18 Creamy Yellow Curry Recipes with a Spicy Twist
When it comes to curries, yellow is often overlooked in favor of its more popular red and green counterparts. But don’t count out this warm and inviting spice blend just yet! With its rich, creamy texture and subtle bitterness, yellow curry has the power to elevate even the simplest dishes into something truly special. And when you add a spicy twist to the mix, you’ve got a recipe for culinary magic.
In this article, we’ll be exploring 18 different ways to incorporate yellow curry into your cooking repertoire. From hearty stews and soups to quick and easy stir-fries, these recipes are sure to satisfy even the most adventurous eaters. So go ahead, get creative with those yellow curry spices, and discover a world of flavor that’s anything but boring!
Thai Yellow Curry with Chicken and Potatoes
A flavorful and aromatic curry that combines the richness of yellow curry paste with the tenderness of chicken and potatoes, served over a bed of steamed jasmine rice.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium-sized potatoes, peeled and diced
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons yellow curry paste
– 2 cups coconut milk
– 1 cup water or chicken broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add garlic, ginger, and curry paste; cook until fragrant, about 1 minute.
3. Add chicken and potatoes; cook until browned, about 5 minutes.
4. Pour in coconut milk and water/broth; bring to a simmer.
5. Reduce heat to low; let curry simmer for 20-25 minutes or until chicken is cooked through and potatoes are tender.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.
8. Serve over steamed jasmine rice.
Cooking Time: 30-35 minutes
Vegetable Yellow Curry with Coconut Milk
This creamy and aromatic curry is a perfect blend of flavors, featuring a variety of vegetables cooked in a rich yellow curry sauce made with coconut milk. Serve over steamed rice or noodles for a satisfying meal.
Ingredients:
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 carrot, peeled and sliced
– 1 cup mixed vegetables (such as broccoli, cauliflower, and potatoes)
– 2 teaspoons yellow curry paste
– 1 can (14 oz) coconut milk
– 1 teaspoon fish sauce (optional)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add bell pepper and carrot; cook for an additional 2-3 minutes.
4. Stir in mixed vegetables, yellow curry paste, and coconut milk.
5. Bring to a simmer and cook for 10-12 minutes or until the vegetables are tender.
6. Season with fish sauce (if using), salt, and pepper.
7. Garnish with cilantro leaves and serve over rice or noodles.
Cooking Time: 20-25 minutes
Yellow Curry Lentil Soup
Warm up with this aromatic and comforting soup that combines the earthy taste of lentils with the bright, sunny flavors of yellow curry.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon yellow curry powder
– 4 cups vegetable broth
– 1 can (14 oz) diced tomatoes
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, heat the oil over medium heat. Add the onion, garlic, and ginger; cook until the onion is translucent.
2. Add the cumin, curry powder, and lentils. Cook for 1 minute, stirring constantly.
3. Pour in the broth and diced tomatoes. Bring to a boil, then reduce the heat and simmer for 30-40 minutes or until the lentils are tender.
4. Season with salt and pepper to taste. Serve hot, garnished with cilantro leaves.
Cooking Time: 45-50 minutes
Yellow Curry Shrimp with Pineapple
This vibrant and flavorful dish combines succulent shrimp with the sweetness of pineapple and the warmth of yellow curry, perfect for a quick and satisfying meal. With its bold flavors and colorful presentation, this recipe is sure to impress.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14 oz) pineapple chunks
– 2 tablespoons yellow curry paste
– 1 tablespoon soy sauce
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 3 minutes.
2. Add shrimp and cook until pink, about 2-3 minutes per side.
3. Stir in pineapple, curry paste, soy sauce, and honey. Cook for an additional 1-2 minutes, or until heated through.
4. Season with salt and pepper to taste. Garnish with fresh cilantro leaves.
Cooking Time: 10-12 minutes
Yellow Curry Tofu and Broccoli
This aromatic and flavorful dish combines the creamy warmth of yellow curry with the crunch of broccoli and tender tofu, making for a satisfying and healthy meal.
