Thai Yellow Chicken Curry Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
220 kcal
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Course
Main Course
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Cuisine
Thai
Thai Yellow Chicken Curry Recipe
Description
The Thai Yellow Chicken Curry Recipe features a vibrant homemade curry paste made from turmeric, curry powder, coriander, lemongrass, garlic, ginger, and Thai chilies. This paste is cooked with chicken cubes and sweet onions, then combined with colorful vegetables like red bell peppers, carrots, and Yukon gold potatoes. Coconut milk and a touch of sugar and salt create a creamy, balanced sauce that gently simmers to tender perfection. The turmeric and curry powder give the curry its distinctive yellow color and earthiness, while the lemongrass adds bright citrus notes.
The cooking method involves first sautéing onions and chicken with the curry paste to infuse flavor, followed by simmering everything together until the vegetables soften and the curry thickens slightly. The texture is a harmonious mix of tender chicken and soft but intact vegetables in a silky sauce. The moderate heat from the Thai chilis can be adjusted to taste.
This curry is typically served over jasmine rice, which soaks up the rich sauce and rounds out the meal. It works well for a comforting lunch or dinner and can be customized with different vegetables or protein, as suggested by the recipe notes.
Practical tips include preparing the curry paste ahead of time to deepen flavor and storing leftovers properly refrigerated or frozen. Adjusting spice level or serving over low-carb cauliflower rice are simple variations recommended in the notes.
Ingredients
Yellow Curry Paste
- 4 cloves garlic crushed
- 2 tsp. ginger or grated ginger, paste
- 2-6 Thai Chili pepper finely diced
- 1 ½ tsp. salt
- 1 Tbsp. Turmeric
- 1 Tbsp. curry powder mild
- 1 tsp. Coriander ground
- 1 Tbsp. lemongrass paste
- yellow curry paste store-bought, 1/3 cup
Yellow Chicken Curry
- 2 Tbsp. olive oil
- 1 ½ cups sweet onion cut into 1-inch pieces
- 1 lb. chicken cut into 1-inch cubes
- 1 red bell pepper cut into 2-inch strips
- 3 large carrot cut into ½-inch pieces, about 1 ½ cups
- 4 potato cut into ¾-inch cubes, about 1 ½ cups, Yukon gold variety
- 2 oz. cans coconut milk or one can lite and one can full-fat, full-fat
- 1 Tbsp. white sugar
- ½ tsp. salt
Instructions
- Make the Curry Paste: Combine all yellow curry paste ingredients together in the bowl of a small food processor. (If you have a 6+ cup processor you may want to double the recipe.) Process ingredients for 2-4 minutes, or until ingredients become a thick paste.
- Sauté the Meat and Veggies: Drizzle olive oil into a large pan over medium heat and add onions. Sauté for 3-5 minutes. Add chicken and curry paste. Sauté over medium heat for 3-5 more minutes, or until the chicken is almost done cooking. Add red bell peppers, carrots, potatoes, milk, sugar, and salt. Stir until well combined.
- Simmer and Serve: Bring curry to a boil and then reduce heat to a simmer. Cover and let simmer for 25-35 minutes or until potatoes and carrots are fork tender. Serve Thai yellow chicken curry over jasmine rice and enjoy!
Notes
- Prepare the curry paste up to two days in advance for enhanced flavor.
- Chop vegetables ahead and refrigerate for up to two days to save time on cooking day.
- Store finished curry in airtight containers in the refrigerator for 3-4 days.
- You can freeze leftovers for up to 3-4 months; thaw in the refrigerator before reheating on the stovetop or microwave.
- Swap chicken for shrimp, pork, or firm tofu to vary protein options.
- Include additional vegetables like snow peas, broccoli, or cabbage for more variety.
- Serve over cauliflower rice for a low-carb alternative.
- Adjust the spice level by increasing Thai chilies or choosing hotter pepper varieties.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 19g | 6% |
| Protein | 18g | 36% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 48mg | 16% |
| Sodium | 759mg | 32% |
| Potassium | 792mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 6075IU | 122% |
| Vitamin C | 43.5mg | 48% |
| Calcium | 65mg | 7% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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