Thai Yellow Curry with Chicken

Creamy, comforting Thai Yellow Curry is easy to make and can be customized with different proteins, or made vegetarian by omitting the chicken. 

Thai Yellow Curry gets its yellow hue from Tumeric and is similar to the spices used in Indian Curry.  The other types of Thai curry, Red and Green, tend to be spicier in heat and notes of lemongrass, and kaffir lime leaves. The addition of white potatoes also makes this Thai curry dish unique since they are not typically used in Thai cuisine.  This recipe for Yellow curry is more Americanized as opposed to how Yellow Curry is traditionally served in Thailand.

I’m actually eating leftovers of the curry now as I write this post, which is pretty rare since most of the food I post is usually gone by the time I get to the blog post.  Just like my other curry dishes, I use pre-made curry paste that can be found at most stores or online here. I love that I can have the curry paste on hand and store the remainder once opened in the fridge for a couple weeks. The spice level is actually mild enough that my 4 year old was able to try some too. He mainly picked out the carrots since those are his favorite! My hubby isn’t a fan of yellow curry, so I got to have all the leftovers to myself, which I’m not complaining about!

Tips for making a good Curry:

• Have all your ingredients prepped/chopped and ready before you turn on the stove. Just like a stir fry, curry’s come together quickly.
• Dissolve Curry paste in Coconut oil right after you turn the heat on, otherwise if the pan is too hot it will splatter on you.
• Use full fat canned coconut milk. The lite version will result in a watery curry and I prefer to have mine creamy.
• Taste the curry first, then see if additional salt, fish sauce, or sugar is needed.
• Freeze leftovers in a freezer safe container or bag. Defrost overnight and warm on stovetop.

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Thai Yellow Curry with Chicken

Creamy, comforting Thai Yellow Curry is easy to make and can be customized with different proteins, or made vegetarian by omitting the chicken. 

Author Renee Fuentes

Ingredients

• 2 Tbsp Coconut oil
• 2 Tbsp Yellow Curry Paste
• 1.5 lb Chicken Breast thinly sliced
• 1/2 Yellow Onion chopped into small cubes
• 4 Carrots peeled, chopped into .5 inch discs
• 2 Yukon Potatoes peeled and cut into small cubes
• 2 13.5oz can Coconut milk, full fat
• 1 Tbsp Coconut Sugar or brown sugar Taste to see if more needs to be added
• Fish sauce optional- taste curry before adding
• Rice or cauliflower rice for serving

Instructions

1. Heat a large pot or dutch oven over medium heat with coconut oil and curry paste. Heat for about a minute while stirring.

2. Add onion and cook for a couple minutes to soften, then add Chicken breast and cook thoroughly.
3. Next add carrots and potatoes, and both cans of coconut milk. If it looks too thick you can add a little water. The curry will thicken as the potatoes cook.
4. Bring to a boil, place lid and reduce heat to a simmer for about 15 minutes or until the potatoes and carrots are soft. Stir occasionally while the curry is simmering. Add sugar, stir, and taste.