Turmeric (Curcuma longa) rhizome contains abundant curcuminoids, which are highly hydrophobic bioactive compounds. This study aimed to extract curcuminoids using edible oil instead of chemical solvents, and a new extraction system using natural medium-chain triacylglycerols (MCTs) was constructed. After grinding turmeric with MCTs, the liquid and solid fractions were separated by pressing and filtering, with the resulting liquid subsequently clarified by centrifuging and heating. The recovery rate of curcuminoids from turmeric to the clarified MCT fraction was ≈ 10%, but the MCT fraction seemed to be practically saturated with curcuminoids. MCT extracts including curcuminoids can be directly used to add yellow color to many kinds of food, as well as curcuminoid functionality together with the physical and biological properties of MCTs.