Sunshine in a Bowl Easy Thai Yellow Curry
Recipe Introduction: Sunshine in a Bowl!
Fancy some Thai Yellow Curry tonight? Honestly, who doesn't? This recipe is like a warm hug on a plate. It's packed with flavour, it's easy, and you can totally whip it up even on a busy weeknight.
You know, that's exactly what happened to me last week when I cooked that, Oh my gosh it turned out delicious!.
What's the Deal with Thai Yellow Curry ?
This Curry Stew is from central Thailand. It's famous for being milder than other Thai curry with coconut milk . So, it's great if you're not into super spicy food.
This mild Thai curry recipe is a comfort food classic.
It's a pretty easy recipe. We're talking about 40 minutes from start to finish. This recipe serves 4. Perfect for a family dinner or a chill night with mates.
Why You'll Love This Yellow Curry Recipe Easy
This Thai Yellow Curry is proper good for you. It has veggies and protein, and that turmeric in the curry paste is a natural anti inflammatory.
It's also perfect for a cozy night in. Forget that takeaway menu, this is way better and healthier. I mean I love this dish because I can load it with vegies and is perfect if you are doing vegan cooking .
So, what makes it special? It's the balance of flavours, mate. Sweet, savoury, and a little bit tangy. Plus, it is a Healthy Dinner option
Ready to dive in? Let's talk Thai yellow curry ingredients . You'll need:
Ingredients & Equipment for Your Thai Yellow Curry
Alright, let's talk shopping! Getting the right stuff is key. This Yellow curry recipe easy needs good bits. I swear, half the fun of cooking is finding the ingredients, right?
Main Ingredients
- Vegetable oil: 1 tablespoon (15 ml). Any neutral oil works.
- Chicken thighs: 1 pound (450g), cut up. Or tofu, if you are into Vegan Cooking .
- Onion: 1 medium , chopped.
- Garlic: 2 cloves , minced. Honestly, more garlic is always better.
- Ginger: 1 inch (1 tablespoon), minced.
- Yellow curry paste: 2 tablespoons (30g). I use Maesri brand.
- Coconut milk: 1 can ( 13.5 oz / 400 ml ), full fat.
- Chicken broth: 1 cup (240 ml).
- Potato: 1 large , cubed ( 1 ½ cups ).
- Carrot: 1 large , sliced ( 1 cup ).
- Red bell pepper: 1 , chopped ( 1 cup ).
- Frozen peas: 1/2 cup (70g).
- Fish sauce: 1 tablespoon (15 ml). Sub soy sauce for Vegetarian Thai curry .
- Brown sugar: 1 tablespoon (12g).
- Lime juice: from 1/2 lime .
- Cilantro: fresh, for garnish.
- Rice: cooked, for serving.
Seasoning Notes: The Secret to Delicious Thai Yellow Curry
Thai Yellow Curry is about more than just ingredients; it's about the magic! The base is a good curry paste.
It’s a blend of turmeric, cumin, coriander, and other yummy stuff. This blend creates warm Mild Thai curry recipe . For a flavour boost, the ginger and garlic are essentials.
Fish sauce adds that umami punch (soy sauce works great for vegan). I found you can add a pinch of sugar to balance the flavors.
Equipment Needed: Keep It Simple
You don’t need fancy gear. Really! A big skillet or Dutch oven works best for this Curry Stew . A chopping board, a knife, and measuring spoons is all you need.
These basic tools do the trick. And if you don't have measuring spoons? Eyeballing it works too! I've done it a million times.
Now, go forth and create some sunshine in a bowl. I think you're gonna nail this Chicken yellow curry . Plus, it makes a fantastic Healthy Dinner , right? Have fun with this Thai curry with coconut milk !
Cooking Method: Bringing the Sunshine to Your Bowl
So, you're ready to dive into making some Thai Yellow Curry ? Ace! I'm gonna spill all my secrets to crafting this dish, and trust me, it's so simple, even your nan could nail it.
