Simple Yellow Curry

As I’ve mentioned before, red curry is a dish that we eat almost every week. We love it! We are big Thai Express fans. (If you are local to Springfield, MO you must try it.

But I have a confession: yellow curry was my first love. I used to order yellow curry all the time before red curry took over my life. Yellow curry tends to be a little sweeter/creamier and it often features potatoes. I love potatoes.

Yes, I’m a crazy carb-loving lady. But in my opinion, I also think the addition of potatoes make this dish quite hearty, not requiring any additional protein (like tofu, shrimp or chicken). Which makes this even easier to cook at home.

Related: 40 Easy 30-Minute Dinner Ideas and 60 Easy Dinner Recipes

If you’ve never tried making yellow curry before, even if you feel you are a loyalist to another curry dish, I highly recommend you try this. It’s simple, quick to make, and super yummy. 

Simple Yellow Curry, serves 3-4.
Recipe slightly adapted from Rachel Cooks Thai. 

2 potatoes 
1/2 yellow onion
1 bell pepper
1 lime
1 can coconut milk
2 tablespoons yellow curry paste
2 teaspoons curry powder
1 1/2 cups water
1 teaspoon fish sauce
1/2 teaspoon brown sugar or maple syrup
1/4 teaspoon red pepper flakes (more, if you like it spicy)
2 tablespoons chopped cilantro
rice to serve with

First, peel and chop the potatoes into small cubes. Cook these in boiling, salted water for 5-8 minutes until well softened, but not mushy.

Now’s a good time to start cooking the rice. If I’m serving this for four, I’d cook 2 cups dry rice. I like to use a rice cooker so I don’t have to pay attention. 🙂

Thinly slice up the onion and bell pepper. Set aside.In a large sauce pan, toast the curry powder until fragrant, about 1 minute. Add in the curry paste and the coconut cream. To do this, simply open the coconut milk; the cream should all be on top.

It’s that solid white paste; it usually separates from the thick water. Whisk the curry powder, paste, and coconut cream together over medium heat for a couple of minutes. 

Now stir in the remaining coconut milk (the clear half) and 1 1/2 cups water. Stir in the fish sauce, brown sugar, and red pepper flakes. Taste, and add a little more fish sauce or salt if needed. 

Add in the pepper and onion. Cook over medium heat for a couple of minutes. Now add in the cooked potatoes. Once everything is hot and your rice is ready, plate it up!

Toss on the cilantro and serve with a few lime wedges. Enjoy! xo. Emma

Note: If you are enjoying this as part of the Weekday Weekend Challenge be sure to double check your yellow curry paste for hidden sugars.

Most don’t contain any, but I haven’t tried every brand out there so it’s good to double check. And be sure to serve with brown rice or other whole grain options.

Get our FREE recipe guide with our most popular recipes of all time!

Get the Guide

Free Popular Recipe Guide

Our top 25 recipes of all time!

Name *

Email *

GDPR Agreement *

• I consent to receive emails from this site. *

Sign Up

No ratings yet

Print

Get the Recipe

Yield 4

Ingredients

1x2x3x

• ▢ 2 potatoes
• ▢ ½ yellow onion
• ▢ 1 bell pepper
• ▢ 1 lime
• ▢ 1 can coconut milk
• ▢ 2 tablespoons curry paste (yellow)
• ▢ 2 teaspoons curry powder
• ▢ 1 ½ cups water
• ▢ 1 teaspoon fish sauce
• ▢ ½ teaspoon brown sugar (or maple syrup)
• ▢ ¼ teaspoon red pepper flakes (more, if you like it spicy)
• ▢ 2 tablespoons cilantro (chopped)
• ▢ rice to serve with

Instructions

• First, peel and chop the potatoes into small cubes. Cook these in boiling, salted water for 5-8 minutes until well softened, but not mushy.
• Now’s a good time to start cooking the rice. If I’m serving this for four, I’d cook 2 cups dry rice. I like to use a rice cooker so I don’t have to pay attention.
• Thinly slice up the onion and bell pepper. Set aside.
• In a large sauce pan, toast the curry powder until fragrant, about 1 minute. Add in the curry paste and the coconut cream. To do this, simply open the coconut milk; the cream should all be on top. It’s that solid white paste; it usually separates from the thick water. Whisk the curry powder, paste, and coconut cream together over medium heat for a couple of minutes.
• Now stir in the remaining coconut milk (the clear half) and 1 1/2 cups water. Stir in the fish sauce, brown sugar, and red pepper flakes. Taste, and add a little more fish sauce or salt if needed.
• Add in the pepper and onion. Cook over medium heat for a couple of minutes. Now add in the cooked potatoes. Once everything is hot and your rice is ready, plate it up! Top with cilantro.

© Author Emma Chapman

Course Main Course

Keywords curry, yellow curry