Best 3 Meilings Yummy Thai Yellow Curry Recipes
Indulge in the vibrant flavors of Thailand with Meiling's delectable Yellow Curry. This classic Thai dish captivates the senses with its aromatic blend of spices, creamy coconut milk, and tender chicken or tofu. As you embark on this culinary journey, you'll discover a symphony of flavors that dance on your palate - from the tangy kick of lemongrass and galangal to the subtle warmth of turmeric and cumin. Whether you prefer the succulent texture of chicken or the plant-based goodness of tofu, this versatile curry accommodates your dietary preferences. Garnished with fresh herbs and served alongside fluffy jasmine rice, Meiling's Yellow Curry promises an authentic Thai experience that will transport you to the bustling streets of Bangkok.
**Additional Recipes:**
1. **Vegetarian Yellow Curry:** For those seeking a meatless alternative, this recipe swaps chicken for a medley of colorful vegetables, including bell peppers, carrots, and zucchini. Simmered in a rich coconut broth infused with aromatic spices, this vegetarian delight offers a symphony of flavors and textures.
2. **Prawn Yellow Curry:** Seafood lovers rejoice! This variation of Meiling's Yellow Curry features succulent prawns cooked to perfection in a velvety coconut sauce. As the prawns absorb the vibrant flavors of the curry paste, they deliver a delightful burst of sweetness with each bite.
3. **Yellow Curry with Pineapple:** Experience a tropical twist on the classic Yellow Curry with this recipe that incorporates juicy pineapple chunks. The tangy sweetness of pineapple adds a refreshing dimension to the creamy curry, creating a harmonious balance of flavors.
4. **Yellow Curry with Glass Noodles:** If you're looking for a lighter and more refreshing take on Yellow Curry, this recipe replaces rice with delicate glass noodles. The thin, translucent noodles absorb the aromatic broth, making each bite a delightful slurping experience.
5. **Yellow Curry Soup:** Transform your favorite curry into a comforting soup by adding more coconut milk and broth. Ladle this flavorful soup into individual bowls, garnish it with fresh herbs, and enjoy a warm and nourishing meal that's perfect for a chilly day.
THAI YELLOW CHICKEN CURRY WITH POTATOES
Thai Yellow Chicken Curry with Potatoes! Chicken, golden potatoes, onion, coconut cream, and an absolutely incredible homemade yellow curry paste sauce.
Provided by Pinch of Yum
Categories Dinner
Time 40m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.
- Add the coconut cream and 1/2 cup water to the pot - simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce.
- Stir in the fish sauce and brown sugar to really take it up a notch. Seriously - so good. Serve over rice.
Nutrition Facts : Calories 461 calories, Sugar 3.5 g, Sodium 393.1 mg, Fat 16.9 g, SaturatedFat 10.4 g, TransFat 0 g, Carbohydrate 53.7 g, Fiber 6.6 g, Protein 24 g, Cholesterol 55.2 mg
MEILING'S YUMMY THAI YELLOW CURRY
I got this recipe from a Thai cooking class (taught by Meiling Dawson @ Orson Gygi) and modified it just a little. It's very versatile and delicious. Sometimes I use tofu instead of chicken or all veggies. I use whatever vegetables I have on hand... carrots, onions, peppers, broccoli, etc. Beef can also be used or red curry (I'm going to post the beef and red curry in a separate recipe... but the meats and curries are interchangeable. I serve it over cooked rice (I use 1 cup of brown rice which I boil for 20 minutes before adding a cup of white rice... for better health without sacrificing texture or flavor).
Provided by Chef TanyaW
Categories Curries
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in pan on medium heat and add curry paste. Stir fry until fragrant.
- Add chicken and cook for about 2 minutes.
- Add coconut milk, fish sauce, sugar, paprika, and lime zest or kaffir leaves.
- Continue to simmer chicken for about 10 minutes, then add potatoes.
- Add other veggies about 5 minutes after potatoes.
- Total cooking time after adding chicken to pan is ~30 minutes.
- Serve with rice. I like to use brown rice because it is healthy. I cook the brown rice for about 20 minutes before adding white rice (I use calrose) -- it makes a great mixture that is much healthier than plain white rice.
- Notes on ingredients --
- Curry: I have found the brand Mae Ploy is sold in generous sizes and is very reasonably price (it comes in a 14 oz round cardboard carton which is refrigerated after opening and lasts a LONG time, and I paid about $2.50 in an asian market).
- Fish Sauce: I have been very happy with the asian market brand Viet Huong Three Crabs Brand (there's a white square with 3 green crabs on the center of the label).
MEILING'S YUMMY THAI RED CURRY WITH BEEF
I got this recipe from a Thai cooking class (taught by Meiling Dawson @ Orson Gygi) and modified it a little. It's very versatile and delicious. Sometimes I use tofu instead ofbeef or all veggies. I use whatever vegetables I have on hand... carrots, onions, peppers, broccoli, etc. Chicken can also be used or yellow curry (posted in a separate recipe... but the meats and curries are interchangeable). I serve it over cooked rice (I use 1 cup of brown rice which I boil for 20 minutes before adding 1 cup of white rice... for better health without sacrificing texture or flavor).
Provided by Chef TanyaW
Categories Curries
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in pan on medium heat and add curry paste. Stir fry until fragrant.
- Add beef and cook for about 2 minutes.
- Add coconut milk, fish sauce, sugar, paprika, and lime zest or kaffir leaves.
- Continue to simmer beef for about 10 minutes, then add potatoes.
- Add other veggies about 5 minutes after potatoes.
- Total cooking time after adding chicken to pan is ~30 minutes.
- Serve with rice. I like to use brown rice because it is healthy. I cook the brown rice for about 20 minutes before adding white rice (I use calrose) -- it makes a great mixture that is much healthier than plain white rice.
- Notes on ingredients --
- Curry: I have found the brand Mae Ploy is sold in generous sizes and is very reasonably price (it comes in a 14 oz round cardboard carton which is refrigerated after opening and lasts a LONG time, and I paid about $2.50 in an asian market).
- Fish Sauce: I have been very happy with the asian market brand Viet Huong Three Crabs Brand (there's a white square with 3 green crabs on the center of the label).
Tips:
- Use good quality ingredients, especially the curry paste. The better the paste, the better the curry will be.
- Don't be afraid to adjust the ingredients to your own taste. If you like it spicier, add more chili paste. If you like it more sour, add more lime juice.
- If you don't have all the ingredients on hand, don't worry. You can substitute other vegetables or protein. For example, you could use tofu instead of chicken, or broccoli instead of bell peppers.
- Serve the curry with rice, noodles, or roti bread. This will help to soak up the delicious sauce.
Conclusion:
Meiling's Yummy Thai Yellow Curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's packed with flavor and is sure to please everyone at the table. So next time you're looking for a new Thai curry recipe, give this one a try. You won't be disappointed.
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