Thai curries differ from the “original” Indian ones. The word "curry" here refers both to the spice blend and to the dish itself. In Thailand, the most common curries are just 5–6 types — green (see detailed recipe), yellow and its more sour variation sour curry, red, Massaman (“Muslim” style, close to Middle Eastern cuisine), and Panang (Malaysian). In reality, though, there are dozens. The main difference lies in the base paste: the spices and herbs that define both the flavor and the color.
As always, the secret is in the ingredients — local, fresh, and properly chosen. Not a single step away if you want authentic taste. The list may look complicated, but if you want to cook a real Thai curry, you must follow the recipe to the end. Don’t skip the sauces (even if it says just a few drops), don’t replace shallots with regular onions, don’t look for substitutes for shrimp paste (sometimes it’s better to omit it altogether). If any ingredient can be safely substituted, it will be noted. Most of the products are easy to find in large supermarkets, or you can order them online from Asian grocery stores.
So, yellow curry — kaeng kari or kaeng lueang. It can be cooked with meat, fish, seafood, or as a vegetarian vegetable version. There is no single recipe, but the base is always the paste. What unites yellow curries is that they are more “creamy” and slightly sweeter than green or red ones. The most common versions are with chicken or beef and potatoes. But here’s a lighter variation — shrimp with pineapple. This curry is easier to digest, and you won’t need to add sugar — the pineapple provides enough sweetness.
For the yellow curry paste:
- 2 shallots
- 2 garlic cloves
- 7 cm galangal root
- 4 cm ginger root
- 1 tsp coriander seeds
- 1 tsp cumin
- 1 tsp fenugreek seeds
- 20 small dried chili peppers (or 2–3 large ones)
- 5 lemongrass stalks
- 2 tsp turmeric
- 2 tbsp chopped cilantro (with stems)
- 2 tsp shrimp paste
- 1 tsp salt
- ½ tsp white pepper
Grind all the ingredients in a mortar until a paste forms. A blender can also be used.
Yellow Curry with Shrimp:
- 300 g shrimp
- 100 g green beans
- 1 small carrot
- ½ pineapple (fresh preferred, but canned works too)
- 2 tbsp soy sauce
- 400 ml coconut milk
- 150 ml water or chicken broth
- 1 tbsp vegetable oil
- 3 tbsp yellow curry paste
Peel the shrimp. Cut the pineapple and carrot into small cubes, the beans into 2–4 cm pieces. Heat a wok or a large frying pan with high sides, add a little oil, the yellow curry paste, and shrimp. Cook over high heat for 3 minutes, stirring constantly. Add the remaining ingredients and bring to a boil. Cook for another 3 minutes. Serve hot. For extra spice, add sliced fresh chili.
A denser, heartier version can be made with chicken fillet instead of shrimp, boiled potatoes instead of pineapple, plus 1 sweet onion and 1 tomato.
As always, the secret is in the ingredients — local, fresh, and properly chosen. Not a single step away if you want authentic taste. The list may look complicated, but if you want to cook a real Thai curry, you must follow the recipe to the end. Don’t skip the sauces (even if it says just a few drops), don’t replace shallots with regular onions, don’t look for substitutes for shrimp paste (sometimes it’s better to omit it altogether). If any ingredient can be safely substituted, it will be noted. Most of the products are easy to find in large supermarkets, or you can order them online from Asian grocery stores.
So, yellow curry — kaeng kari or kaeng lueang. It can be cooked with meat, fish, seafood, or as a vegetarian vegetable version. There is no single recipe, but the base is always the paste. What unites yellow curries is that they are more “creamy” and slightly sweeter than green or red ones. The most common versions are with chicken or beef and potatoes. But here’s a lighter variation — shrimp with pineapple. This curry is easier to digest, and you won’t need to add sugar — the pineapple provides enough sweetness.
For the yellow curry paste:
- 2 shallots
- 2 garlic cloves
- 7 cm galangal root
- 4 cm ginger root
- 1 tsp coriander seeds
- 1 tsp cumin
- 1 tsp fenugreek seeds
- 20 small dried chili peppers (or 2–3 large ones)
- 5 lemongrass stalks
- 2 tsp turmeric
- 2 tbsp chopped cilantro (with stems)
- 2 tsp shrimp paste
- 1 tsp salt
- ½ tsp white pepper
Grind all the ingredients in a mortar until a paste forms. A blender can also be used.
Yellow Curry with Shrimp:
- 300 g shrimp
- 100 g green beans
- 1 small carrot
- ½ pineapple (fresh preferred, but canned works too)
- 2 tbsp soy sauce
- 400 ml coconut milk
- 150 ml water or chicken broth
- 1 tbsp vegetable oil
- 3 tbsp yellow curry paste
Peel the shrimp. Cut the pineapple and carrot into small cubes, the beans into 2–4 cm pieces. Heat a wok or a large frying pan with high sides, add a little oil, the yellow curry paste, and shrimp. Cook over high heat for 3 minutes, stirring constantly. Add the remaining ingredients and bring to a boil. Cook for another 3 minutes. Serve hot. For extra spice, add sliced fresh chili.
A denser, heartier version can be made with chicken fillet instead of shrimp, boiled potatoes instead of pineapple, plus 1 sweet onion and 1 tomato.
