| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 455 | 24g | 16g | 36g |
| sugars | fibre | protein | salt |
| 7g | 3g | 31g | 1.2g |
Why I Love Thai Thai Yellow Curry with Chicken
A dish that holds a special place in my heart is the delightful Thai Yellow Curry with Chicken. Drawing inspiration from the lively Thai cuisine, this dish is a departure from my usual Indian-American fusion recipes, yet ties in beautifully with my love for vibrant flavors and hearty dishes. Its warmth and depth of flavors are reminiscent of carefree summers spent on the sun-kissed beaches of Thailand.
From Thailand to California
Striking a balance between the creamy comfort of coconut milk and the fiery twist of yellow curry paste, this culinary delight is as much about the journey as it is about the destination. The golden hues of this curry remind me of sunny California, effortlessly merging the exotic tastes of Thailand with the familiar vividness of the West Coast. The Thai Yellow Curry owes its charm to the characteristic blend of spices and the tantalizing hint of heat, coupled with the tenderness of chicken and the freshness of vegetables.
The Inspiration
I owe much of my fondness for this dish to none other than traditional Thai chef, David Thompson. His reverence for authenticity and an unwavering commitment to preserving the original flavors have always stirred my culinary spirit. In my rendition of this Thai classic, I’ve tried to retain the soulful essence that David personifies in his recipes while adding a dash of my personal flair.
A Perfect Match
The Thai Yellow Curry with Chicken pairs beautifully with Jasmine rice, which soaks up the flavorsome gravy and compliments the spice levels. It brings me immense joy to serve this meal on special occasions to my family, especially my husband Faisal who appreciates the richness of Thai cuisine as much as I do. For those who relish Indian and Asian flavors, this dish bears similarities to the Indonesian Opor Ayam or even the Indian Chicken Korma. Just as these dishes, it balances an array of flavors — sweet, savory and spicy — harmoniously.
It’s delightful to see how food, much like music, can transcend borders and become a language of its own, connecting heart to heart, and kitchen to kitchen. I can’t wait to inspire more home cooks to try out and fall in love with this Thai Yellow Curry with Chicken.
What You’ll Need
- 2 pounds of boneless, skinless chicken breast, cut into bite-sized pieces
- 3 tablespoons of vegetable oil
- 4 tablespoons of yellow curry paste
- 2 cans (27.5 ounces total) of coconut milk
- 2 yellow bell peppers, sliced
- 2 medium potatoes, cubed
- 1 large onion, cut into thin strips
- 1 cup of baby carrots, sliced
- 1 cup of snap peas
- 1 tablespoon of sugar
- 1 tablespoon of fish sauce
- Salt to taste
- 3/4 cup of water
- Cooked jasmine rice, for serving
- Freshly chopped cilantro, for garnish
- Lime wedges, for serving
Method
Step One
In a large pot, heat the vegetable oil over medium-high heat. Add the chicken pieces and sauté until it’s no longer pink. Remove the chicken from the pot and set aside.
Step Two
In the same pot, add the yellow curry paste and cook for about a minute until fragrant. Slowly whisk in the coconut milk, making sure to dissolve the paste into the milk.
Step Three
Bring the mixture to a simmer and then add the sliced bell peppers, cubed potatoes, strips of onion, sliced baby carrots, and snap peas. Stir to combine and ensure everything is coated in the curry sauce.
Step Four
Add in the tablespoon of sugar, tablespoon of fish sauce, salt to taste, and 3/4 cup of water. Cover the pot and let simmer for about 20 minutes, or until the vegetables become tender.
Step Five
Return the cooked chicken to the pot and stir into the curry. Allow everything to cook together for another 5-10 minutes, or until the chicken is heated through.
Step Six
Serve the Thai Yellow Curry over cooked jasmine rice. Garnish with freshly chopped cilantro and serve with a wedge of lime on the side.
