Get ready to spice up your meals with the vibrant and aromatic flavors of yellow curry! This popular Thai dish has gained worldwide popularity for its creamy texture, nutty flavor, and versatility in pairing with a variety of ingredients. Whether you’re a seasoned cook or a curious foodie, we’ve got you covered with 20 mouth-watering yellow curry recipes that cater to different tastes and dietary preferences.
From classic chicken and potato combinations to innovative vegan and vegetarian options, our collection features a diverse range of flavors and textures to satisfy your cravings. Discover how you can elevate the humble ingredients in your pantry by incorporating yellow curry powder or paste into your cooking routine. In this article, we’ll take you on a culinary journey through Southeast Asian cuisine, exploring the many ways you can incorporate yellow curry into your daily meals.
Thai Yellow Curry with Chicken and Potatoes
Experience the bold flavors of Thailand with this simple and delicious curry recipe, perfect for a weeknight dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium potatoes, peeled and cut into 1-inch cubes
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons Thai yellow curry paste
– 2 cups coconut milk
– 1 cup chicken broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from pan.
3. Add potatoes, garlic, and ginger; cook until potatoes are tender, about 10 minutes.
4. Stir in curry paste and cook for 1 minute.
5. Add coconut milk and broth; bring to a simmer.
6. Return chicken to the pan and season with salt and pepper.
7. Reduce heat to low and let simmer for 10-15 minutes or until chicken is cooked through.
8. Garnish with cilantro, if desired.
Cooking Time: 25-30 minutes
Creamy Yellow Coconut Curry with Shrimp
This vibrant curry recipe combines succulent shrimp with a rich and creamy yellow coconut sauce, perfect for a flavorful and aromatic dinner.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1 tablespoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– Salt and pepper to taste
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add shrimp and cook until pink, about 2-3 minutes per side.
2. Remove shrimp from skillet and set aside.
3. In the same skillet, add onion, garlic, and ginger; cook until onion is translucent, about 3-4 minutes.
4. Stir in curry powder, turmeric, and cayenne pepper; cook for 1 minute.
5. Pour in coconut milk and chicken broth; bring to a simmer.
6. Add cooked shrimp back into the sauce; season with salt and pepper to taste.
7. Simmer for an additional 2-3 minutes or until sauce has thickened slightly.
8. Garnish with chopped cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Vegetable Yellow Curry with Tofu
This flavorful and aromatic curry dish is a perfect blend of vegetables, tofu, and the warmth of yellow curry paste. A great option for a quick and easy meal that’s also vegan-friendly.
Ingredients:
– 1 block firm tofu, cut into small cubes
– 2 medium-sized bell peppers (any color), sliced
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 tablespoon yellow curry paste
– 2 cups mixed vegetables (such as carrots, potatoes, and green beans)
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat 1 tablespoon of oil in a large pan over medium-high heat.
2. Add tofu cubes and cook until golden brown, about 3-4 minutes. Remove from pan.
3. Add more oil if needed, then sauté onions, bell peppers, and garlic until tender, about 5 minutes.
4. Stir in yellow curry paste and cook for 1 minute.
5. Add mixed vegetables, coconut milk, salt, and pepper. Bring to a simmer.
6. Return tofu to the pan and stir gently.
7. Reduce heat to low and let it simmer for 10-15 minutes or until the flavors have melded together.
8. Garnish with fresh cilantro leaves and serve over rice or noodles.
Cooking Time: Approximately 20-25 minutes
Yellow Curry Lentil Soup
A flavorful and nutritious soup that combines the comfort of lentils with the warmth of yellow curry. This recipe is perfect for a cozy evening meal.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups vegetable broth
– 1 can (14 oz) diced tomatoes
– 1/2 cup yellow curry paste
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. In a large pot, combine lentils, broth, diced tomatoes, curry paste, onion, and garlic.
2. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until lentils are tender.
3. Add cumin, salt, and pepper to taste.
4. Serve hot, garnished with cilantro if desired.
Cooking Time: 45 minutes
Spicy Yellow Curry Noodle Bowl
A flavorful and spicy noodle bowl that combines the warmth of yellow curry with the comfort of noodles. This recipe is perfect for a quick and satisfying meal.
Ingredients:
– 1 cup yellow curry paste
– 2 cups chicken or vegetable broth
– 1/4 cup coconut milk
– 1 tablespoon soy sauce
– 1 teaspoon honey
– 1/4 teaspoon red pepper flakes (optional)
– 8 oz rice noodles
– Chopped scallions and sliced bell peppers for garnish
Instructions:
1. Cook the noodles according to package instructions. Drain and set aside.
2. In a large saucepan, combine yellow curry paste, broth, coconut milk, soy sauce, honey, and red pepper flakes (if using). Whisk until smooth.
