Home RECIPESMAIN DISH THAI CHICKEN YELLOW CURRY

THAI CHICKEN YELLOW CURRY

by A to Z for Moms Like Me

If you love Thai food you’ll want to check out this recipe! Yellow curry is my favorite thing to order at Thai restaurants (who am I kidding I love it at Indian restaurants too) So finding a GOOD recipe that I could duplicate at home will save lots of money.

For this recipe I ordered some official Thai Curry Paste from Amazon. (this is KEY) Below is the Amazon one I ordered. It was about $9 for a tub, I think if you order multiple tubs it’s a little cheaper, but I wanted to try it first. Now I plan to order multiple tubs!

I made a HUGE pot (in my 10 Quart pan) it was enough to feed my family, some neighbors, and still gave us a couple days worth of leftovers. If you don’t need this much you can reduce the recipe, or freeze what you don’t use (freeze without rice)

Enjoy!

THAI CHICKEN YELLOW CURRY

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Serves: 20 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 5-6 T coconut oil
  • 5-6 T curry paste (I used about 1/3 of the tub)
  • 4 cans coconut milk
  • 6 cups of chicken stock (or water with chicken bullion)
  • 2 bags of frozen sliced carrots
  • 8-10 potatoes, peeled & diced
  • 1 large yellow onion- sliced
  • 5 chicken breasts, sliced thin (I slice while they're partly frozen)
  • 5 t. fish sauce
  • 3 t. salt
  • 1/4 c. sugar
  • Jasmine Rice, cooked to serve with

Instructions

In a pot of water cook your potatoes until they just start to get fork soft.  You don't want to overcook them or they will be mushy so for this recipe it's better to have them slightly undercooked at this point.  Be sure to add a little salt to the water you boil them in.  Once they're cooked you can strain them and set them aside.

In your large pot heat up the coconut oil and curry paste until they are mixed together well.  Then add the chicken stock and coconut milk and bring to a boil.

Next add the carrots, onion slices and chicken.  Once the chicken is cooked and the carrots are fork tender, add the potatoes, fish sauce, salt & sugar.  

At this point you can cook the curry longer to thicken a bit, or serve it.  Cooking it too long will make your potatoes mushy though so keep that in mind.

Serve with Jasmine rice.

If the curry is too hot for your liking you can add more coconut milk and sugar to balance out the heat.  If you want more heat, use less of both.

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