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 🙄):
Nagi, you are the best!! don’t listen to dumb people *cough* Chris *cough*
Chris,,, Just and FYI. AMERICANS are not the only people in this world and if you think you are so superiour then go find an AMERICAN website. Or make your own instead of insulting others. Or is your life so boring.
Did this “Chris” guy literally compare Nagi’s amazing meals to Macdonald’s as a line of defence???? LMAO. What an asshat.
It’s not much of a defense is it xD
Hi Nagi.Im really sorry to hear that rude comment ..I would like to say that I recently came across ur recipes and tried the oven honey baked chicken and it was so good that my hubby told me to cook a double batch of it ..😆further more I really appreciate that ur cooking instructions are always very detailed with things to look out for ..it feels like I actually have you beside me giving me cooking tips and how not to mess up 😆.So please keep these recipe posts coming!! Would love to try more of your recipes !
Oh Nagi, I so love your recipes! Whenever I cook something I just know it’s going to be delicious. My family loves your food. What a shame not everyone is willing to try something new……. 🇦🇺
Nagi, I adore your luscious dishes and your photographic skills. Your recipes make my mouth water and encourage me to try the exotic ones you often post along WITH the elevated offerings that use mince. Please, keep us posted on Jeff’s humorous offerings!
Made this tonight. Absolutely incredible. I added 2 fresh mango, which were a lovely addition. We all loved. Will absolutely make again.
Hi Nagi, yellow curry is my favourite so this has made my day! I just wanted to ask if the paste will freeze well? I normally bulk make my red/green/massman pastes so want to do for this too if I can!
Thanks for all you do!
My favorite is Panang curry. Do you have the recipe?
Thanks,
Don
I don’t just yet Dom – it’s on my list though! N x
Well Claudia I don’t know why your speaking on Nagi’s behalf as I’m sure she’s more then capable of doing this for herself..now that’s rude! And if you ate less curry and more ground beef maybe your skin wouldn’t be soooo thin..and if curry is so popular here in the states curry helper would be flying off the shelves at the grocery stores now wouldn’t it?
Christ almighty you do realize there are people outside of whatever beef centered universe you’re from? The entirety of “the states” does not prefer ground beef and your ignorance is exhausting.
Chris – I have a recipe for you. Take two bread slices. Add a slice of American cheese. Add a tomato slice and one lettuce. Then, don’t forget Mayo. Finally, add that wonderful ground beef you have made sitting in your fridge on top of the lettuce. This is Ground beef sandwich. Your dog will love it too.
Chris, I know the States has infamously horrible educational standards, but did they really teach you that other countries don’t exist? I didn’t realize it was that bad in the USA, wow! I feel so sorry for you and the rest of America. Being forced to live only on ground beef every day must also be difficult and tiring. Hope your country gets well soon xox
Chris, you have the palate as discerning and complex as a petulant and surprisingly racist 7-year old. Any opinions you may have on food should go right in the trash as they are not worthy of sharing.
I shouldn’t have to say this – but your ignorance is truly astounding – you do not speak for Americans. The country is incredibly diverse and the only reason hamburger helper is popular is because of the incredibly high rate of poverty combined with poor education.
I love me a god-fearing, Harley riding, gun-toting, squirrel frying, flag waving, uber-patriotic American because they can never actually articulate WHY their country is superior to others, they just go by what their enormous guts tell them (no offence to all the decent Americans btw).
100% agree. America is one of my favourite places in the world to visit because it IS so diverse!! That’s why I keep going back time and time again 🙂 N xx
Chris, if you don’t like Nagi’s recipes please follow someone else. Her recipes are all fantastic and diverse for everybody to try. You need to get out more mate.
There is plenty of curry on my grocery store shelves in rural BFE. But if you’re judging what’s good cuisine by Hamburger Helper sales this site, or any cooking site worth anything isn’t really for you, is it? But I suspect you’re just here to troll with your “third world country” BS. By the way, the Asian recipe I made when I first came across this blog was delicious, despite it not being a Midwestern can of soup and hamburger casserole.
