23 Delicious Yellow Curry Recipes for Every Occasion

Yellow curry is the golden ticket to transforming your meals from mundane to magnificent, offering a vibrant blend of flavors that can brighten any day. Whether you’re craving a quick weeknight dinner, a cozy comfort dish, or something to spice up your seasonal gatherings, we’ve got you covered. Dive into our roundup of 23 delicious yellow curry recipes that promise to delight your taste buds and inspire your cooking adventures.

Thai Yellow Curry with Chicken and Potatoes

Perfect for a cozy night in, this Thai Yellow Curry with Chicken and Potatoes brings warmth and depth to your table with minimal fuss.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 cups Yukon Gold potatoes, peeled and cubed
• 1 can (13.5 oz) coconut milk, full-fat
• 3 tbsp Thai yellow curry paste
• 1 tbsp fish sauce
• 1 tbsp palm sugar, finely grated
• 1 cup chicken stock, low-sodium
• 1 tbsp coconut oil
• 1/2 cup red bell pepper, thinly sliced
• 1/4 cup Thai basil leaves

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering.
2. Add chicken pieces, searing until golden brown on all sides, about 5 minutes. Remove and set aside.
3. In the same pot, add Thai yellow curry paste, stirring for 1 minute until fragrant.
4. Pour in coconut milk, whisking to combine with the curry paste until smooth.
5. Add chicken stock, fish sauce, and palm sugar, bringing to a gentle simmer.
6. Return chicken to the pot, adding potatoes. Simmer uncovered for 15 minutes, stirring occasionally.
7. Add red bell pepper, cooking for an additional 5 minutes until potatoes are tender.
8. Remove from heat, stirring in Thai basil leaves just before serving.

Aromatic and richly flavored, this curry boasts tender chicken and creamy potatoes. Serve over jasmine rice for a complete meal, garnished with extra basil for a fresh contrast.

Vegetable Yellow Curry with Coconut Milk

Gather around for a dish that’s as vibrant in flavor as it is in color. This Vegetable Yellow Curry with Coconut Milk is a comforting blend of spices and creamy coconut, perfect for a cozy dinner.

Ingredients

– 1 tbsp clarified butter
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp yellow curry powder
– 1 can (13.5 oz) coconut milk, full-fat
– 2 cups vegetable broth
– 1 large sweet potato, peeled and cubed
– 1 red bell pepper, sliced
– 1 cup green beans, trimmed and halved
– 1 tbsp lime juice
– 1/4 cup cilantro, chopped

Instructions

1. Heat clarified butter in a large pot over medium heat until shimmering.
2. Add diced onion, sauté until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Sprinkle yellow curry powder over the mixture, toast for 30 seconds to release oils.
5. Pour in coconut milk and vegetable broth, bring to a gentle simmer.
6. Add sweet potato cubes, cook for 10 minutes until slightly tender.
7. Incorporate red bell pepper slices and green beans, simmer for another 5 minutes.
8. Finish with lime juice and chopped cilantro, stir well.
9. Serve hot over steamed jasmine rice for a complete meal. The curry should be creamy with a balance of sweet and spicy notes, garnished with extra cilantro for freshness.

Yellow Curry Lentil Soup

Rustle up a bowl of comfort with this vibrant Yellow Curry Lentil Soup, a perfect blend of warmth and spice for any season. Packed with protein and flavor, it’s a hearty choice for weeknight dinners or meal prep.

Ingredients

– 1 tbsp clarified butter
– 1 cup yellow onions, finely diced
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp yellow curry powder
– 1 cup red lentils, rinsed
– 4 cups vegetable broth
– 1 cup coconut milk
– 1 tbsp lime juice
– 1/2 tsp sea salt

Instructions

1. Heat clarified butter in a large pot over medium heat until shimmering.
2. Add finely diced yellow onions, sauté until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Sprinkle yellow curry powder over the onion mixture, toast for 30 seconds to release flavors.
5. Add rinsed red lentils and vegetable broth, bring to a boil.
6. Reduce heat to low, simmer uncovered for 20 minutes, stirring occasionally.
7. Pour in coconut milk, continue simmering for 10 minutes until lentils are tender.
8. Finish with lime juice and sea salt, stir well to combine.

