Thai curries are famous for the sublime aromatic flavours balancing sweet, tart, savoury and spiciness. Thai Yellow Curry is one such magnificent example, with its rich yellow colour and a heady combination of herbs and spices in this made from scratch Yellow Curry Paste.
And… welcome to Thai week!!
Welcome to Thai Week!
Every now and then, I like to do a recipe theme week. This week it’s THAI week, with three classic recipes to make your very own Thai feast at home:
Thai Yellow Curry (today’s recipe) – Made from scratch, this is flavour you literally cannot buy in a jar!
Green Papaya Salad
(coming Wednesday)– Great as side, yet substantial enough as a starter.Thai Black Sticky Rice Pudding for dessert! It’s hard to believe you can make something so delicious that is fundamentally, made with just rice, water and sugar…
Thai Yellow Curry
There are many things to love about Thai food, but for me, the jewel in the crown are the curries. I adore that elusive combination of fresh aromatic herbs and spices with the complexity you get from using umami loaded seasonings such as fish sauce and shrimp paste. The colours, meanwhile, make up a rainbow of deliciousness! Striking Thai Red Curry, vibrant Green Curry, caramel coloured Massaman Curry.
And now, the latest addition to my Thai recipe collection – this beautiful splash of sunshine in the form of Thai Yellow Curry!
A bit about this Thai Yellow Curry
What is Thai Yellow Curry?
There are a few varieties of what’s considered “yellow curry” in Thai cuisine. They vary in spiciness and sauce richness, with some made with and others made without coconut cream. The one thing they all have in common is that the sauce is made with a good amount of fresh turmeric which gives the Yellow Curry that beautiful warm golden colour.
The Yellow Curry I’m sharing today is the type that is most common outside of Thailand which has a fairly rich sauce made with coconut cream. The spice level varies from mild (2 fresh chillies) to quite spicy (4 chillies).
What Thai Yellow Curry tastes like
The sauce is savoury, sweet and fragrant with Thai aromatics including lemongrass, turmeric, garlic, eschalots and chilli. It can be as mild as you want or quite spicy – I enjoy it both ways.
It’s not as tangy as other Thai curries, with the obligatory squirt of fresh lime juice you see in other Thai curries noticeably absent in this one.
It’s got layers upon layers of flavours which means yes, there are quite a few ingredients – and it’s worth it! Unlike other Thai curries, I really don’t think any store bought curry paste comes anywhere near made from scratch (sorry guys!).
What you need to make Thai Yellow Curry Paste
There are quite a few ingredients involved in making a yellow curry from scratch if you want a truly authentic result. I urge you to try making this at least once – the taste is incomparable to canned pastes! And in fact, I really can’t recommend any store bought yellow curry paste.
The preparation of the less common ingredients listed below, such as dried red chillies and galangal, are demonstrated in the recipe video below.
Dried red chillis
Dried red chillis have a rounded flavour compared to fresh chillies and have a mellower heat. That said, it’s a good idea to taste the chillies to gauge the spiceiness and adjust accordingly. (Best to nibble once soaked)
If you don’t have dried chilli you can use more fresh chillis instead.
Here is how we prepare the dried chillis:
The dried chillis come whole with seeds inside them.
Roughly chop – this makes it easier to rehydrate, blitz into a paste, and also this loosens the seeds which are spicy. Pick up the chillis only, leaving behind the seeds, and put them in a bowl.
Cover with boiling water and leave for 30 minutes to rehydrate.
Strain chillis and reserve the soaking liquid – we are going to use some of it for the curry paste.
Fresh birds eye chillis or Thai chillis
These bring a bright and fresh taste of chilli by contrast, as well as the real kick!
1 or 2 chillies will give this curry a mild to medium level heat. Use 4 chillis for fairly spicy but not blow-your-head-off. If you’re concerned, you can leave them out!
Here is how I deseed and chop fresh chillies. Yes, I know I should use gloves. I forget! (Usually followed by an eye rub with chilli fingers, copious amounts of swearing, and vowing never to make the mistake again. Repeat.)