Chris, I don’t know where you live in the US, but here in Boston we don’t eat much ground beef, and we actually DO eat a lot of curry. I don’t speak for all Americans as you claim to, but in my small grocery store they actually do have trouble keeping curry paste on the shelves.
Chris, please just shut up.NO ONE wants to read your rude unnecessary comments.If you don’t like curry or other recipes then just f**k off. Don’t need to stain Nagi’s work with your nasty comments. Didn’t your mum teach you some manners?
Haha ok so Claudia can’t speak on behalf of Nagi but you’re fine speaking on behalf of the entire United States? Seems reasonable. I’m sure your dog’ll be pretty happy with his delicious yellow curry – probably better than yet another night of ground beef.
Chris you’re on a recipe blog, If you’re looking to troll head over to twitter
Completely agree!!!
Chris you donkey. Average American income 30kUSD. Average Australian income 65k USD (converted to US as I assumed you’d have trouble with it) no shame on my American friends, but you need to calm down with this America is the best country in the world business.
Chris you are actually cooked. Here in Australia we like all sorts of multicultural foods, it’s the best. Clear off back to boring ground beef, you bogan
Cut the crap..this coming from a country full of people that eat vegimite…LMAO!!!!!
Not only Vegemite, It’s also the same reply from Marmite land. We are also partial to a Thai curry. I live in Thailand & have for 15 years. This recipe is a pretty darn good example of a “Southway” yellow curry. Pretty sad that you don’t like curry. Still always another card board taste burger on the grill. Enjoy.
Sorry, Chris but not all of us Aussies eat vegemite! It is not a staple in my house that’s for sure!
what happened to Dozer’s bathrobe? Haven’t seen it since you moved.
He still has it don’t worry!! N x
reading this thread I can seea the comments on Asian food are basically racist and zero to do with your fantastic recipes. Really sorry you are being targeted in this way it’s disgusting. I live in the UK but have spent a lot of time in South East Asia. You are my go to site for them food I love.
Just wanted to say a huge thanks for all the recipes that you post. I love that there is so much variety and I especially love that you have shown me how to create dishes from all around the world! Your recipes are always easy to follow and the videos are a great guide. You are such an a talented and generous human being – the world would be a much better place with more Nagis in it! My love to you and Dozer.
Oh that’s so so SO sweet of you Tracey, thank you so much, you’ve made my day!! N x
Always trying to perfect a Thai curry & after having purchased dozens of various pastes from around Thailand of various brands, am still trying! So will definitely try this one from scratch. Will this recipe make extra? Should I decide to double/triple recipe, will it loose anything in the freezing process? Thanks
I’d love to know what you think of it Shanquala!!! This recipe serves about 4 – but you can definitely make extra to freeze! N x
I have always been a nervous cook and always avoided cooking for crowds, but you have transformed me Nagi! You have made me passionate about cooking beautiful meals for my family and prior to the lockdowns I loved having my friends over and giving them a good feed. We don’t order in Thai or Indian because the curries I make using your recipes are far superior. I just can’t wait to try this one. Love your work x
That’s the best compliment Dianne, I’m so glad you’re loving the recipes, I truly enjoy hearing what people think of them!!! ❤️ N x
You’ve obviously have ran out of good recipes to create.. I miss real western world recipes you used to Post.. I haven’t seen anything I’d wanna cook or bake posted since you asked your followers for there input…here in the states we like ground beef recipes and many of them ( hint hint) thank god Cathleen plates and stay at home chef haven’t sold out to recipes I wouldn’t feed my dog..
Gravely rude and disrespectful behaviour. Go to scrumdiddly and Webspoon if you want only mince. You would fit right in. The disrespectful comments run rife there.
Yikes!!! You alright mate??? Jumping onto a food GURU’S sites to slam her with her insulting views??? You might learn a thing or two from us Aussies/Kiwis about manners… Get off this site and go to one that suits you better. No need to act like an arse and have a war of words with all of us that love her. Chill out man… Kia Ora from across the ditch x 😎
Chris; can I recommend you you head back to “ Cathleen plates and stay at home chef” and don’t let the door hit your arse on the way out! Gotta run; Just heading out the back to feed my Labrador some Ground Beef 🤪
Keep up the pawesome work Nagi and Dozer!!
