Recipe by regancooks
"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."
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Thai yellow curry paste (such as Mae Ploy®)
cooked skinless, boneless chicken breast, cut into bite-size pieces
2 (14 ounce) cans
yellow onion, chopped
red potatoes, cut into cubes, or as needed
red Thai chile peppers, chopped with seeds, or more to taste
Loved it! Thank you. Just left out the peppers when I made it.
Flavor was OK, but the sauce was incredibly thin. Not sure what went wrong, but this was a big miss for me.
Fabulous! This recipe is easy and fast. After making it several times, I use less coconut milk because I like a stronger curry flavor. Delicious.
Very good , I always make adjustments . I love veggies so I added sliced carrots and sliced yellow squash and sliced zucchini .
This was just AMAZING! Instead of 3 thai peppers I used one jalapeño and one Serrano. Had perfect amount of 'medium' heat for us. I also added 1 inch of lemongrass. After cooking it let it stew in Dutch oven on simmer pretty much whole day. I watched an old espisiode of Rachael ray where she was cooking red chicken curry and she said making curry in advance is the way to go so the flavors meld .
My husband said it was exactly like Thai restuarants. Out of all the recipes I have used on this site this is the best one! You have to try this, you won't be disappointed !
I didn't have the curry paste so instead i used the curry powder. I also added minced garlic and minced ginger for a stronger smell and taste. For the broth I dissolved a Tbsp of Knorr tomato bouillon with chicken flavor. This recipe is very easy to prepare and tastes amazing. Thank you for sharing!
OH MY GOD this is so good that I ate way to much. I've been looking for a recipe like this forever. This is exactly like the yellow curry I get at a restaurant that I go to. Now I can make it at home for the whole family. We all loved it. Thank you regancooks for the fantastic recipe.
I made it as is, then made some adjustments to fit my taste better. I used serrano peppers, no potato since we are serving over rice. Then I used 2 extra Tbs curry powder, 1/2 the chicken stock, 2x coconut milk to help make it thicker. Used all veggies plus added bean sprouts, water chestnuts, shiitake mushroom and green onion. Used chicken thighs in lieu of breast for more flavor and tenderness. Plus added 1lb shrimp. It taste more authentic now but the recipe was a good start. thx
* Percent Daily Values are based on a 2,000 calorie diet.
Thai Yellow Chicken Curry
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 324
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