20 Spicy Yellow Curry Recipes Delicious

Ready to turn up the heat in your kitchen? Our collection of 20 Spicy Yellow Curry Recipes is here to dazzle your taste buds and simplify your dinner routine. Whether you’re craving something quick, comforting, or packed with seasonal flavors, these vibrant dishes promise a delicious escape to culinary bliss. Dive in and discover your next favorite meal that’s sure to spice up your life!

Thai Yellow Curry with Chicken and Potatoes

Golden hues of turmeric and coconut milk swirl together in this comforting Thai yellow curry, a dish that feels like a warm embrace on a chilly evening. It’s a recipe that invites you to slow down, to savor each step as much as the final bite.

Ingredients

• 1 tbsp coconut oil (I love the subtle sweetness it adds)
• 1 lb chicken thighs, cut into bite-sized pieces (boneless, skinless for ease)
• 1 cup yellow curry paste (homemade or store-bought, but check for authenticity)
• 2 cups coconut milk (full-fat for that creamy dreaminess)
• 2 cups potatoes, diced into 1-inch cubes (Yukon Golds hold their shape beautifully)
• 1 cup chicken broth (low-sodium to control the saltiness)
• 1 tbsp fish sauce (it’s the umami booster)
• 1 tbsp palm sugar (or brown sugar in a pinch)
• 1/2 cup bamboo shoots, drained (for that crunchy contrast)
• 1/4 cup Thai basil leaves (torn, not chopped, to release their fragrance)

Instructions

1. Heat the coconut oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the chicken pieces, browning them on all sides, approximately 5 minutes total. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Stir in the yellow curry paste, coating the chicken evenly, and cook for 1 minute to awaken the spices.
4. Pour in the coconut milk and chicken broth, stirring to combine, then bring to a gentle simmer.
5. Add the potatoes, cover, and simmer for 15 minutes, or until the potatoes are fork-tender. Tip: A slow simmer prevents the coconut milk from separating.
6. Mix in the fish sauce and palm sugar, adjusting the balance to your liking, then add the bamboo shoots.
7. Cook uncovered for another 5 minutes to slightly thicken the curry. Tip: The curry should coat the back of a spoon but still flow easily.
8. Remove from heat and fold in the Thai basil leaves, letting the residual heat wilt them.

Just before serving, take a moment to admire the vibrant colors and aromatic steam rising from the bowl. The curry is luxuriously creamy, with a gentle heat that builds with each spoonful, and the potatoes soak up the rich flavors like little sponges. Serve it over jasmine rice, or for a twist, try it with roti to scoop up every last bit.

Vegetable Yellow Curry with Coconut Milk

Kindly, let me share with you a dish that feels like a warm embrace on a chilly evening, a vegetable yellow curry with coconut milk that’s both comforting and vibrant. It’s a recipe that I find myself returning to, not just for its flavors but for the way it makes my kitchen smell like a faraway place.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, diced (I love the sweetness it brings when caramelized)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 1 tbsp ginger, grated (a little more if you’re like me and adore its zing)
• 2 tbsp yellow curry powder (the heart of the dish, choose a quality one)
• 1 can (13.5 oz) coconut milk (full-fat for that creamy dreaminess)
• 2 cups mixed vegetables (I often use bell peppers, carrots, and potatoes for color and texture)
• 1 cup vegetable broth (homemade if you have it, it elevates the dish)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion, stirring occasionally, until translucent and slightly golden, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
4. Sprinkle the yellow curry powder over the onions, stirring to coat, and cook for 30 seconds to toast the spices. Tip: Toasting the spices unlocks their full flavor.
5. Pour in the coconut milk and vegetable broth, stirring to combine. Bring to a gentle simmer.
6. Add the mixed vegetables, cover, and simmer for 15-20 minutes, or until the vegetables are tender. Tip: Cut the vegetables uniformly for even cooking.
7. Season with salt, starting with 1/2 tsp, then adjust to your liking.

Just as the curry finishes, the aroma fills the room, a promise of the creamy, spiced delight that awaits. Serve it over a bed of fluffy jasmine rice, or for a twist, try it with quinoa to soak up every bit of the flavorful sauce.

Yellow Curry Lentil Soup

On a quiet morning like this, when the light filters through the kitchen window just so, I find myself drawn to the warmth and comfort of a bowl of Yellow Curry Lentil Soup. It’s a dish that carries the whispers of distant places, yet feels entirely at home in the heart of America.