I’m happy to hear your feeding your dog real protein’s and not Asian slop..in my country feeding animals Asian food is animal abuse…
Dear Chris, you are ignorant & obviously uneducated.. doubt you have ever travelled anywhere..
Curry is a very popular dish all over the world & thanks to Nagi we are able to make it at home with confidence
Go have a burger .. by the way Nagi’s Burger Recipe is the best 😂
I no longer need to assume anything about Judy as your sheer ignorance is on display.. And you’ve confirmed all my preconceived images of you LMAO!!!!
Have some spam, feed some to your poor dog.
Well Judy we can both play the assume game right? I bet your a pretentious condescending woman ( and I’m using the word woman loosely here) that thinks she’s well traveled in her mind because she made Asian dish from a internet recipe and now you’re a expert in said field of Asian cuisine.. Stop me when wrong here …but you can’t because I’m spot on…LMAO
Probably a Trump supporter 🤣🤣🤣🤣 … Poor Chris
My thoughts exactly Judy!
Chris it’s sad that you resort to insults when you could simply follow another contributor. Perhaps you should move on and leave us to enjoy Nagi’s delicious recipes.
I’m sorry I’m such a redneck racist, with no talent in the kitchen other than browning ground beef. I lashed out because I’m untalented and insecure and jealously took over when I wrote my comment and I lashed out.
Forgive me Nagi and fans, you’re all right and I’m terribly wrong. Excuse me while I go head some ground beef and poor hamburger helper all over it because it’s the only thing I know how to cook.
Words to live by : “Never argue with an idiot, as they will drag you down to their level and beat you with experience”. You win Chris. Bravo. Tip, do yourself a favour and turn on your auto correct as you’re not doing yourself any favours trying to put a sentence together on your own. I hope you have better days ahead.
LOL! Just say you prefer bland, tasteless food and go. Even Nagi’s ground beef recipes are amazing and flavourful so clearly this isn’t the place for you.
Hi Chris,
Just a heads up, when you follow a multicultural chef – expect multicultural dishes. It’s quite simple actually. Also no need to bring politics into it by saying ‘USA is the richest country in the world’ when that is clearly a lie.
Enjoy your dry ground beef!
Chris, I agree with what you’re saying, too many Asian recipes! Try pauladeen.com or a box of Hamburger Helper! Gurrrl…. you’re on the wrong site, but maybe you haven’t figured that out since you’re grammar is also lacking!
Hamburger Helper!!! 😂
I sure pity your dog, having to live with someone with such poor taste and bad manners. Surely you don’t think that ground beef is the height of any cuisine – American or otherwise? Barf.
Go choke on your hamburger helper.
HAHAHA Ashley, we are amazing!! He should go step on a lego also!
Hey you ignorant fool , how about you stop following Nagi and her substandard recipes and you and your mutt trot on down to Walmart. There you can select a wide range of delicious delicacies from Chef Boyardee , probably more your speed. Have a nice day now 🙄
Hey Chris, Paula Deen has a great website. You don’t need to be so rude.
You CLEARLY do not care about cooking. I bet you are the type of person that only needs meat and potatoes and think women should be barefoot and pregnant in the kitchen. You don’t like what is posted, then go somewhere else. Take your NEGATIVITY with you because it is not wanted (nor deserved!) here
Then go find a redneck food blog and follow them.
I like and approve of this comment!
Chris. Please stay in America (not the richest country in the world, being Luxembourg. Nor the second richest, being Singapore).
Your grammar and rhetoric is enough for us “unsophisticated” (read: more highly educated than you are. Don’t argue; your poor literacy betrays you) readers to consider the source. The source being poorly educated and poorly mannered – but I’m sure you already know that, your relationships in life would reflect that. Enjoy your ground beef. It sounds…well, I’m sure your dog could do worse.
Your are not only rude, but you don’t even know your grammar. It is “their input”, not “there”, which indicates a place. Just move on
Clearly you don’t have a well developed or sophisticated palate if your idea of a good recipe is some take on hamburger helper. Your comment speaks volumes on your ignorance and lack of knowledge regarding cultural diversity. Maybe start your own blog and share those recipes you think people here in the states want and see how it goes for you.
