat, seafood, noodle and soup recipes.
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Recipe from: 13 November 2012
Preparation time: 40 min
Cooking time: 20 min


  • For the paste:
  • 3
    dried large red chillies - soaked
  • in water for 10 minutes then
  • chopped (seeds removed)
  • 1 - 2
    stalks lemongrass - finely
  • sliced from the thick end
  • 1/2
    coriander seeds
  • 1/2
  • 1/2
    curry powder
  • 1/2
    turmeric powder
  • 1 1/2
    inch piece of turmeric root -
  • roughly chopped
  • 4
    Thai shallots / 1 ½ French shallots
  • - finely chopped
  • 3 - 4
    cloves garlic - finely chopped
  • 1/2
  • 1/2
    shrimp paste
  • For the curry:
  • 1 - 2
    cooking oil
  • 120
    firm white fish (cut into bite size chunks)
  • 2
    yellow curry paste
  • 125
    coconut cream
  • 125
    coconut milk
  • 100
    potato - boiled, peeled and
  • cut into cubes
  • 1
    onion - cut into bite size chunks
  • 1/2
  • 1
    fish sauce
Servings: Change Serving



For the paste:

1.       Combine all the ingredients from toughest and driest first to softest and wettest last in a pestle and mortar.

2.       Pound together until you have a fine paste. Try to ensure you don’t have any large pieces of the ingredients in the paste.

If time does not allow, you can use a food processor. Just be aware that your paste will not be as fine as when you use a pestle and mortar and therefore it won’t be as fragrant.

For the curry:

1.       Add the oil to a wok or deep based pot and add 2 tablespoon of yellow curry paste, stir vigorously until fragrant.

2.       Add coconut cream and stir well until oil separates from the paste (rises to the top).

3.       Add meat or main raw vegetables and fry for about 1 minute.

4.       Add coconut milk, potato, onion, sugar and fish sauce.

5.       Stir occasionally until everything is cooked through.

Reprinted with permission of Damian Ettish.


Read more on: thai food  |  shallow-fry


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