About Thai Yellow Curry
Different types of curries are a significant part of the Thai food culture. This Thai Yellow Curry is one of the popular ones when it comes to Thai curries. The fact that I have turned the original non-vegetarian recipe into a vegetarian and vegan one, also makes this recipe worth a try. Not just Thai Yellow Curry, but for any curry in Thai cuisine, there are special types of paste that go into the curry. The paste is what is responsible to impart the particular color to the curry as well as bring in the unique flavors too. In the market, you may come across readymade packets of these pastes that can be used in the various curries as well as this Thai Yellow Curry too. However, I will always suggest to make the curry pastes at home. Results in a better tasting and more wholesome curry, without a doubt. In this Thai Yellow Curry as well, the making of the yellow curry paste is a crucial part of the entire recipe. For this specific paste, you would require onion or shallots, coriander seeds, cumin seeds, black pepper, turmeric powder, bird’s eye chilies, galangal, garlic, kaffir lime leaves, lemongrass, lemon zest and coconut milk. Preparing this yellow curry paste is easy. You just have to dunk in all the above mentioned ingredients in grinder or blender jar and give it a blitz. A smooth curry paste is what you will achieve that can be added to this Thai Yellow Curry.
About My Recipe
Since my recipe of Thai Yellow Curry is vegetarian and vegan, all the ingredients that are used in it as well as the curry paste are plant-based. I also add an array of veggies in it. My personal choice of vegetables for this Thai Yellow Curry are broccoli or cauliflower, carrots, green beans, baby corn, Thai or pea brinjals and bell peppers. I also add some button mushrooms for an umami touch. You can add more veggies and your choice of vegetables too. Since I love Thai cuisine, I have tried many a times at restaurants and eateries outside. But I would always prefer the homecooked one. Restaurants in India sometimes serve Thai food that is a mish-mash with Chinese food. So, it is better to cook Thai food at home as it would be very close to the authentic versions. We like the spicy Thai curries and at times I make them at home too. The use of coconut milk in these curries remind me much of the Goan and Mangalorean curries. Along with this Thai Yellow Curry, I already have the recipes of Thai Red Curry and Thai Green Curry posted on the blog.
Thai Yellow Curry Essentials
Whenever you make Thai food at home, make sure to use the authentic Thai herbs like galangal, kaffir lime leaves, lemongrass stalks and Thai basil. Galangal, kaffir lime leaves and lemongrass cannot be substituted if you want the authentic original Thai flavor and mouthfeel. This is true for this recipe of Thai Yellow Curry too. If you are ready to compromise, then, ginger and lemon zest can be added as substitutes for these. But the taste will change considerably. I know It, since I have also made Thai curry many times with these substitutes. Thai basil also has a delicate aroma as compared to Italian basil, which is more aromatic. You can use Italian basil instead of Thai basil in this Thai Yellow Curry too. Like I mentioned earlier, the veggies in this recipe can be of your choice. Whenever I am making this Thai Yellow Curry or any other Thai curry, I purchase the Thai kit as well as galangal from a nearby super store. These Thai herbs are grown in India, locally and not imported. In my own terrace garden, I have lemongrass and Thai basil. I also add the galangal to the morning tea. We love the flavor in our tea. As I said earlier, you should make the yellow curry paste for this recipe. The typical yellow hue of the curry paste is due to the addition of turmeric in it. For the coconut milk too, if using homemade, use thick coconut milk and not the thin one. Other choice is to use a canned coconut milk.
Ingredient Substitutes
Following are the alternative ingredient choices that can be used in place of the Thai herbs that are not available:
Fresh ginger in place of galangalLime leaves or lemon zest in place of kaffir lime leavesFresh red chilies or dried red chilies in place of Thai chilies or bird’s eye chiliesSmall onions in place of shallotsItalian basil in place of Thai basil
However, there is no substitute for lemongrass in this Thai Yellow Curry. If you don’t have it or are unable to source it, then probably just make the curry with zest of lemon. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Tom Kha Soup (Thai Coconut Soup) Green Papaya Salad (Som Tam) Pineapple Fried Rice (Thai Style) Tom Yum Soup This Thai Yellow Curry recipe from the archives, originally published in June 2014 has been updated and republished on February 2023.
