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
Scale
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.
