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Chef Suriya Phusirimongkhonchai ‘s Thai Yellow Curry



A) For the Curry

  • Oil, to cook
  • 1 teaspoon shrimp paste
  • salt, to taste
  • 1 teaspoon black pepper, whole
  • kafir lime leaves
  • 1 tablespoon whole turmeric
  • 1 tablespoon coconut milk
  • 1 teaspoon sugar
  • 1 sweet basil leaf
  • 100 grams yellow pumpkin

B) For the Paste

  • 1 onion, large
  • 1 bunch lemongrass
  • 1 bunch coriander root
  • 2 teaspoons galangal
  • ginger root
  • 1 teaspoon red chili, whole
  • 1 teaspoon kafir lime fruit skin
  • 2 cloves garlic


  • Grind onion, ginger root, coriander root, kafir lime fruit skin, garlic, lemongrass, galangal and red chilly together to make a fine paste.
    Heat oil in a wok. Add shrimp paste and sauté well (this step is optional for vegetarians). Add freshly ground curry paste, salt, pepper and sauté till the oil floats.
  • Add fresh coconut milk and sugar. Then add the vegetables/boiled chicken/prawn. Add kafir lime leaves, sweet basil and boiled yellow pumpkin cubes and cook well.
  • Garnish with a sweet basil leaf and serve hot with jasmine steamed rice.

Recipe taken from: www.hummingnotes.com

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