Ingredients

• 1 cup dried red lentils, rinsed (they’re the quickest to cook and have a lovely, delicate texture)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (I like the sweetness of yellow onions here)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tbsp yellow curry powder (for that golden hue and warm spice)
• 4 cups vegetable broth (homemade if you have it, but store-bought works just fine)
• 1 can (13.5 oz) coconut milk (full-fat for creaminess)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and yellow curry powder, cooking for another minute until fragrant.
4. Add the rinsed lentils and vegetable broth, bringing the mixture to a boil.
5. Reduce heat to low, cover, and simmer for 15 minutes, or until the lentils are tender.
6. Pour in the coconut milk, stirring well to combine, and let the soup warm through for another 5 minutes.
7. Season with salt, starting with 1/2 tsp and adjusting to your preference.

Comforting in its creaminess, this soup carries the gentle warmth of curry and the earthy depth of lentils. Serve it with a sprinkle of fresh cilantro or a squeeze of lime for a bright contrast.

Yellow Curry Shrimp with Pineapple

Evenings like these call for something vibrant yet comforting, a dish that wraps you in warmth while surprising your palate with bursts of sweetness and spice. This yellow curry shrimp with pineapple is just that—a harmonious blend of flavors that feels like a gentle embrace.

Ingredients

• 1 lb large shrimp, peeled and deveined (I like to keep the tails on for a prettier presentation)
• 1 cup pineapple chunks (fresh is my preference for that bright, juicy bite)
• 2 tbsp yellow curry paste (this is the soul of the dish, so choose a quality brand)
• 1 can (13.5 oz) coconut milk (full-fat for that creamy, luxurious texture)
• 1 tbsp fish sauce (it’s the secret umami booster)
• 1 tbsp brown sugar (to balance the heat with a touch of sweetness)
• 1 tbsp vegetable oil (a neutral oil that lets the other flavors shine)
• 1/2 cup red bell pepper, sliced (for a pop of color and crunch)
• 1/4 cup fresh basil leaves (torn, not chopped, to release their aromatic oils)

Instructions

1. Heat the vegetable oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add the yellow curry paste to the skillet, stirring constantly for 1 minute to awaken its flavors.
3. Pour in the coconut milk, stirring to combine with the curry paste until smooth.
4. Stir in the fish sauce and brown sugar, ensuring they’re fully dissolved into the sauce.
5. Add the shrimp and pineapple chunks to the skillet, arranging them in a single layer for even cooking.
6. Simmer the mixture uncovered for 5 minutes, or until the shrimp turn pink and opaque.
7. Gently fold in the red bell pepper slices and basil leaves, cooking for an additional 2 minutes just to soften the peppers.
8. Remove from heat and let it sit for a minute; the sauce will thicken slightly as it cools.

Rich with creamy coconut and tangy pineapple, this curry is a delightful contrast of textures—tender shrimp, juicy fruit, and crisp peppers. Serve it over a mound of jasmine rice or with a side of crusty bread to soak up every last drop of that golden sauce.

Yellow Curry Beef with Bamboo Shoots

Many evenings, I find myself drawn to the kitchen, seeking comfort in the ritual of cooking. Tonight, it’s the rich, aromatic embrace of yellow curry beef with bamboo shoots that calls to me, a dish that marries warmth with a hint of adventure.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes (I find the marbling in chuck adds incredible flavor)
• 2 tbsp yellow curry powder (I like to toast mine slightly for depth)
• 1 can (14 oz) bamboo shoots, drained and rinsed (their crunch is a delightful contrast)
• 1 can (13.5 oz) coconut milk (full-fat for that creamy texture we all love)
• 1 tbsp fish sauce (it’s the umami backbone of the dish)
• 1 tbsp brown sugar (just a touch to balance the flavors)
• 2 cups jasmine rice, cooked (I always rinse mine until the water runs clear)

Instructions

1. In a large pot over medium heat, toast the yellow curry powder for about 30 seconds, until fragrant. Tip: Keep stirring to prevent burning.
2. Add the beef cubes to the pot, browning them on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Pour in the coconut milk, stirring to combine with the beef and curry powder. Bring to a gentle simmer.
4. Stir in the fish sauce and brown sugar, then add the bamboo shoots. Reduce heat to low, cover, and let it simmer for 1.5 hours. Tip: The low and slow cook makes the beef fork-tender.
5. Serve the curry over warm jasmine rice.

Kindly let the curry rest for a few minutes before serving; it allows the flavors to meld beautifully. The beef should be tender, the bamboo shoots crisp, and the sauce luxuriously creamy. For a vibrant twist, garnish with thinly sliced red bell peppers or a sprinkle of fresh cilantro.

