Cooking Time: 15 minutes

Yellow Curry

  1. Prepare vegetables. Potatoes should be cut in quarters then quartered again. Carrots slices length wise and cut again. Thai eggplant(optional) cut in quarters.  Lemon grass should be bruised to release the essence. Bamboo shoots should be drained and rinsed thoroughly. 
  2. Sautee curry paste with your favorite oil(1 Tbs)
  3. Add galangal, kaffir lime leaf and lemon grass, and harder vegetables first. Add softer vegetables and add the optional ingredients. Next add the harder vegetables.
  4. Stir the mixture and add 1/2 cup of chicken stock.  Simmer and gradually add the remaining chicken stock and Coconut milk.
  5. Simmer until hard vegetables are cooked. Serve with Jasmine rice. 
  • 1 lb boneless skinless Chicken Breast or your       choice of meat. Sliced thin

  • 1  - 4 oz can of Maesri Curry Paste(Yellow, Panang, Massaman, Red or Green)

  • 1 - 19 oz can of Mae Ploy Coconut Milk

  • 1 cup Chicken stock

  • 2 pcs Fresh Frozen Galangal

  • 2" Fresh Lemon Grass 

  • 1/2   Kaffir Lime Leaf

  • 2 Yukon Gold potaotes 

  • 2 carrots sliced 

  • Fresh Snow Peas

  • 8 oz can Baby Corn (optional)

  • 2 pieces Thai Eggplant(quartered) (optional)

  • 1 tsp Tumeric powder(optional)

  • 1 tsp Thai or Vietnamese Fish sauce(optional)

  • 1 small can Bamboo Shoots



Thai Style Curry


Myre's  Thai Style Curry