Thai Yellow Chicken Curry is a delicious and creamy Thai dish, known for its bright golden color and full of fresh flavors. It combines smooth yellow curry paste with tender chicken and a variety of vegetables for a rich and inviting taste. Added to this are the tangy flavors of tamarind paste and the aromatic Thai basil leaves, making this curry a delightful dish.
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It's quick to make, ready in less than 30 minutes, and perfect for both lunch and dinner. Serve it over jasmine, white or brown rice. for a complete and satisfying meal. This curry not only offers a tasty experience but also catches the eye with its vibrant yellow color.
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Ingredients and Substitutions Overview
For this Thai Yellow Curry, you'll need a few basic ingredients commonly found in Asian cuisine, easily available at most Asian grocery stores. Let's take a look at what you'll need:
- Yellow Curry Paste: Homemade paste offers unparalleled freshness and depth of flavor, crafted from scratch with traditional spices and herbs. If time is limited, store-bought paste is a practical substitute, still providing a robust flavor profile.
- Tamarind Paste: This key ingredient imparts a subtle yet distinct tanginess to your curry, balancing the flavors with its mild sourness.
- Coconut Milk: Choose unsweetened coconut milk, available either in cartons or tins. For an even richer taste, consider making your coconut milk at home, which will add a creamy, fresh texture to the curry.
- Chicken: Select skinless and boneless chicken pieces, ideally cut into bite-sized chunks to absorb the curry flavors fully.
- Vegetables: The recipe includes a colorful mix of yellow squash, carrots, green bell peppers, and potatoes. However, this is flexible, and you can customize with your preferred vegetables, creating a personal twist to the dish.
- Fried Onions: A traditional garnish for Yellow Curry, fried onions add a delightful crunch and a unique, slightly sweet flavor contrast to the curry.
- Basil Leaves: Thai Basil Leaves are the ideal choice for their distinct aroma and taste. If unavailable, regular basil leaves can be used as a substitute, still adding a fragrant touch to the dish.
How to Make Thai Yellow Curry with Chicken?
Get ready to embark on a culinary journey with our Thai Yellow Curry recipe. With step-by-step photos and a video guide, you'll easily master this flavorful dish. Let's dive into the recipe steps for a taste of Thailand in your kitchen.
Explore a Variety of Curry Dishes:
- Thai Green Curry
- Thai Red Curry
- Panang Curry
- Japanese Chicken Curry
- Jamaican Chicken Curry
- Chicken Curry
Thai Yellow Chicken Curry
Ingredients
- 0.75 lb Chicken, boneless bite size pieces
- 2 cup Yellow Squash, 1 medium size
- ¼ cup Bell Pepper
- ½ cup Potato, medium size
- ¼ cup Carrot
- 4 tbsp Yellow Curry Paste
- 3 tbsp Oil
- 4 Shallots, medium size, for frying
- 1 cup Coconut Milk, unsweetened
- Salt, as needed
- ¼ tsp Tamarind Paste
- 1 tbsp Brown Sugar
- ¼ cup Green Onion
- ¼ cup Thai Basil Leaves
Instructions
To Make Yellow Curry
- Begin by heating oil in a pan on medium heat, then fry the onions until golden brown.
- Remove the onions, reserving them for garnishing later.
- In the same oil, sauté the yellow curry paste until it releases its aroma.
- Add the chicken and a pinch of salt. Stir well.
- Cover the pan, allowing the chicken to cook for about 5 to 7 minutes.
- Lift the lid, give the chicken a quick stir, then add the squash, bell pepper, carrot, and potatoes.
- Next, pour in the coconut milk, and blend in the tamarind paste, brown sugar, and extra salt to taste.
- Cover again and let it cook for another 3 to 5 minutes.
- Then, add green onions and Thai basil leaves, mixing them through.
- Finally, lower the heat, let the curry simmer for a couple of minutes, garnish with the fried onions, and it's ready to enjoy.
To Serve
- Enjoy this flavorful Thai Yellow Curry served over rice, perfect for a satisfying lunch or dinner.
Recipe Video
Chef's Notes and Tips
- Maximize Flavor: Begin by sautéing the yellow curry paste in oil until it becomes fragrant. This crucial step helps release the full depth of flavors from the fresh, raw ingredients in the paste, significantly enhancing the taste of your curry.
- Versatile Protein Choices: While the recipe primarily uses chicken, feel free to substitute it with shrimp or go entirely vegetarian with just mixed vegetables. This flexibility allows you to cater to different dietary preferences.
- Adding Shrimp: If you opt for shrimp, add them towards the end of the cooking process. Let the curry simmer for about 3 to 5 minutes to ensure the shrimp are perfectly cooked without becoming tough.
Nutrition Info
Disclaimer
We’re not nutrition experts. Nutritional info is estimated and should be used as a guide. For precise details, consult a professional.
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How to Make Yellow Curry with Vegetables?
Making Yellow Curry with Vegetables is straightforward and adaptable for vegetarian or vegan diets. Here's how:
- Protein Substitute: Replace the chicken with plant-based proteins like cooked chickpeas or tofu. These alternatives not only make the dish vegetarian but also reduce cooking time, as they cook faster than chicken.
- Vegan-Friendly Curry Paste: Traditional yellow curry paste often contains shrimp paste or fish sauce. For a vegetarian version, opt for vegan or vegetarian-friendly yellow curry paste, which is readily available in stores. This ensures that your curry remains true to its vegetarian or vegan nature without compromising on flavor.
Serving Suggestions
- With Rice: Enjoy it warm over a bowl of jasmine rice, white rice or brown rice. The subtle flavors of these rice varieties complement the rich and aromatic curry perfectly, making for a satisfying lunch or dinner.
- Complete Meal Option: Pair it with Thai starters for a more comprehensive dining experience. This combination allows you to enjoy a variety of flavors and textures, creating a delightful and complete meal.
Storage Suggestions
- Refrigerator: Keep the curry in an air-tight container in the refrigerator, where it will remain fresh for up to 2 days.
- Freezing: This curry also freezes well for up to a month. For convenience, store it in individual serving portions, making it easy to thaw and reheat just the amount you need. This method is particularly handy for quick meals or meal planning.
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