Easy Thai Yellow Curry Chicken Recipe

Whipping up this Thai yellow chicken curry is honestly like a mini-vacation on a plate, bringing those tropical vibes straight to my dinner table. The blend of creamy coconut milk, tender chicken, and vibrant veggies makes every bite a dreamy escape that pairs perfectly with comforting jasmine rice.

I adore crafting meals that are a combination of elegant, simple, and over-the-top satisfying, and this Chicken Thai Yellow Curry is that dish. Using yellow Thai curry paste and coconut milk, this Chicken Thai Yellow Curry is rich with flavor and offers the familiar, comforting blend of tender chicken, vibrant red bell pepper, carrots, and potatoes as its stars.

Fish sauce and brown sugar create a delightful contrast of savory and sweet that rounds out the flavor profile, while fresh lime juice and fresh basil or cilantro finish it off in a way that is perfect for eating over steaming jasmine rice.

Easy Thai Yellow Curry Chicken Recipe Ingredients

• Chicken Thighs: A great source of protein, they stay juicy and tender in the curry.
• Coconut Milk: Provides creaminess and richness, adding healthy fats and a tropical flavor.
• Thai Yellow Curry Paste: Packs the dish with aromatic flavors and a hint of heat.
• Fish Sauce: Adds umami and depth of flavor, essential in Thai cuisine.
• Potatoes: Add heartiness and are a good source of carbohydrates.

Easy Thai Yellow Curry Chicken Recipe Ingredient Quantities

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• 1 tablespoon vegetable oil
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons Thai yellow curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 medium onion, sliced
• 1 red bell pepper, sliced
• 2 medium potatoes, peeled and cubed
• 1 carrot, sliced
• 1 tablespoon lime juice
• Fresh basil or cilantro for garnish
• Salt and pepper to taste
• Steamed jasmine rice, for serving

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How to Make this Easy Thai Yellow Curry Chicken Recipe

1. In a large pot, heat the vegetable oil over medium heat. Add the onion, which has been sliced, and sauté it until it becomes translucent.

2. Stir occasionally while the chicken pieces cook in the pot. Ensure that they are brown on all sides when taking them out.

3. Combine the Thai yellow curry paste and cook for about 1-2 minutes, letting the flavors meld and the spices toast.

4. Add the chicken broth and coconut milk, and mix well. Bring the whole thing to a gentle simmer.

5. Combine the fish sauce and brown sugar in a bowl and mix vigorously until the sugar is completely dissolved.

6. Incorporate the potatoes, carrot, and red bell pepper. Place the cover on the pot and allow the curry to simmer on low to medium heat. It should take about 20-25 minutes for the vegetables to become tender and the chicken to finish cooking.

7. If needed, taste to see if the seasoning is just right. If not, adjust it with salt and pepper.

8. Just before serving, stir the lime juice into the curry. This gives the dish a bright, tangy finish.

9. Add fresh basil or cilantro to the curry. These herbs are the perfect finishing touch.

10. Serve the curry piping hot above the bed of freshly steamed jasmine rice.

Easy Thai Yellow Curry Chicken Recipe Equipment Needed

1. Large pot
2. Knife
3. Cutting board
4. Wooden spoon or spatula
5. Small bowl
6. Measuring spoons
7. Measuring cups
8. Rice cooker or pot for steaming rice

FAQ

• Q: Can I use chicken breast instead of chicken thighs?You can indeed substitute chicken breast for thighs, but keep in mind that chicken breast has a tendency to be drier than thighs, so adjust your cooking time accordingly.
• Q: Is there a substitute for fish sauce?A: You can use soy sauce or tamari to substitute fish sauce, but they will provide a different flavor. The taste may not be as authentic, but if you are averse to fish sauce, it will definitely work.
• Q: Can I make the curry spicier?A: Definitely! To turn up the heat, add more Thai yellow curry paste or slice up some chili peppers to include in the dish.
• Q: How long does this curry last in the fridge?A: Place the curry in a sealed container in the fridge. It can stay fresh for 3 days.
• Q: Can I freeze this curry?A: It can be frozen in a container that is airtight for as long as 3 months. To thaw, place it in the refrigerator and allow it to come back to a state that is slightly warmer than the temperature of the refrigerator. Then heat it up.
• Q: What can I use as a vegetarian substitute?A: Replace the chicken with sturdy tofu or even more vegetables, such as cauliflower, and keep all the cooking times and steps the same.

Easy Thai Yellow Curry Chicken Recipe Substitutions and Variations

Use coconut oil or canola oil in place of vegetable oil.
Chicken thighs: Use chicken breast or tofu to make this a vegetarian dish.
Almond milk or cashew cream can be used in place of coconut milk for a lighter version.
Soy sauce: Use in place of fish sauce, as soy sauce is a good all-purpose substitute for Asian cooking.
Sugar in the raw: Substitute with one of the following: honey, agave nectar, or brown rice syrup.

Pro Tips

1. Marinate the Chicken: Before cooking, marinate the chicken with a bit of fish sauce and lime juice for about 30 minutes. This enhances the flavor and tenderness of the chicken.