Yellow curry is the third most popular Thai dish in my family (after green curry and massaman curry).Since the ingredients are available year-round, enjoy it in any season.Adding boiled eggs is our style.When making a large quantity, don't increase the amount of nam pla fish sauce, but use salt to taste.This is a basic Thai curry recipe. It's important to thoroughly blend the curry paste and coconut milk in Step 2. Adding the chicken makes its taste even better. If the coconut milk has separated in the can, shake well, and use any solid bits in Step 2. Recipe by gingamom.

I like spice so adjust to your taste. The coconut cream that I used seems a little thinner than others and works perfectly for achieving the right texture and is also not unsweetened, it’s called chaokoh.

Of course, this is good for lunch. It is a family staple at our house.Add salt if you feel something is missing. The curry will be tastier. Recipe by CoconuT

Simple and very tasty curry...great with rice or French bread! :-)

This is such an easy, cozy, weeknight dish to make. We love Japanese curry in our house!!

I am always looking for quick weekday meals. After working 10 hour days, I just want food quickly. And leftovers for lunch the next day. 🙂

Rainny season ,fresh roots herbs ..good to make fresh chilli paste :)

It's Monday, you're tired from the start of another workweek, you're short on time, you need to get the kid(s) fed so you can put in some quality time before bed, but you still want something satisfying and delicious for dinner. What do you do? Well, you can start by whipping up this green curry paste. It's quick, it's tasty, and it has a little spinach thrown in, the addition of which simultaneously turbocharges the colour while sneaking in a little healthy goodness. Just mix it in a pan with some coconut milk, a spoonful or two of palm sugar, your protein of choice, and a little leafy veg, and you're done.A little note about the below recipe...which isn't really a recipe as much as a guideline. Honestly, I didn't keep super-close track of the ingredients, so play with the quantities however you like and make the curry you want to eat. It'll still be delicious.

My little ones love the taste and flavour of my chicken curry and they are always asking for daddy’s chicken curry 😊The curry is medium hot however it can be made more hotter and spicier by more chilli and whole spices.Served best with rice and yoghurt. Can also be served with Roti.This recipe can serve 4-6 people.Leftovers can be put in the fridge and can be eaten up 3 days from when the chicken curry is made.

This is our family's staple curry dish.It's so delicious that even a restaurant specializing in curry can't beat.Once you taste it, you won't be satisfied with normal curry anymore.I measure water using the can of the canned tomatoes.1 can holds about 400 ml.Microwaving onions in ahead of time reduces stir-frying time. Recipe by Nassan

Forest curry is a curry that I came up with by taking the traditional kao soi curry and gave it a fresher twist. It still contains a dried chili that gives it that authentic smokiness that almost every curry has in Thai cuisine. Anyways, let's get started!

My husband requested this dish so I tried it out. I managed to cook this in a short time -- it was surprisingly easy!-Please simmer the chicken until it becomes tender. Please skim off the scum!-I use spicy curry roux for my family. If you are using sweet curry roux, add ketchup to your liking.-I recommend adding heavy cream or coffee creamer to make the taste mild. For 3 servings. Recipe by Tomomaki0313