thai yellow curry

<p>Thai Yellow Chicken Curry with Potatoes - the ultimate comfort food that is surprisingly easy to make! So perfectly savory with just a teensy bit of sweet.</p>

Thai Yellow Chicken Curry with Potatoes

yellow onion, sliced thinly

chicken breasts, cut into bite-sized pieces

yellow curry paste

baby golden yukon potatoes, cut into bite-sized pieces

coconut cream (it’s like coconut milk, but even more luscious)

water

fish sauce (optional)

brown sugar (optional)

cilantro and rice

Heat the oil in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.

Yellow Curry Chicken and Potatoes Step 1

Add the coconut cream and 1/2 cup water to the pot &#8211; simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce.

Add the coconut cream and 1/2 cup water to the pot - simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce.

Yellow Curry Chicken and Potatoes Step 2

Stir in the fish sauce and brown sugar to really take it up a notch. Seriously &#8211; so good. Serve over rice.

Stir in the fish sauce and brown sugar to really take it up a notch. Seriously - so good. Serve over rice.

Yellow Curry Chicken and Potatoes Step 3

I hope to not sound rude at all, but I wish people would only comment if they have made the recipe. Drooling comments are nice but not helpful to those looking to make it.  I DID make the easy homemade curry paste and have made the curry 4 times now. To be honest the paste was a bit of a pain the day of but so worth it when you just pull those little flavor disks out of the freezer to make fabulous, quick yellow curry! (And knowing it was made of all fresh ingredients). My brother brought over takeout yellow curry the other day and my adult foodie kids said mine (yours) was better! Thank you for providing this amazing recipe.

This is my go to curry recipe - it is absolutely delicious (better than most restaurants!)

I make few adjustments  for personal preference (they are tips from a good friend who was a chef in Bangkok:)

1. I use the Maesri ‘Masaman’ Curry Paste (found is most Asian grocery stores or on Amazon - just becareful not to buy the sour curry which is also in the yellow can)

2. I sauté the onion with curry paste to make it fragment before adding the chicken/potato/carrot 

3. I also prefer coconut milk over coconut cream - my favorite brand is Chaokoh. 

4. Adding a few Kefir Lime leaves while the sauce simmers definitely takes it to the next level. I usually use 2 leaves and tear the leaves slightly to help the flavor develop. 

Lastly the fish sauce and sugar are a must!

Thank you for sharing - this is amazing! Just made it tonight and we are in food coma :)  OK, I had to twist it a little, didn't have dry chilli, so used the crushed chilli and made paste for 1 time only, so cut amount of ingredients. Oh, and used regular onion instead of shallots. And stewed it on minimum for about an hour and a half and to be honest it could do with extra half an hour. But the flavors, OMG! It was so, so good, so worth it! Loved it and definitely goes to my favorites. If you didn't do it yet, do it! My husband said that he feels like he is back to Thailand :) never made yellow curry before, but not looking for other receipts, happy to stick to this one :)

This isn’t just tastebud tantalizing, but it is mind fooling too – fooled my mind into thinking.

I love these vibrant colors and confess that I have never made my own curry - looks like it's time to start!!!

This is insanely delicious! I make the curry paste and store it in the freezer in 1/3c portions. Then cooking the next batch is so easy. Definitely worth the effort!

Made it yesterday and LOVED it!! Thanks for the recipe. I love eating curries and now I can say I know how to make a great one! Yaaay! 

I used fresh red Thai chilis (that's all I could find) and they were delicious but I used 10 and it was super hot! I love spicy food, and I definitely enjoyed it but took a few "tongue panting, must drink milk" moments. Might use 7 ish next time. There will absolutely be a next time! :) Delicious!

I’m trying to recreate a yellow curry I ate every other day while living in Seattle. If I use coconut milk will the broth me thinner? The curry I had before had a lot of broth I loved to soak up with the rice

I just made the yellow curry chicken &amp; potatoes recipe. It was easy and tastes like the one I love at the Thai restaurant near me. I served it on rice. My family enjoyed it. Thanks!

OMG!!!!! So delicious and so easy.  I did add the fiah sauce and wow!  I could eat this every day.  Served with Basmati Rice and  Naan.

https://www.youtube.com/watch?v=nQNfrEQwQxw

Thai Yellow Chicken Curry with Potatoes - the ultimate comfort food that is surprisingly easy to make! So perfectly savory with just a teensy bit of sweet.

Full recipe: https://pinchofyum.com/thai-yellow-chicken-curry-with-potatoes

Yellow curry paste: https://amzn.to/2H4ZHRt
Coconut cream: https://amzn.to/2VRvU6I

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Thai yellow vegetable curry is an aromatic, lemony and spicy curry made with mix vegetables, spices, herbs and coconut milk.&nbsp;

Thai Yellow Curry

carrots (- chopped)

baby corn (- chopped)

mushrooms

red bell pepper (- chopped (capsicum))

coconut milk

organic sugar

basil

soy sauce

water (or veg stock)

coconut oil (or vegetable oil)

basil leaves

salt

onion

coriander seeds

cumin seeds cumin

black pepper

turmeric

thai red chillies

½ inch galangal (- chopped, substitute ginger

garlic

kaffir lime leaves

lemon grass (- chopped (skip if not available))

lemon zest (- optional)

Add all the ingrdedients for the paste in a chutney grinder or a small blender.

