Best 3 Meilings Yummy Thai Yellow Curry Recipes

If you're looking for a flavorful and aromatic Thai curry dish, Meiling's Yummy Thai Yellow Curry is an absolute must-try. This recipe combines the perfect balance of sweet, sour, and savory flavors, creating a curry that is both satisfying and delightful. Made with a creamy coconut milk base, aromatic yellow curry paste, and an array of fresh vegetables, this dish is packed with flavor and sure to tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

MEILING'S YUMMY THAI YELLOW CURRY

Meiling's Yummy Thai Yellow Curry image

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

Ingredients

1 1/2 tablespoons canola oil
2 tablespoons yellow curry paste (less for kid-friendly, more for "I love heat")
3/4-1 lb chicken, cut into bite sized pieces (can sub tofu or use extra veggies for vegetarian)
2 (13 1/2 ounce) cans coconut milk (can sub regular milk and 1/2 T cornstarch for one can)
4 tablespoons fish sauce
1 -2 tablespoon sugar
1/2 teaspoon paprika
lime zest from 4 lime (or 6 kaffir leaves, specialty asian market food)
2 medium potatoes
1 yellow pepper (can use red or orange or green)
3 medium carrots
1 medium onion

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).

THAI YELLOW CHICKEN CURRY

Thai Yellow Chicken Curry image

This Thai-style curry is fast and easy to make. It has a unique flavor that makes this dish anything but ordinary. Serve over jasmine rice.

Provided by regancooks

Categories World Cuisine Recipes Asian

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
3 tablespoons Thai yellow curry paste (such as Mae Ploy®)
1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces
2 (14 ounce) cans coconut milk
1 cup chicken stock
1 yellow onion, chopped
3 small red potatoes, cut into cubes, or as needed
3 red Thai chile peppers, chopped with seeds, or more to taste
1 teaspoon fish sauce

Steps:

Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.
Stir fish sauce into chicken curry mixture just before serving.

Nutrition Facts : Calories 501 calories, Carbohydrate 22.2 g, Cholesterol 57.8 mg, Fat 36.1 g, Fiber 3.6 g, Protein 25.8 g, SaturatedFat 26.6 g, Sodium 470.5 mg, Sugar 3.6 g

MEILING'S YUMMY THAI RED CURRY WITH BEEF

Meiling's Yummy Thai Red Curry With Beef image

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

Ingredients

1 1/2 tablespoons canola oil
2 tablespoons red curry paste (less for kid-friendly, more for "I love heat")
3/4-1 lb beef, cut into small strips (I use Top Sirloin and trim the fat, can sub tofu or use extra veggies for vegetarian)
2 (13 1/2 ounce) cans coconut milk (can sub regular milk and 1/2 T cornstarch for one can)
4 tablespoons fish sauce
1 -2 tablespoon sugar
1/2 teaspoon paprika
lime zest from 4 lime (or 6 kaffir leaves, specialty asian market food)
2 medium potatoes (original recipe calls for 4 potatoes and no other veggies)
1 yellow pepper (can use red or orange or green)
3 medium carrots
1 medium onion

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 fresh ingredients: Fresh ingredients will give your curry the best flavor. If you can, use fresh lemongrass, kaffir lime leaves, and galangal.
Don't be afraid to adjust the heat level: This recipe is for a medium-spicy curry. If you like your curry hotter, add more red chili paste. If you prefer a milder curry, use less.
Serve with your favorite sides: Yellow curry is traditionally served with rice, but you can also serve it with noodles, quinoa, or roti.
Garnish with fresh herbs: Fresh herbs like cilantro, basil, and mint add a nice finishing touch to yellow curry.

Conclusion:

Meiling's Yummy Thai Yellow Curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The curry is made with a fragrant blend of spices, and it is packed with vegetables and chicken. It is also a relatively healthy dish, as it is low in fat and calories. So next time you are looking for a quick and easy meal that is also delicious and healthy, give Meiling's Yummy Thai Yellow Curry a try.