Just as there are no standard recipes for curry paste and every family in Thailand has its own recipe, so it is with the curry itself. So don’t be guided too much by the recipe and dare to vary.
This vegetarian, Thai yellow curry gets some extra flavour by baking the cauliflower with the curry paste. It is royal filled with chickpeas and becomes even more special by adding hard-boiled eggs at the end.
If you are not a fan of coconut milk, replace it with plant-based cooking cream or vegetable broth.
What does Thai yellow curry taste like?
For this curry we made the yellow curry paste ourselves. It is often said that yellow curry is the mildest of the three known Thai curries: red, yellow and green. That depends entirely on the amount of peppers you use.
In this yellow curry we use small red rawit peppers. Be careful with them because they are very hot. What makes this Thai yellow curry specific is that the shallot, garlic and ginger are roasted first, which makes it much milder. The specific yellow colour comes
Check out our other Thai curries as well:
Thai yellow curry with cauliflower and chickpeas
- 300 gr basmati rice
- 2 tbsp yellow curry paste recipe
- 1 small cauliflower
- 300 gr drained chickpeas
- 3 dl coconut milk
- 4 eggs hard-boiled
- 2 tbsp coriander finely chopped
- splash sunflower oil
- black pepper freshly grounded
- Bring a large pan of water to a boil and cook the basmati rice according to the instructions on the package. Drain and let it dry well.
- Meanwhile, clean the cauliflower and cut it into fine florets.
- Heat a dash of sunflower oil in a large frying pan and fry the cauliflower florets at medium heat until they start to change colour.
- Add the curry paste and let it fry for a while. If you want to spice it up, use more curry paste.
- Deglaze the pan with the coconut milk and let it simmer on a low heat for about 12 minutes.
- Meanwhile, peel the hard-boiled eggs and cut them in half.
- Check with a knife whether the cauliflower florets are al dente. Otherwise let it cook for a while.
- Add the chickpeas and let it simmer for another 5 minutes.
- While stirring add the coriander and season it to taste with a pinch of salt and some freshly grounded pepper.
- Place the hard-boiled eggs on top and spoon a little bit of the sauce on top of them to warm them up as well.
- Serve the curry with the basmati rice.