TIP: A measuring teaspoon makes a good tool for scraping out the seeds (these are the spiciest part of chillies). Sharper edges than eating teaspoons, and the shape is perfect for seed scooping.
Lemongrass
Fragrant, with a gentle citrus taste, lemongrass is a quintessential South-East Asian flavour. To prepare, cut and discard the top reedy part off – we only want the bottom 10 – 12cm / 4 – 5″. Peel the reedy green shell to reveal the softer white part on the bottom half of the lemongrass.
Substitute: 2 tablespoons of lemongrass paste.
Galangal
This is a plant root used in South-East Asian cooking that looks similar to ginger. It also tastes like ginger but is more citrusy and a little pine-y. It’s actually pretty hard to cut so take care when slicing it! Peel it like ginger, either with a sharp edge teaspoon or (carefully!) with a small knife.
This needs to be finely grated because it’s so hard, it doesn’t blend into a smooth paste, you end up with little gritty bits. I use my microplane, one of my favourite kitchen tools – more information here.
Find galangal at Asian stores, and in some large grocery stores in Australia (Harris Farm and some Woolworths sell it).
Substitute: Use the same amount of ginger + the zest of 1 lime (or lemon).
Fresh turmeric
Turmeric is what gives this curry its essential golden colour, and there’s no yellow curry without it! Fresh turmeric is a root that looks a bit like ginger on the outside but is bright orange on the inside.
The flavour is mild, earthy and slightly bitter eaten by itself. Its primary use in cooking is for healthfulness and for colour.
Prepare it like ginger – peel the skin (scrape using teaspoon or cut off with a small knife), then grate.
Turmeric stains fiercely once grated! Use gloves when handling it, and grate it onto a ceramic or metal plate or bowl. (And yes, the observant among you will notice that yet again, I failed on the gloves front until I started grating it!).
Substitute: 1.5 tsp dried turmeric powder, but it won’t be quite the same so I really urge you to use fresh if you can!
Shrimp paste in bean oil
I use Por Kwan Shrimp Paste in Bean Oil, the most popular Thai shrimp paste sold at Asian grocery stores here in Australia. While many traditional recipes use ordinary shrimp (belacan, in blocks, looks like this) which is made with just fermented shrimp, Shrimp Paste sold in jars where other flavouring have been added (mainly oil, a bit of garlic, and soy sauce powder) goes a long way to making a truly restaurant quality curry paste.
This is especially so when using a blender instead of mortar and pestle as when dried chillies are ground by hand the traditional, the natural oils are extracted. So using a shrimp paste in oil makes up for this.
Por Kwan is the brand I use, pictured below, which is sold at Asian stores.
Best alternatives to Thai Shrimp Paste with Bean Oil:
Belacan dried shrimp paste which is even sold at Woolworths and Coles in Australia these days. The result is very close to using Thai Shrimp Paste with Bean Oil!
Other Thai Shrimp Pastes in Oil – Only Thai shrimp pastes. We tried some other shrimp paste brands sold at Woolworths (made in Vietnam and Cambodia) and while still tasty, they brought a different flavour to the dish.
If you don’t have access to Thai shrimp paste or belacan, I’m afraid I’d suggest giving this recipe a miss because I can’t guarantee the outcome will be successful!
Other ingredients
Garlic – Yes, 8 cloves! It sounds like a lot but the paste will be fried off and the curry simmered for a good 15 – 20 minutes. The garlic will not at all be obvious in the final dish but mellows to become just another instrument playing in this flavour orchestra.
Spices – Coriander, curmin, cardamom, fenugreek powder and white pepper. Our spice selection for this yellow curry which reflects the Indian influence on Yellow Curry. Massaman Curry is another such example of a Thai Curry with Subcontinental influences.
We go a little heavier on the spices for yellow curry compared to red or green curries, which are driven more by their heavy chilli content than spices. Of these spices, fenugreek might be the hardest to find. If you do not have it, leave it out.