Pleasantly creamy with a subtle kick, this soup’s texture is luxuriously smooth yet retains a slight bite from the lentils. Serve topped with a drizzle of coconut milk and a sprinkle of fresh cilantro for an extra layer of flavor.

Yellow Curry Shrimp with Pineapple

Ready to dive into a dish that balances sweet and spicy with effortless elegance? This Yellow Curry Shrimp with Pineapple brings vibrant flavors to your table in under 30 minutes.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 1 cup fresh pineapple, diced
• 2 tbsp clarified butter
• 1 tbsp yellow curry powder
• 1 cup coconut milk
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1/2 cup red bell pepper, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering.
2. Add shrimp to the skillet, searing for 2 minutes per side until just pink. Remove and set aside.
3. In the same skillet, add yellow curry powder, toasting for 30 seconds until fragrant.
4. Pour in coconut milk, stirring to combine with the curry powder. Bring to a gentle simmer.
5. Add fish sauce and brown sugar, stirring until sugar dissolves completely.
6. Return shrimp to the skillet, along with diced pineapple and red bell pepper. Simmer for 3 minutes.
7. Remove from heat. Stir in fresh cilantro and lime juice.

The curry boasts a creamy texture with a perfect hint of sweetness from the pineapple. Serve over steamed jasmine rice for a complete meal that’s as visually appealing as it is delicious.

Yellow Curry Beef with Bell Peppers

Flavorful and hearty, this dish combines tender beef with vibrant bell peppers in a rich yellow curry sauce. Perfect for a weeknight dinner that doesn’t skimp on taste.

Ingredients

• 1.5 lbs grass-fed beef sirloin, thinly sliced
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp yellow curry powder
• 1 can (13.5 oz) coconut milk, full-fat
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 tbsp fish sauce
• 1 tsp coconut sugar
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering.
2. Add thinly sliced beef sirloin, searing for 2 minutes per side until browned. Remove and set aside.
3. In the same skillet, sauté diced onion for 3 minutes until translucent.
4. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
5. Stir in yellow curry powder, toasting for 30 seconds to release its aromas.
6. Pour in coconut milk, scraping the bottom of the skillet to deglaze.
7. Return the beef to the skillet, simmering for 10 minutes to tenderize.
8. Add sliced bell peppers, cooking for 5 minutes until just tender.
9. Season with fish sauce and coconut sugar, stirring to combine.
10. Finish with chopped cilantro and lime juice, mixing well.

With its creamy texture and bold flavors, this curry pairs wonderfully with jasmine rice or naan. The bell peppers add a crisp contrast, making each bite a delightful mix of textures.

Yellow Curry Tofu with Spinach

Perfect for a quick yet flavorful weeknight dinner, this Yellow Curry Tofu with Spinach combines creamy coconut milk with aromatic spices for a dish that’s both nutritious and satisfying.

Ingredients

• 14 oz extra-firm tofu, pressed and cubed
• 1 tbsp coconut oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp yellow curry powder
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup vegetable broth
• 4 cups fresh spinach, loosely packed
• 1 tbsp lime juice
• 1 tsp coconut sugar
• 1/2 tsp sea salt

Instructions

1. Heat coconut oil in a large skillet over medium heat until shimmering.
2. Add diced onion, sauté for 3 minutes until translucent.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Sprinkle yellow curry powder over the mixture, toast for 30 seconds to release oils.
5. Pour in coconut milk and vegetable broth, bring to a gentle simmer.
6. Add cubed tofu, reduce heat to low, and simmer for 10 minutes to absorb flavors.
7. Fold in fresh spinach until just wilted, about 2 minutes.
8. Finish with lime juice, coconut sugar, and sea salt, stirring to combine.

Offering a creamy texture with a hint of sweetness, this curry pairs wonderfully with jasmine rice or quinoa for a complete meal. The spinach adds a fresh contrast to the rich sauce, making each bite balanced.

