Skinnymixer’s Yellow Curry Sauce is sweet, salty, fragrant and incredibly easy to add a delicious Thai curry flavour to any protein in under 20 min.
You may have seen the famous ‘Noodle’ Curry Sauce on steamed chicken on TikTok – a delicious Yellow Thai Curry Sauce served on top of steamed chicken and rice. A couple of weeks ago I started getting messages from Sian begging me for something similar… so I had the idea of doing an All-in-One Steamed Chicken, Veg & Rice recipe AND a Yellow Curry Sauce to go with it. I have to say, it turned out crazy delicious!
DISCLAIMER: I have never tried the version from the famous Noodle place at the Gold Coast and neither has Sian, but this recipe is my own version. Although Sian did offer to make the 6 hr round trip drive to try it.
Yellow Curry Paste
The best part about this recipe is that if you have some Yellow Curry Paste in the freezer from my SkinnyAsia cookbook – the one you use to make the Fragrant Fish Curry, you can use this instead of making your own in the recipe or using the shop bought AYAM Yellow Curry Paste.
We tried both the homemade curry paste and the shop bought curry paste versions of the Yellow Curry Sauce, the homemade version is definitely more flavoursome but the other version is still delicious.
Ingredients
Curry Paste (OR use 10 g ayam yellow curry paste):
- 20 g shallot - peeled
- 10 g fresh ginger - peeled or minced
- 10 g fresh lemongrass - white part only, thinly slices
- 5 g fish sauce
- 1 large red chilli - deseeded
- 2 tsp Malaysian Style Curry Powder
- 1 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1 Tbsp water
Sauce:
- 20 g olive oil
- 270 g coconut cream
- 30 g coconut sugar - or brown sugar
- 20 g Stock Concentrate
- 20 g soy sauce - tamari or coconut aminos
- 10 g fresh lime juice
- 2 tsp cornflour mixed with 200 g water - or 1/4 tsp xanthan gum
- 1/2 tsp onion powder
Instructions
Thermo cooker
- If making your own curry paste, add all paste ingredients to mixer bowl. Blend for 5 sec/speed 9/MC on. Scrape bowl down and repeat until no large chunks remain.
- If using jar curry paste weigh in 10 g.
- Add olive oil to mixer bowl. Cook for 5 min/100°C or 212°F/speed 1/MC on.
- Add remaining ingredients and blend for 30 sec/speed 9/MC on.
- Cook for 10 min/100°C or 212°F/speed 1/MC on.
- Serve with the All-in-One Steamed Chicken, Veg & Rice or protein of choice.
Conventional
- If making your own curry paste, add all paste ingredients to a blender or food processor. Blend and repeat until no large chunks remain.
- If using jar curry paste weigh in 10 g.
- Add olive oil and curry paste to a frypan. Sauté on medium-high heat for 3-5 min.
- Add remaining ingredients to blender and blend until smooth. If you made your curry paste you may like to add it in too - for a smooth sauce.
- Add blended mixture to frypan and cook on a low simmer for 10 min or until desired consistency is reached.
- Serve with the All-in-One Steamed Chicken, Veg & Rice or protein of choice.