This Easy Thai Yellow Curry is a must-try if you love bold, aromatic flavors. It's packed with tender pieces of chicken, potatoes, and vegetables, all coated in a luscious, spiced coconut milk sauce. The best part? It’s super versatile, just like a great Mei Fun Recipe! You can easily swap out the chicken for shrimp or your favorite protein to make it your own. Whether you're cooking for a family dinner or meal prepping for the week, this Chicken Yellow Curry will surely be a hit.
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Why You'll Love This Recipe
When it comes to comforting meals with a lot of flavor, nothing beats a bowl of Thai Yellow Curry. This vibrant dish is a staple in Thai cuisine, known for its rich, creamy texture and a perfect balance of savory and sweet. Whether you're a seasoned cook or a kitchen newbie, this Thai Yellow Curry recipe is both accessible and deeply satisfying. Plus, the fragrance of the curry simmering on the stove will make your home smell amazing!
If you love Asian comfort food recipes, check out this Pancit Bihon Recipe!
Ingredients
Yellow Curry Paste: The heart and soul of this dish. You can find it at most Asian grocery stores or online—my personal favorite is to use Mae Ploy Yellow Curry Paste.
Coconut Milk: For that creamy, rich texture that Thai curries are famous for. (See Expert tips)
Chicken: Boneless, skinless chicken breasts are my go-to for yellow curry. I like the texture of thinly sliced chicken breasts versus the more tender chicken thighs.
Potatoes, Onions, and Roasted Tomatoes: Add a hearty element with additional flavor, texture, and color to the curry. I prefer using small Yukon gold potatoes and yellow onions.
Fish Sauce, Brown Sugar, and Tamarind: Balance the flavors perfectly and add a bit of sweetness to counter the spicy dish.
See the recipe card below for complete information on ingredients and quantities.
Looking for another dish to serve? Look no further than this incredibly easy and flavorful Filipino-style picadillo Recipe.
Step-by-Step Instructions
Step 1: Begin by slicing the chicken and onions into thin strips and set them aside.
Pour a cup of coconut milk into a heated wok over high heat and allow it to reduce. About 5-7 minutes.
Once the coconut milk has reduced, add in the yellow curry paste, stirring until thoroughly combined with coconut milk.
Let the mixture cook until very fragrant and slightly browning on the bottom, then stir.
Step 2: Next, pour in the remaining coconut milk and whisk until thoroughly combined with the yellow curry paste.
Add the Tamarind Paste, Fish Sauce, and Brown sugar, stirring it again to ensure the sugar has dissolved and everything has combined.
Pour in the water and bring the curry to a boil.
Step 3: Once the curry has come to a boil add the sliced chicken, onions, and roasted tomatoes. Stir to ensure even distribution, reduce heat to medium-low and simmer for 30 minutes or until chicken is cooked through, and onions have softened.
Step 4: While the curry is simmering, slice the potatoes in half or quarters, depending on which size you prefer, and add them to a bowl of cold water to keep their color.
With about 10 minutes left of the simmering process, add the potatoes to the curry and continue simmering until the potatoes are fork-tender.
Serve with freshly cooked Jasmine rice.
Expert Tips
- Make it Ahead: Curries often taste better the next day as the flavors meld together.
- Customize the Heat: Adjust the amount of curry paste to suit your spice preference.
- Serve it Right: Pair with jasmine rice or naan bread for a complete meal.
- Thin Sliced Chicken: Freeze the chicken breast for 30 minutes before slicing it to get even thinner pieces.
- Make it Thick: If you prefer a thick curry, you can substitute a can of Coconut Milk for Coconut cream, use less water than the recipe calls for, or add no water at all.
Recipe FAQs
Absolutely! While homemade curry paste can elevate the dish, store-bought paste works wonderfully for a quick and easy meal.
It’s generally milder than other Thai curries, such as green or red curry, but you can adjust the heat by adding more or less curry paste.
Absolutely! Thai Yellow Curry tastes even better the next day as the flavors have more time to develop. You can prepare and store it in the refrigerator for up to 3 days. Reheat it on the stovetop over low heat before serving.
Yes, this curry freezes well. Allow it to cool completely before transferring to airtight containers or freezer-safe bags. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator and reheat gently on the stovetop, adding a splash of coconut milk or water if needed.
You can substitute chicken with other proteins like shrimp, beef, pork, or even chickpeas for a plant-based option. Adjust the cooking times accordingly to ensure your chosen protein is cooked perfectly.
Thai Yellow Curry is milder and creamier compared to red and green curries. It has a distinct yellow hue from turmeric and often includes spices like cumin and coriander, giving it a slightly sweet and earthy flavor. It's also typically less spicy, making it an excellent option for those who prefer a milder curry.
You can add a variety of vegetables based on your preference. Popular choices include bell peppers, green beans, eggplant, bamboo shoots, and peas. Adding a mix of colorful vegetables enhances the nutritional value and adds texture and flavor to the dish.
You can add fresh Thai chilies, a pinch of chili flakes, or extra curry paste to increase the heat. Taste as you go to reach your desired spice level without overpowering the other flavors.
Jasmine rice is the traditional and most popular choice to serve with Thai curries due to its fragrant aroma and slightly sticky texture. For a different twist, you can also pair it with Basmati rice, Brown Rice, or coconut rice.
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📖 Recipe
Thai Yellow Curry
Equipment
- 1 Wok
Ingredients
- 2 - 13.5 Oz Cans Coconut Milk
- 8 tablespoon Yellow Curry Paste
- 1 Boneless, Skinless, Chicken Breast
- 1 Yellow Onion - Medium Sliced
- 2 tablespoon Fish Sauce
- 2 tablespoon Tamarind Paste Concentrate
- 2 tablespoon Brown Sugar Light or Dark
- 27 Oz Water See Notes
- 15 Oz Fire Roasted Tomatoes Canned
- ½ Lb Yukon Potatoes
Instructions
- Begin by slicing the chicken and onions into thin strips and set them aside.
- Pour a cup of coconut milk into a heated wok over high heat and allow it to reduce. About 5-7 minutes.
- Once the coconut milk has reduced, add in the yellow curry paste, stirring until thoroughly combined with coconut milk.
- Let the mixture cook until very fragrant and slightly browning on the bottom, then stir.
- Next, pour in the remaining coconut milk and whisk until thoroughly combined with the yellow curry paste.
- Add the Tamarind Paste, Fish Sauce, and Brown sugar, stirring it again to ensure the sugar has dissolved and everything has combined.
- Pour in the water and bring the curry to a boil.
- Once the curry has come to a boil add the sliced chicken, onions, and roasted tomatoes.
- Stir to ensure even distribution, reduce heat to medium-low and simmer for 30 minutes or until chicken is cooked through, and onions have softened.
- While the curry is simmering, slice the potatoes in half or quarters, depending on which size you prefer, and add them to a bowl of cold water to keep their color.
- With about 10 minutes left of the simmering process, add the potatoes to the curry and continue simmering until the potatoes are fork-tender.
- Serve with freshly cooked Jasmine rice.
Video
Notes
- Make it Ahead: Curries often taste even better the next day as the flavors meld together.
- Customize the Heat: Adjust the amount of curry paste to suit your spice preference.
- Serve it Right: Pair with jasmine rice or naan bread for a complete meal.
- Thin Sliced Chicken: Freeze the chicken breast for about 30 minutes before slicing it to get even thinner pieces.
- Make it Thick: If you prefer a thick curry, you can substitute a can of Coconut Milk for Coconut cream, use less water than the recipe calls for, or add no water at all.
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