Get ready to transport your taste buds to the vibrant streets of Thailand with these 20 mouthwatering creamy yellow curry recipes! This iconic dish has captured the hearts (and stomachs) of foodies worldwide, and for good reason. The rich, velvety sauce, infused with aromatic spices and a hint of creaminess, pairs perfectly with an array of proteins, vegetables, and noodles.
From classic chicken and shrimp dishes to innovative creations featuring tofu, pork belly, and even mussels, our collection has something for every palate. Whether you’re in the mood for a hearty beef curry or a light and refreshing noodle soup, these recipes are sure to tantalize your taste buds and leave you craving more of that signature Thai flavor.
In this article, we’ll be exploring the world of creamy yellow curries, from comforting comfort food dishes to exotic fusion creations. So grab your apron, sharpen your knives, and let’s dive into the world of Thai culinary delights!
Thai Yellow Curry Chicken with Potatoes
This flavorful dish combines tender chicken, creamy yellow curry paste, and fluffy potatoes, all wrapped up in a rich coconut milk sauce. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 large potatoes, peeled and diced
– 2 tbsp yellow curry paste
– 1 can (14 oz) coconut milk
– 2 cups mixed vegetables (bell peppers, carrots, etc.)
– 2 tsp fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat 2 tbsp of oil in a large skillet or wok over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from skillet.
3. Add potatoes, curry paste, and mixed vegetables to the skillet. Cook until potatoes are tender, about 10-12 minutes.
4. Stir in coconut milk, fish sauce (if using), salt, and pepper. Bring to a simmer.
5. Return chicken to the skillet and cook for an additional 2-3 minutes or until heated through.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Yellow Curry Shrimp with Coconut Milk
This flavorful and aromatic curry dish combines succulent shrimp with a creamy yellow curry sauce, perfect for a quick weeknight dinner or special occasion. Serve with steamed jasmine rice or noodles to soak up the rich coconut milk.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon yellow curry paste
– 2 cups coconut milk
– 1 cup water or chicken broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add garlic, ginger, and curry paste; cook 1 minute, stirring constantly.
3. Add shrimp and cook until pink and just cooked through, about 2-3 minutes per side.
4. Pour in coconut milk mixture and stir to combine.
5. Reduce heat to low and simmer for 5 minutes or until sauce thickens slightly.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 10-12 minutes
Vegetable Yellow Curry with Tofu
This recipe combines the rich flavors of yellow curry paste with a variety of colorful vegetables and tender tofu, making for a nutritious and satisfying meal.
Ingredients:
– 1 tablespoon vegetable oil
– 2 medium-sized bell peppers (any color), sliced
– 1 medium-sized zucchini, sliced
– 1 medium-sized carrot, peeled and grated
– 1/2 cup firm tofu, cut into small cubes
– 2 tablespoons yellow curry paste
– 2 cups mixed vegetables (such as snap peas, mushrooms, and baby corn)
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add bell peppers, zucchini, and carrot. Cook until tender, about 5 minutes.
3. Add tofu, yellow curry paste, and mixed vegetables. Stir well to combine.
4. Pour in coconut milk and stir gently.
5. Reduce heat to low and simmer for 10-15 minutes or until flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Thai Yellow Curry Beef with Bamboo Shoots
Experience the bold flavors of Thailand with this aromatic curry dish, combining tender beef and crunchy bamboo shoots in a rich yellow curry sauce. Perfect for a quick and satisfying meal.
Ingredients:
– 1 lb beef strips (such as sirloin or ribeye)
– 2 cups mixed bamboo shoots (fresh or canned), sliced
– 2 medium onions, thinly sliced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons Thai yellow curry paste
– 2 cups coconut milk
– 1 cup beef broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add beef and cook until browned, about 3-4 minutes. Remove from skillet.
3. Add onions, garlic, and ginger; cook until onions are translucent, about 3 minutes.
4. Stir in curry paste; cook for 1 minute.
5. Add coconut milk, broth, and bamboo shoots. Bring to a simmer.
6. Return beef to skillet; cook until cooked through, about 5-7 minutes.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Yellow Curry Fish with Lemongrass
This recipe combines the richness of yellow curry with the brightness of lemongrass, perfect for a weeknight dinner or special occasion. With this easy-to-make dish, you’ll be transported to the streets of Thailand without leaving your kitchen.
Ingredients:
– 1 pound fish fillets (tilapia or cod work well)
– 2 tablespoons yellow curry paste
– 2 cloves garlic, minced
– 2 stalks lemongrass, bruised and chopped
– 1 tablespoon vegetable oil
– 1 can coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix curry paste, garlic, and lemongrass.