Chris your comment is laughable. Enjoy your ground beef buddy.
Oh dear Chris, what are you embarrassed more by? Your lack of grammar, lack of politeness or lack of taste? Sadly, they’re all showing! Food is so much for than ground beef, it’s a pity you’ve not discovered that yet. On the upside, you’ve got a lot of discovering and learning to do, if you can possibly open your little mind to it 😊 All the best
Aren’t you cute?
First, your command of the English language is lacking.
Second, why would Nagi care what recipes are preferred in the states? The states has 5% of the world population! Sorry muffin, your poorly stated opinion doesn’t actually matter.
So if my opinion doesn’t matter then why is my in box getting absolutely slammed with messages from butt hurt Australians defending 3rd world slop cuisine that’s not even from Australia??..LMAO!! We may only have 5% of the world population but we rule the world…now thats some power isn’t it?
Spam tastes good, huh troll?
Copy-paste much?
Nobody’s forcing you to follow her or look at her recipes. If you don’t like them, leave. Easy, isn’t it. Also, for a person who supposedly live in an affluent area, you can’t even differentiate between “there” and “their”.
Chris, your comments hardly refute the frequently-held perception that Americans are uncultured and that they think they the world revolves around them. Personally I don’t think that. But I do hope you enjoy living in a world where all you’ll see is up your own backside because that’s where your head is firmly planted… smelling nothing but plain ol’ ground beef. Sloppy Joe anyone?
Hi Chris,
You can unfollow her move the f*ck along and follow some redneck cooking site to troll.
And for the record, Nagi is based is Australia which is a multicultural country, not everything revolves around the US you twat.
First of all, you and your dog are missing out on some pretty fricken delicious food. Secondly, your grammar sucks and third, just piss off you troll. Nagi’s blog is one of, if not the best blog so go shove your rude comment you know where!
So if my opinion doesn’t matter then why is my in box getting absolutely slammed with messages from butt hurt Australians defending 3rd world slop cuisine that’s not even from Australia??..LMAO!! We may only have 5% of the world population but we rule the world…now thats some power isn’t it?
Yes, rule the world do you. I just nearly fell off my chair reading that : )
Watch the News, and grow some taste buds.
Are you sure you ruling the world? You Chris? Sorry not you. And wherever you are hiding, you know that. You sound like you are at the bottom of the food chain. So you can tell us about being American all you want, but your bitterness tells a different story. Seems to me that you are angry with the wrong people.
Nor you or your opinion matter. Now off you go turd burger…
Well tam when comes to verbal warfare you’re like one legged woman at a ass kicking party..and the name slinging doesn’t say anything positive about your character,. Lol
As a fellow American, I adore Nagi’s recipes. Chris , people are entitled to THEIR ( NOT THERE) opinions no matter how ignorant . If you dont like the recipes than go somewhere else.. may I suggest http://www.groundbeefonlyrecipes.com.
Hugs and kisses to everyone reading!
That website!! 😂 #GOLD N xx
If you want to cook ONLY ground beef recipes it doesn’t mean everyone else agrees with that.. her range if recipes are amazing and please a large range of people. Keep up the amazing diverse Ranz rod recipes Nagi.
Wow, racist and egotistical… great combo. Why don’t you zip it and find another website where they cater to your limited palate??
You’re the best Nagi!
Your are obviously jealous 😂😂 why would you even state something like that? Show us what you cook for your family? Better yet, show photos of you cooking this meal and your family being upset about it? I bet you can’t because you are as low as your comment! Bye
Actually, since you ask Chris, the first Japanese restaurant in Australia opened in 1957 and there are over 1500Japanese restaurants in Australia now… And only just over 970 MacDonald’s, which opened in 1972.
If you’re looking for western ground beef recipes, perhaps an American website is more your style?
Chris not only are you way off course with your criticism of Nagi and her amazing recipes. But you’re also grammatically incorrect with your words “ you asked your followers for there input”, it should be their not there! Which makes me realise you are clearly not educated enough to dis on Nagi! So simply go away!!! Oh and in Australia your opinion doesn’t mean 💩 ok Ted talk over! 💁🏻♀️
Hey mate, chill. Relax. You don’t want to cook this? Fine. Don’t.
