Thai Green and Yellow Curry

By Sunday, April 8, 2012

I have had many a curry in my day. Since discovering Thai food in 2006 (and consequently becoming totally addicted), I’ve had dozens of different versions of the same Thai curry. I really need to visit Thailand to see what a true Thai green or yellow curry is like. In Canada (and the UK, actually), everyone does them a little differently.

A couple weeks ago I realized I didn’t have a staple curry recipe. I’d made multiple versions of green and red curries before, and they’d been good, but they weren’t traditional or easy enough to be a “go to” recipe. I’m talking about something I can whip together with little notice, without having to memorize the recipe exactly. I also realized I had never made yellow curry – ever! A shocking realization, but likely because it’s less common than green or red around here.

I began doing a little bit of research. Okay, that’s an understatement. I basically spent an entire evening comparing curry recipes. My Other Half thought I’d gotten lost in my office. I went to my regular sources, like Canadian Living, Nigella Lawson and Jamie Oliver, but I also consulted the Food Network, Rachel Ray, Martha Stewart and even found a great new blog to follow, Rachel Cooks Thai. It’s about an American girl whose boyfriend is Thai. She writes about their Thai food experiments. It’s great!

I finally got around to testing what I hoped would be delicious, easy and traditional recipes. I wanted to keep my curries as authentic as possible without making them overly complicated or difficult.

After the first taste test, I declared the mission accomplished! I was really impressed with both curries. They were colourful, flavourful and honestly quite straightforward to make. I made them both for a special dinner party last weekend and the yellow curry was a big hit (although green curry will always be my favourite).

Here are my two original curry recipes!

Julia’s Yellow Curry with Chicken

1 can coconut milk (14 oz)
2-3 tbsps yellow curry paste
1 large chicken breast, cubed (or two small breasts)
1-2 cups water (as needed)
1 small onion, sliced
1 large potato, peeled and cut into chunks
1/2 can baby corn (14 oz), drained
½ can pineapple pieces, drained
1 tsp fish sauce
½  tsp sugar
1 tbsp olive oil
Thai basil, ripped apart (optional, for garnish)
Red pepper, julienned (optional, for garnish)

Par-boil the potatoes and set aside. Fry the curry paste in the oil until fragrant. Add the chicken and cook until no pink remains. Add coconut milk and as much water as required and bring to a boil. Let it boil off until it’s the consistency you like. Add the potatoes, pineapple, onions and baby corn and cook until just heated through. Top with basil and red pepper for garnish (if using). Serve over rice.

Julia’s Green Curry with Shrimp

1 tbsp olive oil
1 small onion, sliced
1-2 tbsps green curry paste (be very careful with this – green curry paste is way hotter than red or yellow)
1 lb raw shrimp
1 can coconut milk (14 oz)
1-2 cups water, as needed
2 tbsps fish sauce
1 tsps sugar
Rind of one lime
1 tbsps lime juice
1 cup snow peas or green beans or sugar snap peas
1/2 can julienned bamboo shoots
1 small eggplant or Chinese eggplant, cut into chunks
Thai basil leaves (garnish, optional)

Heat oil and fry curry paste until fragrant. Stir in coconut milk and at least ½ cup of the water. Add rind, sugar, fish sauce, onion, peas, bamboo shoots and eggplant. Reduce heat, cover and simmer until eggplant is tender. Add shrimp and lime juice. When shrimp is pink, serve over rice with basil leaves as garnish.

Try these recipes and let me know what you think! I’m working on a red curry recipe too, so be sure to check back for that one too.


    Leave a Reply

    Your email address will not be published.