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.

Thai Yellow Chicken Curry

olive oil

curry paste (such as Mae Ploy®)

chicken breast, cut into bite-size pieces

coconut milk

chicken stock

yellow onion, chopped

red potatoes,

red Thai chile peppers,

fish sauce

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.


Great base for the recipe we altered it because we wanted it to taste like one we have at a local restaurant. We used one can of coconut milk. About 1 1/2 cans of chicken broth. 1/2 can sweetened condensed milk. 1 cup of milk. Added salt. And about 3 TBSP of Peanut butter. Delicious!!! Next time I might get more coconut milk but we only had one can in the house. But the sweetened condensed milk made it amazing. We also put rice in our bowl with the recipe poured on top of it. Delicious and will make it again. Sure beats spending $25 eating out at our favorite restaurant once a week. ;)

Very good , I always make adjustments . I love veggies so I added sliced carrots and sliced yellow squash and sliced zucchini .

Loved it!  Thank you.  Just left out the peppers when I made it.

Fabulous!  This recipe is easy and fast.  After making it several times, I use less coconut milk because I like a stronger curry flavor.  Delicious.

EXCELLENT!  thank you for this wonderful, easy recipe...I LOVE yellow chicken curry and have been ordering it from the local rest. (to go) for several years...paying $10-$15 each time, depending on if it was lunch or dinner...I did this at least once a week (that's how much I LOVE it :) ).  I will NEVER again need to do this - this recipe tastes JUST like what I've been ordering and only cost me about $1.80 per meal....think of all the money I'll be saving and now I can have it for every meal if I so desire....Just delicious.  I added extra curry, salt and used one chicken bouillon cube in a cup of water instead of the broth (I was out of broth) ...I may add more spice next time as I like it HOT.  I can't wait to taste it again...think I'll go heat up another bowl of it ummmm ummm good :)

I made it as is, then made some adjustments to fit my taste better. I used serrano peppers, no potato since we are serving over rice. Then I used 2 extra Tbs curry powder, 1/2 the chicken stock, 2x coconut milk to help make it thicker. Used all veggies plus added bean sprouts, water chestnuts, shiitake mushroom and green onion. Used chicken thighs in lieu of breast for more flavor and tenderness. Plus added 1lb shrimp. It taste more authentic now but the recipe was a good start. thx

This was just AMAZING!  Instead of 3 thai peppers I used one jalapeño and one Serrano.  Had perfect amount of 'medium' heat for us.  I also added 1 inch of lemongrass.  After cooking it let it stew in Dutch oven on simmer pretty much whole day.   I watched an old espisiode of Rachael ray where she was cooking red chicken curry and she said making curry in advance is the way to go so the flavors meld .

 My husband said  it was exactly like Thai restuarants.   Out of all the recipes I have used on this site this is the best one!  You have to try this, you won't be disappointed !

This recipe is simply amazing just the way it is.  If you do what it says to a "T" you will be very happy.  I DO NOT understand why people who don't follow the recipe give it one and three stars.  Understandable not to put as many peppers for  less spicy if that's what you want, however, Put THE 2 cans of coconut milk and include the chicken stock...follow the recipe..you will get it right.

Flavor was OK but the sauce was incredibly thin. Not sure what went wrong but this was a big miss for me.

thai yellow chicken curry

Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 6

Cost: $5.21 /serving

Author : regancooks

Ingredients

Instructions

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