Ingredients:
– 1 block firm tofu, cut into small cubes
– 2 cups broccoli florets
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons yellow curry paste
– 1 can (14 oz) coconut milk
– 1 cup water or vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add tofu and cook until golden, about 3-4 minutes per side.
3. Remove tofu from the skillet and set aside.
4. In the same skillet, add garlic, ginger, and curry paste. Cook for 1 minute, stirring constantly.
5. Stir in coconut milk and water or broth. Bring to a simmer.
6. Add broccoli and cooked tofu back into the skillet. Season with salt and pepper to taste.
7. Simmer until broccoli is tender, about 3-4 minutes.
8. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: About 15-20 minutes
Yellow Curry Beef with Bell Peppers
This vibrant and flavorful dish combines tender beef strips with sweet bell peppers, all wrapped up in a creamy yellow curry sauce. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 lb beef strips (sirloin or ribeye)
– 2 large bell peppers (any color), sliced
– 2 tbsp yellow curry paste
– 2 tbsp coconut oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup beef broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat coconut oil in a large skillet over medium-high heat.
2. Add beef strips and cook until browned, about 3-4 minutes. Remove from skillet and set aside.
3. Add sliced onion and minced garlic to the skillet; cook until softened, about 3-4 minutes.
4. Add bell peppers to the skillet and cook for an additional 5 minutes, or until tender.
5. Stir in yellow curry paste and beef broth; bring to a simmer.
6. Return beef strips to the skillet and stir in heavy cream. Season with salt and pepper to taste.
7. Simmer for 5-7 minutes, or until sauce has thickened slightly.
8. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: Approximately 25-30 minutes.
Yellow Curry Butternut Squash Soup
This vibrant and aromatic soup is a perfect blend of sweet and spicy flavors, with the comfort of butternut squash and the warmth of yellow curry. A delicious and healthy option for a chilly evening.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/4 teaspoon turmeric
– 1 can coconut milk
– 4 cups chicken or vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the squash cubes with oil, onion, garlic, cumin, curry powder, and turmeric for 30 minutes.
3. Remove from the oven and let cool slightly.
4. Purée the roasted squash mixture in a blender or food processor until smooth.
5. In a large pot, combine the puréed squash, coconut milk, and broth. Bring to a simmer.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 45-50 minutes
Yellow Curry Chickpea Stew
This recipe combines the comforting warmth of a curry with the nutritious benefits of chickpeas, making it a perfect choice for a quick and easy dinner.
Ingredients:
– 1 can chickpeas (14.5 oz)
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon yellow curry paste
– 1 can coconut milk (14 oz)
– 1 cup vegetable broth
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, heat 2 tablespoons of oil over medium heat.
2. Add onions and cook until softened, about 3-4 minutes.
3. Add garlic and curry paste; cook for an additional minute.
4. Stir in coconut milk, vegetable broth, and cumin.
5. Bring the mixture to a simmer and add chickpeas.
6. Reduce heat to low and let stew for 15-20 minutes or until flavors have melded together.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Yellow Curry Mussels with Lemongrass
Experience the flavors of Southeast Asia with this vibrant and aromatic mussel dish, infused with the warmth of yellow curry and the brightness of lemongrass.
Ingredients:
– 2 pounds mussels, scrubbed and debearded
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 stalk lemongrass, bruised
– 2 teaspoons yellow curry paste
– 1 cup chicken or vegetable broth
– 1/4 cup coconut cream
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add lemongrass; cook for an additional minute.
4. Stir in curry paste; cook for 1 minute.
5. Add broth and coconut cream; bring to a simmer.
6. Add mussels; cover skillet and cook until shells open, about 3-5 minutes.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with cilantro leaves.
Cooking Time: 10-12 minutes
Yellow Curry Noodle Bowl with Crispy Tofu
A flavorful and nutritious bowl filled with crispy tofu, soft noodles, and a rich yellow curry sauce, perfect for a quick and satisfying meal.
