Yellow Curry
A fragrant, warming Thai-inspired curry built on aromatic spices and coconut milk, with swappable proteins and vegetables that let you customize every bowl. Golden, creamy, and deeply satisfying.
Ingredients
Method
Heat coconut oil in a large pot or wok over medium-high heat. Add diced onion and sauté 3–4 minutes until softened.
Stir in minced garlic and ginger; cook 1 minute until fragrant.
Add garam masala, turmeric, and coriander; toast for 30 seconds, stirring constantly.
Pour in coconut milk and vegetable broth; stir well and bring to a gentle simmer.
Add your chosen protein, stirring to combine. Reduce heat to medium-low and cook until the protein is nearly cooked through (8–12 minutes, depending on choice).
Add your chosen vegetables, stir, and simmer until tender (8–12 minutes).
Stir in fish sauce, lime juice, and palm sugar. Taste and adjust seasoning—add more lime for brightness, fish sauce for depth, or sugar for balance.
Ladle into bowls over jasmine rice or serve with rice noodles. Garnish with fresh basil or cilantro and serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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