Yellow Curry Tofu with Spinach

On a quiet evening, when the light fades softly through the kitchen window, I find myself drawn to the comforting embrace of a warm, aromatic dish. This yellow curry tofu with spinach is my go-to for such moments, a blend of vibrant flavors and soothing textures that feels like a gentle hug.

Ingredients

• 1 block of firm tofu (I always press mine for at least 30 minutes to get that perfect texture)
• 2 cups of fresh spinach (the more, the merrier, I say)
• 1 can of coconut milk (full-fat for that creamy dreaminess)
• 2 tbsp yellow curry paste (adjust according to your heat preference)
• 1 tbsp coconut oil (my favorite for its subtle sweetness)
• 1/2 cup vegetable broth (homemade if you have it)
• 1 tsp turmeric (for that golden glow)
• 1/2 tsp salt (just enough to enhance the flavors)

Instructions

1. Heat the coconut oil in a large pan over medium heat until it’s shimmering but not smoking.
2. Add the pressed tofu, cubed, and cook until golden on all sides, about 5 minutes. Tip: Don’t overcrowd the pan to ensure each piece gets crispy.
3. Stir in the yellow curry paste and turmeric, coating the tofu evenly, and cook for another minute to release the aromas.
4. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer. Let it cook for 10 minutes, allowing the flavors to meld beautifully.
5. Add the spinach in batches, stirring until just wilted, about 2 minutes. Tip: Adding spinach in batches prevents it from clumping together.
6. Season with salt, give it one final stir, and remove from heat. Tip: Taste as you go, but remember the flavors will continue to develop as it sits.

Perfectly balanced, this dish offers a creamy texture with a hint of spice, the tofu absorbing the curry’s richness while the spinach adds a fresh contrast. Serve it over a bed of jasmine rice or with a side of crusty bread to soak up every last bit of sauce.

Yellow Curry Chicken with Sweet Potatoes

Golden hues of turmeric and the comforting aroma of coconut milk fill the kitchen as I prepare this yellow curry chicken with sweet potatoes, a dish that feels like a warm embrace on a quiet evening.

Ingredients

• 1.5 lbs chicken thighs, boneless and skinless (I find thighs add more flavor than breasts)
• 2 medium sweet potatoes, peeled and cubed (about 3 cups)
• 1 can (13.5 oz) coconut milk (full-fat for that creamy texture we all love)
• 2 tbsp yellow curry paste (my pantry staple for quick, flavorful meals)
• 1 tbsp coconut oil (extra virgin olive oil works too, but coconut oil enhances the flavor)
• 1 small onion, diced (yellow or white, whatever you have on hand)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 cup chicken broth (low-sodium to control the saltiness)
• 1 tbsp fish sauce (a little goes a long way in deepening the flavors)
• 1 tsp brown sugar (just a hint to balance the spices)
• Fresh cilantro for garnish (because presentation matters)

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion and minced garlic, sautéing until the onion is translucent, roughly 3 minutes.
3. Stir in the yellow curry paste and cook for 1 minute to release its aromas.
4. Add chicken thighs to the pot, browning each side for about 4 minutes total.
5. Pour in coconut milk and chicken broth, stirring to combine all the ingredients.
6. Add cubed sweet potatoes, fish sauce, and brown sugar, then bring the mixture to a simmer.
7. Reduce heat to low, cover, and let it cook for 25 minutes, or until the sweet potatoes are tender and the chicken is cooked through.
8. Tip: Stir occasionally to prevent sticking and ensure even cooking.
9. Tip: If the curry is too thick, add a little more chicken broth to reach your desired consistency.
10. Tip: Taste and adjust seasoning with more fish sauce or brown sugar if needed, but remember the flavors will deepen as it cooks.
11. Garnish with fresh cilantro before serving.

Silky coconut milk coats each piece of tender chicken and sweet potato, creating a harmony of flavors that’s both rich and comforting. Serve it over a bed of jasmine rice or with a side of crusty bread to soak up every last drop of the curry.

Yellow Curry Fish with Lemongrass

How quietly the morning light filters through the kitchen window, casting a gentle glow on the counter where I prepare today’s meal. There’s something deeply comforting about the process, a slow dance of flavors and aromas that promises warmth and nourishment.

