Thai Yellow Curry

Thai Yellow Curry, or “Kaeng Kari” in Thai, is a flavorful and aromatic curry that is known for its mild heat and creamy texture. Unlike its spicier counterparts such as red and green curry, Thai Yellow Curry is made with a unique blend of turmeric, cumin, and other aromatic spices, giving it a distinctively warm and earthy flavor profile. This curry is typically cooked with tender pieces of meat or seafood, along with potatoes and carrots, creating a hearty and comforting dish that is perfect for any occasion. Thai Yellow Curry offers a delightful balance of flavors, with the sweetness of coconut milk complementing the savory spices, resulting in a dish that is both indulgent and satisfying.

The vibrant yellow color of this curry comes from the turmeric and other spices used in the curry paste, which gives it a visually appealing appearance that is as inviting as it is delicious. Thai Yellow Curry is a versatile dish that can be customized to suit individual taste preferences, with variations including chicken, beef, shrimp, or tofu as the main protein. Whether enjoyed with steamed jasmine rice or fluffy naan bread, Thai Yellow Curry is sure to delight your taste buds and transport you to the tropical shores of Thailand, where the aroma of spices fills the air and every bite is a culinary adventure.

Ingredients for Thai Yellow Curry Paste

• 5-6 dried red chilies, soaked in hot water for 15 minutes (सूखी लाल मिर्च, 15 मिनट के लिए गरम पानी में भिगोकर)
• 2 shallots, chopped (छोटे प्याज, कटा हुआ)
• 4 garlic cloves (लहसुन के लोग)
• 1-inch piece of galangal, chopped (अदरक का टुकड़ा)
• 1 lemongrass stalk, chopped (नीबू घास की डंडी, कटा हुआ)
• 1 tablespoon chopped cilantro stems (कटा हुआ धनिया)
• 1 teaspoon ground turmeric (हल्दी पाउडर)
• 1 teaspoon ground coriander (धनिया पाउडर)
• 1/2 teaspoon ground cumin (जीरा पाउडर)
• 1/2 teaspoon shrimp paste (झींगा पेस्ट)
• 1/2 teaspoon salt (नमक)
• 1/2 teaspoon ground white pepper (सफेद मिर्च पाउडर)
• 1 tablespoon vegetable oil (वनस्पति तेल)

Method for Making Thai Yellow Curry Paste

1. Preparation: Start by soaking the dried red chilies in hot water for about 15 minutes until they become soft.
2. Blending: In a blender or food processor, combine the soaked red chilies, chopped shallots, garlic cloves, chopped galangal, chopped lemongrass, chopped cilantro stems, ground turmeric, ground coriander, ground cumin, shrimp paste, salt, and ground white pepper.
3. Blending: Blend all the ingredients together until you achieve a smooth paste-like consistency. If needed, you can add a little water to help with blending, but try to keep the paste as thick as possible.
4. Cooking: Heat vegetable oil in a pan over medium heat. Add the blended curry paste to the pan and sauté for 5-7 minutes, stirring constantly, until fragrant and the oil begins to separate from the paste. This step helps to release the flavors of the spices and aromatics.
5. Cooling: Allow the Thai yellow curry paste to cool down completely before transferring it to an airtight container. Store the paste in the refrigerator for up to 1-2 weeks, or freeze it for longer storage.

Ingredients Required for Making Thai Yellow Curry

• 200g chicken or tofu, thinly sliced (मुर्गा या टोफू)
• 2 tablespoons Thai yellow curry paste (थाई पीली करी पेस्ट)
• 1 can (400ml) coconut milk (नारियल का दूध)
• 1 cup mixed vegetables (potatoes, carrots, bell peppers) (मिश्रित सब्जियां)
• 1 tablespoon fish sauce (मछली की सॉस)
• 1 tablespoon palm sugar or brown sugar (ताड़ का चीनी या भूरा चीनी)
• 1 cup Thai basil leaves (ताजा थाई तुलसी पत्तियाँ)
• 2 kaffir lime leaves, torn (कफ़्फ़िर नींबू के पत्ते)
• 1 tablespoon vegetable oil (वनस्पति तेल)

Step-wise Process of Making Thai Yellow Curry

1. Sautéing the Curry Paste: Heat vegetable oil in a pan over medium heat. Add Thai yellow curry paste to the pan and sauté for 1-2 minutes until fragrant.
2. Adding Coconut Milk: Pour the coconut milk into the pan, stirring well to combine with the curry paste. Bring the mixture to a gentle simmer.
3. Adding Protein and Vegetables: Add the thinly sliced chicken or tofu to the pan, along with mixed vegetables of your choice. Stir to coat the ingredients in the curry sauce.
4. Seasoning: Stir in fish sauce and palm sugar, adjusting the quantities to taste. Add torn kaffir lime leaves for extra flavor.
5. Simmering: Allow the curry to simmer gently for 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Adding Thai Basil Leaves: Just before serving, add fresh Thai basil leaves to the curry and stir until wilted.
7. Final Touches: Taste the curry and adjust the seasoning if necessary. Remove from heat.

Number of Servings

This recipe serves 2-3 people.

Prep Time, Cooking Time, and Total Time

• Prep Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes

Important Points to Keep in Mind

• Use fresh and high-quality ingredients for the best flavor.
• Adjust the amount of Thai yellow curry paste according to your spice preference.
• Feel free to customize the vegetables and protein based on your preferences and dietary restrictions.

How to Serve Thai Yellow Curry

Thai Yellow Curry is best served hot, accompanied by steamed jasmine rice or noodles. Garnish with additional fresh Thai basil leaves and sliced red chilies for extra heat and color. Serve the curry in individual bowls and enjoy with friends and family.

Final Thoughts…

Thai Yellow Curry is a delightful dish that brings the exotic flavors of Thailand to your table. With its aromatic spices, creamy coconut milk, and tender protein and vegetables, it’s a dish that is sure to impress. Whether enjoyed as a cozy weeknight dinner or as part of a special occasion feast, Thai Yellow Curry never fails to delight with its vibrant flavors and comforting warmth.

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