Thai Yellow Curry – Thai yellow curry with chicken combines tender pieces of chicken simmering in a coconut-milk curry flavored with prik gaeng karee or sour yellow curry paste. The addition of potatoes and carrots sweeten and enhance the overall flavor of the dish. Served over steaming jasmine rice, chicken yellow Thai curry is a delicious and satisfying meal thats ready in about 30 minutes.
WHAT YOU NEED TO MAKE THIS RECIPE
- Coconut Oil: Fry garlic, ginger, and Thai curry paste in coconut oil to draw out the aroma.
- Garlic: I suggest using three cloves, but don’t let my recipe tell you how much garlic to use– measure with your heart.
- Ginger: For a subtle pop of flavor, add fresh ginger.
- Curry Paste: Yellow curry paste, or nam prik gaeng karee, is the main ingredient that sweetens the curry while adding a perfect bit of spice. Maesri Curry Paste is the best one out there! Mae Ploy Curry Paste is a solid alternative, and if you have the time, you can also make your own from scratch.
- Chicken: I use thinly sliced, boneless, skinless chicken thighs in this recipe. Feel free to use what you have, but adjust the cooking time accordingly; the safe cooking temperature for chicken is 165° F (78° C).
- Coconut Milk: Coconut milk is a staple in Thai cuisine, and be sure to use full-fat coconut milk to get the right consistency.
- Vegetables: Potatoes and carrots lend sweetness to the dish to balance the heat; you can use other vegetables in your fridge, such as zucchini, bell peppers, mushrooms, and bamboo shoots.
- Fish Sauce: Tasty and fermented for maximum flavor, fish sauce is an added boost to Thai curry recipes; look for a fish sauce made of 100% fish.
- Thai Basil: Bites of curry with fresh Thai basil are the best ones!
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FREQUENTLY ASKED QUESTIONS
Is yellow Thai curry spicy?
Compared to red, green, and panang curry, yellow Thai curry is the mildest of the bunch.
Can I use yellow curry powder instead of yellow curry paste?
The outcome will be completely different since the two have distinct flavor profiles and origins. Most Thai yellow curry pastes contain yellow chilies, lemongrass, galangal, fish sauce, and turmeric. Oppositely, Indian-inspired spices make up what is known as yellow curry powder- the most common of which include turmeric, cumin, coriander, and fenugreek.
Can I freeze Thai chicken curry?
You sure can. First, allow the curry to cool completely. Then, add it to a freezer-safe container or bag. When you’re ready to eat, defrost it in the fridge overnight. Warm it on the stove and prepare your sides to serve.
Thai Yellow Curry with Chicken
- Wok , or Heavy-Bottomed Pan
- 1 tablespoon coconut oil
- 3 cloves garlic, minced
- 1 – inch fresh ginger, minced
- 1 can sour yellow curry paste, 4 ounces
- 1 pound chicken thighs, boneless and skinless, thinly sliced
- 3-4 medium carrots, cut into 1-inch pieces
- 3 small red or yukon potatoes, cut into 1-inch pieces
- 2 cans coconut milk, full-fat, divided
- 1 teaspoon fish sauce
- ¼ cup Thai basil, to taste, plus more for garnish
- Warm the coconut oil in a wok over medium heat. Add the garlic, ginger, and curry paste; cook until aromatic, for about 1 minute.
- Stir in the chicken and cook until the color changes, then add ⅓ of a can of coconut milk, carrots, and potatoes. Cook for 5 minutes.
- Stir in the remaining coconut milk and Thai basil leaves. Increase the heat, bringing the mixture to a boil.
- Reduce the heat and simmer for 8-10 minutes.
- Off heat, stir in the remaining can of coconut milk and fish sauce. Garnish with Thai basil and serve with jasmine rice.
- Nutrition Disclosure: The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
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