There was a restaurant we frequented in Davenport, Iowa called Exotic Thai that we always went to whenever we were craving Thai food. They had some of the best Kang Karee curry I’ve ever had. It was my girlfriend’s favorite dish to order while I always ordered the pad Thai. We usually opted for takeout and would set up our display at home on TV trays while watching our favorite shows and stealing bites from each other.
Once the US started shutting down, so did our favorite restaurants. But despite the huge hit from the pandemic, we were still craving that smooth, sweet and savory curry from our favorite Thai place. So I decided to start experimenting to make the perfect Thai yellow curry from my own kitchen.
Trial and Error
Trying to recreate a restaurant meal at home is harder than you think. Especially authentic Thai curry. It’s was always tasty and good, but something about it was just missing.
I went through quite a few recipes from other people to see where to start with the basics. For Thai curry you needed paste instead of powder. Luckily I had some. Lots of coconut milk, the right spices, then testing different rices to see which ones you like best.
Sometimes it was too spicy, too salty or not enough salt. Overcooked potatoes or potatoes that were cubed too large. Sometimes it needed more lime or wasn’t yellow enough for my liking. And then my last trial was definitely missing the umami flavor I loved so much.
But after many trials and errors, I finally concocted the perfect yellow curry to make from home. And to be honest, I haven’t ordered it out since.
Here’s a few words of advice.
The curry paste is super important. Here is the brand that I buy and I highly recommend it.
Cut the potatoes in small cubes. They will be very hot when it’s finished and you’ll save yourself from mouth burns.
Go for full fat coconut milk and cream.
Do not leave out the fish sauce. I know it stinks, but it’s very important. (Unless you’re vegan!)
I highly recommend you stick with coconut oil vs any other oil.
Can you add meat? Absolutely. Feel free to add chicken, shrimp beef, whatever you like! Just use half the produce.
Taste as you go. This will help you to avoid overly spicy/salty flavors.
Prep Time: 30 minutes
Cook Time: 45 minutes
Serves: 6 people
Nutrition Facts (Per Serving):
- Calories 608
- Fat 40.4 grams
- Carbs 64.5 grams
- Fiber 5.8 grams
- Sugar 49.5 grams
- Protein 4.1 grams