Honestly, the smells alone are enough to make you drool. Think fragrant, warm, and utterly comforting. Let's make some magic! This Mild Thai Curry recipe will knock your socks off.
Prep Steps: Get Your Ducks in a Row
First things first, get everything prepped. It's called mise en place if you wanna be fancy, but basically, chop your 1 medium onion, mince those 2 cloves of garlic and that 1 inch ginger, cube your 1 large potato, slice your 1 large carrot, and chop that 1 red bell pepper.
Having it all ready cuts your cooking time in half. Trust me.
Safety Tip: Keep your fingers out of the way when you're chopping. No one wants a trip to A&E.
step-by-step: Easy Peasy Thai Yellow Curry
- Heat 1 tablespoon vegetable oil in your skillet over medium heat. Brown your 1 pound chicken (or tofu). Then, set it aside.
- Sauté the chopped onion, minced garlic, and ginger until soft. About 5 minutes .
- Stir in 2 tablespoons of the yellow curry paste . Cook for 1- 2 minutes . The kitchen will smell amazing.
- Pour in the 1 can (13.5 oz / 400 ml) coconut milk and 1 cup chicken broth. Add your potatoes, carrots, and bell pepper.
- Simmer, covered, for 15- 20 minutes , until the veg is tender.
- Return the chicken (or tofu) to the pan. Add the 1/2 cup frozen peas, 1 tablespoon fish sauce (or soy), and 1 tablespoon brown sugar. Simmer 5 more minutes .
- Stir in the juice of 1/2 lime. Taste and adjust. More fish sauce if it needs salt, brown sugar for sweetness.
- Serve hot, garnished with fresh cilantro, over cooked rice. It's a quick and healthy dinner , and the Thai curry with coconut milk is to die for.
Pro Tips for a Bangin' Thai Curry
- Bloom that Paste: Cooking the curry paste in the oil is key. It unlocks all those delicious flavors. Don't skip this step!
- Taste as You Go: Thai cooking is all about balance. Adjust the sweetness, saltiness, and acidity to your preference.
- Coconut Milk Matters: Full fat coconut milk makes the curry super creamy. Seriously, it's worth it. Or use coconut cream if you wanna go full throttle, it would be great for a Curry Stew !
Honestly, this Thai Yellow Curry is so good and such a versatile dish. It's perfect for using up whatever veggies you have in the fridge.
I reckon this will become a weekly thing for you. I've even done this Vegetarian Thai curry with chickpeas and cauliflower, and let me tell you, it was stellar!
Recipe Notes: The Nitty Gritty on this Thai Yellow Curry
Honestly, this Thai Yellow Curry recipe is pretty foolproof. But just in case you're a bit of a klutz in the kitchen like I sometimes am, here are a few extra tips and tricks! Trust me, these are handy.
Serving Suggestions: Level Up Your Curry Night
Want to impress your mates? Presentation is key! Pile that sunshine yellow curry recipe easy over a bed of fluffy jasmine rice.
Then, garnish with a generous scattering of fresh cilantro. If you are feeling fancy, add a wedge of lime. A side of Thai shrimp crackers adds a fun crunch.
And a refreshing cucumber salad? Absolute chef's kiss. Pair with a crisp lager, or a refreshing iced Thai tea. It's like being in Thailand, but without the jet lag!
Storage Tips: Curry Today, Curry Tomorrow!
Got leftovers? Lucky you! This curry stew tastes even better the next day. Store it in an airtight container in the fridge for up to 3 days .
For longer storage, freeze in individual portions for up to 2 months . Reheat gently on the stovetop or in the microwave until piping hot.
If frozen, defrost overnight in the fridge for best results. Honestly, the hardest part is not eating it all in one go!
Variations: Make It Your Own, Mate!
Fancy a Vegetarian Thai curry ? No worries! Just swap the chicken for firm tofu. Pressed, cubed, and pan-fried, until golden brown.
