Looking for a Thai yellow curry recipe the whole family will actually eat? This version from our food writer Caitriona is warming, mild enough for younger palates, and easy to adapt whether you’re cooking vegan or adding meat.
Caitriona uses a curry paste that’s vegan, so there’s no fish sauce in this version — but if you’d prefer a traditional curry with meat, the recipe below shows you exactly where to add it.
Ingredients
- 400ml tin of coconut milk
- 3 teaspoons Thai yellow curry paste
- 2 small onions, diced
- 1 teaspoon of sugar (optional)
- 1/2 teaspoon of salt (optional) – note: if you’re not making a vegan curry, you can use a tablespoon of fish sauce instead
- 3 medium carrots, peeled and sliced
- 5 medium potatoes, peeled and cubed
- 1 medium turnip (swede), peeled and cubed
- 1 cup of frozen peas
- 1 red pepper, sliced
Method
Pour the coconut milk into a large pot and bring it slowly to a simmer, stirring often so the milk doesn’t split. Once it’s simmering gently (not boiling), stir in the curry paste. Let it simmer for 2 minutes, then add the diced onion, sugar and salt.
Leave the pot simmering for 5 minutes. Add the carrots, potato and turnip, and stir well to coat everything in the sauce. Turn the heat down, cover the pot, and let it bubble away gently for 40 minutes.
After that, stir in the frozen peas and red pepper, and simmer for a final 4 minutes before serving.
Adding meat: If you’d like a non-vegan version, add sliced chicken breast or stewing beef when you add the carrots, potato and turnip, so it has time to cook through with the vegetables.
Frequently Asked Questions
Can I make this Thai yellow curry ahead of time?
Yes — like most curries, this one tends to taste even better the next day once the flavours have had time to settle. Store it covered in the fridge and reheat gently on the hob, stirring often.
Can I freeze it?
Yes, this curry freezes well. Cool it completely before transferring to a freezer-safe container, and defrost thoroughly in the fridge before reheating.
Is this curry spicy enough for younger kids?
Thai yellow curry paste is generally milder than red or green paste, but heat levels vary by brand. If you’re cooking for young children, start with a little less paste and add more to taste for the adults’ portions.
Can I swap any of the vegetables?
Yes — this is a flexible base recipe. Sweet potato, parsnip or butternut squash all work well in place of turnip or regular potato if that’s what you have to hand.
Related Recipes
If you enjoyed this Thai yellow curry, you might also like our Spice Crusted Potatoes and our Sweet Potato Lemon Drizzle Cake — both easy additions to a family dinner rotation.
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If you try this Thai yellow curry, we’d love to hear how it went down with your family in the comments below.
