Top Curry dishes in Oakland

Aromatic and coconut-rich with a clean herbal brightness — a reliable benchmark dish here that reviewers consistently return to

Coconut-rich and fragrant with a slow-building heat, well-balanced between sweet and spicy with tender protein and vegetables

Spinach‑based green curry with eggplant, bell peppers, onions and basil—creamy and aromatic

Slow-cooked, oil-forward curry — the fat separation is intentional and traditional; rich, aromatic, and deeply savory over jasmine rice

Fragrant and genuinely spicy green curry with a coconut base that doesn't lean sweet — served with jasmine rice and loaded with vegetables

Slow-braised, potato-and-peanut-laden curry with a mild, warming spice profile — one of the more complex curries on the menu

Coconut-rich green curry with a proper herbaceous kick — the kind that uses fresh aromatics rather than paste shortcuts

Thicker, nuttier, and more aromatic than the green, with a kaffir lime leaf finish that lingers on the palate

Deeply spiced with a tender, long-cooked texture and Scotch bonnet undercurrent typical of Jamaican-style curry

Herbaceous and coconut-rich with genuine heat, the kind of green curry that tastes house-blended rather than jarred

Aromatic coconut-based curry with balanced heat and fresh basil, rich without being heavy

The curry lineup is where Yimm shows its best work — coconut bases with evident freshness and layered aromatics rather than the thick, sweet paste-heavy versions common elsewhere

Thicker, slightly sweeter than green curry, with a peanut undercurrent and kaffir lime leaf that shows up in the finish

Coconut-based green curry with good heat balance and a fragrant lemongrass backbone — a reliable benchmark dish done right

The house green curry leans aromatic over nuclear-hot, with coconut milk that stays silky rather than separating — a benchmark dish for the kitchen

Coconut milk-based curry with the right creamy consistency and fragrant lemongrass backbone — the kitchen's most reliable execution

Creamy coconut-milk base with heat that builds slowly, served over jasmine rice