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 .

 
Jan 03, 2015

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 !

 
Sep 02, 2014

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.

 
Feb 22, 2015

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

 
Dec 28, 2014

Great base for the recipe we altered it because we wanted it to taste like one we have at a local restaurant. We used one can of coconut milk. About 1 1/2 cans of chicken broth. 1/2 can sweetened condensed milk. 1 cup of milk. Added salt. And about 3 TBSP of Peanut butter. Delicious!!! Next time I might get more coconut milk but we only had one can in the house. But the sweetened condensed milk made it amazing. We also put rice in our bowl with the recipe poured on top of it. Delicious and will make it again. Sure beats spending $25 eating out at our favorite restaurant once a week. ;)

 

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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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