Ingredients:
– 1 cup yellow curry paste
– 2 cups water or vegetable broth
– 1 tablespoon soy sauce
– 1 tablespoon brown sugar
– 1/4 teaspoon turmeric powder
– 8 oz rice noodles
– 1 block extra-firm tofu, drained and cut into small cubes
– 2 tablespoons cornstarch
– Salt and pepper to taste
– Chopped scallions and toasted sesame seeds for garnish (optional)
Instructions:
1. Cook the noodles according to package instructions. Drain and set aside.
2. In a blender or food processor, combine curry paste, water or broth, soy sauce, brown sugar, and turmeric powder. Blend until smooth.
3. Heat a non-stick pan over medium-high heat. Add tofu cubes and cook until crispy on all sides. Remove from pan and set aside.
4. In the same pan, add cornstarch and stir to dissolve. Gradually pour in curry sauce mixture, whisking continuously to prevent lumps. Bring to a simmer and cook for 2-3 minutes or until thickened.
5. Combine cooked noodles, crispy tofu, and yellow curry sauce. Season with salt and pepper to taste.
6. Garnish with chopped scallions and toasted sesame seeds (if using). Serve immediately.
Cooking Time: 20-25 minutes
Yellow Curry Pumpkin and Spinach
This autumnal dish combines the comfort of roasted pumpkin with the creamy richness of yellow curry sauce, all wrapped up with a burst of fresh spinach. Perfect for a cozy fall evening or as a side dish for any meal.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon yellow curry powder
– 1 can coconut milk
– 1/4 cup chicken or vegetable broth
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 package frozen spinach, thawed and drained
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss pumpkin cubes with oil, onion, garlic, curry powder, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. In a blender or food processor, combine roasted pumpkin, coconut milk, broth, and spinach. Blend until smooth.
4. Serve warm, garnished with cilantro leaves if desired.
Cooking Time: 30-35 minutes
Yellow Curry Salmon with Green Beans
This recipe combines the flavors of Thailand with the freshness of green beans and the richness of salmon, resulting in a dish that’s both exotic and familiar. With its vibrant yellow curry sauce and tender fish, this recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup yellow curry paste
– 1/2 cup coconut milk
– 1/4 cup water
– 2 tbsp vegetable oil
– 2 cups green beans, trimmed
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the oil over medium-high. Add the salmon fillets, skin side up (if they have skin). Cook for 3-4 minutes or until cooked halfway.
3. Transfer the skillet to the oven and bake for an additional 8-10 minutes or until cooked through.
4. While the salmon is cooking, prepare the yellow curry sauce by whisking together the curry paste, coconut milk, and water in a small bowl.
5. Add the green beans to the skillet and toss with the remaining oil and a pinch of salt and pepper. Cook for 3-4 minutes or until tender but still crisp.
6. Serve the salmon with the yellow curry sauce spooned over top and garnished with steamed green beans.
Cooking Time: 20-25 minutes
Yellow Curry Sweet Potato and Cauliflower
This vibrant and flavorful dish combines the natural sweetness of sweet potatoes and cauliflower with the warm, aromatic spices of yellow curry. Perfect for a quick weeknight dinner or a nutritious meal prep option.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 head of cauliflower, broken into florets
– 2 tablespoons of yellow curry paste
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 can of coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss sweet potatoes and cauliflower with 1 tablespoon of yellow curry paste, salt, and pepper until well coated.
3. Spread the mixture on a baking sheet lined with parchment paper and roast for 20-25 minutes or until tender.
4. In a separate pan, sauté onion and garlic in a little oil until softened. Add remaining curry paste and cook for 1 minute.
5. Stir in coconut milk and bring to a simmer. Season with salt and pepper to taste.
6. Combine roasted sweet potato and cauliflower mixture with the curry sauce. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 25-30 minutes
Yellow Curry Quinoa Bowl with Roasted Veggies
Brighten up your mealtime with this vibrant and nutritious quinoa bowl, infused with the warm flavors of yellow curry. This recipe combines tender roasted vegetables with fluffy quinoa and a creamy curry sauce.
Ingredients:
– 1 cup quinoa
– 2 cups water or vegetable broth
– 1 tablespoon yellow curry paste
– 1 onion, peeled and chopped
– 2 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 bell peppers (any color), seeded and chopped
– 1 can coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cook quinoa according to package instructions.