3. Bring the mixture to a simmer over medium heat. Reduce heat to low and let cook for 5-7 minutes or until slightly thickened.
4. Add cooked noodles to the saucepan and toss to coat with curry sauce.
5. Serve hot, garnished with chopped scallions and sliced bell peppers.
Cooking Time: 15-20 minutes
Yellow Curry Butternut Squash Soup
This creamy and aromatic soup is a perfect blend of sweet butternut squash and spicy yellow curry, making it a delightful meal for any season. With just a few simple ingredients and steps, you can create this flavorful dish in no time.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and chopped
– 2 tablespoons of yellow curry paste
– 2 cloves of garlic, minced
– 1 onion, chopped
– 4 cups of chicken or vegetable broth
– 1/2 cup of coconut milk
– 1 tablespoon of brown sugar
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Toss the butternut squash with 1 tablespoon of yellow curry paste, salt, and pepper on a baking sheet.
3. Roast the squash for 30-40 minutes or until tender.
4. In a large pot, sauté the onion and garlic in a little bit of oil until softened.
5. Add the roasted squash, broth, coconut milk, brown sugar, curry paste (remaining 1 tablespoon), salt, and pepper to the pot.
6. Bring the mixture to a simmer and cook for 15-20 minutes or until heated through.
7. Serve warm, garnished with fresh cilantro leaves if desired.
Cooking Time: 45-50 minutes
Yellow Curry Mussels with Coconut Milk
A flavorful and aromatic seafood dish that combines the sweetness of mussels with the warmth of yellow curry, all wrapped up in a creamy coconut milk sauce.
Ingredients:
– 2 pounds mussels, scrubbed and debearded
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 teaspoons yellow curry paste
– 1 cup coconut milk
– 1/4 cup fish stock (or water)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the oil in a large skillet over medium-high heat. Add the onion and garlic; cook until softened, about 3 minutes.
2. Add the yellow curry paste; cook, stirring constantly, for 1 minute.
3. Add the mussels, coconut milk, and fish stock (or water). Bring to a simmer.
4. Reduce heat to low; cover skillet with a lid. Cook until mussels are opened, about 5-7 minutes.
5. Season with salt and pepper to taste. Garnish with fresh cilantro leaves.
6. Serve immediately.
Cooking Time: 15-20 minutes
Yellow Curry Fried Rice with Pineapple
This recipe combines the warmth of yellow curry powder with the sweetness of pineapple, creating a unique and delicious twist on traditional fried rice.
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 cup pineapple chunks
– 2 teaspoons yellow curry powder
– Salt and pepper to taste
– 2 tablespoons soy sauce
– 1 tablespoon chopped fresh cilantro (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 minutes.
3. Add mixed vegetables and pineapple; stir-fry for 2-3 minutes.
4. Add cooked rice to the skillet, stirring to combine with the vegetable mixture.
5. Add yellow curry powder, soy sauce, salt, and pepper; stir-fry until the rice is well coated.
6. Serve hot, garnished with cilantro if desired.
Cooking Time: 10-12 minutes
Yellow Curry Beef Stew with Jasmine Rice
This aromatic stew combines tender beef with the warm, spicy flavors of yellow curry and fragrant jasmine rice.
Ingredients:
– 1 lb beef cubes (sirloin or ribeye)
– 2 medium onions, sliced
– 3 cloves garlic, minced
– 2 tbsp yellow curry paste
– 1 can coconut milk
– 1 cup beef broth
– 1 tsp ground cumin
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
– 1 cup jasmine rice
Instructions:
1. In a large pot or Dutch oven, heat 2 tbsp oil over medium-high.
2. Add onions; cook until caramelized, about 5 minutes.
3. Add garlic and cook for 1 minute.
4. Add curry paste; cook, stirring constantly, for 1-2 minutes.
5. Add beef cubes; cook until browned on all sides, about 5 minutes.
6. Add coconut milk, broth, cumin, salt, and pepper. Stir to combine.
7. Bring stew to a simmer; cook, covered, for 1 1/2 hours or until beef is tender.
8. Cook jasmine rice according to package instructions.
9. Serve stew over rice, garnished with cilantro if desired.
Cooking Time: 1 hour 30 minutes (plus rice cooking time)
Yellow Curry Roasted Cauliflower
Elevate your roasted cauliflower game with the warm, aromatic flavors of yellow curry. This simple recipe is perfect for a weeknight dinner or as a side dish for your next gathering.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons yellow curry paste
– 2 tablespoons olive oil
– 1 tablespoon honey
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together curry paste, olive oil, honey, salt, and pepper.
