19 August 2014

Thai Yellow Curry

Serves 2:
Takes: 40 mins

Thai Yellow Curry  with noodles
Out of all the food I had on my trip to Thailand yellow curry or panang definitely had to be my favourite. I also used dried soy pieces, which are 100% soy flour and can be bought from health food shops like Holland and Barrett, they come dried and require liquid to rehydrate and personally I love the slightly chewy texture. I also serve up this curry with raw corn, simply because it tastes amazing! After you have tried it raw you will question ever cooking sweet corn!

This is relatively mild (for Thai food) coconut curry that is bursting with flavour, and whilst I will learn how to make the paste myself, for now I'm using a store bought one. Most towns will have an oriental store somewhere and all of them will sell Thai yellow curry, the one I bought comes in a huge 400g tub for just £2 making it a cheap and tasty dish to make!

Yellow Curry Paste


  • 1 red onion, diced
  • 1 tbsp coconut oil
  • 50g yellow curry paste
  • 1 can coconut milk
  • 2 cups soy pieces
  • 4 cups water
  • 2 tbsp unrefined cane sugar
  • 2 tbsp ground turmeric
  • 1 carrot, thinly sliced
  • 1/2 head broccoli, chopped
  • 1 cup green beans, chopped
  • 1 cup wholegrain rice
  • Soya Protein
  • 2 husks raw sweet corn


  1. Fry off the coconut oil with the onion and curry paste and sugar and turmeric in a pan for a few minutes, next add the coconut milk & soy pieces along with their liquid, simmer for 30 minutes before adding the carrot, broccoli & green beans to the pan and simmering for another 5-10. 
  2. After 10 minutes, boil the rice for 25-30 minutes and then drain.
  3. Take the husks of corn and line your knife up along where the corn starts, run your knife down to take the corn off the husk.
  4. Serve up the curry with rice and raw sweet corn and enjoy! Cassidy xx
Thai Yellow Curry and Rice