3. Place fish fillets in a baking dish and brush with the curry mixture.
4. Drizzle vegetable oil over the fish.
5. Bake for 12-15 minutes or until cooked through.
6. Stir in coconut milk and season with salt and pepper to taste.
7. Garnish with cilantro leaves before serving.
Cooking Time: 12-15 minutes
Spicy Yellow Curry Duck with Pineapple
Experience the bold flavors of Southeast Asia with this Spicy Yellow Curry Duck with Pineapple recipe, a harmonious blend of sweet and spicy notes. This dish is perfect for those who enjoy trying new culinary adventures.
Ingredients:
– 1 duck breast or thighs, boneless
– 2 cups yellow curry paste
– 1/4 cup coconut milk
– 1/4 cup water
– 2 tbsp brown sugar
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– Fresh pineapple chunks (1 cup)
– Chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, mix together curry paste, coconut milk, water, brown sugar, cumin, smoked paprika, salt, and pepper.
3. Add the duck to the marinade and refrigerate for at least 30 minutes or overnight.
4. Remove the duck from the marinade and bake in the preheated oven for 20-25 minutes or until cooked through.
5. Serve with fresh pineapple chunks and garnish with cilantro, if desired.
Cooking Time: 25-30 minutes
Thai Yellow Curry Noodle Soup
This comforting soup combines the rich flavors of yellow curry paste with the warmth of coconut milk, all wrapped up in a bowl of steaming hot noodles. Perfect for a chilly evening or a quick lunch.
Ingredients:
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons Thai yellow curry paste
– 4 cups chicken broth
– 1 can (14 oz) coconut milk
– 8 oz rice noodles
– 1/2 cup sliced red bell pepper
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add garlic and ginger; cook until fragrant, 1 minute.
2. Stir in curry paste; cook 1-2 minutes, or until fragrant.
3. Pour in broth and coconut milk. Bring to a simmer.
4. Cook noodles according to package instructions. Drain and set aside.
5. Add sliced bell pepper to the pot and cook until tender, about 3-4 minutes.
6. Serve soup hot over cooked noodles. Garnish with cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Yellow Curry Pumpkin and Chickpeas
This vibrant and aromatic dish combines the comforting flavors of pumpkin and chickpeas with the spicy warmth of yellow curry. Perfect for a cozy fall evening or a quick lunch, this recipe is sure to become a new favorite.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon yellow curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– 2 tablespoons coconut oil or vegetable oil
– 2 cups vegetable broth
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add onions and garlic; cook until softened, about 5 minutes.
3. Add curry powder, cumin, turmeric, and cayenne pepper; cook for 1 minute.
4. Add pumpkin, chickpeas, and broth; bring to a simmer.
5. Reduce heat to low and cook, covered, for 20-25 minutes or until the pumpkin is tender.
6. Season with salt and pepper to taste.
7. Garnish with chopped cilantro, if desired.
Cooking Time: 25-30 minutes
Creamy Yellow Curry Pork Belly
This mouthwatering dish combines the richness of pork belly with the bold flavors of yellow curry, resulting in a harmonious balance of sweet, sour, and savory notes. Perfect for a special occasion or a cozy night in.
Ingredients:
– 1 lb pork belly, skin removed
– 2 medium onions, thinly sliced
– 2 cloves garlic, minced
– 2 tbsp vegetable oil
– 2 tbsp yellow curry paste
– 2 cups coconut milk
– 1 cup chicken broth
– 1 tsp fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, cook pork belly over medium-high heat until browned on all sides, about 5 minutes.
3. Add onions, garlic, curry paste, and oil; cook, stirring occasionally, until onions are caramelized, about 10 minutes.
4. Stir in coconut milk, chicken broth, fish sauce (if using), salt, and pepper.
5. Transfer the mixture to a baking dish and cover with aluminum foil.
6. Bake for 1 hour, then remove foil and continue baking for an additional 30 minutes or until pork is tender.
Cooking Time: 1 hour 30 minutes
Thai Yellow Curry Mussels in Coconut Broth
Savor the bold flavors of Thailand with this vibrant and aromatic mussel dish, where succulent mussels are cooked in a rich yellow curry sauce infused with coconut milk and fragrant spices.
Ingredients:
– 2 lbs mussels, scrubbed and debearded
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 teaspoons Thai yellow curry paste
– 1 can (14 oz) coconut milk
– 1/4 cup fish sauce
– 1 tablespoon lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; sauté until softened (2-3 minutes).