3. Add the cauliflower florets and toss until evenly coated with the yellow curry mixture.
4. Spread the cauliflower on a baking sheet in a single layer.
5. Roast for 20-25 minutes or until tender and caramelized, flipping halfway through.
6. Garnish with chopped cilantro, if desired.
Cooking Time: 20-25 minutes
Yellow Curry Chickpea and Spinach Stew
This flavorful stew combines the warmth of yellow curry with the comforting duo of chickpeas and spinach, perfect for a cozy evening meal. With its rich and creamy sauce, this dish is sure to become a new favorite.
Ingredients:
– 1 can chickpeas (14 oz)
– 2 cups fresh spinach leaves
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons yellow curry paste
– 1 can coconut milk (14 oz)
– 1 cup vegetable broth
– Salt and pepper, to taste
– Fresh cilantro, for garnish
Instructions:
1. In a large pot, sauté onions, garlic, and ginger until softened.
2. Add chickpeas, curry paste, and spinach; stir to combine.
3. Pour in coconut milk and broth; bring to a simmer.
4. Reduce heat and let stew for 20-25 minutes or until flavors have melded together.
5. Season with salt and pepper to taste.
6. Garnish with cilantro and serve over rice or with naan bread.
Cooking Time: 25 minutes
Yellow Curry Salmon with Lemongrass
This Thai-inspired recipe combines the richness of salmon with the bright, citrusy flavor of lemongrass and the warm, aromatic spices of yellow curry. The result is a dish that’s both familiar and exotic, perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 salmon fillets (6 oz each)
– 2 stalks lemongrass, bruised
– 1/4 cup yellow curry paste
– 2 tbsp coconut oil
– 1 onion, thinly sliced
– 1 can full-fat coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the coconut oil over medium-high. Add the onion and cook until caramelized, about 5 minutes.
3. Add the lemongrass stalks and curry paste; cook for 1 minute, stirring constantly.
4. Place the salmon fillets on top of the mixture and pour in the coconut milk. Season with salt and pepper to taste.
5. Transfer the skillet to the preheated oven and bake for 12-15 minutes or until the salmon is cooked through.
6. Garnish with cilantro leaves, if desired. Serve immediately.
Cooking Time: 20-25 minutes
Yellow Curry Pumpkin Soup
This comforting soup combines the natural sweetness of pumpkin with the creamy richness of coconut milk and the warm, spicy flavors of yellow curry powder.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons unsalted butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 teaspoons yellow curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups chicken or vegetable broth
– 1 can (14 oz) coconut milk
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, curry powder, cumin, salt, and pepper. Cook for 1 minute, stirring constantly.
3. Add pumpkin, broth, and coconut milk. Bring to a simmer.
4. Reduce heat to low and let soup cook for 20-25 minutes or until pumpkin is tender.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 25 minutes
Yellow Curry Eggplant and Bell Peppers
This recipe combines the sweetness of bell peppers with the rich flavor of yellow curry, all wrapped up in tender eggplant. Serve over rice or noodles for a satisfying meal.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 2 large bell peppers (any color), sliced into 1-inch pieces
– 2 tablespoons yellow curry paste
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 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 the onion and cook until softened, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the eggplant and bell peppers; cook for 5-6 minutes, stirring occasionally.
5. Stir in the yellow curry paste and cook for 1-2 minutes, until fragrant.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Yellow Curry Chicken Skewers with Peanut Sauce
Savory and aromatic, these yellow curry chicken skewers are perfect for a quick and flavorful meal or snack. Paired with a creamy peanut sauce, they make an irresistible combination.
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
– 1/2 cup plain Greek yogurt
– 2 tablespoons yellow curry paste
– 1 tablespoon honey
– 1 tablespoon vegetable oil
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 10-12 bamboo skewers
– Peanut sauce (recipe below)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together yogurt, curry paste, honey, oil, salt, and pepper. Add chicken pieces and marinate for at least 30 minutes.
3. Thread marinated chicken onto skewers, leaving a small space between each piece.
4. Grill skewers for 8-10 minutes or until cooked through.
5. Serve with peanut sauce (recipe below).
Peanut Sauce:
– 1/2 cup creamy natural peanut butter
– 1/4 cup soy sauce
– 2 tablespoons honey
– 2 tablespoons lime juice
– 1/4 teaspoon grated ginger
– 1/4 cup water
Mix all ingredients until smooth. Refrigerate for at least 30 minutes to allow flavors to meld.