How to make Thai Yellow Curry Paste
Once you’ve prepared the ingredients, it’s as simple as blitzing!
TIP: Use a stick blender. Much more effective than blenders, Nutribullets and mini food processors which you need to scrape down repeatedly to blitz thoroughly. Not to mention easier to clean!
After we’ve made the curry paste, we cook it on the stove for a few minutes on a medium heat. The purpose of this step is to dry out the wet paste, toasting the herbs and spices to intensify the flavour.
Yellow curry paste done – now it’s onto the curry. You’ll be glad to hear it’s a simple plonk-and-simmer job!
What goes in Thai Yellow Curry
For this curry, I chose prawns (shrimp) because seafood is a popular choice in yellow curries. Chicken and fish are also other favourites for yellow curry which you can use instead. I’ve included directions for both these in the recipe notes.
Prawns (shrimp) – I like to use medium prawns as small prawns quick so quickly they don’t have time to absorb some of the sauce flavour, and large ones are more difficult to serve / eat.
Use fresh if you can, and keep the tail on. Otherwise frozen thawed is perfectly fine. I don’t need to tell you that the better the quality of the prawn, the better the dish!
Alternatives: Fish and chicken are popular alternatives to prawns, so I’ve included directions for both of these in the recipe notes.
Potato – It’s important to ensure you do not cut the potato too thick, or it will take a long time to cook as potatoes take a surprisingly long time to cook in coconut sauce! The cutting size is specified in the recipe.
Any kind of potato is OK (waxy or starchy) for this recipe, but waxy will tend to hold its shape better.
Carrot – Ditto the carrots on the thickness caveat! Follow the recipe!
Coconut cream – We use cream to give the curry sauce its thickness as well as richness. You can use milk or lite versions, but the curry will be a little thinner in consistency and less full in richness. Look for brands that have a high percentage of coconut extract. Ayam brand is my choice.
Tamarind puree – Tamarind is a sour fruit pod whose pulp is used in South East Asian food to add acidity to food like this curry. You can buy it is a jarred puree in large Australian supermarkets (Coles, Woolworths) or Asian grocers.
Bamboo shoots – Sold in cans at large grocery stores (Woolies, Coles, Harris), they have a crisp juicy texture and have a unique taste. Substitute with green beans (for similar shape) or more carrots.
How to make Thai Yellow Curry
This part of the recipe really is simple – just simmer everything in a skillet.
Add chicken stock into the cooked off curry paste and stir to dissolve.
Simmer chicken stock – Simmer on medium heat for a minute to bring the flavours together.
Add remaining curry sauce ingredients: Reduce heat to medium low. Add tamarind, fish sauce and sugar. Stir until tamarind is dissolved.
Simmer 20 minutes – Add carrot and potato, then simmer the sauce for 15 minutes or until the potato is nearly cooked (pierce with a knife to check), it might take up to 20 minutes. Potato takes a surprisingly long time to cook in a thick coconut curry sauce!
If your heat is too strong and the sauce reduces and thickens too quickly, lower heat and add a splash of water.
Prawns and bamboo shoots: Add prawns and bamboo shoots. Stir, then cook for 3 minutes until prawns are just cooked.
Plate up! Once the prawns are cooked, remove the curry out of the hot skillet into a serving bowl to prevent the prawns from overcooking. Overcooked, rubbery prawns in a homemade yellow curry from scratch is a depressing thought!
Next, we’re going to finish the dish with a few garnishes!
Garnishes for Thai Yellow Curry
Here are the garnishes typically used to serve Thai Yellow Curry.
Thai Basil Leaves – Tastes like regular basil plus a bit of aniseed flavour. Highly recommended to finish this dish off.
Substitute with coriander/ cilantro (best) or normal Italian basil.
Crispy fried shallot pieces (optional)– Salty little fried bits of shallots brings a great finishing touch to the dish both for the flavour and texture. Find it in the Asian section of supermarket but cheaper at Asian stores.
Fresh chilli slices – Purely option, for a splash of colour and extra spice, if desired. Use large chillies if you want the colour without the spiciness.
