Yellow curry

yellow_curry

Thai cuisine is renowned for its unique blend of sweet, sour, salty, and spicy flavors. Among the most versatile and popular Thai dishes is the classic Yellow Curry. This fragrant, creamy dish is a harmony of flavors and textures that is sure to please any palate. Yellow curry, also known as Gaeng Garee, is a mild curry that delivers a subtle blend of flavors. The curry is vibrant, featuring a yellow color that comes from the turmeric, cumin, and coriander powder used to make the curry paste.

The curry paste used in this recipe is the key to success, as it is a base for the dish. Using homemade or good-quality store-bought curry paste is essential to get the authentic taste of Yellow Curry. The aroma that emanates from the curry is a blend of spices and herbs that fills the air with an inviting fragrance, making you want to dive straight in.

The ingredients used in the Yellow Curry are simple and can be easily found at any Asian market or grocery store. The primary ingredients include chicken, coconut milk, potatoes, onions, and carrots. The vegetables are cut into bite-sized pieces, making it easy to absorb the flavors of the curry. One can also add bell peppers, baby corn, or mushrooms, depending on your preference.

Chicken is the most common meat used in the Yellow Curry recipe. However, many people use pork, beef, shrimp or even tofu to make the curry vegetarian or vegan. The meat should be cooked just enough to be golden and caramelized, giving it an intense aroma that blends with the curry’s spices.

Coconut milk is used to make the curry creamy and mild, and it balances the spices used in the dish. Coconut milk’s sweetness is a perfect balance for the spiciness of the curry paste, making it an ideal base for the curry. However, care must be taken while choosing the coconut milk. The quality of the curry drastically differs based on the coconut milk used. In general, the coconut milk you find at Asian markets is thicker and has a creamier texture than what you find in your typical chain grocery stores.

Potatoes are an essential component of the Yellow Curry as they absorb the flavors of the curry and give it a creamy texture. They are also an excellent source of carbohydrates and a filling ingredient that adds substance to this dish. The onions and carrots balance the sweetness with a mild, earthy flavor.

Adding kaffir lime leaves, lemongrass, and galangal is optional, but it elevates the flavors of the curry. These three ingredients will add a unique depth to the curry’s flavor profile and give it a sour note to balance out the sweetness of the coconut milk.

Preparing Yellow Curry is straightforward, but the process takes a little longer as we have to wait until the flavors of the curry paste and the coconut milk meld together. Once done, the final dish is a thick, creamy, aromatic dollop of goodness. Pairing it with steamed jasmine rice or crispy fried roti bread will balance the sweetness and spices of the Yellow Curry.

In conclusion, the Yellow Curry is a simple yet flavorful dish that is perfect for weeknight dinners or cozy weekend feasts. It is an ideal combination of spices, coconut milk, and tender meat or vegetables, making it a healthy and hearty meal that is a moreish delight. The curry’s mildness makes it perfect for those who are new to Thai cuisine or can’t handle extremely spicy dishes. So, get ready to indulge in a flavorful explosion of Indian and Thai spices with the mild Yellow Curry.

Ingredients:

  • 2 tablespoons vegetable oil
  • 2 tablespoons yellow curry paste
  • 1 can (14 oz) coconut milk
  • 2 cups chicken or vegetable broth
  • 1 tablespoon fish sauce (or soy sauce for vegetarian)
  • 1 tablespoon brown sugar
  • 2 large potatoes, peeled and diced
  • 1 onion, chopped
  • 1 bell pepper, sliced
  • 1 pound chicken breast or tofu, diced
  • 1 tablespoon lime juice
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish
  • Cooked white rice, for serving

Instructions:

  1. In a large pot, heat the vegetable oil on medium heat. Add the yellow curry paste and cook for 1-2 minutes until fragrant.

  2. Add the coconut milk, broth, fish sauce, and brown sugar. Whisk to combine.

  3. Add the diced potatoes, onion, and bell pepper. Stir to coat the vegetables with the curry sauce.

  4. Add the diced chicken or tofu and stir well. Bring the curry to boil and then reduce the heat to medium-low. Simmer for 15-20 minutes, until the chicken or tofu is fully cooked and the vegetables are tender. Stir occasionally.

  5. Add the lime juice and season with salt and pepper to taste.

  6. Serve the Thai yellow curry hot, over white rice. Garnish with fresh cilantro on top. Enjoy!