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Home » Recipe Index » Raisukaree Curry recipe

Raisukaree Curry recipe

October 21, 2023 by Noura

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Raisukaree Curry, often called Yellow Curry, is a pleasing and fragrant Thai curry with a completely unique twist. It is a harmonious combo of Thai and Indian culinary influences, resulting in a flavorful dish it really is each creamy and fragrant.

Raisukaree Curry recipeSAVE THIS!

This is my simple and healthy version of Raisukaree, Wagamama’s favorite dish. Chicken, shrimp or tofu – all options can be found below.

This is what I usually order when visiting everyone’s favorite Japanese high street restaurant – unless I like ginger chicken udon. You probably know by now that I’m not a calorie counter. To me, it’s more about balance, although when I first shared this recipe, a lot of people told me it wasn’t the healthiest dish.

That’s why I tried to make this version as healthy as possible without compromising on taste. I did a quick calculation on an app and estimated it was about 600 calories per serving, including rice and full-fat coconut milk.

Raisukaree Curry recipe

Ingredients:
1 tbsp oil
1 red onion sliced
2 peppers chopped
100g sugar snaps or mange tout
50g spring onions trimmed & cut into 5cm pieces
1 red chilli for extra heat (optional)
200ml veg stock
400ml coconut milk
Lime wedges to serve

For the paste:
3 garlic cloves
2 lemon grass stalks trimmed & chopped
15g bunch coriander
5cm ginger peeled
1 tsp ground cumin
1 tsp ground coriander

1 tsp hot smoked paprika
2 tsp honey
2 tbsp fish sauce (sub with soy for vegan version)
1 tbsp soy sauce
1 tbsp groundnut or veg oil
Juice of a lime

either:
500g chicken breasts cut into strips
350g king prawns
280g tofu cubed

method:
Mix all paste ingredients togethe.

Heat a wok or deep frying pan and add oil and onion slices. Let it soften for a minute before adding the peppers.

Cook the peppers for 2 minutes and set the contents of the pan aside.

If you are making the chicken version, add the chicken strips and 3 tablespoons of the sauce to the pan. Cook for 3 minutes.

If making a tofu version, color the tofu first and then add the paste for a minute.

For the shrimp version, add the paste and then add the shrimp in the next step!

Add the broth to the pot along with the coconut milk. Bring to a boil, cook for a few minutes, then add the sugar snap peas, scallions, and reserved peppers/onions. Cook for 3 minutes, then add additional chiles and lime wedges.

You may also like:
Grilled Lamb & Almonds Shrimp Roast Potato & Creole
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  1. Crispy baked chicken wings⁠ recipe - Recipes Glonfo says:
    June 27, 2024 at 6:28 pm

    […] may also like: Grilled Lamb & Almonds Shrimp Roast Potato & Creole Raisukaree Curry recipe Youtube […]

    Reply
  2. Stuffed cabbage rolls recipe - Recipes Glonfo says:
    January 23, 2025 at 11:22 pm

    […] may also like:Grilled Lamb & Almonds Shrimp Roast Potato & CreoleRaisukaree Curry recipeYoutube […]

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Noura Glonfo

Hi and welcome! I’m Chef Noura, and I’m so happy you’re here! Cooking has always been more than just a hobby for me—it’s a true passion. What began as a spark of curiosity in the kitchen turned
into a deep love for creating delicious, easy-to-follow recipes that anyone can enjoy.
Find out more about me and my cooking philosophy.
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