Yellow Curry Quinoa Salad with Mango
This refreshing quinoa salad combines the warmth of yellow curry with the sweetness of mango, perfect for a light and flavorful meal or as a side dish.
Ingredients:
– 1 cup cooked quinoa
– 2 cups mixed greens (such as arugula, spinach, and lettuce)
– 1/2 cup diced mango
– 1/4 cup chopped red bell pepper
– 1/4 cup chopped scallions (green onions)
– 2 tablespoons yellow curry paste
– 1 tablespoon olive oil
– Salt to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large bowl, combine cooked quinoa, mixed greens, mango, red bell pepper, and scallions.
2. In a small bowl, whisk together yellow curry paste and olive oil.
3. Pour the curry mixture over the quinoa mixture and toss to coat.
4. Season with salt to taste.
5. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 10 minutes
Yellow Curry Sweet Potato and Kale Stew
A creamy and comforting stew that combines the natural sweetness of sweet potatoes with the earthy flavor of kale, all wrapped up in a vibrant yellow curry sauce.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 bunch of kale, stems removed and chopped
– 2 tablespoons of yellow curry paste
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 can of coconut milk
– Salt and pepper to taste
– 4 cups of vegetable broth
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the curry paste and cook for 1 minute.
3. Add the sweet potatoes, kale, coconut milk, salt, and pepper. Stir to combine.
4. Pour in the vegetable broth and bring the mixture to a boil.
5. Reduce heat and simmer for 20-25 minutes or until the sweet potatoes are tender.
Cooking Time: 25 minutes
Yellow Curry Coconut Rice Pudding
A creamy and aromatic dessert that combines the warmth of yellow curry with the richness of coconut milk and fluffy rice.
Ingredients:
– 1 cup cooked white rice (preferably day-old)
– 2 cups coconut milk
– 1/4 cup granulated sugar
– 2 tablespoons unsalted butter, melted
– 1 teaspoon yellow curry powder
– Pinch of salt
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a medium saucepan, combine cooked rice, coconut milk, sugar, melted butter, yellow curry powder, and salt.
2. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
3. Reduce heat to low and simmer, uncovered, for 10-12 minutes or until the pudding has thickened slightly.
4. Remove from heat and let cool to room temperature.
5. Cover and refrigerate for at least 2 hours or overnight to chill and set.
6. Serve chilled, garnished with fresh cilantro leaves if desired.
Cooking Time: 20-25 minutes
Yellow Curry Braised Pork Belly
This recipe combines the rich flavors of pork belly with the warm, comforting spices of yellow curry, resulting in a tender and aromatic dish perfect for special occasions or cozy weeknights.
Ingredients:
– 2 lbs pork belly, sliced into 1-inch thick pieces
– 2 tablespoons vegetable oil
– 2 onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon yellow curry paste
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– 1/4 cup brown sugar
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Brown pork belly pieces, then set aside.
2. Add onions, garlic, and ginger; cook until softened, about 5 minutes.
3. Stir in curry paste and cook for 1 minute.
4. Add coconut milk, broth, sugar, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer for 2 hours, or until pork is tender.
5. Serve with garnished cilantro leaves.
Cooking Time: 2 hours
Yellow Curry Scallops with Basil
This Thai-inspired dish combines succulent scallops with the warm, aromatic flavors of yellow curry and the brightness of fresh basil. Perfect for a quick yet impressive dinner.
Ingredients:
– 12 large scallops
– 2 tablespoons yellow curry paste
– 1 tablespoon vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup coconut milk
– 1/4 cup water
– Salt and pepper to taste
– Fresh basil leaves, chopped (for garnish)
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the onion and cook until translucent, about 3 minutes.
3. Add the garlic and curry paste; cook for 1 minute, stirring constantly.
4. Add the scallops and cook for 2-3 minutes per side, or until cooked through.
5. Stir in coconut milk and water; bring to a simmer.
6. Season with salt and pepper to taste.
7. Serve immediately, garnished with chopped basil leaves.
Cooking Time: 15-20 minutes
Summary
Get ready to spice up your meals with these 20 flavorful yellow curry recipes! From classic Thai dishes like chicken and potatoes to innovative twists with shrimp, tofu, and lentils, there’s something for everyone. Try adding some heat with spicy noodle bowls or sweeten things up with coconut milk and pineapple. Or, go for a comforting bowl of soup with roasted cauliflower, kale, or butternut squash. Whatever your taste buds crave, this collection has got you covered with its diverse range of yellow curry recipes to satisfy your cravings.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
