Thai Yellow Curry Chicken is one of the easiest and fastest curries you can make at home. This recipe is super simple and uses only a few ingredients with minimal steps. The gold potatoes used here add a deliciously savory flavor to the already creamy coconut milk and cream mixed in the flavorful yellow curry paste. This Thai yellow curry is one of the fastest weeknight dinners you can whip up for yourself and your family.
Is Yellow Curry Spicy?
This Thai Yellow Curry Recipe is a good curry I like to use to introduce Thai curries to my non-spicy eating friends. It’s the first choice for those who love Thai curries because it is not as spicy as the other curries like green and red curry. Plus, you can easily control the spice level of this dish since I’m using a store-bought yellow curry paste from Mae Ploy.
What is Thai Yellow Curry?
Thai Yellow curry is one of the more popular Thai curries outside of Thailand. The curry paste is made from several ingredients that include herbs, spices, dried peppers, shrimp paste, and curry powder. The color yellow is from turmeric, a bright yellow rhizome herb that belongs to the ginger family. Those ingredients are either mixed together in a mortar and pestle or in a food processor to form a pastel color paste-like consistency that is then used to make curry dishes.
Home Made or Store Bought Yellow Curry paste?
Like all the other Thai curry pastes, yellow curry pastes can be made from scratch or bought in Asian markets. Both options are wonderful and I do both. During the summer months though, I like to make my own pastes when ingredients are the freshest then I freeze them for the winter months. But like a few other staple ingredients, store-bought yellow curry pastes are always in my pantry for a quick and easy curry meal. If you are somewhat new to Thai cuisine, I highly recommend starting out with store-bought pastes until you are familiar with the flavor profile and the ingredients used. Try a few different brands as well to see which ones you like best. Some of my favorite brands are Mae Ploy, Aroy D, and Maesri- all are Thai brands and can be found in most Asian markets.
How to make Thai Yellow Curry Chicken Recipe
This delicious chicken yellow curry is super easy. The added gold potatoes, which you can find pretty much in almost all western grocery stores, adds that extra creaminess to the already savory sauce from the coconut milk and cream making it a perfect blend of sweet, salty, and slightly spicy curry. You can use any protein of choice. Beef, pork, or chicken meat are recommended for this recipe. I used chicken for this recipe. I also added bamboo strips to my recipe, since I love bamboo and it adds just a tiny soft crunch to the creamy recipe. Bamboo slices or strips both work for this recipe but if you prefer, you can omit it if they are hard to come by. Let’s make this recipe together!
Here is your step by step instructions in photos:
In a soup pan, heat the oil, when hot, add the yellow curry paste, quickly break it up like the above picture.
Add the coconut cream to the pan and stir it well together. Wait for the sauce to boil before adding more to the pot.
Add chicken, potatoes, onion, bamboo, stir together well and cook for 2-3 minutes.
Add the coconut milk to the pan.
Add the brown sugar and the water.
For the water part, I filled up the empty coconut milk can half full just to help scrape off the rest of the coconut milk from the can. You can use about 1 cup of water too. This method just makes sense to me. (:
Stir everything together well and let the curry cook for about 10-15 minutes or until the potatoes are soft.
You can adjust the flavor towards the end here. If your curry is too salty, add a small amount of sugar and stir in well. If too sweet, add a touch of salt or fish sauce to your liking. Remove from the stovetop and let cool for 10 minutes before serving over rice.
That’s it! Enjoy!
Check out another delicious curry recipe HERE.Print