Blitz to make a smooth paste. I prefer to make a smooth paste so that the galangal and lemon grass bits and pieces don't come in the way while eating :-)

Keep the curry paste aside.

preparing thai yellow curry paste

In a pot or pan, heat oil.&nbsp;add all of the yellow curry paste in oil and saute for 2 to 3 mins.

Then add 1/2 cup coconut milk and saute for 2 to 3 mins.

Then add the chopped veggies and stir well.

Add 1.5 to 2 cups water or veg stock, sugar and salt.&nbsp;stir well and cover the pan.

Simmer the veggies till they are almost cooked and tender.

Then add the remaining 1/2 cup coconut milk.

Stir and add soy sauce.&nbsp;cover and cook for about 5 to 6 minutes more.

Lastly add the chopped basil leaves and cook for half or one minute more.

You can garnish the curry with some thai basil leaves.

Serve thai yellow curry with steamed jasmine rice or basmati rice.

making thai yellow curry

Recipe video above. Thai curries are famous for the sublime aromatic flavours balancing sweet, tart, savoury and spiciness. Thai Yellow Curry is one such magnificent example, with its rich yellow colour, incredible depth of flavour and a heady combination of both fresh and ground herbs and spices.This is made from scratch with a homemade Yellow Curry Paste. There are quite a few ingredients involved but if you truly want the best, it&#39;s worth it!This is a creation the RecipeTin Team is proud to call our own - we worked damn hard on it! (Then we celebrated by making another 100 as the first meals we donated through RecipeTin Meals ❤️)SPICINESS: Adjust by varying fresh chilli. Use 1 for extremely mild, 2 for quite mild, 4 for spicy (but not blow-your-head off).

Thai Yellow Curry (from scratch!)

lemongrass stems ((Note 3))

garlic (, roughly chopped)

tbsp Thai shrimp paste in bean oil ((Note 7))

tsp coriander

tsp cumin

cardamom

tsp fenugreek powder ((Note 8))

white pepper ((sub black))

tbsp vegetable oil ((or canola or peanut oil))

potato

carrot (, peeled, sliced into 5mm / 0.2" slices on the diagonal)

chicken stock (, low sodium)

coconut cream ((Note 10))

fish sauce

tsp white sugar

tamarind puree ((Note 12))

bamboo shoots (, canned, drained, loosely packed (Note 14))

Thai basil leaves ((highly recommended, Note 15))

Red chilli (, finely sliced (optional, use large for not spicy))

tbsp Crispy fried shallots ((optional, store bought, Note 16))

Jasmine rice

Soak dried chillis: Roughly chop chillies and transfer to bowl, leaving behind seeds. Cover with boiling water and soak for 30 minutes then drain (reserve soaking water).

Prepare lemongrass: Remove woody top half and outer layers of lemongrass. Grate with microplane. (See in post or video for preparation demo)

Make curry paste: Place chillis, lemongrass and all remaining curry paste ingredients in a jar just wide enough to fit a stick blender. Add 3 tablespoons chilli soaking water. Blitz with stick blender until smooth so there&#39;s no hard grit - rub between your fingers to check - about 15 seconds on high. (Or use small food processor or Nutribullet, scraping down sides well).

Curry Paste:

Cook off curry paste: Heat oil in a medium heavy based skillet over medium heat. (Mine is a 26cm / 10.5&quot; Lodget cast iron) Add curry paste and cook for 3 to 4 minutes until it dries out a bit a smells fragrant.

Reduce stock: Add chicken stock, stir to dissolve paste, then simmer for 1 minute.

Cook curry:

Add remaining curry sauce ingredients: Reduce heat to medium low. Add tamarind, fish sauce and sugar. Stir until tamarind is dissolved. Then stir in coconut, carrot and potato.

Simmer: Bring to simmer, then simmer gently for 15 minutes or until potato is almost fully soft. Pierce with knife to check, it might take 20 minutes.

Prawns and bamboo shoots: Add prawns and bamboo shoots. Stir, then cook for 3 minutes until prawns are just cooked.

ADJUST sauce: Taste and adjust the curry sauce at this point. Thin sauce with stock or water, add salt, fish sauce or sugar if needed. See Note 17.

Serve! Transfer curry to serving bowl. Garnish with Thai Basil, fresh chilli and crispy shallots. Serve with jasmine rice.

Curry:

Fried hard boiled eggs with a golden crust are served in a mouthwatering velvety weeknight Thai yellow curry that's chockfull of feel-good everyday veggies! 