In Australia here, we LOVE diversity and the amazing food that Nagi brings out. She has covered Greek food, Italian, Thai, Vietnamese, Japanese, Indian etc.
Your comment made me laugh…and pity you. Because how much “ground” beef could one eat? Expand your palate – you might be pleasantly surprised. But then again, I’m from Melbourne Australia. We are coffee and food snobs. We love our coffee (Starbucks isn’t coffee btw) and great food. My little kids eat everything from tripe to sashimi, to spicy Indian curries. And we were both raised on plain western diet 🤣
I feed my dog ground beef.
Funny thing is, I also feed my dog ground beef because it’s so cheap!
Hahaha this guy is an actual idiot 🤣
He’s just stirring everyone up on purpose and loving it!
Everyone should just ignore every single one of his comments because the reactions he’s getting is what he wants. He won’t have much fun if nobody is responding to his lame comments. It’s pretty obvious he’s not normal because there’s not one person on here that agrees with him, 100 against 1 insignificant being who has nothing better to do with his life.
Thanks for your wide range of recipes Nagi ! Haven’t tried this yellow thai curry yet but I know it’ll be amazing. Every recipe of yours I try is delicious 🤤
How sweet! Do you share the same bowl?
Fun fact: Chris and his dog eat from the same plate.
Chris you clearly represent what is wrong with the USA and indeed the world.
If you don’t like something, rather than use your narrow minded views just scroll on by! I’d you only like *barf* ground beef recipes, it is clearly evident you have no variety in your cooking or baking repertoire otherwise you would take on Nagi’s recipes.
But alas, you want ground beef…….
What a horrible thing to say to someone who puts so much time and effort into. If you don’t have anything nice to say don’t say it at all.
She has 50+ Ground beef recipes, use them up and use others from the sites you follow.
She offers variety for everyone not just recipes for people with boring ground beef tastebuds.
Chris – are you aware that besides an abysmal lack of courtesy and manners you sadly display a total lack of knowledge of food, Readers from Australasia by-the-bye basically live on the endless variety of sophisticated Asian dishes such as Nagi makes ‘doable’ in her posts. Why don’t you find someone else to insult, perchance in your own neck of the woods . . .
Lol well how would you know what my knowledge of food is? and its very presumptuous of you to think I have little as I live in the richest country in the world and know enough that the so called “sophisticated Asian cuisine” you refer to as is third world county crap and is anything but “sophisticated”… In ” my neck of the woods” Asian food restaurants fail quickly and often..so being as you’re so educated on Asian cuisine why is this??? LMAO
Why I am not surprised this racist comment is coming from an American !! Your knowledge about food seems to be as limited as your brain is . You are just an arrogant ignorant know it all . I pity that dog of yours .
I didn’t realise Americans were born without taste buds. Mmmm interesting.
you sad, sad human.
Chris, you must live in some special world where you think that America is the richest country. You’re a special kind of stupid and need to go back to school to get some proper education.
Ugh – stop, Chris. You are an embarrassment to America and your mother.
OMG. YOU GIVE ALL AMERICANS A BAD NAME. WOW. So ppl like you really do exist?
Chris taken your saltine loving, ground beef eating, sorry excuse for a palet somewhere else. You clearly lack “sophistication” when it comes to food and your character. You chose to follow this blog and after reading your grammatically incorrect opinion, I don’t think anyway is begging you to stay. It’s funny you’re critiquing her for her recipes but YET you come to her blog because you clearly have no skill set of your own. Don’t be upset with her because what she post is beyond what you can put your mind to comprehend to make. Try Googling ground beef recipes, I’m sure you’ll find plenty you and your dog can eat together cause most of it resembles what comes in canned dog food.
I don’t get this restaurant success trip.. there are tons of different places in the US with European food yes, but that’s certainly not what everyone craves when going out to dinner and is definitely not something to become rude over, let alone to someone you don’t know. It all depends on where you live. There are entire towns where the main food is from more recent immigrants than Europeans (significantly Ethiopian parts of Nashville & DC for instance).
