If you are looking for a vibrant, comforting dish that bursts with complex flavors but is surprisingly simple to make, this Thai Yellow Chicken Curry Recipe is exactly what you need. Imagine tender chicken cooked in a luscious, golden coconut milk sauce infused with turmeric, lemongrass, and just the right hint of spice from fresh Thai chili peppers. Every bite offers a symphony of aromatic spices and fresh ingredients that come together to create a meal that feels both exotic and effortlessly homey. Whether it’s a weeknight dinner or a special gathering, this recipe is sure to become a beloved staple in your culinary repertoire.
Ingredients You’ll Need
Gathering authentic ingredients might sound intimidating, but this recipe keeps it straightforward with staples that each bring a unique character, making the curry’s flavor deep, vibrant, and perfectly balanced. From the earthy turmeric to the creamy coconut milk, every single component plays a crucial role in the harmony of this dish.
- 4 cloves garlic (crushed): Adds a fragrant depth that is essential in Thai cooking.
- 2 teaspoons ginger paste (or grated ginger): Brings a warm, spicy zing that lifts the entire curry.
- 2-6 Thai chili peppers (finely diced): Adjust the heat to your liking—it’s where the curry gets its subtle kick.
- 1 ½ teaspoons salt: Enhances all the flavors and balances sweetness.
- 1 tablespoon turmeric: Imparts that signature warm, golden color and earthy aroma.
- 1 tablespoon curry powder (mild): A blend of spices that forms the backbone of the curry’s flavor.
- 1 teaspoon coriander (ground): Adds citrusy notes that brighten the dish.
- 1 tablespoon lemongrass paste: Brings freshness and a subtle lemony fragrance.
- â…“ cup store-bought yellow curry paste (optional alternative): Great for saving time while still delivering authentic flavor.
- 2 tablespoons olive oil: For sautéing, adding richness and helping to develop flavors.
- 1 ½ cups sweet onions (cut into 1-inch pieces): They become sweet and tender, building the curry’s base.
- 1 lb. chicken (cut into 1-inch cubes): The hearty protein that soaks up all the delicious sauce.
- 1 red bell pepper (cut into 2-inch strips): Adds crunch and vibrant color.
- 3 large carrots (cut into ½-inch pieces, about 1 ½ cups): Brings a natural sweetness and a bit of texture.
- 4 Yukon gold potatoes (cut into ¾-inch cubes, about 1 ½ cups): These absorb the curry flavor perfectly while adding creaminess.
- 2 15-ounce cans full-fat coconut milk (or one can lite and one can full-fat): Creates that rich, creamy sauce that defines Thai curry.
- 1 tablespoon sugar: Balances spice and acidity for a harmonious taste.
- ½ teaspoon salt: Additional seasoning to perfect the dish.
How to Make Thai Yellow Chicken Curry Recipe
Step 1: Make the Curry Paste
Start by whipping up a homemade curry paste to really anchor your dish in authentic flavors. Combine garlic, ginger, chili peppers, turmeric, curry powder, coriander, lemongrass paste, salt, and a bit of olive oil in a food processor. Blend for about 2 to 4 minutes until you get a thick, aromatic paste that’s rich with spices and ready to infuse your chicken with amazing flavor.
Step 2: Sauté the Meat and Veggies
Heat olive oil in a large pan over medium heat and toss in the onions. Sauté them gently until they become sweet and translucent, about 3 to 5 minutes. Next, add your cubed chicken and the curry paste you just made, stirring well to coat the meat evenly. Cook for another 3 to 5 minutes until the chicken is nearly done and beautifully scented. Now is the time to add the bright red bell peppers, sweet carrots, creamy potatoes, coconut milk, sugar, and a pinch of salt. Stir everything together and prepare to let it all simmer.
Step 3: Simmer and Serve
Bring the curry to a gentle boil, then reduce the heat and cover the pan. Let it simmer slowly for 25 to 35 minutes. This slow cooking softens the potatoes and carrots to fork-tender perfection and allows the flavors to mingle and deepen. When the curry is luscious and thick, it’s ready to serve. Spoon it over fragrant jasmine rice for a meal that’s both satisfying and exotic.
How to Serve Thai Yellow Chicken Curry Recipe
Garnishes
Finish your Thai Yellow Chicken Curry Recipe with fresh garnishes like chopped cilantro, thinly sliced fresh basil leaves, or a squeeze of lime juice. These additions add freshness, brightness, and a hint of acidity that cuts through the richness of the coconut milk beautifully.
Side Dishes
This curry pairs wonderfully with steamed jasmine rice, which soaks up the sauce perfectly. For some extra ambiance, serve alongside light cucumber salad or crispy spring rolls to provide a refreshing crunch contrast.
Creative Ways to Present
For a fun twist, serve your curry in a hollowed-out mini pumpkin or a coconut shell bowl to elevate the presentation. Alternatively, offer a platter with various toppings such as roasted peanuts, finely chopped green onions, and extra fresh chili slices for guests to customize their bowls.
