But for you, I will try. This recipe was inspired by a new favorite takeout dish from one of our go-to Thai restaurants in Portland (find our dining guide here!). I’ve strayed from my usual Pad Thai and ventured into greener pastures. Or in this case, yellow curry pastures. And I don’t think there’s any turning back.
Origins of Yellow Curry
Yellow curry, also known as gaeng garee, is a Thai curry with Indian influence (source). It typically includes spices such as turmeric, cumin, and coriander (source). Turmeric is what gives yellow curry its vibrant color. This magical spice has been used in India for nearly 4,000 years and has gained popularity throughout the world in part due to its vast medicinal uses (source).
How to Make Yellow Curry with Mango
This recipe is simple, requiring just 30 minutes and 1 pot, which makes it perfect for weeknight meals when you need something fast, delicious, and satisfying. The base of this curry is garlic, ginger, serrano or Thai pepper, and shallot. Next comes red curry paste and plenty of turmeric and lemon juice for that intense yellow curry flavor and color. Coconut milk adds creamy texture, coconut sugar sweetens the dish naturally, and red bell pepper, green peas, mango, and cashews are the delicious add-ins that make this dish insanely beautiful and filling. I think you guys are going to LOVE this curry! It’s: RichCreamyFlavorfulVegetable-heavyNaturally sweetenedPerfectly spicy& Better than takeout (there I said it) This curry is fabulous when you’re craving Thai food that’s quick and hearty. And because it’s so satisfying and flavorful, I think it would be especially great for hosting as it’s sure to please even the heartiest eaters. If you give this recipe a try, let us know! We love hearing from you. Leave a comment, rate it, and don’t forget to tag a picture @minimalistbaker on Instagram! We’d love to see your curry in action. Cheers!