While I have had great food here with European roots,. I’ve also had fantastic food from many cultures whose recipes I could not easily make on my own which is why I greatly appreciate sites such as Nagi’s. The world is soo much bigger than our neck of the woods, maybe you don’t like certain other bits of culture and that’s fine but please don’t be rude. I’m just imagining if you asked for a new recipe in x genre with that ingredient. Maybe one would be shared, maybe not but that’s what happens when people are different. Unfortunately we’re seeing what happens when frustration takes over and I sincerely actually hope you find more peace, even if you’re already satisfied, every next day can get better in surprising ways.
I think everyone would be a lot better off if we keep in mind that we have no idea what the experiences or hardships of others are and actually try not to pile on with unnecessary insults or frustration. I love this blog and I was soo sad to see the original comment. I’m really glad Nagi has soo many active supporters though 💐 & will definitely be trying this recipe soon.
Thank you Nagi 🥰
Wow you took the long way around the barn to butt in to my original message that DID NOT concern you right??? So what’s the moral of my message to you??? Mind your own business and yes I still stand behind my original post that I would not feed my dog third world food…
Chris, I guess the ground beef burger chains are the survivors in your “your neck of the woods”? You are right though, restaurants of upper class would not survive in a place where all people want is ground beef. Since you live in the world’s “richest” country, does not make you rich nor does it make you know enough about food. If you are on websites looking to find ground beef recipes day in and day out, you must not be living the very “rich and intelligent” life you seem to think you are living. Stop being ignorant and go learn to cook without recipes. These amazing people wouldnt even need to follow a recipe to serve you up a delicious meal. They write out and provide the recipes out so that people like you…have some direction.ohhhh dear.
I wonder..what city do you live in? Every “rich city” in the USA has too many to name well established restaurants of non ground beef menu items. If I were to go to a restaurant, I’m not looking for their best ground beef burger item……………..
Why message? You’re making yourself look ignorant (unless that is your motive… or that your are). Just stop. Sincerely, the entire world.
I’m an Australian living in the USA. What you are describing is your own underdeveloped palate. Not a representation of the cusine enjoyed in the USA. You obviously drink Dunkin’ coffee and eat ground beef and potatoes every day. Yawn. If you don’t like this recipe or asian food – stick to the BBQ restaurant in your hometown and keep on scrolling. Why troll a RECIPE BLOG which is clearly outside of your very basic taste? How embarrasing.
The US isn’t even in the top five richest countries in the world. Imagine coming to a food blog to be this wrong about everything. What a chump.
It takes a lot of brain damage to brag about wealth you don’t partake in. I mean if you did, why would you be going off on a recipe website talking about ground beef (a staple of the poor) with your terrible grammar? Nagi is extremely popular and successful because she does her research and puts in the work, clearly you don’t. The cuisine that’s American and that people care the most about is that of immigrants, of the poor communities you seem to feel superior about. Hell, mac and cheese is a Black chef invention adapting European recipes. Tokyo and Singapore have insane amounts of Michelin stars and even street stalls and ramen ya there have earned them. Read up on the dishes and techniques you think are ‘western’, you’ll find they’re anything but, and maybe don’t try so hard to overcompensate.
Richest country in the world? Oh honey, now I know you haven’t gotten out much… Japan owns $1.24 trillion USD of American debt and China owns $1.1 trillion. The US is literally owned by foreign nations because the spending has blown so far past the GDP, it’s insane. Maybe instead of sticking your nose in what you don’t understand and where you aren’t wanted, you should go back to living under your rock and stewing your ground beef.
Richest country in the world yet you eat in bulk the meat we in Australia eat if we are living on a low budget. Your personality is as gross as your food choice
Lol, am I seeing an american talking about food ? Bro the only thing your country does is stealing other countries recipes and make them full of shit.
the only argument you have is “my country’s the best, and richest”, well guess what, quality food doesn’t depends on the wealth of the country lmao you stupid shit.
Again you’re making a fool out of yourself and your country
The lack of class you display here make it seem like you are the one from a third world country. Move along now and go find recipes with ground beef, cream of mushroom soup or yellow plastic cheese.
