Cooked - Thai Yellow Chicken Curry Recipe

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Thai Yellow Chicken Curry Recipe

6.0

4 cloves garlic (crushed)

2 tsp. ginger paste (or grated ginger)

6 Thai chili peppers (finely diced)

1 ½ tsp. salt

1 Tbsp. turmeric

1 Tbsp. curry powder (mild)

1 tsp. coriander (ground)

1 Tbsp. lemongrass paste

Or ⅓ cup of store-bought yellow curry paste

2 Tbsp. olive oil

1 ½ cups sweet onions (cut into 1-inch pieces)

1 lb. chicken (cut into 1-inch cubes)

1 red bell pepper (cut into 2-inch strips)

3 large carrots (cut into ½-inch pieces, about 1 ½ cups)

4 Yukon gold potatoes (cut into ¾-inch cubes, about 1 ½ cups)

2 15-oz. cans full-fat coconut milk (or one can lite and one can full-fat)

1 Tbsp. white sugar

½ tsp. salt

Make the Curry Paste: Combine all yellow curry paste ingredients together in the bowl of a small food processor. (If you have a 6+ cup processor you may want to double the recipe.) Process ingredients for 2-4 minutes, or until ingredients become a thick paste.
Sauté the Meat and Veggies: Drizzle olive oil into a large pan over medium heat and add onions. Sauté for 3-5 minutes. Add chicken and curry paste. Sauté over medium heat for 3-5 more minutes, or until the chicken is almost done cooking. Add red bell peppers, carrots, potatoes, milk, sugar, and salt. Stir until well combined.
Simmer and Serve: Bring curry to a boil and then reduce heat to a simmer. Cover and let simmer for 25-35 minutes or until potatoes and carrots are fork tender. Serve Thai yellow chicken curry over jasmine rice and enjoy!

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍛Curry

Cuisine🇹🇭Thai

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 77 weeks ago

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