Thai Yellow Chicken Curry Recipe - Allrecipes.com
Thai Yellow Chicken Curry Recipe
  • READY IN 45 mins

Thai Yellow Chicken Curry

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
  2. 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.
  3. Stir fish sauce into chicken curry mixture just before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jan 26, 2014

Loved it! Thank you. Just left out the peppers when I made it.

 
Most Helpful Critical Review
Apr 21, 2014

Flavor was OK, but the sauce was incredibly thin. Not sure what went wrong, but this was a big miss for me.

 
May 02, 2014

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.

 
Feb 15, 2014

Very good , I always make adjustments . I love veggies so I added sliced carrots and sliced yellow squash and sliced zucchini .

 
Dec 15, 2014

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!

 
Nov 17, 2014

Loved this recipe! Super easy. I added a bit more curry paste with the 2 cans of coconut milk to get more flavor. The store near my house only had red curry paste but still turned out great. I added sliced bell peppers and pineapple chunks as well as salt.

 
Nov 03, 2014

Excellent! In addition to the above recipe, I added shrimp, green bean, bamboo, corn, small peas and carrot. I adjust the spice using Red Chili powder. I like it better when it is just one can of coconut milk.

 
Oct 12, 2014

Very good! I've made this with shrimp, chicken or tofu. Also, I've used it with red, green and yellow curry paste. I normally subtract the chicken broth. It always turns out great. My family loves it! Tonight I'll try Tilapia.

 

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Nutrition

  • Calories
  • 500 kcal
  • 25%
  • Carbohydrates
  • 22.1 g
  • 7%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 36.1 g
  • 55%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 25.8 g
  • 52%
  • Sodium
  • 437 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

regancooks
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