Kitchen notes · a little help before you start
Thai Yellow Curry (from scratch!)
Thai Yellow Curry (from scratch!) brings together dried chilies, thai chili, and lemongrass. Have the lid or covering ready before you need it. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Original yield
- Serves 4
- Ingredients
- 27 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Seafood
- Cuisine
- Asian
- Preparation & total time
- Prep: 16–30 minutes · Total: 31–60 minutes
- Dish type
- Curries
A few quick notes
1. Keep the lid step in mind
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
2. Get the blending equipment ready
There is a blending step in this method. Set up the appliance called for and follow its instructions along with the recipe, including any cooling or handling directions before blending.
3. Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
Get to know the ingredients
Dried chilies
Look at how this ingredient comes into the method: Soak dried chillis: Roughly chop chillies and transfer to bowl, leaving behind seeds.
Thai chili
Look at how this ingredient comes into the method: Garnish with Thai Basil, fresh chilli and crispy shallots.
Lemongrass
Look at how this ingredient comes into the method: Prepare lemongrass: Remove woody top half and outer layers of lemongrass.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 11 steps completeMake room for Thai Yellow Curry (from scratch!)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Serve with jasmine rice. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Give the simmer its place
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
Set out the finishing ingredient
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
Have the pan ready for its first job
Read the pan-heating step before beginning. Have the ingredients for that stage ready, then follow the heat and additions in the recipe’s order.
A few questions you might have
What should I get ready before starting?
Set out the blender, food processor, and skillet. Read the first preparation step before you get going: Soak dried chillis: Roughly chop chillies and transfer to bowl, leaving behind seeds.
Which little step is worth remembering?
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
What check should I look for as it cooks?
Keep this part of the method in view: Stir, then cook for 3 minutes until prawns are just cooked.
Is there another preparation step to plan for?
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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