Yellow Curry Chicken Skewers

Ready to elevate your grilling game with a dish that’s as vibrant in flavor as it is in color? These Yellow Curry Chicken Skewers blend aromatic spices with succulent chicken for a quick, crowd-pleasing meal.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup coconut milk, full-fat
• 2 tbsp yellow curry paste
• 1 tbsp fish sauce
• 1 tbsp honey
• 1 tbsp lime juice, freshly squeezed
• 1 tsp turmeric powder
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/4 cup cilantro leaves, finely chopped
• 8 bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, whisk together coconut milk, yellow curry paste, fish sauce, honey, lime juice, turmeric, cumin, and coriander until smooth.
2. Add chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, preferably overnight.
3. Preheat grill to medium-high heat (375°F). Thread marinated chicken onto soaked skewers, leaving small gaps between pieces.
4. Grill skewers for 4-5 minutes per side, or until chicken reaches an internal temperature of 165°F and exhibits slight charring.
5. Remove skewers from grill and let rest for 3 minutes. Sprinkle with chopped cilantro before serving.

Juicy and tender, these skewers boast a perfect balance of sweet, spicy, and tangy notes. Serve over steamed jasmine rice or with a side of cucumber salad for a refreshing contrast.

Yellow Curry Pumpkin Soup

Golden hues and warm spices define this comforting bowl. Get ready to blend creamy pumpkin with vibrant yellow curry for a soup that’s as nourishing as it is flavorful.

Ingredients

• 1 tbsp clarified butter
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 tbsp yellow curry powder
• 3 cups roasted pumpkin puree
• 4 cups vegetable stock
• 1 cup coconut milk
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp lime juice
• 1/4 cup cilantro, finely chopped

Instructions

1. Heat clarified butter in a large pot over medium heat until shimmering.
2. Add diced yellow onion, sauté until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Sprinkle yellow curry powder over the onion mixture, toast for 30 seconds to release oils.
5. Pour in roasted pumpkin puree and vegetable stock, bring to a simmer.
6. Reduce heat to low, cover, and let simmer for 20 minutes to meld flavors.
7. Use an immersion blender to puree the soup until smooth, about 2 minutes.
8. Stir in coconut milk, sea salt, and black pepper, heat through for 5 minutes.
9. Finish with lime juice and garnish with chopped cilantro before serving.

A velvety texture meets a harmonious blend of sweet and spicy. Serve with a swirl of coconut cream and a sprinkle of toasted pumpkin seeds for added crunch.

Yellow Curry Fish with Lemongrass

Humble yet bursting with flavor, this Yellow Curry Fish with Lemongrass brings a taste of Southeast Asia to your kitchen with minimal fuss. Perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 1.5 lbs firm white fish fillets, cut into 2-inch pieces
• 2 tbsp clarified butter
• 1 cup coconut milk
• 2 tbsp yellow curry paste
• 1 stalk lemongrass, bruised and cut into 3-inch pieces
• 1 tbsp fish sauce
• 1 tsp palm sugar
• 1/2 cup chicken stock
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Thai basil leaves

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering.
2. Add yellow curry paste and lemongrass, sauté for 1 minute until fragrant.
3. Pour in coconut milk, stirring constantly to blend with the curry paste.
4. Add fish sauce and palm sugar, stir until sugar dissolves completely.
5. Bring the mixture to a gentle simmer, then add chicken stock.
6. Carefully place fish pieces into the skillet, ensuring they are submerged in the liquid.
7. Simmer on low heat for 8 minutes, or until fish is opaque and flakes easily.
8. Add cherry tomatoes and Thai basil, simmer for an additional 2 minutes.
9. Remove lemongrass stalks before serving.

Perfectly cooked fish melts in your mouth, infused with the aromatic blend of lemongrass and curry. Serve over steamed jasmine rice or with a side of crunchy cucumber salad for contrasting textures.

