Yellow curry is milder than other Thai curries in terms of spiciness. It gets it’s golden, slightly orange colour from the ground turmeric used. This seafood curry is soft sweet and aromatic, with fragrance from the basil, mint, papaya and lime juice. You can make your own paste or use “Mae Ploy” brand which is a good quality paste.
By Debbie Crompton
Yellow curry paste
10 dried red chilies
1 yellow capsicum, seeds and stem removed
1 tablespoon ground turmeric
4 shallots, peeled and chopped
6 cloves garlic, peeled and chopped
2 stalks lemongrass, white part only, finely chopped
1 teaspoon shrimp paste
Simply blend all ingredients to a really smooth paste in a food processor.
3 cups coconut cream
2 cups chicken stock
3 tablespoons tamarind puree
2 tablespoons palm sugar
Juice of 2 limes
2 – 4 tablespoons yellow Thai curry paste depending on your personal taste
5-6 Kaffir lime leaves – soaked in warm water for 30 minutes if dried
2 tablespoons fish sauce
Simply put all ingredients into a large pot and bring to a simmer. Allow the ingredients to infuse gently for twenty minutes – taste and adjust as you see fit. A good curry should have a balance of sweetness (from the coconut cream and papaya which you will garnish with), sourness from the tamarind, heat (chili heat from the paste) and saltiness (from the fish sauce). Sometimes a glug of sweet Thai chili sauce can round it out if it seems a little bitter. Once you’re happy with your flavours, you can finish by adding the following to the hot curry sauce:
1 bunch fresh green beans
Seafood of your choice: Fish should be firm, and in even sized pieces. Groper, Blue Cod, Swordfish, Tarakihi, Monkfish would all be good. Prawns are great and add any shellfish last to avoid over cooking.
Add beans and seafood and cook until just done. Garnish with the following so they stay intact and fresh:
About ten fresh mint leaves
About 10 fresh basil leaves
1 papaya chopped neatly – if you have problems sourcing, you could substitute fresh or canned Mango.