Ingredients

• 1 lb white fish fillets (I find cod works beautifully here, its flakiness absorbing the curry’s richness)
• 2 tbsp yellow curry paste (a vibrant, aromatic base that’s the soul of the dish)
• 1 can (13.5 oz) coconut milk (full-fat for that creamy, luxurious texture)
• 1 stalk lemongrass, bruised and cut into 2-inch pieces (its citrusy fragrance is unmistakable)
• 1 tbsp fish sauce (a dash adds depth, but it’s okay to adjust based on your preference)
• 1 cup jasmine rice (cooked to fluffy perfection, it’s the ideal companion)
• 1 tbsp vegetable oil (just enough to sauté without overpowering)
• 1/2 cup water (to adjust the curry’s consistency)

Instructions

1. Heat the vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the yellow curry paste, stirring constantly for 1 minute to release its aromas.
3. Pour in the coconut milk, stirring to combine with the curry paste until smooth.
4. Add the lemongrass and fish sauce, bringing the mixture to a gentle simmer.
5. Carefully place the fish fillets into the skillet, ensuring they’re submerged in the curry.
6. Reduce the heat to low, cover, and let simmer for 10 minutes, or until the fish is opaque and flakes easily.
7. If the curry is too thick, gradually add water, 1/4 cup at a time, until desired consistency is reached.
8. Serve the curry over a bed of jasmine rice, garnishing with fresh cilantro if desired.

Just as the curry melds the bold with the subtle, the fish remains tender, a perfect contrast to the vibrant, creamy sauce. For an extra touch of brightness, a squeeze of lime just before serving awakens all the flavors.

Yellow Curry Pumpkin Soup

Beneath the golden hues of autumn, there’s a comforting embrace in a bowl of Yellow Curry Pumpkin Soup, a dish that whispers tales of warmth and spice with every spoonful.

Ingredients

• 2 tablespoons extra virgin olive oil (my kitchen staple for its fruity depth)
• 1 medium onion, diced (I find sweet onions bring a gentle caramel note)
• 2 cloves garlic, minced (freshly minced garlic is non-negotiable for me)
• 1 tablespoon yellow curry powder (the heart of the dish, choose a brand you trust)
• 1 can (15 oz) pumpkin puree (not pie filling, for the purest flavor)
• 4 cups vegetable broth (homemade or low-sodium for control over saltiness)
• 1 cup coconut milk (full-fat for that creamy dreaminess)
• Salt to taste (I start with 1/2 teaspoon and adjust)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and yellow curry powder, cooking until fragrant, about 30 seconds. Tip: Toasting the curry powder unlocks its full aroma.
4. Pour in the pumpkin puree and vegetable broth, whisking until smooth. Tip: A whisk helps avoid any lumps for a silky texture.
5. Bring the mixture to a gentle boil, then reduce heat to simmer uncovered for 20 minutes, stirring occasionally.
6. Stir in the coconut milk and salt, simmering for an additional 5 minutes. Tip: Taste and adjust seasoning here; the soup should be richly spiced but balanced.
7. Remove from heat and let it sit for 5 minutes to allow flavors to meld.

Gently ladled into bowls, this soup is a velvety canvas of warmth, with the curry’s warmth and coconut’s sweetness playing in harmony. Serve with a swirl of coconut milk or a sprinkle of roasted pumpkin seeds for a textural contrast.

Yellow Curry Chickpea Stew

On a quiet morning like this, when the light filters through the kitchen window just so, I find myself drawn to the warmth of a pot simmering on the stove. There’s something deeply comforting about the process of making yellow curry chickpea stew, a dish that feels like a hug in a bowl.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (I like the sweetness it adds)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 1 tbsp fresh ginger, grated (for that bright, spicy kick)
• 1 tbsp yellow curry powder (the star of the show)
• 1 can (15 oz) chickpeas, drained and rinsed (for that hearty texture)
• 1 can (14 oz) coconut milk (full-fat for creaminess)
• 2 cups vegetable broth (homemade if you have it)
• 1 medium sweet potato, cubed (about 2 cups)
• 1 cup spinach, loosely packed (adds a pop of color and nutrients)
• Salt, to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking until fragrant, about 30 seconds.
4. Sprinkle the yellow curry powder over the onions and stir to coat, toasting the spices for about 1 minute to unlock their flavors.
5. Pour in the chickpeas, coconut milk, and vegetable broth, stirring to combine.
6. Add the cubed sweet potato, bring the mixture to a simmer, then reduce the heat to low. Cover and cook until the sweet potato is tender, about 15 minutes.
7. Stir in the spinach until just wilted, about 1 minute. Taste and adjust salt as needed.

Just like that, you’ve created a stew with layers of flavor—creamy from the coconut milk, earthy from the curry, and sweet from the potatoes. Serve it over a bed of fluffy rice or with a side of crusty bread to soak up every last bit of the broth.