title: “Thai Yellow Curry " ShowToc: true date: “2024-10-21” author: “Brenda Macias”
About Thai Yellow Curry
Different types of curries are a significant part of the Thai food culture. This Thai Yellow Curry is one of the popular ones when it comes to Thai curries. The fact that I have turned the original non-vegetarian recipe into a vegetarian and vegan one, also makes this recipe worth a try. Not just Thai Yellow Curry, but for any curry in Thai cuisine, there are special types of paste that go into the curry. The paste is what is responsible to impart the particular color to the curry as well as bring in the unique flavors too. In the market, you may come across readymade packets of these pastes that can be used in the various curries as well as this Thai Yellow Curry too. However, I will always suggest to make the curry pastes at home. Results in a better tasting and more wholesome curry, without a doubt. In this Thai Yellow Curry as well, the making of the yellow curry paste is a crucial part of the entire recipe. For this specific paste, you would require onion or shallots, coriander seeds, cumin seeds, black pepper, turmeric powder, bird’s eye chilies, galangal, garlic, kaffir lime leaves, lemongrass, lemon zest and coconut milk. Preparing this yellow curry paste is easy. You just have to dunk in all the above mentioned ingredients in grinder or blender jar and give it a blitz. A smooth curry paste is what you will achieve that can be added to this Thai Yellow Curry.
About My Recipe
Since my recipe of Thai Yellow Curry is vegetarian and vegan, all the ingredients that are used in it as well as the curry paste are plant-based. I also add an array of veggies in it. My personal choice of vegetables for this Thai Yellow Curry are broccoli or cauliflower, carrots, green beans, baby corn, Thai or pea brinjals and bell peppers. I also add some button mushrooms for an umami touch. You can add more veggies and your choice of vegetables too. Since I love Thai cuisine, I have tried many a times at restaurants and eateries outside. But I would always prefer the homecooked one. Restaurants in India sometimes serve Thai food that is a mish-mash with Chinese food. So, it is better to cook Thai food at home as it would be very close to the authentic versions. We like the spicy Thai curries and at times I make them at home too. The use of coconut milk in these curries remind me much of the Goan and Mangalorean curries. Along with this Thai Yellow Curry, I already have the recipes of Thai Red Curry and Thai Green Curry posted on the blog.
Thai Yellow Curry Essentials
Whenever you make Thai food at home, make sure to use the authentic Thai herbs like galangal, kaffir lime leaves, lemongrass stalks and Thai basil. Galangal, kaffir lime leaves and lemongrass cannot be substituted if you want the authentic original Thai flavor and mouthfeel. This is true for this recipe of Thai Yellow Curry too. If you are ready to compromise, then, ginger and lemon zest can be added as substitutes for these. But the taste will change considerably. I know It, since I have also made Thai curry many times with these substitutes. Thai basil also has a delicate aroma as compared to Italian basil, which is more aromatic. You can use Italian basil instead of Thai basil in this Thai Yellow Curry too. Like I mentioned earlier, the veggies in this recipe can be of your choice. Whenever I am making this Thai Yellow Curry or any other Thai curry, I purchase the Thai kit as well as galangal from a nearby super store. These Thai herbs are grown in India, locally and not imported. In my own terrace garden, I have lemongrass and Thai basil. I also add the galangal to the morning tea. We love the flavor in our tea. As I said earlier, you should make the yellow curry paste for this recipe. The typical yellow hue of the curry paste is due to the addition of turmeric in it. For the coconut milk too, if using homemade, use thick coconut milk and not the thin one. Other choice is to use a canned coconut milk.
Ingredient Substitutes
Following are the alternative ingredient choices that can be used in place of the Thai herbs that are not available:
Fresh ginger in place of galangalLime leaves or lemon zest in place of kaffir lime leavesFresh red chilies or dried red chilies in place of Thai chilies or bird’s eye chiliesSmall onions in place of shallotsItalian basil in place of Thai basil
However, there is no substitute for lemongrass in this Thai Yellow Curry. If you don’t have it or are unable to source it, then probably just make the curry with zest of lemon. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Tom Kha Soup (Thai Coconut Soup) Green Papaya Salad (Som Tam) Pineapple Fried Rice (Thai Style) Tom Yum Soup This Thai Yellow Curry recipe from the archives, originally published in June 2014 has been updated and republished on February 2023.
