Yellow curry Recipes - 3 Delicious Ideas

Easy Thai Yellow Curry Paste

4 shallots large
6 tablespoons 6 tablespoons avocado oil
4 garlic large heads of (not individual cloves – FULL HEADS of garlic)
6 fresh ginger -inch piece of
520 whole dried Thai chili peppers – ** (they’re very small and usually found in the spice section, see FAQs)
1 1/2 tablespoons 1 1/2 tablespoons salt
23 turmeric – tablespoons
23 mild curry powder – tablespoons
2 teaspoons 2 teaspoons ground coriander roasted
3 tablespoons 3 tablespoons lemongrass paste (I use Gourmet Garden which they sell at my regular grocery store)
1/4 1/4 cilantro leaves and stems packed

Preheat the oven to 350 degrees.
Prep the aromatics: Peel the shallots – then drizzle with 2 tablespoons oil and wrap in foil. Peel the ginger and cut into thin slices. Arrange in a single layer, drizzle with 2 tablespoons oil, and wrap in foil. Pull the outer paper off the garlic. Cut the pointy tops off the heads of garlic so the cloves are partially exposed. Drizzle with 2 tablespoons oil, and wrap each head of garlic in foil.
Bake the aromatics: Place all the foil packets on a baking sheet. Bake for 15 minutes. Remove the ginger (it should be soft), increase the temperature to 400, and roast the shallots and garlic for another 30 minutes until golden brown and very fragrant. When cooled, you can squeeze the garlic cloves out of the rest of the paper.
Soak the chilis: While the aromatics are roasting, pour boiling water over the chili peppers to rehydrate them. Let them soak for 15 minutes. Drain the water.
Make the paste: Put everything in a food processor or very strong blender. Pulse or puree until the yellow curry paste reaches your desired consistency. The recipe should make about 1 1/2 – 2 cups of curry paste, and I use about 1/3 cup or more in each of my yellow curry recipes, so usually I can get 4-5 batches of curry out of this yellow curry paste recipe. The paste keeps for about a week in the fridge and it freezes well!

1. In the bowl of your crockpot, combine the chicken, yogurt, curry paste, curry powder, ginger, lemongrass paste, and season with salt. Toss to coat the chicken. Let sit 10 minutes. Add the onion, potatoes, coconut milk, and fish sauce. Cover and cook on low for 5-6 hours or on high for 3-4 hours.
2. Crank the heat to high. Cook uncovered for 15 minutes until thickened. Stir in the cilantro, lime zest, and juice.
3. Melt the butter and garlic together. Cook until the butter is lightly browning. Remove from the heat. Mix in the green onions.
4. Serve the chicken and sauce over bowls of rice with garlic butter spooned over the rice. Enjoy!
1. In the bowl of your instant pot, combine the chicken, yogurt, curry paste, curry powder, ginger, lemongrass paste, and season with salt. Toss to coat the chicken. Let sit for 10 minutes. Add the onion, potatoes, coconut milk, and fish sauce. Seal the lid and cook on high pressure for 8-10 minutes.
2. Once done cooking, release the steam. Set the Instant Pot to sauté. Cook, uncovered for 5- 10 minutes until thickened. Stir in the cilantro, lime zest, and juice.
3. Melt the butter and garlic together. Cook until the butter is lightly browning. Remove from the heat. Mix in the green onions.
4. Serve the chicken and sauce over bowls of rice with garlic butter spooned over the rice. Enjoy!

Heat oil in a large skillet or wok over medium-high heat. Add zucchini, carrot, onion, celery, bell pepper, jalapeño, and almonds; sauté until zucchini is slightly soft, about 5 minutes.
Add 1 tablespoon soy sauce and sauté for a few seconds. Add cooked rice, garlic, remaining 1 tablespoon soy sauce, ginger, curry powder, basil, turmeric, black pepper, coriander, cayenne, and salt. Sauté until rice is heated through and takes on a nice toasty texture, about 5 minutes.
Remove from heat and stir in butter. Cover and let sit for about 3 minutes before serving.