Yellow Curry Chickpea Stew

Rich in flavor and easy to prepare, this Yellow Curry Chickpea Stew combines simplicity with depth. Ready in under an hour, it’s a weeknight savior with a gourmet twist.

Ingredients

– 2 tbsp coconut oil
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp yellow curry powder
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 can (13.5 oz) coconut milk
– 1 cup vegetable broth
– 1 tbsp lime juice
– 1/2 tsp sea salt
– 1/4 cup cilantro, chopped

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering.
2. Add diced onion, sauté until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Sprinkle yellow curry powder over the onion mixture, toast for 30 seconds to release flavors.
5. Pour in chickpeas, coconut milk, and vegetable broth, bring to a simmer.
6. Reduce heat to low, cover, and let stew gently bubble for 20 minutes.
7. Uncover, stir in lime juice and sea salt, cook for an additional 5 minutes.
8. Remove from heat, fold in chopped cilantro.

Creamy with a hint of spice, this stew boasts a velvety texture and vibrant flavors. Serve over jasmine rice or with a side of naan for a complete meal.

Yellow Curry Pork with Green Beans

Delight in the vibrant flavors of this dish, perfect for a quick yet satisfying meal. Yellow curry pork with green beans combines tender meat with crisp vegetables in a rich, aromatic sauce.

Ingredients

• 1 lb pork shoulder, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 cup yellow curry paste
• 1 can (13.5 oz) coconut milk
• 1 lb green beans, trimmed
• 1 tbsp fish sauce
• 1 tbsp palm sugar
• 1/2 cup chicken stock
• 1 lime, juiced

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering.
2. Add pork cubes, searing until golden brown on all sides, about 3 minutes per side.
3. Stir in yellow curry paste, coating the pork evenly, and cook for 1 minute to release aromas.
4. Pour in coconut milk, stirring to combine, then add fish sauce and palm sugar.
5. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes until pork is tender.
6. Add green beans and chicken stock, increase heat to medium, and cook uncovered for 5 minutes until beans are crisp-tender.
7. Finish with lime juice, stirring to incorporate.

Unleash the dish’s full potential by serving it over jasmine rice to soak up the sauce. The pork should be fork-tender, with green beans offering a fresh crunch against the creamy, spicy curry.

Yellow Curry Rice Noodle Salad

Never underestimate the power of a well-balanced noodle salad. This Yellow Curry Rice Noodle Salad brings a vibrant mix of flavors and textures to your table, perfect for a quick lunch or a light dinner.

Ingredients

• 8 oz rice noodles, thin
• 1 tbsp coconut oil
• 2 cloves garlic, minced
• 1 tbsp yellow curry powder
• 1 cup coconut milk, full-fat
• 1 tbsp fish sauce
• 1 tbsp lime juice, freshly squeezed
• 1 tsp honey
• 1 cup red bell pepper, julienned
• 1/2 cup carrots, julienned
• 1/4 cup cilantro, chopped
• 1/4 cup roasted peanuts, crushed

Instructions

1. Bring a large pot of water to a boil. Add rice noodles and cook for 3-4 minutes until al dente. Drain and rinse under cold water to stop cooking.
2. Heat coconut oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
3. Stir in yellow curry powder and cook for another 30 seconds to toast the spices.
4. Pour in coconut milk, fish sauce, lime juice, and honey. Simmer for 2 minutes until slightly thickened.
5. Add cooked rice noodles to the skillet, tossing to coat evenly with the sauce.
6. Remove from heat and fold in red bell pepper, carrots, and cilantro.
7. Transfer to a serving dish and garnish with crushed peanuts.

Remarkably fresh and slightly spicy, this salad offers a delightful crunch from the vegetables and a creamy texture from the coconut milk. Serve it chilled for a refreshing twist or at room temperature to enjoy the full depth of flavors.

Yellow Curry Mussels with Basil

Whip up a vibrant dish that’s as flavorful as it is colorful with these Yellow Curry Mussels with Basil. Perfect for a quick yet impressive meal, this recipe brings together the richness of coconut milk and the freshness of basil in under 30 minutes.

