Best 2 Thai Yellow Curry Chicken Recipes

Indulge in the vibrant flavors of Thailand with our authentic Thai Yellow Curry Chicken recipe. This culinary masterpiece combines the richness of coconut milk, the warmth of aromatic spices, and the tender texture of chicken, creating a delectable dish that will transport your taste buds to the bustling streets of Bangkok. Accompany your main course with our equally authentic Thai Jasmine Rice recipe, cooked to fluffy perfection, and enhance your meal with our refreshing Cucumber Salad, a delightful balance of sweet, sour, and tangy flavors. Complete your Thai culinary journey with our classic Mango Sticky Rice recipe, a harmonious blend of sweet mango, glutinous rice, and creamy coconut sauce, offering a sweet and satisfying end to your authentic Thai feast.

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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:

Use fresh ingredients for the best flavor.
If you don't have lemongrass, you can substitute 1 tablespoon of lemon zest and 1/2 teaspoon of minced ginger.
If you don't have kaffir lime leaves, you can substitute 1 tablespoon of lime zest.
Adjust the amount of chili paste to your desired spice level.
Serve the curry with jasmine rice or your favorite noodles.

Conclusion:

This Thai yellow curry chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of creamy coconut milk, fragrant spices, and tender chicken is sure to please everyone at the table. So next time you're looking for a new and exciting recipe, give this Thai yellow curry chicken a try!