Thai Yellow Chicken Curry

Enjoy the rich, creamy taste of Thai Yellow Chicken Curry, a mildly spicy dish packed with fresh flavors. It’s cooked with vibrant yellow curry paste and creamy coconut milk. Perfect over rice, it's a fantastic choice for a flavorful lunch or dinner.

Course Side Dish

Cuisine Thai, Asian

Diet Halal

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 346

Author Sangeetha Vel

Ingredients

0.75 lb Chicken boneless bite-size pieces
3 tbsp Oil
4 Shallots medium size, sliced
4 tbsp Yellow Curry Paste
Salt to taste
2 cup Yellow Squash 1 medium size
¼ cup Carrot
¼ cup Green Bell Pepper or any color
½ cup Potato medium size
1 cup Coconut Milk unsweetened
1 tbsp Brown Sugar or palm sugar for authenticity
¼ tsp Tamarind Paste
¼ cup Green Onion
¼ cup Thai Basil Leaves

US Customary - Metric

Instructions

Making Thai Yellow Curry

Heat the oil in a large pan over medium heat. Once hot, add the sliced Shallots and fry them until they turn golden brown. Stir occasionally to avoid burning.
Remove the fried onions and set them aside on a plate for garnishing later. They’ll add a nice crunchy texture and a slight sweetness to the finished curry.
In the same pan, sauté the yellow curry paste in the remaining oil. Cook it for about 1 to 2 minutes, stirring constantly, until the paste becomes fragrant. This step helps release the spices and flavors from the paste.
Add the chicken pieces and a pinch of salt. Stir to coat the chicken evenly in the curry paste. Cook for about 5 to 7 minutes, stirring occasionally, until the chicken starts to cook through.
Cover the pan and let the chicken simmer for about 5 to 7 minutes. This helps the chicken to cook evenly and soak up the curry flavors.
Remove the lid, give the chicken a quick stir, then add the squash, bell pepper, carrot, and potatoes. These vegetables add color, texture, and nutrition to the curry. Make sure to cut them into similar sizes so they cook evenly.
Pour in the coconut milk and stir gently. Add the tamarind paste, brown sugar, and extra salt to taste. The coconut milk gives the curry its rich, creamy texture, while the tamarind and brown sugar balance the flavors with tanginess and sweetness.
Cover the pan again and let the curry cook for another 3 to 5 minutes, or until the vegetables are tender but still hold their shape. Be careful not to overcook them, as the veggies should retain some bite.
Add the green onions and Thai basil leaves. Stir them in gently to combine. The fresh basil adds a fragrant that elevates the flavor of the curry, while the green onions give a bit of crunch.
Lower the heat and let the curry simmer for a couple of minutes to allow the flavors to blend. Garnish with the fried onions we prepared earlier, and your delicious yellow curry is ready to serve.

Serving

Enjoy this flavorful Thai Yellow Curry over rice, perfect for a satisfying lunch or dinner.

Notes

Here are some tips to make your Thai Yellow Curry exceptionally delicious:

Maximize Flavor: Start by sautéing the yellow curry paste in oil until it's fragrant. This crucial step releases the full depth of flavors from the fresh ingredients in the paste, making your curry taste even better.
Vegetable Cooking Times: For mixed vegetables, be mindful of their different cooking times. Start with firmer vegetables like potatoes or carrots, and add softer ones like bell peppers and zucchini later to prevent overcooking. This helps the vegetables retain their texture.
Coconut Milk: For a richer curry, use full-fat coconut milk. If you prefer a lighter version, go for lite coconut milk. You can also adjust the thickness by adding more coconut milk for a creamier texture or using less for a thicker sauce.
Balancing Sweetness and Tang: If you're using tamarind paste and palm sugar (or brown sugar), taste the curry as you cook and adjust the balance of sweet and tangy. If the curry feels too tangy, add a bit more sugar, or if it’s too sweet, a squeeze of lime juice can help balance it out.
Spice Level: If you want to increase the heat, you can add a few slices of fresh chili or crushed red pepper while sautéing the curry paste. This allows you to adjust the spice level according to your taste preferences.
Versatile Protein Choices: Although chicken is used in the recipe, feel free to substitute it with shrimp or opt for mixed vegetables for a vegetarian or vegan version. Be sure to check the dedicated section below for details on how to make a plant-based version.
Adding Shrimp: If you're using shrimp, add them towards the end of cooking since they cook quickly. Let the curry simmer for 3 to 5 minutes to cook the shrimp perfectly without making them tough.

Nutrition

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