Though I am not a big fan of South Asian food, as much as I enjoy some other cuisines like the Mediterranean, Italian or Lebanese. However, I still love quite a few Asian dishes for their subtle and fresh flavors. Thai cuisine is one such example, I love their simple flavorsome Thai curries and salads. And these are some dishes you will see me make several times.
I like all kinds of Thai curries- Thai green curry, Thai red curry, and now this Thai Yellow curry. I also love making this Thai Green Papaya Salad Som Tam which is simple yet so flavorsome.
SUBSTITUTE INGREDIENTS:
Though the Thai curry pastes are easily available in the International Food section of most supermarkets; if they are not available, you can always use some substitutes with some compromise to the flavor. Here are some of the substitutes :
- Regular Basil leaves instead of Thai Basil
- Ginger instead of Galangal
- Lemon zest instead of Kafir Lime leaves
- Red Chillies instead of Thai chilies
I love adding carrots, broccoli, mushrooms, baby corn, tofu, and bell peppers to my Thai curry. You can add any of these veggies that are available to you.
PREPARATION TIME: 10 minutes
COOKING TIME: 20 minutes
SERVINGS: 4-5
DIFFICULTY SCALE: Low
INGREDIENTS:
For the Thai Yellow Curry Paste –
- Fresh Turmeric roots – one 5-6 inch piece
- Onion – 1, small
- Galangal/Ginger – 4-5 inch piece
- Garlic- 2-3 pods
- Lemon juice – 2 tablespoons
- Lemon zest – 1 teaspoon
- Kafir lime leaves – 3-4
- Lemongrass stalks – 2
- Corriander Leaves – few sprigs
- Corriander seeds – 2 tablespoons
For the Thai curry –
11. Coconut Milk – 2 cups
12. Broccoli florets – about 10
13. Mushroom – 1/2 cup
14. Capsicum (all colors) – 1/2 cup
15. Carrot – 1
16. Tofu – a few pieces
17. Vegetable oil – 1 tablespoon
18. Salt – to taste
UTENSILS/EQUIPMENT:
RECIPE:
For the Thai Yellow Curry paste –
1. Peel the turmeric roots, garlic, galangal, and onion and add them to a grinder jar. Also add kafir lime leaves, lemongrass stalks, Thai chili, and coriander leaves and grind them into a smooth paste.

2. Then add the rest of the ingredients, lemon juice and zest, and coriander seeds and make a nice and fragrant yellow curry paste.
For the Thai Yellow Curry –
3. Add a little oil to a non-stick Kadhai and allow it to heat up.
4. Dice all the vegetables into bite-size pieces and add them to the wok. I used carrots, mushrooms, broccoli, and bell peppers.
5. Add some salt and sweat the veggies until they are cooked more than halfway.
6. Now mix the yellow curry paste (2-3 tablespoons) and cook it for a few minutes.
7. Mix the coconut milk and tofu slices and allow the curry to come to a boil.

8. Adjust the salt and acidity if needed. (I added a little more lemon juice since I like it slightly tangy)
9. Serve the Thai yellow curry hot with Jasmine rice. Sprinkle some toasted sesame seeds if you like.

indianeskitchen
I bet this is wonderful with the Jasmine rice!
Nisha Sharma
Oh trust me, it’s a wonderful combo
besondersite
Ah I love Thai curry! 💕
Nisha Sharma
Oh yayyy, me too😁💛
Ayşe▪︎
wow Nisha , nice blog
Nisha Sharma
Thank you so much, appreciate it
Ayşe▪︎
I really like it !!
Deeksha Pathak
I am falling in love with your food photography!!!
Nisha Sharma
Thank you so much Deeksha ji. That means so much to me💜🙏
InspiresN
I love Thai curries and this one looks so good . I’m sure making the paste from scratch must give it a very authentic taste. Very well done!
Nisha Sharma
Yes very well said. Making the paste from scratch makes a big difference 😃
thefeministwriter
I absolutely love Thai food! I totally love your photography and aesthetic.
Nisha Sharma
Yayy, I love it too😁💚 thank you so much for your kind words🙏🙏
thefeministwriter
It’s my pleasure 🙂
Chitra Sundaram
Superb
Nisha Sharma
Thank you so much Chitra ❤️🙏