Savor the rich, creamy taste of Thai Yellow Chicken Curry, a mildly spicy delight packed with fresh flavors. Cooked in vibrant yellow curry paste and creamy coconut milk. Perfect over rice, it's a fantastic choice for a flavorsome lunch or dinner.
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.
Notes
Here are some tips to make your Thai Yellow Curry exceptionally delicious:
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.