Yellow Curry Duck with Lychee

Zestfully, let’s embark on a culinary journey that marries the richness of duck with the sweet, floral notes of lychee in a yellow curry that’s both comforting and exotic. This dish, a harmonious blend of flavors, is perfect for those evenings when you crave something out of the ordinary yet deeply satisfying.

Ingredients

• 2 duck breasts, skin on (I find the crispy skin adds a delightful texture)
• 1 can of lychee in syrup (drained, but save the syrup for a touch of sweetness)
• 2 cups of coconut milk (full-fat for that creamy richness)
• 3 tbsp of yellow curry paste (adjust according to your heat preference)
• 1 tbsp of fish sauce (it’s the umami booster)
• 1 cup of jasmine rice (cooked to fluffy perfection)
• 2 tbsp of vegetable oil (for that perfect sear)

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Score the duck skin in a crosshatch pattern, then season both sides with salt. Place the duck skin-side down in the skillet. Cook for 5 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes for medium-rare. Remove and let rest.
3. In the same skillet, lower the heat to medium. Add the yellow curry paste and stir for 1 minute until fragrant.
4. Pour in the coconut milk and fish sauce, stirring to combine. Simmer for 5 minutes, allowing the flavors to meld.
5. Add the drained lychees to the curry, simmering for another 2 minutes just to warm them through.
6. Slice the rested duck breasts thinly against the grain. Serve over jasmine rice, ladling the curry and lychees over the top.

Finally, the dish presents a beautiful contrast between the crispy, rich duck and the sweet, tender lychees, all brought together by the creamy, aromatic curry. For an extra touch, garnish with fresh cilantro or a sprinkle of crushed peanuts for crunch.

Yellow Curry Pork with Green Beans

Just like the gentle unfolding of dawn, this dish brings warmth and comfort to the table, a melody of flavors that sings of home and heart. It’s a simple yet profound dish that reminds me of lazy Sundays and the joy of cooking with love.

Ingredients

• 1 lb pork shoulder, cubed (I find the marbling adds richness)
• 2 cups green beans, trimmed (fresh is best, but frozen works in a pinch)
• 3 tbsp yellow curry paste (my kitchen always smells incredible when I open the jar)
• 1 can (13.5 oz) coconut milk (full-fat for that creamy dreaminess)
• 1 tbsp vegetable oil (a neutral canvas for the flavors to shine)
• 1/2 cup chicken broth (homemade if you have it, but store-bought is fine)
• 1 tbsp fish sauce (the secret umami booster)
• 1 tsp sugar (just a whisper to balance the heat)

Instructions

1. Heat the vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the pork cubes, browning them on all sides for about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Stir in the yellow curry paste, coating the pork evenly, and cook for 1 minute until fragrant.
4. Pour in the coconut milk and chicken broth, bringing the mixture to a gentle simmer. Tip: Scrape the bottom of the pot to release any browned bits for extra flavor.
5. Add the green beans, fish sauce, and sugar, stirring to combine. Simmer uncovered for 15 minutes, or until the pork is tender and the green beans are crisp-tender. Tip: The sauce should thicken slightly but remain pourable.

When the curry is ready, the pork should be fork-tender, and the green beans still have a bit of bite. The sauce, rich and aromatic, clings to each piece, promising a burst of flavor with every bite. Serve it over steamed jasmine rice or with a side of crusty bread to soak up every last drop.

Yellow Curry Squash with Basil

Amidst the quiet of the morning, the thought of a warm, comforting bowl of yellow curry squash with basil feels like a gentle embrace. This dish, with its vibrant hues and aromatic spices, is a testament to the beauty of simple ingredients coming together to create something truly nourishing.

Ingredients

• 1 butternut squash, peeled and cubed (about 2 cups) – I find the pre-cut squash from the store saves time without sacrificing flavor.
• 1 can (13.5 oz) coconut milk – Full fat for that creamy, luxurious texture.
• 2 tbsp yellow curry paste – The heart of the dish, offering warmth and depth.
• 1 tbsp coconut oil – My favorite for sautéing, it adds a subtle sweetness.
• 1/2 cup fresh basil leaves, torn – Because the fragrance of fresh basil is irreplaceable.
• 1 cup vegetable broth – Homemade or store-bought, it’s the base that brings everything together.
• 1 tbsp lime juice – A splash at the end brightens all the flavors.