Ingredients

• 1.5 lbs fresh mussels, scrubbed and debearded
• 1 tbsp clarified butter
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp yellow curry powder
• 1 can (13.5 oz) coconut milk, full-fat
• 1 cup fresh basil leaves, torn
• 1 lime, juiced
• 1 tsp fish sauce
• 1/2 tsp sugar

Instructions

1. Heat clarified butter in a large pot over medium heat until shimmering.
2. Add minced garlic and grated ginger. Sauté for 1 minute until fragrant.
3. Stir in yellow curry powder. Cook for 30 seconds to toast the spices.
4. Pour in coconut milk, stirring to combine. Bring to a gentle simmer.
5. Add mussels to the pot. Cover and cook for 5-7 minutes, or until shells open.
6. Discard any unopened mussels. Tip: Stirring occasionally ensures even cooking.
7. Remove from heat. Stir in torn basil leaves, lime juice, fish sauce, and sugar.
8. Serve immediately. Tip: Garnish with extra basil leaves for a fresh aroma.
9. Tip: Pair with crusty bread to soak up the flavorful broth.

Rich in flavors and textures, the dish offers a creamy broth with tender mussels and a hint of citrus. Serve over steamed jasmine rice for a heartier meal.

Yellow Curry Butternut Squash Soup

Rich in flavor and comforting in texture, this Yellow Curry Butternut Squash Soup blends warmth with a hint of spice. Ready in under an hour, it’s a perfect weeknight dinner solution.

Ingredients

• 1 tbsp clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp yellow curry powder
• 1 medium butternut squash, peeled, seeded, and cubed
• 4 cups vegetable stock
• 1 can (13.5 oz) coconut milk
• 1 tbsp lime juice
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup cilantro, chopped

Instructions

1. Heat clarified butter in a large pot over medium heat until shimmering.
2. Add finely diced yellow onion, sauté until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Sprinkle yellow curry powder over the onion mixture, toast for 30 seconds to release flavors.
5. Add cubed butternut squash to the pot, stir to coat with the spice mixture.
6. Pour in vegetable stock, bring to a boil, then reduce heat to simmer for 20 minutes, or until squash is tender.
7. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
8. Stir in coconut milk, lime juice, sea salt, and black pepper, heat through for 5 minutes.
9. Garnish with chopped cilantro before serving.

Notably creamy with a balanced sweetness and spice, this soup pairs wonderfully with crusty bread or a dollop of Greek yogurt. For an extra kick, add a pinch of red pepper flakes before serving.

Yellow Curry Duck with Lychee

Elevate your dinner game with this exotic yet approachable Yellow Curry Duck with Lychee, blending rich flavors and sweet undertones for a memorable meal.

Ingredients

• 2 lbs duck breast, skin scored
• 1 tbsp clarified butter
• 1 cup yellow curry paste
• 1 can (14 oz) coconut milk, full-fat
• 1 cup lychee, peeled and pitted
• 1 tbsp fish sauce
• 1 tbsp palm sugar
• 1/2 cup chicken stock
• 1/2 cup Thai basil leaves
• 1 lime, juiced

Instructions

1. Preheat oven to 375°F.
2. Season duck breast with salt. Heat clarified butter in an oven-proof skillet over medium-high heat.
3. Sear duck breast, skin side down, for 5 minutes until golden. Flip and sear for 2 minutes. Transfer skillet to oven. Roast for 10 minutes for medium-rare.
4. Remove duck from skillet. Let rest for 5 minutes. Slice thinly against the grain.
5. In the same skillet, sauté yellow curry paste over medium heat for 1 minute until fragrant.
6. Whisk in coconut milk, fish sauce, palm sugar, and chicken stock. Simmer for 5 minutes until slightly thickened.
7. Add lychee and Thai basil. Cook for 2 minutes until lychee is warmed through.
8. Stir in lime juice. Adjust seasoning if necessary.
9. Serve curry over sliced duck. Garnish with additional Thai basil.