3. Add curry paste; cook, stirring constantly, for 1 minute.
4. Add coconut milk, fish sauce, and lime juice. Stir to combine.
5. Add mussels; cover skillet and cook until mussels open (5-7 minutes).
6. Serve hot, garnished with cilantro leaves.
Cooking Time: 10-12 minutes
Yellow Curry Butternut Squash Stew
Cozy up with this comforting and flavorful stew, perfect for a chilly evening. The combination of roasted butternut squash, creamy yellow curry paste, and aromatic spices will warm your heart and belly.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon yellow curry paste
– 1 can coconut milk
– 1 cup chicken or vegetable broth
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise and roast for 45 minutes, or until tender.
2. In a large pot, heat oil over medium-high. Add garlic and cook for 1 minute.
3. Stir in curry paste and cook for another minute.
4. Add roasted squash, coconut milk, broth, cumin, salt, and pepper. Simmer for 10-15 minutes or until the flavors meld together.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 1 hour 15 minutes
Thai Yellow Curry Fried Rice
This recipe combines the comfort of fried rice with the bold flavors of Thai yellow curry, making for a delicious and satisfying meal. With its creamy sauce and crispy vegetables, this dish is sure to become a new favorite.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 1/4 cup Thai yellow curry paste
– 2 tablespoons coconut milk
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add mixed vegetables and cook until tender, about 2-3 minutes.
4. Stir in curry paste and cook for 1 minute.
5. Add cooked rice and stir-fry for about 5 minutes, breaking up any clumps.
6. Add coconut milk and season with salt and pepper to taste.
7. Serve hot, garnished with chopped scallions if desired.
Cooking Time: About 15-20 minutes
Yellow Curry Eggplant and Bell Peppers
This vibrant and flavorful dish combines the richness of eggplant with the sweetness of bell peppers, all wrapped up in a warm and comforting yellow curry sauce. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 2 large bell peppers (any color), sliced into 1-inch pieces
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons yellow curry paste
– 1 can coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the eggplant and bell peppers; cook, stirring occasionally, until tender, about 5 minutes.
3. Add the garlic, ginger, and curry paste; cook, stirring constantly, for 1 minute.
4. Pour in the coconut milk; bring to a simmer.
5. Reduce heat to low and let simmer, uncovered, for 10-15 minutes or until the sauce has thickened slightly.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Yellow Curry Lentil and Spinach Bowl
Warm up on a chilly day with this vibrant and nutritious bowl, featuring red lentils cooked in a rich yellow curry sauce, wilted spinach, and crunchy toppings.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons yellow curry paste
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 cup fresh spinach leaves
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Optional: naan bread or rice for serving
Instructions:
1. In a medium pot, combine lentils and water/broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until tender.
2. In a large skillet, sauté onion and garlic until softened. Add curry paste and cook for 1 minute.
3. Stir in diced tomatoes and cook for an additional 5 minutes.
4. Add cooked lentils to the skillet and stir to combine.
5. Wilt spinach leaves into the mixture.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with cilantro and optional naan bread or rice.
Cooking Time: 30-40 minutes
Thai Yellow Curry Cauliflower and Peas
Experience the vibrant flavors of Thailand with this simple and flavorful recipe that combines roasted cauliflower, sweet peas, and a creamy yellow curry sauce. This dish is perfect for a quick weeknight dinner or as a side dish for your next Asian-inspired meal.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1 cup fresh or frozen peas
– 2 tablespoons yellow curry paste
– 2 tablespoons coconut oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower with 1 tablespoon coconut oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat the remaining 1 tablespoon coconut oil over medium-high heat. Add garlic and ginger; cook for 1 minute.
4. Stir in curry paste and cook for an additional 30 seconds.
5. Add coconut milk and bring to a simmer. Cook for 2-3 minutes or until sauce thickens slightly.
6. Add peas to the skillet and cook until tender, about 3-4 minutes.
7. Serve roasted cauliflower with yellow curry sauce and garnish with cilantro leaves if desired.
Cooking Time: 30-40 minutes
Yellow Curry Scallops with Basil
This recipe combines the sweetness of scallops with the warmth of yellow curry and the freshness of basil, creating a dish that’s perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 12 large scallops
– 2 tablespoons yellow curry paste
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup coconut milk
– 1/4 cup fish sauce (optional)
– Salt and pepper to taste
– Fresh basil leaves, chopped (for garnish)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat 1 tablespoon of oil over medium-high heat.