Phew! And with that, I am done – you are now armed with everything you need to know to make this Thai Yellow Curry!
A quick and easy recipe, this ain’t!
This is certainly not a quick ‘n easy midweek meal. There’s a fair few ingredients, and to make it as written calls for a trip to the Asian grocery store. It involves sourcing ingredients that may be new to you, and preparing ingredients you haven’t cooked with before.
But is it worth it?
Hundred times over, YES YES YES!
While these days, you can get very good store bought curry paste for Thai Red Curry, Green Curry and Massaman Curry, I am yet to find an acceptable store bought Yellow Curry Paste, even at Asian grocery stores.
And, at the risk of sounding totally obnoxious, this recipe delivers a curry that’s far superior to most standard suburban Thai takeout places that take the jarred curry paste shortcuts.
So if you’re a Thai Curry fan, I urge you to try making this at least once. The taste is incomparable to canned pastes! – Nagi x
Watch how to make it
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Thai Yellow Curry (from scratch!)
Ingredients
Thai Yellow Curry Paste:
- 10 dried red chillis (~6cm/2.5" long), chopped into 1cm / 0.5" pieces (Note 1)
- 1 – 4 fresh birds eye chillis , deseeded, roughly (1 for extremely mild, 4 for fairly spicy, Note 2)
- 2 lemongrass stems (Note 3)
- 1 large or 2 small eschalots , roughly chopped (~ 1/2 cup) (Note 4)
- 2 tbsp fresh turmeric , finely grated (about 2cm / 0.8" piece) (Note 5)
- 2 tbsp galangal , finely grated (about 2cm / 0.8" piece) (Note 6)
- 8 cloves garlic , roughly chopped
- 1 1/2 tbsp Thai shrimp paste in bean oil (Note 7)
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/4 tsp ground cardamom
- 1/2 tsp fenugreek powder (Note 8)
- 1/8 tsp white pepper (sub black)
Curry:
- 3 tbsp vegetable oil (or canola or peanut oil)
- 1 medium potato , peeled, cut into 2.5cm / 1″ pieces x 1cm/ 0.4″ thick (Note 9)
- 1 small carrot , peeled, sliced into 5mm / 0.2″ slices on the diagonal
- 1 cup chicken stock , low sodium
- 300 ml / 10oz coconut cream (Note 10)
- 4 tsp fish sauce , plus more to taste (Note 11)
- 5 tsp white sugar
- 2 tsp tamarind puree (Note 12)
- 350g / 12oz prawns/shrimp , medium, peeled, tail on optional (700g/1.4lb unpeeled) (Note 13)
- 1/2 cup bamboo shoots , canned, drained, loosely packed (Note 14)
Garnishes & serving:
- 16 Thai basil leaves (highly recommended, Note 15)
- 1 Red chilli , finely sliced (optional, use large for not spicy)
- 2 tbsp Crispy fried shallots (optional, store bought, Note 16)
- Jasmine rice
Instructions
Curry Paste:
- Soak dried chillis: Roughly chop chillies and transfer to bowl, leaving behind seeds. Cover with boiling water and soak for 30 minutes then drain (reserve soaking water).
- Check spiciness: Have a nibble of soaked chilli, should not be that spicy. If it is spicy, only use 1/3 to 1/2 of the amount (Note 1).
- Prepare lemongrass: Remove woody top half and outer layers of lemongrass. Grate with microplane. (See in post or video for preparation demo)
- Make curry paste: Place chillis, lemongrass and all remaining curry paste ingredients in a jar just wide enough to fit a stick blender. Add 3 tablespoons chilli soaking water. Blitz with stick blender until smooth so there's no hard grit – rub between your fingers to check – about 15 seconds on high. (Or use small food processor or Nutribullet, scraping down sides well).
Curry:
- Cook off curry paste: Heat oil in a medium heavy based skillet over medium heat. (Mine is a 26cm / 10.5" Lodget cast iron) Add curry paste and cook for 3 to 4 minutes until it dries out a bit a smells fragrant.
