Yellow Curry – Chef Sunil Joseph

Hello Tempayy

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Hello Tempayy cubes 200 Gm
Curry powder 02 Tsp
Namjai Thai yellow curry paste 04 Tsp
Green chilly 01 Nos
Galangal 02 inch
Lemon grass 01 strand
Coconut milk 200 ml
Corn flour 01 Tsp
Lemon juice 01 Tsp
Sugar 01 Tsp
Oil 04 Tsp
Salt to taste
Kaffir lime leaves 04

Enjoy this curry? Why not check out our Khmer-style Cambodian curry recipe too?



  1. Marinate a pack of Hello Tempayy natural cubes with little salt, curry powder and oil for 10 mins. Saute in a pan with little oil and keep ready.
  2. Make a paste with one chilly, a strand of lemon grass, and 2 inches galangal, and keep aside.



  1. Heat some oil in a pan, add 4 tsp of yellow curry paste and cook for 05 mins. Add 02 cups of water and kaffir lime leaves and let it simmer for 08 mins.
  2. Once it starts to boil, add in the fresh paste and cook for 08 mins.
  3. Mix 1 tsp corn flour with 200 ml coconut milk. Once the curry has boiled for 05 mins, add the coconut milk and stir continuously. Add Tempayy cubes after 05 mins and cook for further 05 mins.
  4. Finish with lemon juice, a dash of sugar and salt.

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