Thai Yellow Curry Recipe with Brown Rice (curry paste made from scratch)

Nothing like a nice curry and rice combination to end a tiring work week. When i am flush with fresh vegetables, i like to make a multi vegetable dish. Somewhat similar to when you have odd bits and ends of vegetables dying slowly in the crisper just before you are forced to go out and finally stock up! Cooking for dinner is not good for blogging. Simply because you don’t have good light to take blog worthy pictures, also the fatigue of the day makes it tough to actually want to reach out for the camera of all things. Which explains why many of the things i make, never make it to the blog. Like Thai yellow curry, which is my second favourite after thai red curry.

I used what i call a never fail recipe from here to make this and it is always appreciated if served to friends. I made a few changes based on the ingredients i had/ didn’t have and so here is my version.  I served this with a mildly flavoured brown rice, made from caramelised onions. Thai curries have many flavours, layers and textures. The best way to enjoy all of that character is with plain steamed rice, but i was in a rebellious mood, and wasn’t disappointed.

Ingredients (makes 4-5 main course servings, time taken 30 minutes)

1 cup Thai Yellow Curry Paste (recipe given below)

3-4 cups of assorted vegetables of choice ( i used ½ cup each of cauliflower florets, carrot, brinjal, green zucchini, baby corn, red and yellow capsicum, yellow pumpkin and mushroom)

2 small bunches baby bok choy (optional) roughly chopped

12-14 basil leaves

3-4 small lime leaves, mid section removed and torn to bits

8-10 fresh / frozen sundakkai (turkey berries) (optional)

100 ml coconut milk (thick, i used Dabur homemade)

½ cup hot water

Salt to taste


Steam the hard vegetables such as cauliflower, carrot and baby corn in the microwave for  3-4 minutes. Do not cook fully. They should be half cooked so they finish cooking while simmering in the gravy.

In a pan, add the curry paste and half of the salt you think you will need and heat thoroughly till it begins to bubble. Add the hot water and the vegetables in the order of time taken to cook. Ones that take longer time to cook go first.

As I’d steamed the cauliflower and carrots, i first added the brinjal, zucchini, turkey berried and yellow pumpkin. Cook for 4 minutes or till half cooked.

Add the steamed cauliflower, carrots and baby corn and simmer about 3-4 minutes. Next add the red and yellow bell peppers, mushroom and half of the coconut milk. Cook another 3-4 minutes till the mushroom have cooked.

Stir in the basil, bok choy and torn lime leaves. Add the remaining coconut milk and stir gently. Take off the heat and serve warm with rice.

Yellow Curry Paste (makes about 1 cup)

1/2 to 1 stalk lemongrass

1 teaspoon red chilli powder

1/2 medium onion, sliced

1 thumb-size piece of ginger

4 cloves garlic

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon cumin seeds

1/4 teaspoon cinnamon

1 tablespoon of oyster mushroom sauce

½ teaspoon turmeric

1/3 teaspoon white pepper

2 Tablespoon sugar

1 Tablespoon lime juice

1 Tablespoon tomato ketcup

100 ml coconut milk


Add all of the above ingredients into a blender jar along with 2 tablespoons of water into a thick smooth paste. You can use it immediately or store frozen or later.

Brown Rice (serves 4)

1 cup thinly sliced onions

2 teaspoons sugar

2 whole star anise

2 cups of rice, washed and drained

2 teaspoons of neutral vegetable oil

1 teaspoon salt (lesser than what you will add to pulavs, the rice needs to be slightly less salty)

3 cups of hot water


In a heavy bottomed pan, heat the oil and add the star anise. Sauté for a few seconds, add the onions and fry till golden brown. Add the sugar and sauté till the sugar is caramelised and lends a deep brown to the onions. Add the washed and drained rice, sauté in the onions gently without breaking the grains. Add the hot water and the salt. Cover with a losse lid and simmer on medium till all the water is absorbed, the grains of rice are cooked and yet fluffy. Take off the heat, cover and set aside till needed. Serve hot with a gravy curry.

4 Comments Add yours

  1. Deepthi says:

    Hey Arundati!! I tried this recipe and it was super!!! I even tried another recipe for yellow curry from another very popular website but yours turned out the best! Thank you for all the great recipes. They ALWAYS turn out well!!

  2. Knorr Soups says:

    Arundhati, it looks like you have managed to capture the right mix of flavour, aroma and taste. Even better, your thai yellow curry is full of delightfully crunchy veggies and so healthy for us given today’s lifestyles. The idea of using brown rice is very healthy and wholesome. The right way to great health is by eating healthy and avoiding unhealthy snacks, and eating balanced and nutritious meals. Check out our blog at for expert tips on healthy eating habits.

  3. Siri says:

    Hi Arundhati,

    How are you? Hope all is well.

    That bowl of brown rice looks so tempting. will try that way tonight for dinner. :D. these days I am trying to cut down the amount of white rice as much as I can and incorporate a lot of whole grains. 🙂 (though I am not a big fan of brown rice but trying to get accustomed to the taste).


  4. sraikh says:

    Hey, thanks for the sweet comment. I always wonder about those saintly moms as well. One who never curses and is so very patient with her child :0

    I will come back and check out the recipes and let you know which ones I tried and turned out nice!

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