Who doesn’t love a rich, flavorful curry? This Yellow Chicken Curry is not only delicious but also an authentic Thai dish that’s surprisingly easy to make at home! Packed with savory spices, tender chicken, and creamy coconut milk, it’s a perfect meal for those who love a comforting, warm, and slightly spicy dish. Using traditional Thai ingredients like Chaokoh coconut milk and authentic curry paste makes all the difference in bringing out the rich, tropical flavors that make this curry a must-try.
About Yellow Chicken Curry
Yellow Chicken Curry is a popular Thai dish characterized by its creamy texture, aromatic flavors, and golden hue from turmeric-rich curry paste. Often enjoyed with jasmine rice, this curry brings warmth, a touch of sweetness, and a mild heat that even beginners to Thai cuisine can appreciate. Known for its versatility, Thai Yellow Curry can be adapted with additional vegetables, proteins, and spice levels. It’s not only a beloved street food dish in Thailand but also a favorite in many Thai households.
Whether you’re a seasoned Thai food lover or new to curries, this dish promises to bring the taste of Thailand straight to your kitchen.
Ingredients for Yellow Chicken Curry
To make Yellow Chicken Curry, gather the following ingredients:
- 1.5 TBSP virgin coconut oil
- 4 TBSP yellow curry paste (for the authentic Thai flavor)
- 2 (15 oz) cans high-quality coconut milk (Chaokoh recommended)
- 2 cups chicken stock
- 2 carrots, peeled and sliced into rounds
- 4 medium-sized potatoes, peeled and cut into bite-sized pieces
- 1 yellow onion, thinly sliced
- 2 chicken breasts, thinly sliced
- 1.5 TSP fish sauce
- 3/4 TSP salt
- 1.5 TSP sugar
- Optional: Fresh cilantro for garnish and jasmine rice for serving
Note: If you’re adapting this recipe for dietary restrictions, feel free to substitute the fish sauce with soy sauce or coconut aminos for a vegetarian version.
How to Make Yellow Chicken Curry – Step by Step
Step1: Prepare the Potatoes
- In a large pot, bring salted water to a boil, and add the peeled and diced potatoes. Boil until the potatoes are fork-tender. Drain and set aside.
Step2: Start with the Coconut Oil
- Heat 1.5 TBSP of virgin coconut oil in a large pot over medium heat. Coconut oil brings out a distinct flavor that enhances the curry.
Step3: Incorporate the Curry Paste
- Add 4 TBSP of yellow curry paste to the pot with the coconut oil. Stir well for about 2 minutes. This helps release the spices and flavors from the paste, which is essential for an authentic flavor.
Step4: Add Coconut Milk and Chicken Stock
- Pour in two cans of coconut milk and 2 cups of chicken stock. Stir the mixture, bring it to a boil, then reduce to a simmer. This mixture becomes the base of the creamy curry sauce.
Step5: Add Vegetables
- Toss in the sliced carrots and yellow onion. Allow these vegetables to cook until they’re tender when poked with a fork, usually about 10 minutes.
Step6: Cook the Chicken
- Gradually add the thinly sliced chicken breast pieces to the pot, ensuring they’re fully submerged in the curry sauce. Cook the chicken for 2-3 minutes until it’s just cooked through, and then remove the pot from heat.
Step7: Mix in the Potatoes
- Add the previously boiled potatoes into the pot and stir gently to avoid mashing them.
Step8: Season the Curry
- Stir in the fish sauce, salt, and sugar to taste. Adjust these seasonings as desired to achieve a perfect balance of savory and sweet.
Step9: Serve and Enjoy!
- Serve your Yellow Chicken Curry over jasmine rice, garnished with fresh cilantro if desired.
Helpful Tips for Making Yellow Chicken Curry
- Fresh Ingredients Matter: Use fresh vegetables and high-quality coconut milk for a rich, authentic taste.
- Avoid Overcooking: Keep an eye on the vegetables and chicken to ensure they remain tender without becoming mushy.
- Add Spice Cautiously: Adjust the amount of yellow curry paste according to your preferred spice level. For a spicier dish, add a small amount of Thai chili paste.
Cooking Tips for the Best Yellow Chicken Curry
Using the Right Curry Paste
Thai yellow curry paste brings the essential flavor to this dish. Choose a high-quality brand to ensure your curry has depth and authentic Thai flavors.
Coconut Milk Quality
Opt for Chaokoh coconut milk, which is thicker and creamier than some brands, giving your curry the luscious, rich texture that’s ideal for this dish.
Perfecting the Chicken Texture
Slicing the chicken thinly allows it to cook quickly and absorb the flavors of the curry. Avoid overcooking to keep it juicy and tender.
Serving Suggestions for Yellow Chicken Curry
This curry pairs wonderfully with steamed jasmine rice, which complements the rich, creamy sauce. You could also serve it with a fresh cucumber salad or Thai-style spring rolls for a complete meal. For drinks, a Thai iced tea or mango smoothie adds a sweet, refreshing touch to the meal.
Nutritional Information
Yellow Chicken Curry offers a hearty, nutritious meal that includes protein, healthy fats, and a variety of essential vitamins and minerals from the vegetables and spices.
