Yellow Thai Curry

Preparation: 10 mins
Cooking: 20 mins
For 2 servings


  • 400 ml coconut milk
  • 50 ml water
  • 1 paprika
  • 1 carrot
  • 1 spring onion
  • 1/2 courgette
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 tbsp curry paste, yellow
  • 3 tsp sugar
  • 1 tsp salt


  1. Cut the peppers into short sticks. Cut carrot, spring onion and zucchini into slices. Mix the coconut milk in a bowl to a smooth mixture.
  2. Heat olive oil in a small, tall pot at medium heat. Sweat the curry paste in it while stirring for 1 minute. Stir in half of the coconut milk until everything is mixed and simmer for 5 minutes. Stir occasionally.
  3. Mix the remaining coconut milk with water, salt, soy sauce and sugar.
  4. Then add to the pot and let everything simmer for 10 minutes.
  5. Then add the bell pepper, carrot, spring onion and zucchini, stir and let it boil for 5 minutes.

About this recipe

Yellow Thai curry is one of the three most common types of curries in Thai cuisine. It is characterized by the mild pungency and creaminess of coconut milk.