Make Ahead and Storage
Storing Leftovers
Store leftover Thai Yellow Chicken Curry in an airtight container in the refrigerator for up to 3 days. The flavors continue to deepen overnight, making leftovers an even tastier option.
Freezing
This curry freezes well. Portion it out into freezer-safe containers and freeze for up to 2 months. When ready to eat, thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through. If the curry looks too thick, add a splash of coconut milk or water to loosen the consistency and keep it creamy.
FAQs
Can I use other proteins instead of chicken in this Thai Yellow Chicken Curry Recipe?
Absolutely! This curry is very versatile. You can substitute chicken with tofu, shrimp, or beef cubes depending on your preference. Just adjust the cooking time accordingly to ensure your protein is cooked perfectly.
Is the curry paste necessary, or can I use store-bought yellow curry paste?
You can definitely use store-bought yellow curry paste to save time, and the recipe includes an option for that. However, making your own curry paste enhances freshness and allows you to control the heat and flavor nuances.
How spicy is this curry?
The heat level depends on the number of Thai chili peppers you use. Start with fewer chilis if you prefer a milder curry, and gradually increase to your desired spice level. The coconut milk also helps mellow out the heat.
What kind of potatoes work best in this recipe?
Yukon gold potatoes are great because they hold their shape but become tender and creamy once cooked. You could also try red potatoes for a similar effect, but avoid starchy potatoes like russets as they tend to fall apart.
Can I prepare this curry in advance and reheat it later?
Yes! This curry actually tastes better the next day as the flavors have more time to meld. Just store it properly in the fridge and reheat gently before serving, making it perfect for meal prep.
Final Thoughts
I honestly can’t recommend this Thai Yellow Chicken Curry Recipe enough for anyone looking to bring a little sunshine and warmth to their dinner table. It manages to combine simplicity with layers of flavor in such a magical way, making every spoonful an absolute joy. So grab your ingredients, roll up your sleeves, and dive into creating a dish that’s as delightful to cook as it is to share with loved ones.
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Thai Yellow Chicken Curry Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
This vibrant Thai Yellow Chicken Curry recipe combines a homemade curry paste with tender chicken, fresh vegetables, and creamy coconut milk for a rich, aromatic dish. Perfectly balanced with turmeric, curry powder, and fragrant lemongrass, this curry simmers to hearty perfection and is ideal served over jasmine rice.
Ingredients
Yellow Curry Paste Ingredients
- 4 cloves garlic (crushed)
- 2 teaspoons ginger paste (or grated ginger)
- 2–6 Thai chili peppers (finely diced)
- 1 ½ teaspoons salt
- 1 tablespoon turmeric
- 1 tablespoon mild curry powder
- 1 teaspoon ground coriander
- 1 tablespoon lemongrass paste
- Or â…“ cup store-bought yellow curry paste
Main Ingredients
- 2 tablespoons olive oil
- 1 ½ cups sweet onions (cut into 1-inch pieces)
- 1 lb. chicken (cut into 1-inch cubes)
- 1 red bell pepper (cut into 2-inch strips)
- 3 large carrots (cut into ½-inch pieces, about 1 ½ cups)
- 4 Yukon gold potatoes (cut into ¾-inch cubes, about 1 ½ cups)
- 2 (15-ounce) cans full-fat coconut milk (or one can lite and one can full-fat)
- 1 tablespoon sugar
- ½ teaspoon salt
Instructions
- Make the Curry Paste: Combine all yellow curry paste ingredients in the bowl of a small food processor. Process for 2-4 minutes until the mixture becomes a thick, fragrant paste. If using a larger processor (6+ cups), consider doubling the recipe to ensure proper blending.
- Sauté the Meat and Veggies: Heat olive oil in a large pan over medium heat. Add the sweet onions and sauté for 3-5 minutes until soft and translucent. Add the cubed chicken and the homemade yellow curry paste, stirring well to coat the chicken. Continue cooking for another 3-5 minutes, until the chicken is nearly cooked through. Then add the red bell pepper strips, carrot pieces, and potato cubes to the pan. Pour in the coconut milk, add sugar and salt, and stir everything together until well combined.
- Simmer and Serve: Bring the curry mixture to a gentle boil, then reduce the heat to low to allow it to simmer. Cover the pan and let it cook for 25-35 minutes, or until the potatoes and carrots are fork tender and the flavors meld beautifully. Serve the curry hot over a bed of steamed jasmine rice for an authentic Thai experience.
Notes
- The amount of Thai chili peppers can be adjusted according to your preferred spice level, starting with 2 for milder heat and up to 6 for spicier curry.
- Using a mix of full-fat and lite coconut milk can balance richness and calories without sacrificing creaminess.
- This curry paste can be made ahead and refrigerated for up to 3 days or frozen for up to a month for convenient future meals.
- For a vegetarian version, substitute chicken with firm tofu or mixed vegetables.
- Serve with steamed jasmine rice to complement the curry’s flavors.
