Thai Yellow Curry

Thai Yellow Curry


  • Seafood (either crab, prawns, squid, fish etc)
  • Sliced garlic
  • Capsicum (3 colors) sliced
  • Egg x 2

Curry Sauce:

  • 1 Tablespoon light soy sauce
  • 2 teaspoons oyster sauce
  • 1 Tablespoon sugar
  • 1 teaspoon curry powder
  • ½ teaspoon ground white pepper
  • 1 ½ Teaspoons roasted chili paste (nam prik pao, if in shortage, can substitute with nasi lemak chili)
  • 2 tablespoons of milk/coconut milk (more if you like)
  • 1/2 cup chicken stock


  1. In a pan, add oil and fry garlic until fragrant before adding sliced capsicum. Cook until fragrant
  2. Add selected seafood and pan fry until cooked.
  3. Add the curry sauce into the pan and let it simmer
  4. Crack the eggs, scramble and stir into the sauce and until well cooked (I like to let eggs sit for a while before stirring to create clumpy egg bits)

Original Recipe from Temple of Thai

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