Thai Yellow Curry Chicken

If you’ve never had Thai Yellow Curry Chicken, prepare to meet your new favorite comfort food.

Think of it as the warm hug of the curry world—rich, creamy, slightly sweet, and just the right amount of spice to keep things interesting.

It’s the kind of dish that feels like it should take hours of mystical, secret preparation, but spoiler alert—it doesn’t! Trust me, once you make this recipe, you’ll be adding it to your weekly rotation.

Originating from Thailand, this vibrant dish combines Indian-inspired spices with Thai techniques and flavors. It’s like the culinary love child of two delicious worlds, and every bite tells a story.

Let’s dive in and bring a little bit of Thailand to your table!

A Brief History: The Origins of Thai Yellow Curry

Thai Yellow Curry, or “Kaeng Kari,” is a dish that beautifully blends Thai and Indian culinary traditions.

This fusion traces back to Indian traders who brought their spices to Thailand centuries ago. Unlike the fiery red or green curries Thailand is famous for, yellow curry has a milder, more approachable flavor.

It owes its distinct golden hue to turmeric—a spice known for its earthy flavor and vibrant color (not to mention, it’s a nightmare for white shirts).

Fun fact: yellow curry powder, a key ingredient, was inspired by Indian masala blends but adapted to suit Thai palates.

The result? A dish that’s creamy, comforting, and oh-so-addictive.

Ingredients You’ll Need

For the curry:

• 2 tbsp vegetable oil
• 2 tbsp yellow curry paste
• 1 lb (500g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 large potato, peeled and diced into 1-inch cubes
• 1 carrot, sliced into rounds
• 1 small onion, chopped
• 1 tsp turmeric powder
• 1 tbsp fish sauce (optional but recommended)
• 1 tsp sugar
• Salt and pepper to taste

For garnish (optional but fancy):

• Fresh cilantro leaves
• Lime wedges
• Thinly sliced red chili

Ingredient Breakdown

• Yellow Curry Paste: The star of the show. You can grab it pre-made from the store, but if you’re feeling ambitious, making it from scratch is a fun project. It’s packed with lemongrass, galangal, garlic, and spices.
• Chicken Thighs: These stay juicy and tender, but if you prefer, chicken breast works too. Or swap for tofu to keep it veggie-friendly!
• Coconut Milk: This creates the creamy base. Use full-fat for extra richness or light if you’re watching calories.
• Potatoes and Carrots: They soak up all that curry goodness, adding texture and heartiness.
• Fish Sauce: Adds a salty, umami punch. If you’re not a fan, soy sauce works as a substitute.
• Turmeric: Gives the curry its signature golden glow.

How to Make Thai Yellow Curry Chicken

Step 1: Prep Your Ingredients

Before you even think about turning on the stove, get everything chopped, measured, and ready to go.

Trust me, nothing kills the vibe faster than scrambling to peel a potato while your onions are burning.

Step 2: Sizzle the Aromatics

Heat 2 tablespoons of vegetable oil in a large pan or wok over medium heat. Once hot, add the yellow curry paste and stir it around for 1-2 minutes until fragrant.

You’ll know it’s ready when your kitchen smells like a tiny Thai restaurant.

(Warning: neighbors may start knocking.)

Step 3: Add the Chicken

Toss in the chicken pieces and stir to coat them in the curry paste. Cook for 4-5 minutes, stirring occasionally, until the chicken starts to brown.

It doesn’t need to be fully cooked yet—just a good sear.

Step 4: Build the Curry Base

Pour in the coconut milk and chicken broth. Stir well to combine everything.

Add turmeric powder for that extra golden glow and season with a pinch of salt and pepper.

Step 5: Add the Veggies

Pop in the potatoes, carrots, and onion. Bring the mixture to a gentle boil, then reduce the heat to low.

Let it simmer for about 20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.

Step 6: Season to Perfection

Add fish sauce (if using) and sugar to balance out the flavors.

Give it a taste test—this is your moment to play chef!

Need more salt? Add a pinch. Want it sweeter? Toss in a bit more sugar.

Step 7: Garnish and Serve

Ladle the curry into bowls and top with fresh cilantro leaves, a squeeze of lime, and a sprinkle of sliced red chili for some extra heat.

Serve with steamed jasmine rice, because let’s be real—this curry is just an excuse to eat a mountain of rice.

Tips for Curry Success

1. Don’t Rush the Simmering: Letting the curry simmer gives the flavors time to meld together. Patience pays off!
2. Customize the Heat: If you like it spicy, throw in some chopped Thai chili or a pinch of chili flakes. If not, stick to the basics—it’s delicious either way.
3. Leftovers Are Magic: This curry tastes even better the next day. Store it in an airtight container in the fridge, and it’ll make for a dreamy lunch.

Thai Yellow Chicken Curry Recipe

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