Nutritional Information (per serving):
- Calories: Approximately 450 kcal
- Total Fat: 28g
- Carbohydrates: 32g
- Protein: 20g
- Vitamins: A, C, B6
Note: Nutritional values may vary depending on ingredient brands and portion sizes.
Storage and Leftovers for Yellow Chicken Curry
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, warm the curry over low heat on the stove. Add a splash of coconut milk or chicken stock to maintain its creamy consistency.
- Freezing: This curry can be frozen for up to 1 month. Thaw overnight in the refrigerator and reheat on the stove.
Frequently Asked Questions (FAQs) for Yellow Chicken Curry
1. Can I make Yellow Chicken Curry with other meats?
Yes, you can substitute chicken with shrimp, beef, or even tofu for a vegetarian version.
2. Is there a substitute for fish sauce?
For a vegetarian-friendly option, replace fish sauce with soy sauce or coconut aminos.
3. Can I add more vegetables?
Absolutely! Bell peppers, zucchini, or baby corn make great additions to this curry.
4. How can I make the curry less spicy?
Use a smaller amount of curry paste and add more coconut milk to reduce the spice level.
Related Recipes for Yellow Chicken Curry Lovers
If you enjoyed this Yellow Chicken Curry, you might also love these other comforting recipes:
- Sausage Balls with Red Lobster Mix: These tasty sausage balls are easy to make and perfect as a side dish for curry nights.
- Chicken Jerusalem – A Culinary Masterpiece
: Another delightful chicken dish, rich in flavor and perfect for a family meal.
Conclusion
We hope you enjoy making this Yellow Chicken Curry as much as we loved creating the recipe for you! It’s a dish that brings together the rich flavors of Thailand in a simple, comforting meal perfect for any occasion. Let us know how it turns out or any personal tweaks you made. We’d love to hear your feedback!
Happy cooking, and enjoy your flavorful journey with Yellow Chicken Curry!
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Yellow Chicken Curry Recipe – Easy & Authentic Thai Dish
Description
Who doesn’t love a rich, flavorful curry? This Yellow Chicken Curry is not only delicious but also an authentic Thai dish that’s surprisingly easy to make at home! Packed with savory spices, tender chicken, and creamy coconut milk, it’s a perfect meal for those who love a comforting, warm, and slightly spicy dish. Using traditional Thai ingredients like Chaokoh coconut milk and authentic curry paste makes all the difference in bringing out the rich, tropical flavors that make this curry a must-try.
Ingredients
- 1.5 TBSP virgin coconut oil
- 4 TBSP yellow curry paste (for the authentic Thai flavor)
- 2 (15 oz) cans high-quality coconut milk (Chaokoh recommended)
- 2 cups chicken stock
- 2 carrots, peeled and sliced into rounds
- 4 medium-sized potatoes, peeled and cut into bite-sized pieces
- 1 yellow onion, thinly sliced
- 2 chicken breasts, thinly sliced
- 1.5 TSP fish sauce
- 3/4 TSP salt
- 1.5 TSP sugar
- Optional: Fresh cilantro for garnish and jasmine rice for serving
Instructions
Step 1: Prepare the Potatoes
- In a large pot, bring salted water to a boil, and add the peeled and diced potatoes. Boil until the potatoes are fork-tender. Drain and set aside.
Step 2: Start with the Coconut Oil
- Heat 1.5 TBSP of virgin coconut oil in a large pot over medium heat. Coconut oil brings out a distinct flavor that enhances the curry.
Step 3: Incorporate the Curry Paste
- Add 4 TBSP of yellow curry paste to the pot with the coconut oil. Stir well for about 2 minutes. This helps release the spices and flavors from the paste, which is essential for an authentic flavor.
Step 4: Add Coconut Milk and Chicken Stock
- Pour in two cans of coconut milk and 2 cups of chicken stock. Stir the mixture, bring it to a boil, then reduce to a simmer. This mixture becomes the base of the creamy curry sauce.
Step 5: Add Vegetables
- Toss in the sliced carrots and yellow onion. Allow these vegetables to cook until they’re tender when poked with a fork, usually about 10 minutes.
Step 6: Cook the Chicken
- Gradually add the thinly sliced chicken breast pieces to the pot, ensuring they’re fully submerged in the curry sauce. Cook the chicken for 2-3 minutes until it’s just cooked through, and then remove the pot from heat.
Step 7: Mix in the Potatoes
- Add the previously boiled potatoes into the pot and stir gently to avoid mashing them.
Step 8: Season the Curry
- Stir in the fish sauce, salt, and sugar to taste. Adjust these seasonings as desired to achieve a perfect balance of savory and sweet.
Step 9: Serve and Enjoy!
- Serve your Yellow Chicken Curry over jasmine rice, garnished with fresh cilantro if desired.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Fresh Ingredients Matter: Use fresh vegetables and high-quality coconut milk for a rich, authentic taste.
- Avoid Overcooking: Keep an eye on the vegetables and chicken to ensure they remain tender without becoming mushy.
- Add Spice Cautiously: Adjust the amount of yellow curry paste according to your preferred spice level. For a spicier dish, add a small amount of Thai chili paste.
