thai yellow curry

thai yellow curry

Serves 8-10
Prep time 15 minutes
Cook time 25 minutes
Total time 40 minutes
Allergy Fish
Dietary Gluten Free, Vegan, Vegetarian
Meal type Lunch, Main Dish
Misc Child Friendly, Freezable, Pre-preparable, Serve Hot


  • 1 stalk fresh lemongrass, chopped
  • 2 shallots, chopped
  • 1 tsp. ginger or 1 medium piece fresh ginger
  • 5 cloves garlic, chopped
  • 1 tsp. coriander
  • 1 tsp. cumin
  • 2 1/2 Tbs. gluten free fish sauce (this can be found in the Asian food aisle at your grocery store)
  • 1 tsp. turmeric
  • 2 Tbs. brown sugar or coconut crystals
  • 1 Tbs. fresh lime juice
  • Sriracha or other hot sauce to taste
  • 1-2 cans coconut milk
  • a combination of meats and/or vegetables of your choice (I use leftover chicken/turkey/pork and usually carrots, potatoes (I like the skins on) and onion)
  • Cooked jasmine rice


This is one of the recipes that I use to get rid of Thanksgiving turkey leftovers. My kids LOVE it!


1. Place 1/2 can coconut milk and all other remaining ingredients in a blender and puree.
2. Heat a drizzle of olive oil in a Dutch oven and add blender contents; sautee until very fragrant.
3. Add vegetables, meat and remaining coconut milk; bring to a simmer and cook without a lid until vegetables are tender.
4. Serve over hot jasmine rice.

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