Transport yourself to Thailand with this fragrant Thai Pork Yellow Curry (gaeng garee moo) featuring succulent pork, aromatic spices, and rich coconut milk in a golden turmeric sauce. The natural sweetness of coconut milk balances perfectly with complex spices, while potatoes and onions add hearty texture to this authentic yet achievable Thai Pork Yellow Curry that brings restaurant-quality Thai cuisine to your home kitchen.
My Grandmother's Ladle: Tales of Thai Yellow Curry & Love
Sawasdee Kha, and Hello
As a little girl in Thailand, the kitchen was my classroom where I watched my grandmother create this yellow curry at our Kamphaeng Phet farm. I'd secretly taste the coconut milk when she wasn't looking (though she probably knew).
Now that I live far from home, this curry connects me to my roots. The sizzle of curry paste and the aromas of turmeric and coconut transport me back to those childhood moments.
I love seeing how this recipe creates memories in others' kitchens. My American friends have added it to their regular meals, and their children now help just as I once did.
Even if you're new to Thai cooking, this recipe is approachable and forgiving. Take your time, enjoy the process, and your kitchen should smell like a Thai restaurant when you're done!
Thai Yellow Curry Crafting: Prep to Plate
Ingrediants
This authentic Thai yellow curry uses marbled pork shoulder cut into bite-sized chunks, combined with coconut milk and yellow curry paste (containing turmeric, coriander, and cumin). For texture and color, add onions, potatoes, carrots, red bell peppers, fish sauce, brown sugar, and chicken broth for depth. Garnish with cilantro and lime wedges for brightness. For best results, seek Mae Ploy or Maesri curry paste at Asian markets.
Start Your Thai Yellow Curry: The First Essential Steps
First, heat a large pot over medium heat. Add coconut milk and yellow curry paste, stirring with a wooden spoon until completely blended into a smooth, golden mixture. Continue stirring until small bubbles form around the edges, allowing the spices to release their flavors. Patience during this first step is key to a perfect curry foundation.
Time to Add Your Main Ingredients
Now gently add your pork pieces to the simmering curry base, followed by onions, potatoes, carrots, and bell peppers. Then carefully fold everything into the golden sauce, ensuring each ingredient is thoroughly coated with the aromatic curry. Meanwhile, this is where your dish begins to come together, as all components gradually mingle in the fragrant coconut curry bath, ultimately setting the stage for the flavors to develop harmoniously.
Let's Simmer and Build Flavor
Pour in chicken broth, fish sauce, and brown sugar, then stir to combine. Reduce heat to low and simmer uncovered for 30-40 minutes, stirring occasionally. The curry is ready when the pork is fork-tender, vegetables are softened, and sauce has thickened into a rich gravy. Remember: this slow simmer allows all flavors to meld together.
Time for the Final Touches
Finally, taste and adjust the seasoning with more fish sauce or brown sugar as needed. Next, carefully ladle the curry into bowls, ensuring each serving has plenty of pork and vegetables. Then generously top with fresh cilantro and serve with lime wedges. Lastly, each person should add their own lime juice to taste, thus allowing them to customize their dining experience.
Thai Pork Yellow Curry
Ingredients
- 1 lb pork shoulder cut into bite-sized pieces
- 1 can 14 oz coconut milk
- 2 tablespoon yellow curry paste
- 1 onion sliced
- 2 potatoes peeled and cubed
- 1 carrot sliced
- 1 red bell pepper sliced
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 cup chicken broth
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Prepare the Curry: In a large pot over medium heat, combine coconut milk and yellow curry paste. Stir until well combined and bring to a gentle simmer.
- Add Ingredients: Add pork, onion, potatoes, carrot, and bell pepper to the pot. Stir to coat the pork and vegetables with the curry sauce.
- Simmer: Pour in chicken broth, fish sauce, and brown sugar. Stir well. Reduce heat to low and simmer uncovered for 30-40 minutes or until pork is tender and vegetables are cooked.
