Thai Yellow Curry

This fragrant Thai curry takes just 40 minutes to make and even includes a homemade curry paste! It’s perfect for curry night, and isn’t too spicy.

Easy recipeEasy Gluten free Wheat free Freezable recipe
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Preparation time

15 min

Cook time

25 min

Total time

40 minutes




  • mains




Curry paste

  • 2 shallots
  • 5 cloves garlic
  • 2 tbsp lemongrass
  • ½ tbsp fresh ginger
  • 5 dried red chillies (soaked in warm water for at least 1 hour or overnight)
  • ½ tbsp fresh turmeric
  • 1 tsp yellow bean paste (or white miso paste)
  • 1 tsp salt
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 2 tsp curry powder


  • Use the full amount of curry paste from above
  • 250g mushrooms, chopped
  • 200g potatoes, peeled and chopped
  • 250g extra firm tofu, pressed and chopped
  • 1 red pepper, chopped
  • 400ml coconut milk
  • 100ml water
  • 1 tbsp sugar (optional)
  • 1 tsp tamarind paste
  • 1 tbsp vegan fish sauce (alternatively use 2 tbsp soy sauce)


  1. Pop all of the paste ingredients in a blender (or pestle and mortar) and blitz or bash until smooth. If using a blender, add 1-2 tbsp of water to help the ingredients blend. You can use the water that the dried chillies were soaking in for extra flavour.
  2. Pour the full amount of the paste into a wok over a medium-high heat. If non-stick you don’t need oil. You can optionally add a splash of oil if needed.
  3. Once fragrant, add in the potatoes, mushrooms, pepper and tofu. Give it a good stir to make sure everything gets coated with the paste.
  4. Pour in the coconut milk and water, stir and bring up to a simmer.
  5. Pop in the sugar, tamarind, vegan fish sauce (or soy sauce) and stir.
  6. Simmer for 10-12 minutes, until the potato is cooked.
  7. Serve with Jasmine or brown rice and enjoy!

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