Luscious and aromatic, this dish pairs the tender richness of duck with the sweet pop of lychee in a creamy curry. Try serving over jasmine rice for a complete meal.

Yellow Curry Eggplant with Basil

Warm up your kitchen with this vibrant Yellow Curry Eggplant with Basil, a dish that balances creamy coconut milk with the earthy depth of eggplant and the fresh punch of basil.

Ingredients

• 1 large eggplant, cut into 1-inch cubes
• 1 can (13.5 oz) coconut milk
• 2 tbsp yellow curry paste
• 1 tbsp clarified butter
• 1 cup fresh basil leaves, torn
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 cup water

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering.
2. Add eggplant cubes, sautéing until lightly browned, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure even browning.
3. Stir in yellow curry paste, coating the eggplant evenly, cook for 1 minute to release aromas.
4. Pour in coconut milk, water, fish sauce, and sugar, stirring to combine.
5. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes until eggplant is tender. Tip: Stir occasionally to prevent sticking.
6. Remove from heat, fold in torn basil leaves. Tip: Adding basil off the heat preserves its vibrant color and fresh flavor.

Enjoy the creamy texture of the eggplant against the aromatic yellow curry, with basil adding a fresh contrast. Serve over jasmine rice or with crusty bread to soak up the sauce.

Yellow Curry Scallops with Zucchini

Vibrant and flavorful, this dish combines tender scallops with crisp zucchini in a rich yellow curry sauce. Perfect for a quick yet impressive dinner.

Ingredients

• 1 lb fresh sea scallops, patted dry
• 2 medium zucchinis, julienned
• 1 tbsp clarified butter
• 1 tbsp yellow curry powder
• 1 cup coconut milk
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1 tbsp lime juice
• 2 tbsp cilantro, finely chopped

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering.
2. Add scallops, searing for 2 minutes per side until golden. Remove and set aside.
3. In the same skillet, add julienned zucchini, sautéing for 3 minutes until slightly softened.
4. Sprinkle yellow curry powder over zucchini, stirring for 30 seconds to toast the spices.
5. Pour in coconut milk, fish sauce, and brown sugar, bringing to a simmer for 5 minutes.
6. Return scallops to the skillet, simmering for an additional 2 minutes to heat through.
7. Finish with lime juice and garnish with chopped cilantro before serving.

Optimal texture contrasts the creamy sauce with the scallops’ sear and zucchini’s crunch. Serve over steamed jasmine rice or with a side of crusty bread to soak up the sauce.

Yellow Curry Lamb with Sweet Potatoes

Fragrant and hearty, this dish combines tender lamb with the sweetness of potatoes in a vibrant yellow curry. Perfect for a cozy dinner, it’s a one-pot wonder that delivers depth and comfort in every bite.

Ingredients

– 1.5 lbs lamb shoulder, cut into 1-inch cubes
– 2 tbsp clarified butter
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp yellow curry powder
– 1 can (13.5 oz) coconut milk
– 2 cups sweet potatoes, peeled and cubed
– 1 cup chicken stock
– 1 tbsp fish sauce
– 1 tsp turmeric
– 1/2 tsp cayenne pepper
– Salt, to season

Instructions

1. Heat clarified butter in a large Dutch oven over medium-high heat until shimmering.
2. Add lamb cubes, searing on all sides until deeply browned, about 3-4 minutes per side. Remove and set aside.
3. In the same pot, sauté onion until translucent, about 5 minutes. Add garlic and ginger, cooking until fragrant, 1 minute.
4. Stir in yellow curry powder, toasting for 30 seconds to release its aromas.
5. Pour in coconut milk, scraping the bottom to deglaze the pot.
6. Return lamb to the pot, adding sweet potatoes, chicken stock, fish sauce, turmeric, and cayenne pepper. Bring to a simmer.
7. Cover and reduce heat to low, simmering until lamb is tender and potatoes are soft, about 1.5 hours.
8. Season with salt, adjusting to preference.
Tip: For a thicker sauce, remove the lid during the last 15 minutes of cooking.
Tip: Toast your own curry powder for enhanced flavor by dry-roasting whole spices before grinding.
Tip: Let the curry rest for 10 minutes off the heat before serving to allow flavors to meld.
Tender lamb and sweet potatoes soak up the rich, spicy curry, creating a harmonious blend of flavors. Serve over jasmine rice or with naan for scooping up the sauce.