You can easily transform this into a Thai Yellow Curry vegan cooking masterpiece.
For a healthy dinner , load up on extra veggies like broccoli or spinach. In winter, butternut squash makes the curry extra cosy.
For a milder kick, use less curry paste or add a dollop of yogurt. This mild Thai curry recipe is totally adaptable to your taste.
Nutrition Basics: Goodness in a Bowl
This Chicken Yellow Curry is packed with protein. It also has vitamin rich vegetables. Coconut milk provides healthy fats. Tumeric is a key spice, and it has anti inflammatory properties.
It will make you feel good from the inside out. Each serving comes in at around 450 calories. This is balanced between protein, carbs, and fats.
But remember, this is just an estimate! And, don’t hesitate to experiment with different Thai yellow curry ingredients to create your own signature version.
So there you have it. Everything you need to make this Thai yellow curry with coconut milk a total success.
Get in the kitchen and give it a go! You'll thank me later, I promise!
Frequently Asked Questions
Is Thai Yellow Curry spicy? I'm a bit of a wimp when it comes to heat!
Generally, Thai Yellow Curry is considered one of the milder Thai curries. The yellow curry paste typically contains turmeric, which gives it its signature color and earthy flavor, rather than a fiery chili kick.
However, spice levels can vary depending on the brand of curry paste, so taste as you go and adjust accordingly! If you're nervous, start with less curry paste and add more to taste.
You can always add a dollop of plain yogurt or sour cream at the end to cool it down, too think of it like your own personal spice firefighter!
Can I make Thai Yellow Curry vegetarian or vegan?
Absolutely! This Thai Yellow Curry recipe is easily adaptable. Simply substitute the chicken with firm or extra firm tofu, cubed into bite sized pieces. Also, be sure to swap out the fish sauce for soy sauce or tamari to keep it completely vegan.
You might also want to add other hearty vegetables like chickpeas or lentils to add some extra protein and texture. It's like turning a classic British roast vegetarian all about clever swaps!
What's the best way to store leftover Thai Yellow Curry? Will it taste as good the next day?
Leftover Thai Yellow Curry is fantastic the next day, as the flavors meld together even more! Store it in an airtight container in the refrigerator for up to 3-4 days. When reheating, you might want to add a splash of water or coconut milk to loosen the sauce.
Microwaving or gently heating it on the stovetop works well. Just like a good stew, it gets better with time!
I've never made Thai food before. Is making Thai Yellow Curry difficult?
Not at all! This Thai Yellow Curry recipe is designed to be super easy, even if you're a complete beginner. It relies on pre-made yellow curry paste, which eliminates the need to grind and blend your own spices. Just follow the steps carefully, and don't be afraid to experiment with the flavors to suit your taste.
It's easier than baking a Victoria sponge, I promise! You'll be whipping up restaurant quality curry in no time.
Can I freeze Thai Yellow Curry?
Yes, Thai Yellow Curry freezes well! Allow the curry to cool completely before transferring it to a freezer safe container or bag. For best results, use within 2-3 months. Thaw it overnight in the refrigerator before reheating.
Be aware that the texture of the potatoes may change slightly after freezing, but the overall flavor will remain delicious. Just like batch cooking a chili for a cold winter's night, it's great to have on hand.
What if I don't have all the vegetables listed in the Thai Yellow Curry recipe? Can I substitute them?
Absolutely! Feel free to get creative with your vegetables. Broccoli, cauliflower, zucchini, snap peas, or even green beans would work beautifully in this Thai Yellow Curry. The beauty of curry is that it's a great way to use up any vegetables you have lurking in the fridge.
It's like a culinary clear out, but delicious! Just make sure to adjust the cooking time depending on the type of vegetable you use.
Sunshine In A Bowl Easy Thai Yellow Curry
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450 calories |
|---|---|
| Fat | 25g |
| Fiber | 30g |