Instructions

1. Heat the coconut oil in a large pot over medium heat until it’s shimmering but not smoking, about 1 minute.
2. Add the yellow curry paste to the pot, stirring constantly for 30 seconds to release its aromas.
3. Pour in the coconut milk and vegetable broth, whisking until the curry paste is fully dissolved.
4. Add the cubed butternut squash to the pot, ensuring each piece is submerged in the liquid.
5. Bring the mixture to a gentle boil, then reduce the heat to low, covering the pot with a lid.
6. Simmer for 20 minutes, or until the squash is tender when pierced with a fork.
7. Stir in the torn basil leaves and lime juice just before serving, allowing the residual heat to wilt the basil slightly.

How the squash melts into the curry, creating a dish that’s both hearty and light, is nothing short of magical. Serve it over a bed of jasmine rice or with a side of crusty bread to soak up every last drop of the fragrant sauce.

Yellow Curry Mussels with Coconut Cream

Now, as the morning light filters through the kitchen window, there’s something deeply comforting about the thought of Yellow Curry Mussels with Coconut Cream. It’s a dish that whispers of warmth and gentle flavors, a perfect blend of the sea’s bounty and the earth’s spices.

Ingredients

• 2 lbs fresh mussels, scrubbed and debearded (I always give them a quick rinse under cold water to ensure they’re perfectly clean.)
• 1 tbsp extra virgin olive oil (My go-to for its fruity notes.)
• 3 cloves garlic, minced (Because garlic makes everything better.)
• 1 tbsp yellow curry powder (A heaping tablespoon for that vibrant color and warmth.)
• 1 can (13.5 oz) coconut cream (I love the richness it adds, shaking the can before opening ensures it’s well mixed.)
• 1 cup chicken stock (Homemade if you have it, for that extra layer of flavor.)
• 1 lime, juiced (About 2 tbsp, for a bright finish.)
• 1/4 cup cilantro, chopped (For that fresh pop of color and taste.)

Instructions

1. In a large pot over medium heat, warm the olive oil until it shimmers, about 1 minute.
2. Add the minced garlic and sauté until fragrant, 30 seconds, stirring constantly to prevent burning.
3. Sprinkle in the yellow curry powder, stirring to toast the spices, about 1 minute, until the aroma fills the kitchen.
4. Pour in the coconut cream and chicken stock, stirring to combine, and bring to a gentle simmer.
5. Add the mussels to the pot, cover, and cook for 5-7 minutes, until the mussels open wide. Discard any that remain closed.
6. Squeeze in the lime juice and sprinkle with cilantro, giving everything a gentle stir to combine.

Remember, the key to this dish is the balance of flavors—the creamy coconut, the warmth of the curry, and the bright acidity of the lime. Serve it with crusty bread to soak up every last bit of the sauce, or over a bed of steamed rice for a more substantial meal.

Yellow Curry Eggplant with Cashews

On a quiet afternoon, when the light slants just so through the kitchen window, I find myself drawn to the warmth of spices and the comfort of a simmering pot. This yellow curry eggplant with cashews is a dish that feels like a gentle embrace, its flavors deep and comforting, yet bright with the freshness of herbs.

Ingredients

• 1 large eggplant, cubed (I like to leave the skin on for texture)
• 1 cup coconut milk (full-fat for that creamy richness)
• 2 tbsp yellow curry paste (my favorite brand brings just the right heat)
• 1/2 cup raw cashews (for a delightful crunch)
• 1 tbsp coconut oil (it adds a subtle sweetness)
• 1 cup water (to adjust the curry’s consistency)
• 1/2 tsp salt (to enhance all the flavors)

Instructions

1. Heat the coconut oil in a large pan over medium heat until it shimmers, about 2 minutes.
2. Add the cubed eggplant and sauté until the edges start to golden, roughly 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Stir in the yellow curry paste, coating the eggplant evenly, and cook for another minute to awaken the spices.
4. Pour in the coconut milk and water, bringing the mixture to a gentle simmer. Tip: Keep the heat low to prevent the coconut milk from separating.
5. Add the cashews and salt, then let the curry simmer uncovered for 15 minutes, or until the eggplant is tender. Tip: Stir occasionally to prevent sticking.
6. Once the eggplant is soft and the sauce has thickened slightly, remove from heat.

Now, the curry rests, its flavors melding into something greater than the sum of its parts. The eggplant becomes almost silky, while the cashews offer a satisfying contrast. Serve it over a mound of jasmine rice, or for a lighter option, alongside steamed greens.

Yellow Curry Lamb with Peas

Now, as the morning light filters through the kitchen window, I find myself drawn to the comforting embrace of a dish that marries the warmth of yellow curry with the tender richness of lamb. It’s a recipe that feels like a quiet conversation between flavors, each ingredient adding its voice to the harmony.

