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+ servings

Simple Yellow Curry

Course Main Course
Keyword curry, yellow curry
Servings 4


  • 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


  • 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.