- Reduce stock: Add chicken stock, stir to dissolve paste, then simmer for 1 minute.
- Add remaining curry sauce ingredients: Reduce heat to medium low. Add tamarind, fish sauce and sugar. Stir until tamarind is dissolved. Then stir in coconut, carrot and potato.
- Simmer: Bring to simmer, then simmer gently for 15 minutes or until potato is almost fully soft. Pierce with knife to check, it might take 20 minutes.
- Prawns and bamboo shoots: Add prawns and bamboo shoots. Stir, then cook for 3 minutes until prawns are just cooked.
- ADJUST sauce: Taste and adjust the curry sauce at this point. Thin sauce with stock or water, add salt, fish sauce or sugar if needed. See Note 17.
- Serve! Transfer curry to serving bowl. Garnish with Thai Basil, fresh chilli and crispy shallots. Serve with jasmine rice.
Recipe Notes:
- Prawns – can use frozen, just thaw and drain off excess water well.
- Fish – Firm white fish fillets cut into 4cm / 1.3″ pieces. Cook as per prawns.
- Chicken – use 300g / 10oz chicken thighs (boneless, skinless), add with potato
- Thin sauce with water or stock
- Thicken with extra coconut cream.
- Salt and umami: fish sauce (1 tsp at time), plain salt if if the fish sauce taste is strong enough but it still needs some saltiness
- Sweetness: sugar
- More spice: use fresh chillies for garnish. Don’t add sriracha or chilli sauce into the curry sauce.
I adore Thai curries!
Proof:
Life of Dozer
Dozer! You were NOT supposed to go in the water today! 👿
And then of course, he did THIS (5 minutes before I was due home for a zoom meeting 🙄):
This looks delicious. If I can get the ingredients, I’ll definitely be trying it. Thai food has an amazing combination of flavours and textures, much more interesting than boring “ground beef” basic meals.
Sorry your lovely comments section has been spoiled by such a sad, scared, insecure little individual who obviously can’t cope with their world changing!
Keep up the great work on your site, Nagi x
“Chris” is clearly a troll and probably not American. Some people lead such sad and meaningless lives that trolling is the only thing they can sort-of succeed at doing. Probably an incel.
First time making anything Thai (I think). This was a TOTAL WINNER.
Awesome flavour balance. I like heat, so I went with the upper chilli limits. Yum.
Made a half batch and then made the mistake of bragging to my goddaughter and now she’s coming to take my leftovers! (No lunch for me tomorrow!) Guess I’ll just have to do it again. Oy!
As for the “Chris guy”, he prob doesn’t even know how to cook anyway. Just a troll looking for a bridge to cringe under.
Keep all the great recipes coming. National, international, personal! Just keep’em comin’.
I am from the US and hardly ever cook with ground beef. I got started on your terrific website because of your Asian recipes, which I cook frequently. This one looks so yummy, but even for someone like me, who loves to cook, it’s daunting. Can you please come over and cook it for me?
This is what I said about your Thai Yellow Curry recipe: “I’ve never had a curry before. This looks so beautiful. I appreciate how much hard work went into developing it.”
This 2nd-generation Russian-American just finished reading all the silly, inflated comments from “Chris,” a clueless and arrogant American. I have something to say about all the Chris-Americans. He doesn’t speak for all of us, of that I’m sure if only because America is a big land wrested by brute force from its indigenous peoples, from sea to shining sea.
I grew up on Long Island, part of the state of New York, in a little town called Massapequa. I didn’t learn until much later that the island used to be home to 13 indigenous tribes, one of which was the Massapequa. None remain. Of all the treaties that American governments entered into with all the indigenous peoples, America broke every single one.
Even farther back than that, the story of Chris’s forebear namesake, Christopher Columbus, whose landings in the Bahamas, Cuba, Hispaniola, and Haiti opened the New World up to exploration and colonization by the Old World, is a perfect example of historical Dunning-Krugerism. The beginning of Howard Zinn’s A People’s History of the United States tells the true story, one that I sadly wasn’t taught in my public school education and I’m pretty sure that Chris doesn’t know and would reject outright, all the while attempting to justify.
