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Yellow Chicken Curry Recipe - Easy & Authentic Thai Dish

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

Scale

 

  • 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.

Notes

  • 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.