Ingredients

• 1 lb lamb shoulder, cut into 1-inch cubes (I find the shoulder’s marbling perfect for slow cooking)
• 2 tbsp yellow curry powder (a blend that’s been sitting in my pantry, gifted by a friend from Thailand)
• 1 cup coconut milk (full-fat, for that creamy dreaminess)
• 1 cup frozen peas (a handful more if you’re like me and love that pop of green)
• 1 tbsp vegetable oil (my neutral oil of choice for browning)
• 1 small onion, diced (yellow, for its sweetness)
• 2 cloves garlic, minced (because what’s cooking without garlic?)
• 1 cup basmati rice, rinsed (the grains should dance in the water)

Instructions

1. Heat the vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and minced garlic, sautéing until translucent, roughly 3 minutes, stirring occasionally to prevent burning.
3. Increase the heat to medium-high, add the lamb cubes, and brown on all sides, about 5 minutes total. Tip: Don’t overcrowd the pot to ensure a good sear.
4. Sprinkle the yellow curry powder over the lamb, stirring to coat evenly, and cook for 1 minute to toast the spices.
5. Pour in the coconut milk, stirring to combine, then reduce the heat to low. Cover and simmer for 1.5 hours, until the lamb is fork-tender. Tip: Check occasionally to stir and prevent sticking.
6. Add the frozen peas to the pot, stirring gently, and cook uncovered for an additional 5 minutes. Tip: The peas should be bright green and just tender.
7. Meanwhile, cook the basmati rice according to package instructions, aiming for fluffy, separate grains.

Upon serving, the lamb should melt at the slightest pressure, its richness cut through by the sweet peas and aromatic curry. I love to ladle it over a mound of basmati rice, letting the grains soak up the vibrant sauce, or sometimes, for a twist, serve it alongside warm naan for scooping up every last bit.

Yellow Curry Quinoa Salad

How quietly the morning unfolds, much like the layers of flavor in this Yellow Curry Quinoa Salad. It’s a dish that carries the warmth of curry and the freshness of vegetables, perfect for those moments when you crave something nourishing yet light.

Ingredients

• 1 cup quinoa, rinsed (I find rinsing removes any bitterness)
• 2 cups water (for that perfect fluffy texture)
• 1 tbsp yellow curry powder (the heart of the dish)
• 1/2 cup diced cucumber (for a crisp contrast)
• 1/2 cup cherry tomatoes, halved (they burst with sweetness)
• 1/4 cup red onion, finely chopped (a sharp bite that mellows)
• 2 tbsp extra virgin olive oil (my go-to for dressings)
• 1 tbsp lemon juice (freshly squeezed, it brightens everything)
• Salt to taste (though I’m generous, it balances the curry)

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Tip: Listen for the water to be fully absorbed; that’s when it’s done.
3. Remove from heat and let it sit, covered, for 5 minutes. Then fluff with a fork. Tip: This resting time is crucial for the quinoa to achieve its fluffy texture.
4. In a large bowl, whisk together the olive oil, lemon juice, and yellow curry powder until well combined.
5. Add the cooked quinoa to the bowl, along with the cucumber, cherry tomatoes, and red onion. Gently toss to coat everything in the dressing. Tip: Use a folding motion to keep the ingredients intact.
6. Season with salt, then give it one final gentle toss.

Unassuming yet vibrant, this salad is a tapestry of textures—creamy quinoa, crunchy cucumber, and juicy tomatoes. Serve it atop a bed of greens for an extra layer of freshness, or enjoy it as is for a simple, satisfying meal.

Yellow Curry Cauliflower Rice

Falling into the rhythm of the kitchen, there’s something deeply comforting about the aroma of spices mingling in the air. This dish, a humble yet vibrant bowl, is my quiet rebellion against the rush of everyday life, a reminder to savor each bite and the moment it brings.

Ingredients

• 1 large head of cauliflower, riced (about 4 cups) – I find the texture just right when pulsed briefly in the food processor.
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1 tbsp yellow curry powder – the heart of the dish, warming and complex.
• 1/2 cup coconut milk – for a creamy, dreamy finish.
• 1 small onion, finely diced – they melt into the background, sweet and soft.
• 2 cloves garlic, minced – because what’s a dish without garlic’s punch?
• Salt to taste – I start with 1/4 tsp and adjust from there.

