Best 2 Thai Yellow Chicken Curry Recipes

Tantalize your taste buds with Thailand's culinary gem, the aromatic yellow chicken curry. Originating from the vibrant streets of Bangkok, this dish captivates the senses with its symphony of flavors. The harmonious blend of fragrant spices, rich coconut milk, and tender chicken promises an unforgettable gastronomic experience. Embark on a culinary journey as we unveil the secrets behind this beloved Thai delicacy. Discover the art of balancing sweet, salty, and tangy notes, creating a harmonious ensemble that dances on the palate. Learn how to select the finest ingredients, from plump chicken pieces to aromatic curry paste, ensuring each bite is an explosion of flavors. Explore variations of this classic dish, including the vegetarian delight of tofu yellow curry and the seafood extravaganza of yellow curry with shrimp. Prepare to embark on a sensory adventure as we delve into the depths of Thai cuisine, unraveling the secrets of this iconic yellow chicken curry.

Check out the recipes below so you can choose the best recipe for yourself!

THAI YELLOW CHICKEN CURRY

Thai Yellow Chicken Curry image

This Thai-style curry is fast and easy to make. It has a unique flavor that makes this dish anything but ordinary. Serve over jasmine rice.

Provided by regancooks

Categories World Cuisine Recipes Asian

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
3 tablespoons Thai yellow curry paste (such as Mae Ploy®)
1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces
2 (14 ounce) cans coconut milk
1 cup chicken stock
1 yellow onion, chopped
3 small red potatoes, cut into cubes, or as needed
3 red Thai chile peppers, chopped with seeds, or more to taste
1 teaspoon fish sauce

Steps:

Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.
Stir fish sauce into chicken curry mixture just before serving.

Nutrition Facts : Calories 501 calories, Carbohydrate 22.2 g, Cholesterol 57.8 mg, Fat 36.1 g, Fiber 3.6 g, Protein 25.8 g, SaturatedFat 26.6 g, Sodium 470.5 mg, Sugar 3.6 g

THAI YELLOW CURRY CHICKEN

Thai Yellow Curry Chicken image

A mildly spicy and absolutely splendiferous curry. Deep rich flavors from the chicken and coconut. The spice of the yellow curry pairs perfectly with the sweetness of the coconut milk. Tastes like Thailand. Garnish with your preferred aromatic. (Thai basil is my preference.)

Provided by RyWild

Time 1h5m

Yield 6

Number Of Ingredients 11

Ingredients

2 tablespoons salted butter
2 tablespoons yellow curry paste
1 (14 ounce) can coconut milk
2 tablespoons olive oil
1 large yellow onion, sliced
5 cloves garlic, diced
1 pound skinless, boneless chicken breast, cut into 1-inch cubes
1 tablespoon chicken soup base (such as Better than Bouillon®)
½ cup lightly salted cashews
1 ⅓ cups water
1 cup uncooked jasmine rice, rinsed and drained

Steps:

Gently melt butter in a large skillet over low heat. Add curry paste; cook and stir for 2 to 3 minutes. Stir in coconut milk and bring to a simmer.
Heat olive oil in a separate skillet over medium heat; stir in onion and garlic. Saute until onion has softened and turned translucent, about 5 minutes. Add chicken and chicken base and cook for 4 to 5 minutes.
Transfer chicken mixture into the coconut-curry sauce. Cover and simmer, stirring occasionally, for 30 minutes.
Meanwhile, combine water and rice in a saucepan. Cover and bring to a boil. Reduce heat to low and simmer until all water has been absorbed, about 9 minutes. Turn off the heat and let rice sit, covered, for 10 to 15 minutes. Uncover and fluff with a fork.
Serve chicken curry over rice. Garnish with cashews just before serving.

Nutrition Facts : Calories 487.7 calories, Carbohydrate 35.5 g, Cholesterol 53.9 mg, Fat 29.6 g, Fiber 1.9 g, Protein 21.8 g, SaturatedFat 17 g, Sodium 604.4 mg, Sugar 2.3 g

Tips:

For a richer flavor, marinate the chicken in the curry paste for at least 30 minutes before cooking.
Use a variety of vegetables to add color and texture to the curry. Some good options include potatoes, carrots, bell peppers, and broccoli.
If you like your curry spicy, add a teaspoon or two of red pepper flakes or chopped chili peppers.
Serve the curry with rice or noodles. Jasmine rice is a good choice for Thai curries.
Garnish the curry with fresh cilantro leaves or basil.

Conclusion:

Thai yellow chicken curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The curry is flavorful and creamy, and the chicken is tender and juicy. Serve it with rice or noodles and enjoy!