Columbus despoiled the peaceful, innocent, friendly, generous … and naked inhabitants who greeted him with gifts and friendship. The Old World’s harsh ideology looked upon the New World’s guiding principles with scorn (similar to Hawaii); they wanted gold and slaves, not friendship and feathers. What ensued was genocide. THIS New World is capable of such horrors and of their justification. Our Chris is only the latest iteration of that Old World presumption, with all the scorn, hatred, cruelty, and ARROGANCE that has the rest of the globe in its gun-obsessed crosshairs.
A comment about America’s disaster in Afghanistan: the Taliban inherits lots of war machinery that they didn’t have before. America will (hopefully) inherit lots of Afghans who, despite their level of education, will introduce this Land of Ground Beef to the joy of Kabuli Pulao and more. After all, America was fortunate to become home to the glories of Vietnamese cuisine as, before it, to the various Chinese cuisines. James Beard, legendary American chef and food writer, when asked what he considered the world’s three greatest cuisines, answered: “Chinese, Chinese, and Chinese.”
Do we need to go to war with all of Australasia in order to gain the benefit of their cuisines when we lose those wars?
Very interesting to hear your perspective. I haven’t found Chris’s yet but was disappointed to read of it. I am the daughter of a mother whose parents came from Russia to Canada. I love most ethnic cuisines especially Thai and Greek. Nagi’s recipes are amazing!
While you are right about the USA being founded on genocide, your view of the original American people as just peaceful angels is just so ridiculously hippie and disrespectful of their full humanity. And judging from your ideological footprint I’m guessing you are not a Russian-American, but a Russian Jew-American, which all my Slav acquaintances consider a very different thing (and it is, oh boy it is). Whatever your origins are, your family has eaten on American soil for 2 generations so to fully disrespect the USA this way is full-on hypocrisy. I am tired of the USA being remembered only for all the bad, horrible things it did (which, again, it did) and never for the good it offered the world, and I’m not even American, not even really pro-American.
I’m closing this here ‘cuz this is a cooking blog! And Nagi is wonderful.
“Hysterical jingoist fanaticism” (Noam Chomsky, 4/24/08)
— Modern-day American Imperialism: Middle East and Beyond (https://youtu.be/7PdJ9TAdTdA)
Or is Dr. Chomsky just another Jew? Is that what you Slav bigots say? Shouldn’t they all be wearing yellow stars so everyone can identify them by sight?
First of all, wow, I’m not a Slav, I’m Italian, more specifically Genoese, who has studied some Russian language, culture and literature as well as American (USA), so yeah, I am pretty well versed on who linguist Chomsky is. I am not particularly and frothingly pro-American (you clearly didn’t read my comment about ‘Chris’), but neither am I automatically anti-American in that I don’t believe all descendants of American colonists must be like ‘Chris’ or have a scarlet letter ‘O’ which stands for ‘oppressor’ sewn on their hearts (I also believe many American ground beef recipes to be tasty, just as curries are). You instead have shown only contempt for Americans (USA) and Russians (Slav) while trying to pass yourself as both, and while your family has been in the USA for at least 2 generations while living probably pretty well for the standards of the time. That’s some chutzpah, one you never see in Italian-Americans for example, for while they were discriminated as Italians they knew they had it worse back home and at least appreciated the thought of being offered opportunities they couldn’t have back there. When you are a guest it pays to treat the host well, it’s basic courtesy, showing thankfulness for the good you were offered (…and I am the bigot??). I highly suggest at least a reading of Hilaire Belloc’s “The Jews”, which is a (nowadays free) book, a pretty impartial one, on the relationship between Jews and Gentiles and how the Jewish habit of hiding Jewishness while carrying out highly Jewish interests is a double-edged sword which time after time leads, first to the ones noticing being called “bigots”, “anti-Semites” (a highly ugly term out of German Romantic philosophy which postulated a sharp contrast between ‘Aryan’ and ‘Semite’, who by the way also include Phoenicians, Carthagineans, Egyptians, Arabs etc), “racists” etc while most of them don’t have ill intent, and then, after the host population has been worn out enough and surely with culpability of its own, to pogroms which kill innocent people. Belloc wanted to stop that and suggested ways on how to do so on both sides. Belloc wrote the book in 1921, was called an anti-Semite by Jewish organizations and we all know the rest.