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes. This is the perfect stage to infuse the oil with flavor.
2. Add the diced onion and a pinch of salt, sautéing until translucent, about 5 minutes. The salt helps draw out the moisture, speeding up the process.
3. Stir in the minced garlic and curry powder, cooking for just 30 seconds until fragrant. Be vigilant here; garlic burns in a blink.
4. Pour in the coconut milk, stirring to combine, and let it simmer for 2 minutes to meld the flavors. The sauce should thicken slightly.
5. Add the riced cauliflower, tossing to coat evenly with the sauce. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender but still has a bit of bite.
6. Season with salt to taste, then remove from heat. Let it sit for a couple of minutes; the flavors deepen as it cools slightly.

Caressed by the warmth of curry and the creaminess of coconut milk, this dish is a tapestry of textures and flavors. Serve it in a bowl with a sprinkle of fresh cilantro or alongside grilled chicken for a heartier meal.

Yellow Curry Noodle Soup

Yellow hues of turmeric and the warmth of coconut milk come together in this comforting bowl of yellow curry noodle soup, a dish that feels like a gentle embrace on a quiet evening.

Ingredients

• 1 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1 small onion, finely diced (I love the sweetness it brings)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tbsp yellow curry powder (the star of the show, vibrant and aromatic)
• 4 cups chicken broth (homemade if you have it, for that deep flavor)
• 1 can (13.5 oz) coconut milk (full-fat for creaminess)
• 8 oz rice noodles (they soak up the broth beautifully)
• 1 cup shredded chicken (leftover rotisserie chicken works wonders here)
• 1 lime, juiced (for that bright finish)
• Fresh cilantro, chopped (a handful for freshness)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, stirring occasionally, about 5 minutes.
3. Stir in the minced garlic and yellow curry powder, cooking until fragrant, about 30 seconds.
4. Pour in the chicken broth and coconut milk, bringing the mixture to a gentle boil.
5. Reduce heat to low and simmer for 10 minutes to let the flavors meld.
6. Add the rice noodles and shredded chicken, cooking until the noodles are tender, about 5 minutes.
7. Remove from heat and stir in the lime juice and chopped cilantro.

Unassuming at first glance, this soup unfolds with layers of flavor—creamy, tangy, and subtly spicy. Serve it with a side of crusty bread to dip into the rich broth, or top with extra cilantro for a fresh contrast.

Yellow Curry Tempeh with Kale

Yellow hues of turmeric and the earthy tones of tempeh come together in this comforting dish, a gentle reminder of the warmth that home-cooked meals bring. It’s a simple yet profound bowl of goodness that speaks to the soul, especially on days when the world feels a bit too much.

Ingredients

• 1 block of tempeh, cubed (I find that letting it sit at room temperature for a bit before cooking helps it absorb flavors better)
• 2 cups kale, stems removed and leaves torn (the darker the leaves, the more nutritious)
• 1 can of coconut milk (full-fat for that creamy dreaminess)
• 2 tbsp yellow curry paste (this is the heart of the dish, so choose one you love)
• 1 tbsp coconut oil (my kitchen always smells like a tropical paradise when I use this)
• 1/2 cup vegetable broth (homemade if you have it, but store-bought works just fine)
• 1 tbsp soy sauce (for that umami depth)
• 1 tsp maple syrup (a little sweetness to balance the spices)

Instructions

1. Heat the coconut oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add the cubed tempeh to the skillet, spreading it out in a single layer. Cook for 3-4 minutes on each side until golden brown. Tip: Resist the urge to stir too often; letting it sit ensures a good sear.
3. Stir in the yellow curry paste, coating the tempeh evenly, and cook for another minute to awaken the spices.
4. Pour in the coconut milk, vegetable broth, soy sauce, and maple syrup, stirring to combine. Bring the mixture to a gentle simmer.
5. Add the kale leaves, submerging them in the liquid. Cover the skillet and let it cook for 5 minutes, just until the kale wilts. Tip: Overcooking the kale can make it bitter, so keep an eye on it.
6. Uncover and simmer for another 2-3 minutes to slightly thicken the sauce. Tip: If the sauce is too thin, let it cook a bit longer; if too thick, add a splash more broth.

Rich and creamy with a hint of sweetness, this yellow curry tempeh with kale is a dish that comforts and nourishes. Serve it over a bed of fluffy jasmine rice or with a side of crusty bread to soak up every last drop of the flavorful sauce.

Conclusion

We hope this roundup of 20 Spicy Yellow Curry Recipes has inspired your next kitchen adventure! Each dish offers a unique twist on this beloved flavor, perfect for spicing up your meal rotation. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to keep these delicious ideas handy. Happy cooking!