Chef Jen's Thai Yellow Curry
One of my most popular dishes since launching my delivery service, my Thai curry is a lovely recipe to make at home if you'd like a really rewarding dinner.
Making your curry paste from scratch, is not only really satisfying but it's really good for you too! I load my paste with garlic, ginger and fresh herbs and a little turmeric gives this curry its golden colour.
Chef Jen's From Scratch Yellow Thai Curry
The recipe/ingredients list might look a little long, but remember the main part of this dish is simply combining most of your ingredients in a blender and making a paste.
It's so easy, and so much better than anything you can buy in store - plus all of that ginger, garlic, lemongrass and fresh herbs is SO good for you.
Give this recipe a try, and add chicken, prawns or just load up with vegetables for your perfect curry.
It's not terribly spicy, so feel free to add an extra chilli if you like a little extra heat.
Four Shallots/ One large brown Onion, diced
1 Red Chilli, finely chopped
1 inch piece of root ginger (ginger paste works too, 1 tbsp)
3 garlic cloves (garlic paste works too, 3 tbsp)
1 tbsp lemongrass paste/1 lemongrass
3 big handfuls of fresh coriander leaves
1 big handful of Thai Basil (or normal basil if you can't find it!)
Juice of 1/2 a lime
1 tbsp honey
1 1/2 tsp turmeric
1 tsp paprika
1/2 tsp cumin
1/2 tsp black pepper
2 tbsp coconut cream
Generous pinch of salt
1 tbsp olive oil
1 can coconut milk
150g baby corn
2 peppers, sliced
1/2 Butternut squash, diced
1 sweet potato, diced
1 broccoli, chopped
1 tbs fresh coriander leaves
1 wedge lime
1 tsp red chilli, sliced
For the paste:
For the curry:
Combine all of the curry paste ingredients into a blender.
Scrape it all out and heat 1 tbsp oil in a pan.
Once hot, add the paste, and move it around the pan for 5-10 minutes to cook out the raw ingredients. (If you taste the paste from the blender it will seem REALLY spicy from the raw garlic, onion and chilli, but cooking it out is what softens the raw vegetables and tones it down.)
Add the peppers and sautee for 5 minutes.
Add the butternut squash and sweet potato and pour over the coconut milk. Reduce the heat so that the curry is simmering gently.
Once the potatoes/squash have softened (test with a knife) add the broccoli and baby corn and cook for a further 5 minutes.
Taste and season with salt, lime juice and black pepper. Garnish with chopped coriander.