I have no intent of genociding a people, especially one who looks like my grandma. But I have had enough of pretending not to notice. You can’t badmouth Americans and Russians while passing yourself as both hiding your loyalties while expecting me noticing this is ‘bigotry’. The end for me.
Once I realized what you are, I knew how easy it would be to bait you. And you bit.
“I’m guessing you are not a Russian-American, but a Russian Jew-American, which all my Slav acquaintances consider a very different thing (and it is, oh boy it is)”
Wow.
Bingo! A Russian wouldn’t have been offended. I mean no hate with the distinction. It’s just what it is, Jews are Jews first and the first people to know this are ~Jews themselves~. Actually if Jews dropped the pretense of hiding their Jewishness we could prevent the next pogrom, which will surely happen otherwise especially after the failure in Afghanistan where American soldiers died for nothing because of the decisions taken in the 2000’s by a small handful of American Jewish neo-cons, which don’t surely represent all or even most Jews but the mob is never that thoughtful. And this fact alone will probably not spark persecutions but it will add to the pile, just like the Bolshevik revolution, led by a small group of Russian Jews (later they would be out-classed by a smart mustachioed Georgian) and surely not supported by all or most Jews in the world, fanned the way for the Nazis.
Nagi, I saw the comment from the American “person” who said all Americans like ground beef recipes, not stuff they “wouldn’t feed to my dog”. That was embarrassing! I am so sorry! Please don’t consider that rude bully to be a typical American. Some people are simply unhappy and take it out on everyone else. I love your recipes. I would try every one of them if you were cooking them. Thank you for many, many great recipes.
I live in the US (Florida) and we have multiple Thai restaurants. It is one of my favorite cuisines along with Vietnamese. Love your emails and website because it has more ethnic recipes.
Nagi-
You’re recipes have inspired all of my members in my family to try new flavours and textures. A huge Thankyou from my heart to yours!
I literally do my weekly meal plan from going through your website.
All the best with your new cooking venture of feeding our friends in need!
Love and health x
Nagi, I agree Rachael’s response. I am excited every time your latest recipe arrives in my inbox. My family absolutely loves every delight that comes from you.
I honour you for your venture to feed those in need.
Bless you and Dozer!
Kia ora Ngai
Queenslander living in Aussie,and me and at least 20 of my friends from across the ditch love,love,love!!! your recipes! Hand on heart bloody lifesavers at times lol! I’m an avid follower bit never have I seen such disrespect from Chris! If that was my kid I would hang my head in shame… or back in my day give him a good clip up the ear! 😂 Anyway thanks for all your hard mahi (work). We appreciate you 100%
Arohanui xx
Kia ora Ngai
Queenslander living in Aussie,and me and at least 20 of my friends from across the ditch love,love,love!!! your recipes! Hand on heart bloody lifesavers at times lol! I’m an avid follower bit never have I seen such disrespect from Chris! If that was my kid I would hang my head in shame… or back in my day give him a good clip up the ear! 😂 Anyway thanks for all your hard mahi (work). We appreciate you 100%
Arohanui xx
*Kiwi
After the ‘complaint’ I read about this recipie, i felt i needed to comment- I cant wait to make it! I am new to thai/curry cooking and love all your hints and tips you put on. I made the green curry from scratch and it was delish!! Thank you! (and Dozer…I have 2 springers)x
Oh I’m so excited for Thai week! I came here after getting your newsletter in my email to find the guy who wrote those comments – thanks for the laugh, Chris LOL – Nagi I really hope the week will include Panang and Massaman 😀 Your green curry from maesri is on regular rotation here and I bought the maesri panang and massaman pastes but am scared to tackle it without your guidance LOL. Cheers!
