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.

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

2 potatoes

Also at this point, cook enough rice for 6-8 servings. I make mine in the Instant Pot: 3 c. rice, 4 1/2 c. water, high pressure for 5 minutes, and quick release.


1 lb. chicken breast (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 bring to a low boil:

1 can 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

1 more can of coconut milk

When the chicken is cooked through, add and heat:

the potatoes

Thai yellow curry

Serve with rice. (One serving includes 1 c. of cooked rice.)

Find more heavenly, international dishes here.

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