Yellow Thai Curry

Yellow Thai Curry is a bright, vibrant color bringing sunshine to your bowl. It is a vegan, gluten-free curry with homemade yellow curry paste. The color is from the healthy spice, ‘Turmeric.’ If you can access fresh turmeric, use the roots rather than the powder. Traditionally, curry paste is prepared in a stone mortar and pestle until all the ingredients become a fine paste. If possible, try using a mortar and pestle or use a blender to make it into a fine paste. It is best served with Thai Lemongrass Rice.

When making Thai Curry at home, you can compromise the ingredients if you do not get the authentic ones. Take the kefir leaves, galangal, Thai basil, and Thai chilies to the original, traditional Thai Curry. But when you don’t have the Thai spices and crave the Curry, here are some alternatives. Check variations for other options.

I have included Thai curry paste in this recipe; if you are buying a store-bought, check for Vegan on the label. Use 3-4 tablespoons of ready Thai curry paste for the Curry. I want to include all possible vegetarian/vegan versions of Thai food in my blog. So after I prepare green Curry and yellow Curry, I want to include Thai red Curry, Massaman curry, and Panang curry recipes.

Food for the thought

Holding on to anger is like grasping a hot coal with the intent of throwing it at someone’s else;
You are the one who gets burned.

Buddha

Benefits of the ingredients (source)

Turmeric: It acts as a natural anti-inflammatory compound. It boosts skin health, and turmeric has a lot of health benefits.
Vegetables contain minerals, vitamins, and nutrients.
Coconut milk: reduces inflammation, fights virus and bacteria, and decrease stomach ulcer.

Video for preparing Vegan Yellow Thai Curry

Steps for making yellow curry paste

First, grind coriander seeds, cumin seeds, and peppercorns to a powder, then add garlic, shallots, lemongrass, Thai chili, galangal, and tamari(soy sauce) to a fine paste. Next, add 2 tbsp of coconut milk and water to make a paste.

Steps for making Yellow Curry

1. If the paste is ready, the Curry is simple. 
2. Choose a vegetable and protein. Chop the vegetables.
3. In a saucepan, add coconut oil. Add the curry paste and sauté until the oil oozes out or the raw smell disappears.
4. Combine the vegetables and protein(edamame). Stir in 1/2 cup of water and 1/2 cup of coconut milk and allow the vegetables to cook. 
5. Once cooked, add 1/2 cup of more coconut milk and basil. Enjoy the flavorful Curry.

Variations

If using exactly the Thai spice, you get the original flavor of Thai Curry. But there is always a way if you don’t find the ingredients. Let me list some variations for the spices

Galangal: Use ginger. This tastes mild and does not have a strong or spice flavor like ginger.
Kefir leaves: Use lemon zest in place of kefir leaves.
Shallots: Use small onions if you don’t get to have shallots.
Lemongrass: No compromise. If you don’t have just ignore it. Tap the lemongrass to release the flavor before grinding.
Thai chilies: Use green chilies.

Other curry recipes you may like

Vegan Jamaican Curry

Other Thai recipes

• Green papaya salad | Vegan som tum
• Vegetarian Thai Green Curry
• Thai Pineapple & Cucumber salad In wonton Cups
• Mushroom Tom Yum Soup
• Thai Lemongrass Rice

Questions/Tips

Can I use store-bought curry paste to make Thai Curry?

Yes. If you are having store-bought paste, then the Curry can be done in a jiffy. For a very quick version, use frozen stir-fry vegetables, canned coconut milk, and store-bought paste. Though, you cannot get the taste of fresh ground curry paste and flavor to the Curry.

What can I serve with Thai Curry?

Traditionally, it is served with Thai Lemongrass Rice. You can serve it with any white rice, brown rice, quinoa, or cauliflower rice.

How long can I store the Thai curry paste?

Thai curry paste stays good in the refrigerator for 3-5 days or freezes well for three months.

Is Thai Yellow curry spicy?

It is mildly hot. Compared to red curry, yellow curry is less hot and has more spice than green Curry. Since you are preparing, you get to choose the spice level according to your or your family’s choice.

What if my Thai Curry is liquid and not thick?

Usually, according to the measurements, it should give you the right consistency. If you have a very watery curry, mix 1 tbsp of cornflour or arrowroot flour in coconut milk and add it to the Curry. Allow it to boil for 5 minutes on low-medium flame.

What are the vegetables I can add to Thai yellow curry?

Vegetables like green peppers, color peppers, Thai brinjal, cauliflower, beans, and snap peas go well with yellow Curry.

Should I add protein to the Curry?

I always like to add some protein to the Curry, which becomes filling. I used edamame in this Curry, the other protein you can try are tofu, tempeh, or chickpeas, which goes well with this yellow Curry.

How to Meal-prep vegetarian Thai Green Curry?

Prepare your Curry and allow the Curry to cool completely. Once cooled, transfer to four small containers.
Prepare your grains. Rice/cauliflower rice/quinoa and allow to cool.
The Curry and rice stay well in the refrigerator for 2-3 days and can freeze for up to 3 months.

To freeze:
Do not mix the Curry with rice. Store in separate containers. If you do not have space, store rice in freezer-friendly packs. Curry in glass or BPA-safe plastic containers.
To pack or serve, defrost overnight in the refrigerator. Then reheat in a pan on medium flame; do not allow to boil rapidly. If using tofu, add in the Curry and heat until piping hot. If needed, add a dollop of coconut milk or cream.

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