3. Add the scallops and cook for 2-3 minutes per side, until golden brown.
4. Remove the scallops from the skillet and set aside.
5. In the same skillet, add the remaining 1 tablespoon of oil, onion, and garlic. Cook until the onion is translucent.
6. Stir in the yellow curry paste and cook for 1 minute.
7. Add the coconut milk and fish sauce (if using). Bring to a simmer.
8. Return the scallops to the skillet and season with salt and pepper.
9. Simmer for 2-3 minutes, until the scallops are cooked through.
10. Garnish with chopped basil leaves and serve immediately.
Cooking Time: 15-20 minutes
Golden Yellow Curry Corn Fritters
A flavorful twist on traditional corn fritters, these Golden Yellow Curry Corn Fritters are perfect for a snack or appetizer. The combination of sweet corn, tangy curry, and crunchy texture will leave you wanting more.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup grated cheddar cheese
– 1/4 cup golden yellow curry powder
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1/2 cup milk
– 1 large egg
– 1/2 cup frozen corn kernels, thawed
– Vegetable oil for frying
Instructions:
1. Preheat the oil in a deep frying pan to medium-high heat.
2. In a bowl, whisk together flour, cornmeal, cheese, curry powder, paprika, and cayenne pepper.
3. In a separate bowl, mix milk, egg, and corn kernels.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Using a spoon, drop small amounts of the mixture into the hot oil, about 1/4 cupfuls.
6. Fry for 2-3 minutes or until golden brown, then flip and cook for an additional 2 minutes.
7. Remove from oil and drain on paper towels.
Cooking Time: 8-10 minutes
Thai Yellow Curry Glass Noodle Salad
This refreshing salad combines the creaminess of yellow curry with the crunch of glass noodles, making it a perfect dish for a light lunch or dinner. The spicy kick from the chili flakes adds an extra layer of flavor to this easy-to-make recipe.
Ingredients:
– 1 package of glass noodles
– 2 cups mixed greens (such as spinach, arugula, and lettuce)
– 1/2 cup cooked chicken breast, diced
– 1/4 cup yellow curry paste
– 2 tablespoons coconut cream
– 1 tablespoon fish sauce
– 1 tablespoon lime juice
– 1 teaspoon chili flakes
– Salt and pepper to taste
– Chopped cilantro for garnish (optional)
Instructions:
1. Cook the glass noodles according to package instructions. Drain and set aside.
2. In a large bowl, combine mixed greens, cooked chicken, yellow curry paste, coconut cream, fish sauce, lime juice, and chili flakes. Mix well.
3. Add the cooked glass noodles to the bowl and toss to combine.
4. Season with salt and pepper to taste.
5. Garnish with chopped cilantro if desired.
6. Serve immediately.
Cooking Time: 15 minutes
Yellow Curry Stuffed Bell Peppers
Experience the flavors of Thailand with this vibrant and aromatic dish! Sweet bell peppers are filled with a savory yellow curry mixture, perfect for a quick and delicious meal.
Ingredients:
– 4 large bell peppers, any color
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) yellow curry paste
– 1 cup cooked rice
– 1/2 cup coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers, remove seeds and membranes, and place in a baking dish.
3. In a large skillet, heat oil over medium-high. Add onion, garlic, and ginger; cook until softened, 3-4 minutes.
4. Stir in yellow curry paste and cook for 1 minute.
5. Add cooked rice, coconut milk, salt, and pepper; stir until combined.
6. Stuff each bell pepper with the curry mixture, filling to the top.
7. Cover baking dish with aluminum foil and bake for 25 minutes.
8. Remove foil and continue baking for an additional 10-15 minutes or until peppers are tender.
Cooking Time: 35-40 minutes
Yellow Curry Tempeh with Green Beans
This flavorful and nutritious dish combines the nutty flavor of tempeh with the bright, zesty taste of yellow curry and crisp green beans. Perfect for a quick weeknight dinner or lunch.
Ingredients:
– 1 package tempeh
– 2 tablespoons yellow curry paste
– 2 cloves garlic, minced
– 1 cup green beans, trimmed
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the tempeh into bite-sized pieces and place on a baking sheet lined with parchment paper.
3. In a small bowl, mix together curry paste and garlic. Spread evenly over the tempeh.
4. Roast in the preheated oven for 15-20 minutes or until golden brown.
5. While the tempeh is roasting, cook green beans in boiling water for 3-5 minutes or until tender. Drain and set aside.
6. In a saucepan, combine coconut milk and roasted tempeh. Simmer over medium heat for 2-3 minutes to combine flavors.
7. Add cooked green beans to the saucepan and season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Summary
Get ready to indulge in the rich flavors of Thailand with these 20 creamy yellow curry recipes! From classic chicken and shrimp dishes to innovative vegetarian and vegan options, there’s something for everyone. Try pairing potatoes with tender chicken, or combining coconut milk with succulent shrimp. You can also spice things up with spicy duck or add a twist to traditional noodle soup. Whether you’re in the mood for seafood, meat, or vegetables, these yellow curry recipes are sure to satisfy your cravings and transport you to the bustling streets of Bangkok.
