Best 2 Thai Yellow Chicken Curry Recipes

Thai yellow chicken curry is a delightful dish that combines the vibrant flavors of Southeast Asia with the convenience of a one-pot meal. This fragrant curry is made with a rich and creamy coconut milk base, aromatic spices like turmeric and cumin, and tender pieces of chicken. The addition of vegetables such as bell peppers, carrots, and potatoes adds a delightful crunch and extra nutrition. Served over fluffy rice, this dish offers a harmonious blend of flavors and textures that will tantalize your taste buds. Join us as we explore the best recipe to create an authentic and delectable Thai yellow chicken curry that will transport you to the bustling streets of Bangkok.

Here are our top 2 tried and tested recipes!

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

THAI YELLOW CURRY CHICKEN

Thai Yellow Curry Chicken image

A mildly spicy and absolutely splendiferous curry. Deep rich flavors from the chicken and coconut. The spice of the yellow curry pairs perfectly with the sweetness of the coconut milk. Tastes like Thailand. Garnish with your preferred aromatic. (Thai basil is my preference.)

Provided by RyWild

Time 1h5m

Yield 6

Number Of Ingredients 11

Ingredients

2 tablespoons salted butter
2 tablespoons yellow curry paste
1 (14 ounce) can coconut milk
2 tablespoons olive oil
1 large yellow onion, sliced
5 cloves garlic, diced
1 pound skinless, boneless chicken breast, cut into 1-inch cubes
1 tablespoon chicken soup base (such as Better than Bouillon®)
½ cup lightly salted cashews
1 ⅓ cups water
1 cup uncooked jasmine rice, rinsed and drained

Steps:

Gently melt butter in a large skillet over low heat. Add curry paste; cook and stir for 2 to 3 minutes. Stir in coconut milk and bring to a simmer.
Heat olive oil in a separate skillet over medium heat; stir in onion and garlic. Saute until onion has softened and turned translucent, about 5 minutes. Add chicken and chicken base and cook for 4 to 5 minutes.
Transfer chicken mixture into the coconut-curry sauce. Cover and simmer, stirring occasionally, for 30 minutes.
Meanwhile, combine water and rice in a saucepan. Cover and bring to a boil. Reduce heat to low and simmer until all water has been absorbed, about 9 minutes. Turn off the heat and let rice sit, covered, for 10 to 15 minutes. Uncover and fluff with a fork.
Serve chicken curry over rice. Garnish with cashews just before serving.

Nutrition Facts : Calories 487.7 calories, Carbohydrate 35.5 g, Cholesterol 53.9 mg, Fat 29.6 g, Fiber 1.9 g, Protein 21.8 g, SaturatedFat 17 g, Sodium 604.4 mg, Sugar 2.3 g

Tips:

Use fresh, high-quality ingredients for the best flavor.
Don't be afraid to adjust the ingredients to suit your taste. For example, if you like it spicier, add more chili paste or powder.
If you don't have yellow curry paste, you can make your own using a combination of turmeric, cumin, coriander, and other spices.
Be careful not to overcook the chicken, as it will become tough.
Serve the curry with rice, noodles, or vegetables.

Conclusion:

Thai yellow chicken curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With its creamy, flavorful sauce and tender chicken, this curry is sure to be a hit with your family and friends.