Best 4 Spicy Thai Yellow Curry Recipes

If you're looking for a tantalizing and aromatic dish to spice up your taste buds, look no further than Spicy Thai Yellow Curry. This flavorful curry combines the perfect balance of heat, sourness, and sweetness, making it a popular choice for those who enjoy bold flavors. Originating from the vibrant streets of Thailand, this delectable dish features a rich coconut milk base, infused with a vibrant blend of spices and herbs, creating a symphony of flavors that will leave you craving more. Whether you're a seasoned cook or a culinary novice, this article will guide you through the culinary journey of creating an authentic and mouthwatering Spicy Thai Yellow Curry in the comfort of your own kitchen. So, let's embark on this delectable adventure and discover the secrets to crafting this iconic dish.

Check out the recipes below so you can choose the best recipe for yourself!

THAI YELLOW CHICKEN CURRY

Thai Yellow Chicken Curry image

This Thai-style curry is fast and easy to make. It has a unique flavor that makes this dish anything but ordinary. Serve over jasmine rice.

Provided by regancooks

Categories World Cuisine Recipes Asian

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
3 tablespoons Thai yellow curry paste (such as Mae Ploy®)
1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces
2 (14 ounce) cans coconut milk
1 cup chicken stock
1 yellow onion, chopped
3 small red potatoes, cut into cubes, or as needed
3 red Thai chile peppers, chopped with seeds, or more to taste
1 teaspoon fish sauce

Steps:

Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.
Stir fish sauce into chicken curry mixture just before serving.

Nutrition Facts : Calories 501 calories, Carbohydrate 22.2 g, Cholesterol 57.8 mg, Fat 36.1 g, Fiber 3.6 g, Protein 25.8 g, SaturatedFat 26.6 g, Sodium 470.5 mg, Sugar 3.6 g

YELLOW THAI CHICKEN COCONUT CURRY

Yellow Thai Chicken Coconut Curry image

Better-than-takeout yellow curry is EASY and ready in 25 minutes!! Healthy comfort food with the PERFECT amount of heat and lots of textures and flavors in every bite!

Provided by Averie Sunshine

Categories Chicken

Time 25m

Number Of Ingredients 17

Ingredients

3 tablespoons olive oil (coconut oil may be substituted)
1 medium/large sweet Vidalia or yellow onion, diced small
1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces
3 cloves garlic, finely minced or pressed
2 to 3 teaspoons ground turmeric
2 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
2 teaspoons ground coriander
2 to 4 tablespoons Mekhala Organic Yellow Curry Paste, or as desired
one 13.5-ounce can coconut milk (use full-fat for a richer/thicker result but lite may be substituted)
1 1/2 cups shredded carrots
2 to 3 cups fresh spinach, loosely packed (2 to 3 heaping handfuls)
1/2 teaspoon freshly ground black pepper, or to taste
1 to 2 tablespoons lime juice, optional but recommended
1/4 to 1/3 cup fresh cilantro or to taste, finely chopped for garnishing (basil may be substituted)
1 to 4 tablespoons light brown sugar, packed; optional and to taste
salt, optional and to taste
rice (jasmine or basmati) or naan, optional for serving

Steps:

To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
Add the garlic, turmeric, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
Add the curry paste, coconut milk, carrots, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
Add the spinach, pepper, and stir until the spinach has wilted.
Taste the curry and add the optional but recommended lime juice (brightens the flavor of the dish), cilantro, optional light brown sugar (balances the heat), optional salt (I did not add any because the curry paste has salt in it), and add extra of any of the spices already used or more curry paste, if desired and to taste.

Nutrition Facts : Calories 705 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 120 milligrams cholesterol, Fat 39 grams fat, Fiber 5 grams fiber, Protein 51 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 1, Sodium 1409 milligrams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

SPICY THAI YELLOW CURRY

Spicy Thai Yellow Curry image

This is a recipe for Spicy Thai Yellow Curry served over warm jasmine rice.TIP: if you can't find galangal, try using ginger.

Provided by Nadia Melkowits

Categories Meat

Time 30m

Yield 3 serving(s)

Number Of Ingredients 11

Ingredients

1/2 kg boneless chicken breast (you could also use pork)
2 large potatoes, peeled and cut into 5cm cubes, pre-cooked
2 tablespoons oil
2 tablespoons red curry paste
1 (415 ml) can coconut milk
2 tablespoons fish sauce
1 1/2 tablespoons sugar
3 slices galangal
5 kaffir lime leaves
1 large onion
serve over warm rice (Basmati or Jasmine is best)

Steps:

Prepare your ingredients: Pre-cook the potatoes in a bowl covered with water in the microwave (don't cook them too done, since they will finish cooking with the main dish later).Cut boneless, chicken breast into thin strips. Wash and cut onions into cubes.Separate all the pieces.
--.
In a wok on medium heat add oil and curry paste. Add 1/3 of the coconut milk. Stir until it forms a thin gravy.
Add chicken, galangal, lime leaves. Cook for about 5 minute.
Turn the heat to high, add the rest of the coconut milk, potatoes and onions,fish sauce, sugar, and mix well. Set to boil for about 2 minutes.

Nutrition Facts : Calories 881.2, Fat 54.7, SaturatedFat 32.2, Cholesterol 106.7, Sodium 1082.2, Carbohydrate 58.3, Fiber 6.3, Sugar 10.8, Protein 43.7

SPICY THAI CURRY

Spicy Thai Curry image

We are big fans of thai food and spicy food. And curry! This is easy and delicious. Anything can be added (tofu, chicken, shrimp or beef), just cook it first and throw it in! Bok choy is an excellent addition as well!

Provided by newmama

Categories Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 -4 tablespoons curry paste (i like red and i use 4)
14 ounces coconut milk
1 tablespoon brown sugar
1 tablespoon fish sauce
1 -2 tablespoon soy sauce
1 tablespoon lime juice
1/4 cup water or 1/4 cup broth
1 green bell pepper, sliced
1 red bell pepper, sliced
4 ounces mushrooms, sliced
1 1/2 cups broccoli
1 1/2 cups Chinese eggplants, cut
1 cup red onion, sliced
1/2 cup water chestnuts (or both!) or 1/2 cup bamboo shoot (or both!)
sticky rice

Steps:

heat a wok or large pan over med. heat with the coconut milk. whisk in 2 tbs curry paste. cook for a few minutes until hot and combined.
add fish sauce, soy sauce, brown sugar, lime juice and water (you can taste before adding the water, you might not want it!). add more curry if you want now.
add veggies and bring to a boil. reduce and simmer about 10 mins, or until the tenderness you like.
serve over sticky rice.

Tips:

For a vegetarian version, substitute tofu or tempeh for the chicken.
To make the curry spicier, add more curry paste or red pepper flakes.
For a milder curry, use less curry paste or omit the red pepper flakes.
If you don't have coconut milk, you can substitute unsweetened almond milk or light cream.
Serve the curry with jasmine rice, quinoa, or noodles.
Top the curry with fresh cilantro, basil, or mint.

Conclusion:

Spicy Thai yellow curry is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. With its creamy coconut broth, tender chicken, and flavorful vegetables, this curry is sure to please everyone at the table. So next time you're looking for a new and exciting dish to try, give this spicy Thai yellow curry a try. You won't be disappointed!