Thai Yellow Curry
A dish so delish you’d fly the globe to perfect it.
Of all my favourite Thai foods this one is THE one I love above all else. It’s creamy, spicy, salty, crunchy, and even carries a bit of sweetness— it’s all the best flavours possible on one plate.
My preferred protein for this dish is soft-shell crab, but it’s also one of the hardest to find. It also takes more work up front to prepare, so I’ve written this recipe with shrimp and chicken in mind. (For the adventurous eaters, crab preparation is included separately below.)
You also need to prep all your spices and ingredients beforehand as this dish comes together in under five minutes once you start cooking. (I line my ingredients up next to my wok in the order they’re added to keep everything moving quickly and smoothly.)
Most importantly, you’re the god/goddess ruling your own kitchen, so make this recipe your own. Cut out the cilantro, add more nam prik pao, substitute chicken, beef, or even pork. You could also try tofu, seared paneer, or have it with just vegetables. The options may be endless, but I promise the flavours are simply delicous. — CFG
Substitute suggestions for Thai ingredients
Nam Prik Pao:
sambal (start with a half portion and be mindful of the heat from the chilis)
Gochujang (omit soya sauce if using to offset saltiness)
Chili garlic sauce
Madras Curry:
curry powder
Ingredients
~ 1lb soft shell crabs -OR- ~12-14 large shrimp, cleaned and deveined -OR- 1 large boneless chicken breast cut into thin strips
2 tbsp oyster sauce
2 1/2 tbsp nam prik pao (Thai chili paste in soybean oil)
2 tsp sugar
1 tbsp Shaoxing wine (optional)
2 tsp soy sauce
2 1/2 tbsp fish sauce
4 tbsp neutral flavored cooking oil (canola, vegetable, corn….etc)
1 medium-sized onion, sliced lengthwise
3-4 celery stalks, sliced on a long bias
1 each of red, green, yellow bell peppers, cored and sliced into 1/2” strips
3-4 cloves garlic, minced
2 rounded tbsp madras curry powder
1 1/4 cup whole milk
2/3 cup chicken broth
1 egg, beaten with a fork
2-3 red or green thai bird chilies -OR- 1/4 cup diced jalapeño/Anaheim peppers
3 green onions, chopped, plus 1 green onion chopped and reserved for garnish
3-4 sprigs of fresh cilantro, roughly chopped, plus extra reserved for garnish cilantro (1/3 to 1/2 cup total)
Steamed rice or rice noodles for serving
Directions
Core and remove the seeds of 1 of each red, green, and yellow bell peppers, then slice into thin strips. Slice 3-4 celery stalks on a long bias cut. Next, cut 1 medium onion lengthwise into thin strips. Set onions aside separately from peppers and celery.
Cut the roots off 4 green onions and cut them into 1/4 inch sections. Set aside, being sure to reserve one onion for garnish.
Roughly chop 3-4 sprigs of fresh cilantro (you can also use stems, just chop finely). Set aside, being sure to reserve a few pinches for garnish.
Chop 2-3 red or green thai bird chilies -OR- finely dice 1/4 cup jalapeño/Anaheim peppers. Set aside.
In a small mixing bowl, add together 2 tbsp oyster sauce, 2 1/2 tbsp nam prik pao, 2 tsp sugar, 1 tbsp shaoxing wine (optional), 2 tsp soy sauce, 2 1/2 tbsp fish sauce. Whisk ingredients together until smooth and set aside.
In a frying pan, fully cook your choice of ~1lb of meat— shrimp, thinly sliced chicken breast, tofu cubes, pork loin, etc. Lightly season with salt and pepper and set aside. (Crab cooking directions below.)
Place the wok over medium-high heat and add 4 tbsp of a neutral oil (canola, avocado, etc.)
Once the oil is hot, add the onions and stir fry for about 30-45 seconds while continuously moving them around. (I like to use non-scratch tongs for mixing from this point on.) They should just begin to soften and start lightly browning on the edges.
Reduce heat closer to medium and add 3-4 minced cloves of garlic. Continuously stir and cook for another 15-30 seconds, but be sure not to let the garlic burn.
Sprinkle 2 rounded tbsp of madras curry powder over the onion mixture and toss together.
As soon as the powder fully coats the onion mixture, add the nam prik pao sauce mixture, sliced celery, and bell peppers to the wok. Toss the mixture together with your tongs and allow to cook over medium heat for about 30-45 seconds.
Bring the heat back up to medium-high and add 2/3 cup of chicken broth and 1 1/4 cup of milk to the wok. Mix everything together with your tongs. You can also use a rubber spatula to scrape down liquid from the sides of the wok while it boils down and thickens.
Once the sauce starts to boil at the sides, add in 1 beaten egg where the liquid is boiling, and immediately stir it in well with the other ingredients.
As soon as the egg has been incorporated, add in 3 chopped green onions, the chopped bird chilis -OR- jalapeños/Annaheim peppers, and cilantro (saving some cilantro and green onions for garnish). Mix together until fully incorporated.
Add in your choice of cooked protein and toss everything together with tongs for about 15-30 seconds while stirring so the sauce simmers and thickens up slightly from the egg.
Remove from heat and transfer to a large serving platter. Garnish with reserved green onions and cilantro.
Serve with steamed rice or rice noodles and enjoy!
Preparing crab
Heat ~3 cups of neutral oil in a large wok over medium-high until hot (360F). You can also use a large pot (you may need to add more/less oil depending on pot size, just ensure there’s at least 2 inches of oil in the pot and at least 2-3” of space at the top of the pot.
Place cleaned and prepared crab pieces into a medium-sized mixing bowl and toss with 4 tbsp of cornstarch to evenly coat the crab.
Once the oil is at temperature, carefully add a few pieces of crab to the oil. Be very careful during this stage as the oil may sizzle aggressively for the first minute. Do not crowd the oil with too many pieces.
Cook the crab pieces for ~90 seconds on one side. Next, gently turn the pieces over and cook for another 2 minutes, or until the crabs are crispy and lightly golden.
Remove the crab pieces from the hot oil using a spiderweb straining spoon, then set the cooked sections aside on a plate lined with paper towels to soak up any excess oil.
Allow the oil to come back up to temperature then repeat the process until all pieces are cooked.
Remove the oil from heat and allow to cool to room temperature. Dispose of the used oil in accordance with local recycling guidelines.
