Thai Yellow Curry with Chicken

Thai Yellow Curry with Chicken- thaicaliente.com

Creamy, comforting Thai Yellow Curry is easy to make and can be customized with different proteins, or made vegetarian by omitting the chicken.  Thai Yellow Curry gets its yellow hue from Tumeric and is similar to the spices used in Indian Curry.  The other types of Thai curry, Red and Green, tend to be spicier in heat and notes of lemongrass, and kaffir lime leaves. The addition of white potatoes also makes this Thai curry dish unique since they are not typically used in Thai cuisine.

Thai Yellow Curry with Chicken- thaicaliente.com

One of our good friends just welcomed a second precious baby girl, and I wanted to bring them a dish when we went to go visit. After having 2 kids, I distinctively remember how I did not want to cook those first few weeks after giving birth. Luckily I had my Mom here both times and she made lots of comfort Thai food for me to last until I had the energy to get back in the kitchen. My friend mentioned that she had recently tried Yellow curry and liked it, so that’s what I decided to make.

Thai Yellow Curry with Chicken- thaicaliente.com

I’m actually eating leftovers of the curry now as I write this post, which is pretty rare since most of the food I post is usually gone by the time I get to blogging about it. Just like my other curry dishes, I use pre-made curry paste that can be found at most stores or online here. I love that I can have the curry paste on hand and store the remainder once opened in the fridge for a few weeks. The spice level is actually mild enough that my 4 year old was able to try some too. He mainly picked out the carrots since those are his favorite! My hubby isn’t a fan of yellow curry, so I got to have all the leftovers to myself, which I’m not complaining about!  And if you do have leftovers, curries do freeze well and taste just as good once thawed.

Thai Yellow Curry with Chicken- thaicaliente.com

Thai Yellow Curry with Chicken

Ingredients

  • 2 Tbsp Coconut oil
  • 2 Tbsp Yellow Curry Paste
  • 1.5 lb Chicken Breast, thinly sliced
  • 1 small Yellow Onion, chopped into small cubes
  • 4 Carrots, peeled, chopped into .5 inch discs
  • 2 Yukon Potatoes, peeled and cut into small cubes
  • 2 (13.5oz) can Coconut milk, full fat
  • 1 Tbsp Coconut Sugar or brown sugar
  • Jasmine Rice for serving

Instructions

  1. Heat a large pot or dutch oven over medium heat with coconut oil and curry paste. Heat for about a minute while stirring.
  2. Add onion and cook for a couple minutes to soften, then add Chicken breast and cook thoroughly.
  3. Next add carrots and potatoes, and both cans of coconut milk. If it looks too thick you can add a little water. The curry will thicken as the potatoes cook.
  4. Bring to a boil, place lid and reduce heat to a simmer for about 15 minutes or until the potatoes and carrots are soft. Stir occasionally while the curry is simmering. Add sugar, stir, and taste.
  5. Serve with steamed Jasmine rice.

 

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