Yellow Curry Quinoa Bowl

Fulfilling yet light, this Yellow Curry Quinoa Bowl combines vibrant flavors and textures for a satisfying meal. Perfect for a quick lunch or dinner, it’s packed with protein and spices that awaken the senses.

Ingredients

• 1 cup quinoa, rinsed
• 1 1/2 cups coconut milk, full-fat
• 2 tbsp yellow curry paste
• 1 tbsp clarified butter
• 1/2 cup chickpeas, cooked
• 1/4 cup red bell pepper, finely diced
• 1/4 cup carrots, julienned
• 2 tbsp cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp sea salt

Instructions

1. In a medium saucepan, heat clarified butter over medium heat until shimmering.
2. Add yellow curry paste, stirring constantly for 1 minute to release aromas.
3. Pour in coconut milk, whisking to combine with the curry paste until smooth.
4. Add rinsed quinoa, sea salt, and bring to a boil. Tip: Rinsing quinoa removes bitterness.
5. Reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender and liquid is absorbed.
6. While quinoa cooks, sauté red bell pepper and carrots in a pan over medium heat for 3-4 minutes until slightly softened. Tip: Keep vegetables crisp for texture contrast.
7. Fluff quinoa with a fork, then stir in sautéed vegetables and chickpeas.
8. Drizzle with lime juice and garnish with chopped cilantro before serving. Tip: Fresh lime juice brightens the dish.

Serve this bowl warm, with the quinoa creamy from coconut milk and the vegetables adding a crunchy contrast. The yellow curry offers a gentle heat, balanced by the freshness of cilantro and lime.

Yellow Curry Crab with Corn

Delight in the vibrant flavors of this Yellow Curry Crab with Corn, a dish that combines succulent crab with the sweetness of corn in a rich, aromatic curry.

Ingredients

• 1 lb fresh crab meat, picked over for shells
• 2 cups fresh corn kernels
• 1 cup coconut milk
• 2 tbsp yellow curry paste
• 1 tbsp clarified butter
• 1 tbsp fish sauce
• 1 tsp palm sugar
• 1/2 cup chicken stock
• 1/4 cup fresh basil leaves, torn
• 1 lime, juiced

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add yellow curry paste to the skillet, stirring constantly for 1 minute to release aromas.
3. Pour in coconut milk, chicken stock, fish sauce, and palm sugar, bringing to a gentle simmer for 5 minutes.
4. Tip: Stir occasionally to prevent sticking and ensure even flavor distribution.
5. Gently fold in crab meat and corn kernels, simmering for another 4 minutes until crab is heated through.
6. Tip: Avoid stirring too vigorously to keep crab meat intact.
7. Remove from heat, stir in lime juice and torn basil leaves.
8. Tip: Adding lime juice off the heat preserves its bright acidity.

Kick up the presentation by serving this curry in a hollowed-out pineapple for a tropical twist. The creamy coconut milk balances the heat from the curry, while the corn adds a delightful crunch. Perfect with steamed jasmine rice or crusty bread to soak up the sauce.

Yellow Curry Chicken Wings

Here’s how to make Yellow Curry Chicken Wings that pack a punch. Heat and spice blend seamlessly for a bold flavor.

