Best Spicy Thai Yellow Curry Recipes

AUTHENTIC THAI YELLOW CURRY WITH CHICKEN

Authentic Thai Yellow Curry with Chicken image

Craving some authentic Thai yellow curry? Don't have the time to take an island vacation? Well, this simple, spicy, and delicious recipe will take your tastebuds on a journey to Thailand, and you don't even have to leave your own kitchen.

Provided by Maddy's Avenue

Time 35m

Number Of Ingredients 14

Ingredients

1 tbsp virgin coconut oil
4 tbsp yellow curry paste
2 15-ounce cans of coconut milk (high quality, see notes)
1 or 2 cups chicken stock
4 carrots, peeled and sliced into 1/8″ rounds
4 medium-size potatoes, peeled and cut into bite-size pieces
1 yellow onion, sliced into wedges, then halved
2 chicken breasts, very thinly sliced
1.5 tsp fish sauce, plus more to taste
3/4 tsp salt, plus more to taste
1.5 tsp sugar, plus more to taste
cilantro, for garnish
lime wedges, for garnish
serve with jasmine rice

Steps:

In a large pot, heat the coconut oil over medium-high heat.
Add the curry paste to the oil, and stir-fry until fragrant, about two minutes. Take care to scrape any bits that stick to the bottom of the pot with your spoon.
Spoon in the coconut solids from the top of the can first, and allow it to fry with the paste for a minute. Stir in the rest of the coconut milk (or coconut cream) and 1 cup of chicken stock. If you would like the curry to be thinner/soupier, then you can add 1 more cup of stock. Bring to a low boil, then turn the stove down to a simmer.
Stir in the potatoes. When the potatoes are about halfway cooked through, stir in the carrots and onions.
Once the carrots are almost fork-tender, add in the thinly sliced chicken and cook for two or three minutes, until the chicken is just cooked through and tender. Pay attention not to overcook the chicken, this process doesn't take long.
Remove the pot from the heat. Stir in the fish sauce, salt, and sugar, adjusting each to suit your tastes.
Serve the curry in bowls, over jasmine rice. Garnish with cilantro and lime wedges.

THAI YELLOW CHICKEN CURRY

Thai Yellow Chicken Curry image

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.

Provided by regancooks

Categories World Cuisine Recipes Asian

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
3 tablespoons Thai yellow curry paste (such as Mae Ploy®)
1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces
2 (14 ounce) cans coconut milk
1 cup chicken stock
1 yellow onion, chopped
3 small red potatoes, cut into cubes, or as needed
3 red Thai chile peppers, chopped with seeds, or more to taste
1 teaspoon fish sauce

Steps:

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

Nutrition Facts : Calories 501 calories, Carbohydrate 22.2 g, Cholesterol 57.8 mg, Fat 36.1 g, Fiber 3.6 g, Protein 25.8 g, SaturatedFat 26.6 g, Sodium 470.5 mg, Sugar 3.6 g