International Cuisine > Thai Cuisine > Curries (Thai) > Yellow Curry Recipe (Thai)

Authentic Thai Yellow Curry with Chicken

Experience the vibrant flavors of Thailand with this authentic Yellow Curry recipe. Made with tender chicken, creamy coconut milk, and aromatic spices, this dish is a delightful balance of sweet, savory, and slightly spicy.

Prep Time
15 minutes
Cook Time
35 minutes
Servings
4
Ingredients
  • 500 g Chicken Thighs
  • 4 tbsp Yellow Curry Paste
  • 400 ml Coconut Milk
  • 2 Potato
  • 1 Onion
  • 1 Carrot
  • 2 tbsp Fish Sauce
  • 1 tbsp Palm Sugar
  • 1 tbsp Lime Juice
  • 2 tbsp Vegetable Oil
  • 1/2 cup Water
  • Fresh Coriander
  • 2 Bay Leaves

Sauté the Curry Paste

Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the yellow curry paste and sauté for 2-3 minutes, stirring constantly, until fragrant. This step is crucial to release the aromas of the spices in the paste.

Add the Chicken

Add the chicken pieces to the pot and cook, stirring occasionally, until browned on all sides. This will help to seal in the juices and add flavor to the curry.

Add Coconut Milk and Vegetables

Pour in the coconut milk and water. Add the potatoes, carrots, onion, and bay leaves. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the chicken and vegetables are tender. Remember to stir occasionally to prevent sticking.

Season the Curry

Stir in the fish sauce, palm sugar (or brown sugar), and lime juice. Taste and adjust seasoning as needed. You may want to add a pinch of salt or more sugar depending on your preference.

Garnish and Serve

Remove the bay leaves. Garnish with fresh coriander before serving. Serve hot with steamed jasmine rice. For an extra touch, add a side of roti bread for dipping into the delicious sauce.

Nutrition Facts Estimated per 100g of product

Calories: 150-200 kcal
Protein: 8-12g
Fat: 10-15g
Carbohydrates: 5-8g
Fiber: 1-2g
Note: These values are estimates and may vary based on specific ingredients and cooking methods.

Other Important Considerations for Nutrition

Consider using low-sodium fish sauce to reduce sodium content. Adjust the amount of palm sugar (or brown sugar) to manage sugar intake. Serving size will affect the overall nutritional content. Pair with brown rice for added fiber.

← Authentic Thai Red Curry Authentic Tom Yum Soup (Tom Yum Goong) →

FAQ

  • Can I use chicken breast instead of chicken thighs?

    Yes, you can use chicken breast, but chicken thighs tend to be more flavorful and remain more tender during cooking. If using chicken breast, be careful not to overcook it.
  • Can I make this curry vegetarian/vegan?

    Yes, substitute the chicken with tofu or a variety of vegetables like bell peppers, zucchini, and broccoli. Ensure to use a vegan curry paste and replace fish sauce with soy sauce or a vegetarian fish sauce alternative.
  • How long can I store leftover yellow curry?

    Leftover yellow curry can be stored in the refrigerator for up to 3 days in an airtight container. Reheat thoroughly before serving.