🇹🇭 Thailand · Vegetarian
Thai Yellow Curry with Peanut & Coconut
A generous production batch of golden Thai curry blended with aromatic vegetables, turmeric, peanut butter, fruit cocktail and coconut milk.
Behind the plate
This is a large-batch kitchen curry built for depth, consistency and smooth service. Carrot, onion, celery and leek create the vegetable foundation; yellow curry paste and turmeric supply warmth and colour before the stock is added.
Peanut butter gives the sauce body and roasted richness, while fruit cocktail contributes gentle sweetness that rounds the spices. Coconut milk is added after blending so the finished curry remains creamy, golden and aromatic.
Why this recipe works
Frying the vegetables concentrates their natural sweetness, and cooking the curry paste for 5 minutes removes its raw edge. Peanut butter emulsifies into the hot stock for body, while blending creates a uniform sauce. Adding coconut milk last softens the spice and gives the curry its final creamy texture.
The recipe
Ingredients
- Neutral cooking oil, as needed for frying
- 2 kg carrots, peeled and evenly chopped
- 4 medium onions, chopped
- 1 head celery, washed and chopped
- 2 medium leeks, thoroughly washed and chopped
- 100 g garlic, chopped
- 200 g fresh coriander, roughly chopped
- 1 tub Thai yellow curry paste (tub weight not supplied)
- 3 tbsp ground turmeric
- 250 g vegetable bouillon
- 5 litres hot water
- 1 kg smooth peanut butter
- 2 tins fruit cocktail (tin size not supplied)
- 4 tins coconut milk (tin size not supplied)
Method
- Heat enough neutral oil to coat the base of a large, heavy stockpot. Add the carrots, onions, celery and leeks, then fry over medium heat until the vegetables begin to soften without catching.
- Add the garlic and fresh coriander. Continue cooking briefly until fragrant, stirring through the vegetables.
- Add the full tub of yellow curry paste, ground turmeric and vegetable bouillon. Cook for 5 minutes, stirring constantly so the paste cooks evenly without burning.
- Pour in the 5 litres of hot water and stir thoroughly, scraping the base of the pot. Bring to the boil, then cook until the vegetables are completely tender.
- Add the peanut butter and fruit cocktail. Stir carefully until the peanut butter has dissolved, then bring the curry back to the boil.
- Blend with a heavy-duty stick blender until the sauce is completely smooth and even. Take care when blending the hot liquid and work within your kitchen’s safe-fill limits.
- Stir in the 4 tins of coconut milk. Return to a gentle boil, then simmer until the curry reaches the required serving consistency.
- Taste the finished curry and check the balance of spice, sweetness and seasoning before service. Hold hot according to your kitchen’s food-safety procedure.
Chef’s notes
- The supplied recipe uses commercial tubs and tins without package weights. Record the exact brand and weight used in your kitchen so every future batch is identical.
- Keep stirring after adding the curry paste, bouillon and peanut butter; all three can catch on the base of a large pot.
- Use a stick blender rated for hot production batches and never overfill the pot while blending.
- After adding the coconut milk, use a gentle boil or steady simmer. Aggressive boiling can make the curry look oily.
- The fruit cocktail controls part of the sweetness, so taste before adding any additional sugar or seasoning.
At the table
Serve with steamed jasmine rice and finish with fresh coriander, lime and a small sprinkle of crushed roasted peanuts. Add roasted vegetables, tofu or your chosen cooked protein at service, according to the menu.