Thai Yellow Egg Curry

Large Eggs

TBLS

½ Red Onion (or yellow

1.5 TBLS minced Ginger

2–6 Prik Kee Nu Green Chilies (optional),

carrots

Baby Corn –

2-4 TBLS Thai Yellow Curry Paste (I use Mae Ploy’s)

TSP Corn Starch + ½ cup water (mixed together to make a slurry)

TSP Turmeric Powder

TSP Thai Chili Powder (optional),

TBLS Fish Sauce

TBLS Lime

Baby Spinach

TBLS chopped fresh Coriander (Cilantro)

Prepare the ingredients

Chop the red onion, garlic, ginger, Bird’s Eye red chilies, Prik Kee Nu green chilies (if using), carrots, potatoes, baby corn, makrut lime leaves, and coriander as indicated in the ‘Ingredients’ section. Thinly shave the coconut sugar disc with a knife. Whisk together the corn starch and water in a small measuring cup (for easier pouring) or bowl until combined well and a slurry has formed.

Prep:

Boil the eggs

Bring a pot of salted water to a rolling boil. Use a slotted spoon to gently place the eggs in the pot, one at a time. Boil for 8 minutes for medium-boiled eggs, or 10 minutes for hard boiled eggs. Transfer the eggs using the slotted spoon to an ice bath (a bowl filled with water and ice). Peel after 10 minutes.

Fry the eggs

Heat 3 tablespoons of canola oil in a large wok over medium heat. Once hot, add the eggs and sauté until lightly golden and blistered on all sides – about 6-7 minutes. Use tongs to hold the eggs up and brown the tips too. Transfer to a paper towed lined plate to drain, then slice in half and set aside. Scoop out and discard any crispy browned bits in the wok and set it back on the stovetop.

Sauté onion and aromatics

Heat the oil in the wok over medium-high heat. Once hot, add the red onion, garlic, and ginger. Sauté for 1 minute, then add the red chilies and Prik Kee Nu green chilies (if using) and sauté for 30 seconds until fragrant.

Add the veggies

Add the carrots, potatoes, and baby corn and sauté for 1-2 minutes until slightly softened.

Build the curry

Add the Thai yellow curry paste and stir-fry for a minute to break it down and combine with the veggies. Then pour in the coconut milk. Give the corn starch slurry a quick stir with a spoon (the corn starch will have settled at the bottom), then pour it into the wok and stir to combine.

Stir in the seasonings

Stir in the turmeric powder, Thai chili powder (if using), finely minced makrut lime leaves, coconut sugar, and fish sauce. Turn the heat down to medium and cover the wok. Simmer for 20-24 minutes, or until the potatoes and carrots are tender.

Add the lime juice, greens, and eggs

Stir in the lime juice, baby spinach, and chopped coriander. Taste and adjust seasonings by adding more lime juice or sugar if needed. Add the halved eggs and simmer for 3-5 minutes, or until the eggs have heated through. Then switch off the heat. (Note: If you’re not particular about presentation, you can stir the eggs into the curry and simmer for 3 minutes or until heated through instead.)

To Serve

Garnish with more chopped coriander and sliced red chili, and serve with warm steamed rice and lime wedges for squeezing if desired.

For the Thai Yellow Egg Curry:

Huge flavor and so good with eggs.  Certainly comfort food at it's finest! I love it.

This Yellow Thai Curry recipe will keep you coming back time and time again with it's addictive flavor!

Thai Yellow Chicken Curry

tbsp avocado oil

chicken

onion (12 ounces)

carrots (about 12 ounces)

potatoes

tbsp yellow curry paste

tsp turmeric

full fat coconut milk

tbsp lime zest (or 2 kaffir lime leaves if available)

lime juice (or to taste)

peanut butter (or to taste, or cashew butter

tbsp fish sauce (optional)

tsp sea salt (more or less to taste if you use the fish sauce)

baby spinach (4-6 ounces, chopped)

fresh cilantro

peanuts (or cashews

lime wedges

To prepare the onion, slice off both ends, then cut the onion in half from the top to the bottom. Peel away the tough outer layer, and place both halves flat side down on the cutting board. Then cut across the rounded top into 1/4&quot; thick half-moon slices. Set the onion aside along with the thinly sliced carrots, and assemble the rest of the ingredients.

Place a 12&quot; skillet or medium-sized pot, (5 1/2 quarts) over medium-high heat. When the pan is hot, add the avocado oil and cubed chicken thighs. Sauté the chicken until it&#39;s just done and browned, and remove the chicken from the pan and set it aside.

Add the onion and carrots to the pan, and cook just until crisp-tender, about 6-8 minutes. Then add the curry paste, potatoes, and turmeric. Stir to combine, breaking up the curry paste, about 1 minute. Finally, add the coconut milk and lime zest.

Bring the mixture to a boil, then lower the heat to maintain a simmer. Cook until the curry has thickened and the veggies are tender, 10-15 minutes.

To finish the curry add the chicken back to the pan along with the lime juice, nut butter of choice, and fish sauce if you&#39;re using it. Stir to combine, then add sea salt to your taste.

Turn the heat off and add the chopped baby spinach. Stir to combine and let the curry sit just long enough for the spinach to wilt, about 3-4 minutes.

Serve the curry with your choice of toppings, and your choice of veggie noodles/rice/cauliflower rice.

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