Ingredients

• 2 lbs chicken wings, split at joints
• 1 tbsp clarified butter
• 1 cup coconut milk, full-fat
• 2 tbsp yellow curry paste
• 1 tbsp fish sauce
• 1 tsp palm sugar
• 1 lime, juiced
• 1/4 cup cilantro, finely chopped

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss chicken wings with clarified butter until evenly coated.
3. Arrange wings in a single layer on the prepared baking sheet. Bake for 25 minutes, flipping halfway through, until skin is crispy and golden.
4. Tip: For extra crispiness, broil wings for the last 2 minutes of baking.
5. In a saucepan over medium heat, whisk together coconut milk, yellow curry paste, fish sauce, and palm sugar. Bring to a simmer.
6. Reduce heat to low. Simmer sauce for 10 minutes, stirring occasionally, until slightly thickened.
7. Tip: Adjust sauce thickness by simmering longer for a richer consistency.
8. Remove wings from oven. Toss in the curry sauce until fully coated.
9. Tip: Let wings sit in sauce for 5 minutes before serving to absorb flavors.
10. Garnish with lime juice and cilantro. Serve immediately.

Now, these wings offer a crispy exterior with a tender, juicy interior. The curry sauce delivers a creamy, aromatic depth. Try serving them over steamed jasmine rice to soak up every bit of sauce.

Yellow Curry Vegetable Stir Fry

Perfect for a quick weeknight dinner, this Yellow Curry Vegetable Stir Fry brings vibrant colors and bold flavors to your table in under 30 minutes.

Ingredients

• 1 tbsp coconut oil
• 1 cup yellow curry paste
• 1 cup coconut milk, full-fat
• 2 cups mixed vegetables (bell peppers, carrots, snap peas), julienned
• 1 cup firm tofu, cubed
• 1 tbsp fish sauce
• 1 tbsp palm sugar
• 1/4 cup Thai basil leaves
• 1 lime, juiced

Instructions

1. Heat coconut oil in a large wok over medium-high heat until shimmering, about 1 minute.
2. Add yellow curry paste to the wok. Stir constantly for 30 seconds to release aromas.
3. Pour in coconut milk, stirring to combine with the curry paste. Bring to a gentle simmer.
4. Add julienned vegetables and cubed tofu. Stir to coat evenly with the curry sauce.
5. Season with fish sauce and palm sugar. Stir well to dissolve sugar, about 1 minute.
6. Cook for 5-7 minutes, until vegetables are crisp-tender and tofu is heated through.
7. Remove from heat. Stir in Thai basil leaves and lime juice just before serving.

Crisp vegetables and creamy tofu soak up the rich, aromatic curry sauce, offering a delightful contrast in textures. Serve over steamed jasmine rice or with a side of crusty bread to mop up the sauce.

Yellow Curry Lobster with Glass Noodles

Forget the usual lobster dishes; this yellow curry lobster with glass noodles brings a bold twist to your table.

Ingredients

• 1.5 lbs live lobster, cleaned and cut into pieces
• 4 oz glass noodles, soaked in warm water for 10 minutes
• 2 tbsp clarified butter
• 1 tbsp yellow curry paste
• 1 cup coconut milk
• 1 tbsp fish sauce
• 1 tsp palm sugar
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Thai basil leaves
• 1 lime, juiced

Instructions

1. Heat clarified butter in a large pan over medium heat until shimmering.
2. Add lobster pieces, searing for 2 minutes per side until lightly browned. Remove and set aside.
3. In the same pan, add yellow curry paste, stirring for 1 minute until fragrant.
4. Pour in coconut milk, fish sauce, and palm sugar, bringing to a gentle simmer.
5. Return lobster to the pan, coating evenly with the curry sauce. Simmer for 5 minutes.
6. Drain glass noodles, adding them to the pan. Toss gently to combine.
7. Add cherry tomatoes and Thai basil, cooking for an additional 2 minutes.
8. Finish with lime juice, stirring once to incorporate.

The lobster should be tender, with glass noodles soaking up the rich, aromatic curry. Try serving it in a deep bowl, garnished with extra basil for a pop of color.

Conclusion

Yellow curry lovers, rejoice! This roundup offers 23 mouthwatering recipes to spice up any meal, from cozy weeknights to festive gatherings. Whether you’re a curry connoisseur or new to the game, there’s something here to delight your taste buds. Don’t forget to try these dishes, share your favorites in the comments, and pin the recipes you love on Pinterest. Happy cooking!

Bella Bacinos