Your just a racist, with a bland mouth! Go back to ur stupid ground beef boring recipes, and just leave us normal people alone, to enjoy the beautiful Asian food that we are so lucky to have.
Chris – I presume you are aware that your hostess here is Japanese-born . . . and that most of the food eaten in this country leans towards the multitudinous Asian cultures and most of our best food blogs are authored by immigrants from such countries . . . just, please go back to yours . . . SORRY NAGI !!!
Well la dee frickin da!!! and wheres the birth place of your beloved Macers come from?? Oh I got this one!!! USA!!! And how many Japanese restaurants are there here compared to mc donalds there? But thanks for a feeble attempt at going a round with me…..lol
Are you serious? How rude and disrespedtful.
Here in the US, we don’t just like ground beef recipes. That’s so stereotypical. I am in NYC and I would rather make this yellow curry recipe any day rather than another run of the mill ground beef recipe any day.
If you don’t like the recipes on this site anymore, move on and do not be so crude. Some times it is much more classy to keep comments to yourself when you have nothing nice to say.
Hi Nagi! I would love to try and make this from scratch, but if I can’t find all the right ingredients, how much store bought yellow paste should I use?
Hi Gail, it really depends on the brand to be honest – I love using Maesri pastes, but I don’t think they have a yellow available here – and all curry pastes aren’t created equal! I’d need to test this sorry! N x
Hi Nagi, believe it or not I have found Maesri Yellow Curry paste here in Sydney and its one of my favorites. However it’s not easy to find, even most Asian stores don’t stock it. My local small grocery shop used to stock it. Not sure if they still do though
Hi Erin! I have actually tried it, it is VERY good for a store bought curry paste! The only reason I don’t recommend it (and I do love my Maesri for most other curries) is because it doesn’t taste the same 🙂 Mind you, yellow curries differ in flavour as there are different varieties. The Maesri one is the best canned yellow curry paste I know, for sure, but the flavour is different! It’s not quite as fresh as homemade, I think it’s the fresh turmeric flavour, it really makes a difference! N x
Thanks Nagi. That’s good to know. I’ve been surprised by the variations in yellow curry flavour I have to admit. Can’t wait to try yours. I know in advance there will be no comparison.
Thanks again for your website. Definitely the best in my opinion 😎
Hi Nagi, I’ve been able to buy Mae Ploy yellow curry paste in Chinatown Haymarket Sydney! I do prefer your from scratch recipe though, there really is no comparison!🙌🏻 Just delicious!!!☺️
Hi Nagi. Maesri do a yellow paste here. Hard to find. Sunlit Asian supermarket in Brisbane stock it. Not helpful but you can buy it.
Can you please help me? My husband loves coconut and Asian food in general, but can’t handle spice. What is a good type of curry to start him on? Thank you in advance. I love your blog.
Hi Robin, Massaman is a great Thai Curry to start on – it’s mild in flavour and won’t blow your head off! N x
Please recommend a stick blender. The one you use looks great, can I find it on Amazon?
I’ve never had a curry before. This looks so beautiful. I appreciate how much hard work went into developing it.
Hi Hollis, I talk about it here: https://promotown.info/recipetin-eats-essential-kitchenware/%3C/a%3E I’m still looking for the perfect stick blender though! N x
In case you’re still looking… A few years ago my husband gave me a Morphy Richards (model is 402052) that comes with the basic attachment, a jug with a lid, a whisk, a chopper that’s great to turn oats into powder, but I’d prefer if it was slightly smaller, and a potato masher that does an excellent job (without ever turning your mash into a gluey mass)! The last one and the basic attachment are my most used. I also like how it speeds up as you press the button, very responsive.
Jeff seems like a great guy but I didn’t understand his joke. 🙂
In Australia we call the small coloured Nonpareils “100’s & 1000’s”.
I didn’t get it either.
😂 It was terrible, more focuses towards the Aussie population I think! N x
It was hilarious 😂
I am planning to substitute shrimp with chicken – what could be an alternate for the shrimp paste ? My husband is allergic to shrimp/prawn family
Hi Shanthi, you’ll need to sub out the shrimp paste and fish sauce – the flavour is going to be significantly different sorry! N x