Magi, love your recipes. Admire your grace, restraint, and sense of humour in your weekly email. Bring on Thai Week!
I too am from the States and guess what, we eat more than ground beef! Your recipes are easy to follow, not too time consuming and absolutely delicious! My family loves every single meal I’ve made using one of your recipes, keep up the great variety we’ve come to love.
No word of a lie, the day before this recipe arrived my 7-year-old asked me what the best meal I have ever had was, and my answer? A yellow prawn curry I had back in 2000 in Phuket! Will def make this when back home from my hol in sunny Spain. Thank you so much for all you do!
Hi Nagi
I am so sorry you have had to put up with such horrible messages from an American.
Glad i emigrated to Australia and appreciate your hard work in creating such wonderful meals that is within reach for everyone to try, succeed and enjoy.
I went on a cruise to Canada and America etc etc.
We returned home and loved Canada, the people and sites we saw.
Unfortunately we came across many, many Americans who seem to think they know everything !!
Forget what he said, he seems to be totally uneducated in any sort of cuisine, maybe mince ? the cheapest form of meat !
We all love your site and look forward to seeing (and trying) your latest recipe of the day.
Lots of thanks, love and appreciation of what you can do to help us feed our families and variety of great foods to try.
Love to Dover 😍🥰😘
If I may, can I advise people to just ignore the childish comments that ‘Chris’ is making – a response is precisely what trolls like that crave.
Nagi – I know you’re not too bothered by that idiot; how could you be with such a successful site and with so many fans?
Personally, this is my number one ‘go to’ cooking site and has been for quite some time. Everything, but EVERYTHING I’ve tried from your guides has been excellent. No exception.
I don’t normally write that much on places like this, it usually seems unnecessary but that fool has pushed a lot of people’s buttons, myself included.
Just keep being Nagi – and best of luck with the new ventures!
Jim (in sunny Spain)
Here here! Well said Jim.
If you are not finding what you crave on a food blog then find another to follow, but people should NEVER leave comments like that disrespectful troll.
I agree 100% – I was appalled by that troll’s comment ! I mean….what’s not to love in that recipe?!! It looked GORGEOUS. And if you’re not a Thai food fan – then search for another recipe – a ground beef one if that’s all you eat!! Nagi I adore your recipes, they are always so carefully researched and practised , photographed and cooked. As well as the video and all the Notes and substitute options – really a first class effort and first class food website. I really TRUST your recipes and know that if I follow them correctly they will turn out great! Thanks for all the fantastic work, we really appreciate all that you do, and the huge variety of different dishes that you bring to us! Lots of hugs!!!
Oh my lord, this was soooo good !, I struggled a bit with one or two ingredients, I’m in a rural location UK, and I had to travel a ways to find an Asian grocery store, but they were so helpful,
It was well worth the effort and I’ll be trying a lot more of your recipes now I’ve found them, the recipes ate brilliant Nagi, please don’t be put off by imbeciles who have nothing better in their lives but to troll others, they really don’t matter, you do a brilliant job,
Many thanks from rural England! Xxxx
This is a useful place if you dont have an asian supermarket nearby:
http://Www.thai-food-online.co.uk
Very delicious and easy enough if you can get the ingredients! I manged to lay my hands on fresh turmeric but not the shrimp paste or fresh galangal. Against your advice (re. the shrimp paste) I made this anyway and it was great. I used a good fish stock and made with prawns, and while the original is no doubt better this wasn’t lacking in complexity or umami in any way. Can’t wait to tackle the leftovers for my lunch today 😂
Another winner, Nagi. Thank you! Never late haters change what you do – they’re sad, empty souls who have nothing better to do that to spread bile from behind the protection of a computer screen. They’re to be sorely pitied. You and Dozer are a ray of light in our Aussie lockdown life! 🙂