#Thai yellow curry free#

I use Mae Ploy Yellow Curry Paste, which can be found at some grocery stores, Asian markets or online. Yellow Thai Curry is slightly sweet and mild in flavor, but you can kick it up to your desired spice level with the addition of Thai chilies.

Remove the curry from the heat and spoon it over cooked white jasmine rice, brown rice, rice noodles, cooked quinoa or for a low carb option, use cauliflower rice.

If making this recipe vegetarian, omit the fish sauce and instead add one teaspoon of soy sauce or coconut aminos.

Stir brown sugar, fish sauce and lime juice into the curry.

Eggplant, zucchini, red potatoes and broccoli are all great additions to this dish.

Note: For a vegetarian curry, add more veggies with the bell peppers and carrots, and skip the step of adding in the chicken.

Add thinly sliced chicken to the sauce and simmer for an additional 6-8 minutes.

Add diced bell peppers and carrots to the pot and simmer for 3-4 minutes.

Pour two cans of coconut milk into the pot and bring to a simmer.

Add yellow curry paste and cook for 2 minutes. Once the oil has melted, add diced onions and saute for 2-3 minutes.

Add coconut oil to a large pot on the stove over medium high heat.

This adds a delicious zest of flavor and acidity to the curry.

Lime juice – you always want to use fresh-squeezed when possible.

You can also use coconut aminos, if you have a gluten or soy allergy, but still want to make the recipe vegetarian. Substitute in soy sauce if you want to make a vegetarian or vegan curry.

Fish sauce – to add salt and umami flavor to the sauce.

Brown sugar – to add sweetness to the sauce.The key is to slice the chicken very thin so that it cooks in the curry sauce in less than 10 minutes. Chicken – for this recipe, I use boneless, skinless chicken breasts, but you can also use boneless, skinless chicken thighs.Carrots – you’ll want to slice the carrots about 1/4 inch thick, so that they will soften in the curry sauce in just about 10 minutes.Red bell pepper – you can also use green, yellow or orange bell peppers in this recipe.If you want an extra creamy sauce, you can use cans of unsweetened coconut cream, instead of coconut milk. It’s extremely watered down and will not give you the creamy texture that you want in a curry sauce. You do not want to use coconut milk that comes in a carton. Coconut milk – for this recipe, you’ll want two cans of unsweetened coconut milk.

#Thai yellow curry free#

It’s naturally vegan, gluten free and contains no MSG or artificial colors. You can find Mae Ploy Yellow Curry Paste online or in most large Asian markets. You can definitely make your own curry paste at home, but since we’re making this recipe in 20 minutes, I like to skip that step and use a pre-made curry paste, that’s just as delicious as homemade! One of my friends, who is from Laos and makes the most amazing homemade Thai food, turned me on to Mae Ploy curry pastes years ago, and I haven’t turned back. Yellow curry paste – now this is the secret ingredient that will make or break your yellow curry.But you can definitely substitute in a white or red onion, if that’s what you have on hand. Onion – for this recipe, I used a yellow onion, as it is the best for cooking.You could also use olive oil, or another vegetable oil, if you prefer. Coconut oil – I like to use this oil because it adds just a slight sweetness to the curry, that pairs perfectly with the mild, sweet flavor of the yellow curry.It tastes just like an authentic Thai curry and it’s so easy to make! IngredientsĬreate the best yellow curry recipe with a simple combination of ingredients! See the recipe card at the bottom of this post for all of the detailed measurements. This recipe has the perfect balance of sweet, salty and creamy flavors and textures. I spent years testing and perfecting this recipe, trying different brands of curry paste, until I found the perfect one. Now it was time to recreate my favorite curry dish! I successfully created amazing versions of my favorite noodle dishes, Spicy Vegetable Pad Thai and Drunken Noodles. Are you constantly dreaming that Thai food takeout will magically appear in your kitchen for dinner? No, just me? Either way, this recipe for Thai Yellow Curry will give you that delicious, straight-from-your-favorite-Thai-restaurant taste without ever leaving your kitchen! The best news is, you can make it in just 20 minutes!įor a few years now, I’ve been working on perfecting my favorite Thai recipes at home.