- Finish and Serve: Adjust seasoning with more fish sauce or sugar if needed. Serve hot, garnished with fresh cilantro and lime wedges.
Video
Nutrition
Thai Pork Curry: Flavor Journey
Experience the perfect harmony of authentic Thai flavors in every spoonful of this traditional Thai Pork Yellow Curry. The journey begins with a lush coconut milk base, enriched with aromatic yellow curry paste that creates a golden, velvety foundation. Succulent pork infuses the sauce with savory depth, while the perfect balance of sweetness and saltiness creates complexity that transforms this humble curry into a culinary masterpiece. This Thai Pork Yellow Curry delights with:
- Aromatic: Fragrant lemongrass, galangal, and turmeric notes
- Creamy: Silky coconut milk base, luxurious mouthfeel
- Savory: Tender pork pieces, umami-rich fish sauce depth
- Sweet: Gentle coconut milk sweetness, subtle palm sugar undertones
- Earthy: Warming turmeric, golden color and earthy flavor
- Mild Heat: Gentle warmth from yellow curry paste, family-friendly spice level
- Complex: Layered spices of coriander seed, cumin, and cardamom
The finish offers a lingering warmth from the curry spices, while the bright notes of kaffir lime leaves create a memorable last note. Tender potatoes and onions add textural contrast, capturing the essence of Thailand's perfect balance between comfort and sophistication in this Thai Pork Yellow Curry.
For the ultimate Thai dining experience, serve this Thai Pork Yellow Curry over Jasmine Rice, where the fragrant grains perfectly soak up the golden sauce. Pair with Cucumber Relish for refreshing contrast—its cool crispness balances the curry's richness. This curry also harmonizes beautifully with Som Tum (Green Papaya Salad), as its bright acidity and crunchy texture cut through the curry's creamy richness. Add a Kai Jeow (Thai Crispy Omelette) to your spread, whose fluffy interior and crispy edges provide textural diversity while its mild flavor lets the curry shine. Khao Niao (Sticky Rice) offers a satisfyingly chewy texture that captures the curry sauce in its glutinous grains as an alternative to jasmine rice. Complete your meal with Roti Bread for dipping, as its flaky, buttery layers create the perfect vehicle for soaking up every last drop of this luxurious Thai Pork Yellow Curry.
Frequently Asked Questions
Q: Can I make this curry ahead of time?
A: Absolutely! The flavors deepen overnight, making this curry perfect for meal prep. Store in an airtight container in the fridge for up to 3 days.
Q: What's the best rice to serve with this curry?
A: Traditional Thai jasmine rice works best, as its subtle floral aroma perfectly complements the curry. However, any long-grain white rice will work well.
Q: Can I substitute the pork with other proteins?
A: Yes! Chicken thighs work wonderfully, as do firm white fish or shrimp - adjust cooking times accordingly. For a vegetarian version, try firm tofu and extra vegetables.
Q: Is yellow curry very spicy?
A: Yellow curry is typically the mildest of Thai curries, making it perfect for those new to Thai cuisine. It's more aromatic than hot, focusing on warm spices rather than chili heat.
Q: Can I freeze this curry?
A: Yes! It freezes beautifully for up to 3 months. Just leave out the fresh herbs and add them when serving. The coconut milk might separate slightly when thawed, but a gentle reheat while stirring will bring it back together.
Q: What if I can't find yellow curry paste?
A: Look for Mae Ploy or Maesri brands at Asian markets or online. In a pinch, you can substitute with Indian curry powder mixed with garlic, ginger, and lemongrass, though the flavor profile will be slightly different.
Q: My curry is too thick/thin - how can I adjust it?
A: Add more coconut milk or chicken broth for a thinner curry. To thicken, simmer uncovered for a few extra minutes or add cubed potatoes, which naturally help thicken the sauce.
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