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Yellow Chicken Curry
Serves 4 Prep 10 min Cook 20 min Total 30 min Type Meal Origin Thai

Yellow Chicken Curry

Thailand's yellow chicken curry: chicken in a turmeric-tinted coconut sauce with potato, onion and a milder yellow curry paste.

Serves 4 Prep 10 minutes Cook 20 minutes Units Rate

Overview

Mild yellow curry with Indian influences from turmeric and curry powder. Similar to chicken korma but spicier. Use "cracking the coconut milk" method for natural oil, or add oil. Serve with rice.

Ingredients

Vegetables

  • 10 waxy new potatoes (small), quartered
  • 1 carrot, cut into thin rounds
  • 10 baby plum tomatoes, halved (optional)

Dairy

  • 600 ml (2 ¾ cups) thick coconut milk

Fat

  • 2 tbsp rapeseed (canola) oil (if not using coconut cracking method)

Paste and sweeteners

  • 1 batch yellow curry paste
  • 1 tbsp palm sugar
  • 1 tbsp tamarind paste

Protein

  • 600 g (1 lb 5 oz) skinless chicken thigh fillets, cut into bite-size pieces

Spices

Seasoning

  • 2 tbsp Thai fish sauce

Garnish

  • 4 tbsp fried garlic
  • Chopped chillies (optional)
  • Chopped coriander (cilantro) leaves (optional)

Method

Stage 1 - Cook potatoes

  1. Boil potatoes in saucepan until soft, about 10 mins.
  2. Drain and set aside.

Stage 2 - Crack coconut milk

  1. Heat wok or large frying pan over medium-high heat.
  2. Add 200 ml (¾ cup) coconut milk; simmer until it splits (oil rises).
  3. If not splitting, proceed anyway.

Stage 3 - Fry paste and chicken

  1. Add curry paste; fry 30 seconds.
  2. Stir in palm sugar and tamarind paste.
  3. Add chicken; fry 2 mins until 80% cooked.

Stage 4 - Add remaining ingredients

  1. Add curry powder, carrot, and remaining coconut milk.
  2. Simmer 5 mins to thicken.
  3. Stir in fish sauce; taste and adjust.

Stage 5 - Finish and garnish

  1. Stir in cooked potatoes and tomatoes.
  2. Garnish with fried garlic, chillies, and coriander.

Notes

  • Many Thai fish sauces contain gluten; use gluten-free brands.
  • Indian-influenced with turmeric and curry powder.
  • "Cracking" method uses natural coconut oil.

Serving

  • Serve with rice.
  • Garnish as desired.

Storage

  • Refrigerate 2-3 days in airtight container.
  • Reheat gently; add water if thick.
  • Freeze up to 2 months.

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