Thai Yellow Curry With Chicken

I’d never tried Thai yellow curry before making it myself, but let me tell you: it’s absolutely delicious! It’s the most mild and sweet of the curries I’ve made, but it’s definitely not lacking in flavor. If you haven’t tried curry because of the heat, I recommend starting with this one.

If you have never made Thai curry, go to the Asian store or Amazon first to get the best curry paste. I strongly recommend the Mae Ploy brand.

The Yellow Curry

Bake, peel, cut in cubes, and set aside:

2 potatoes

Cut:

1 lb. chicken breast or thigh (bite-sized chunks)

4 carrots (slices)

1 medium onion (chopped)

Cook the onions and carrots for a few minutes in a nonstick pan/wok. Add and stir until dissolved:

a few tablespoons of coconut milk

2 T. yellow curry paste (Mae Ploy brand)

Stir until the paste has dissolved. Add the following and stir:

the cut chicken breast

4 T. brown sugar or coconut sugar

3 T. fish sauce

1/2 t. lime juice

2 cans of coconut milk

When the chicken is cooked through, add and heat:

the potatoes

Serve over rice.

The Rice

I make mine in the Instant Pot: 3 c. rice, 4 1/2 c. water, high pressure for 5 minutes, and quick release. This recipe is for regular rice. To make jasmine rice, check out this article.

Find more heavenly, international dishes here.

Thai yellow curry

Thai Yellow Curry With Chicken

If you haven’t tried curry because of the heat, I recommend starting with this one.
No ratings yet
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Thai
Servings 6

Equipment

  • pressure cooker

Ingredients
  

The Yellow Curry

  • 2 potatoes
  • 4 carrots sliced
  • 1 onion medium, chopped
  • 2 tablespoons yellow curry paste Mae Ploy
  • 1 pound boneless, skinless chicken breasts or thighs, bite-sized
  • 2 cans coconut milk
  • 1/4 cup brown sugar
  • 3 tablespoons fish sauce
  • 1/2 teaspoon lime juice

The Rice

  • 3 cups rice
  • 4 1/2 cups water

Instructions
 

  • Bake, peel, and cut the potatoes into cubes. Set aside.
    2 potatoes
  • In a large skillet or wok, saute the carrots and onions until starting to soften.
    4 carrots, 1 onion
  • Add the yellow curry paste with a few tablespoons of coconut milk. Stir until the paste has dissolved.
    2 tablespoons yellow curry paste
  • Add the remaining curry ingredients (except potatoes) and simmer, stirring occasionally, until the chicken is cooked through.
    1 pound boneless, skinless chicken, 2 cans coconut milk, 1/4 cup brown sugar, 3 tablespoons fish sauce, 1/2 teaspoon lime juice
  • Add the potatoes and heat through. Serve over rice.

The Rice

  • Cook the rice in the pressure cooker for 5 minutes with a quick release.
    3 cups rice, 4 1/2 cups water
Keyword chicken, rice
Tried this recipe?Let me know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rating