3. In a large bowl, toss together onion, garlic, carrots, and bell peppers with a drizzle of oil and sprinkle of salt. Roast in the oven for 25-30 minutes, or until tender.
4. In a saucepan, combine curry paste and coconut milk. Bring to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally.
5. Combine cooked quinoa with roasted vegetables and curry sauce. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves and serve.
Cooking Time: 40-45 minutes
Yellow Curry Eggplant and Basil
This vibrant dish combines the rich flavors of yellow curry with tender eggplant and fragrant basil, making it a perfect summer evening meal.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 2 tablespoons yellow curry paste
– 2 tablespoons coconut oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1/4 cup fish sauce (or to taste)
– 1/4 cup brown sugar
– 1 can (14 oz) coconut milk
– 1/4 cup fresh basil leaves, chopped
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and cook until softened, about 3 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the eggplant slices and cook until tender, about 5-7 minutes per side.
5. Stir in the curry paste, fish sauce, brown sugar, and coconut milk. Bring to a simmer.
6. Reduce heat to low and let the mixture thicken slightly, about 5 minutes.
7. Stir in the chopped basil leaves.
8. Serve hot over rice or noodles.
Cooking Time: 20-25 minutes
Yellow Curry Coconut Rice with Cashews
A flavorful and aromatic dish that combines the warmth of yellow curry powder with the richness of coconut milk, served over fluffy rice and topped with toasted cashews.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon yellow curry powder
– 1 can (14 oz) coconut milk
– Salt to taste
– Fresh cashews, toasted
Instructions:
1. Cook rice according to package instructions.
2. In a large skillet, heat oil over medium-high. Add onion and cook until translucent, about 3 minutes.
3. Add garlic and cook for an additional minute.
4. Stir in yellow curry powder and cook for 30 seconds.
5. Pour in coconut milk and bring to a simmer. Season with salt to taste.
6. Serve hot over cooked rice, garnished with toasted cashews.
Cooking Time: 25-30 minutes
Yellow Curry Chicken Skewers with Peanut Sauce
Elevate your outdoor gatherings or dinner party with these flavorful and aromatic skewers, served with a creamy peanut sauce for dipping. This recipe combines the warm spices of yellow curry powder with juicy chicken, crunchy bell peppers, and sweet onions.
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
– 1/2 cup yellow curry powder
– 1 tablespoon olive oil
– 1 red bell pepper, cut into 1-inch pieces
– 1 small onion, cut into 1-inch pieces
– 10 bamboo skewers, soaked in water for 30 minutes
– Peanut Sauce (see below)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together curry powder and olive oil. Add chicken, bell pepper, and onion; toss to coat.
3. Thread chicken mixture onto skewers, leaving a 1-inch gap between each piece.
4. Grill for 8-10 minutes per side, or until chicken is cooked through.
5. Serve with Peanut Sauce (see below).
Peanut Sauce:
– 1/2 cup creamy natural peanut butter
– 1/4 cup soy sauce
– 2 tablespoons honey
– 1 tablespoon lime juice
– 1/4 teaspoon grated ginger
Whisk all ingredients together until smooth. Serve chilled or at room temperature.
Yellow Curry Mango and Black Bean Salad
This refreshing salad combines the sweetness of mango with the spiciness of yellow curry, all wrapped up in a delicious and healthy package.
Ingredients:
– 1 ripe mango, diced
– 1 can black beans, drained and rinsed
– 2 tablespoons yellow curry paste
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a medium bowl, whisk together yellow curry paste and olive oil.
2. Add the diced mango, black beans, and minced garlic to the bowl.
3. Toss until all ingredients are well coated with the curry mixture.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Just before serving, garnish with fresh cilantro leaves.
Cooking Time: None!
Summary
Get ready to spice up your mealtime with these 18 creamy yellow curry recipes! From classic Thai dishes to innovative twists, this collection has something for everyone. Discover how to make flavorful curries with chicken, potatoes, lentils, tofu, beef, mussels, and more. Plus, explore the many ways you can incorporate coconut milk, pineapples, bell peppers, and other ingredients to add depth and excitement to your meals. Whether you’re a curry newbie or a seasoned pro, these recipes are sure to become new favorites.
