Thai yellow chicken curry
Mild, fragrant, and full of flavor
Not long ago, we introduced you to the spicy green version of this classic Thai curry.
Today, we’re making a milder option that’s every bit as flavorful: Thai yellow curry. This curry is known for its smooth, creamy texture and blend of aromatic spices. The combination of coconut milk, red chili pepper, and spices such as turmeric, galangal, and cardamom creates a warmly spiced flavor with a hint of sweetness. Delicious!
The base of yellow curry
What makes yellow curry so special is its unique blend of herbs and spices. Turmeric not only gives the curry its signature yellow color, but also adds a subtle earthy flavor with a slight bitterness. Galangal brings a fresh, citrus-like note, while cardamom and cumin provide much of the warm spice flavor. Combined with garlic, shallots, and red chili pepper, they create a curry with plenty of depth and character.
Delicious with
For this Thai yellow chicken curry, we use tender pieces of chicken, but tofu, shrimp, or beef also work well. As for vegetables, green beans and bell peppers are excellent choices, though zucchini, snow peas, or bok choy pair beautifully with this dish too. Some people also like to add potatoes, which are a common ingredient in many versions of Thai yellow curry. It’s best to use vegetables that hold their shape well during cooking so they don’t become too soft.
Homemade or store-bought?
While it’s easy to buy ready-made yellow curry paste at the store, making your own is always more flavorful. A homemade curry paste contains no unnecessary additives and comes together in just a few minutes.
Simply combine the spices with fresh ingredients such as garlic, ginger, and lemongrass, then blend everything in a food processor or mini chopper until smooth. Serve your yellow chicken curry with white rice, rice noodles, or fresh naan for a complete meal. It’s an easy way to bring the flavors of Thailand to your table.
Thai yellow chicken curry
- Total Time: 40 minutes
- Yield: 2–3 servings 1x
Description
Thai yellow chicken curry combines tender chicken, coconut milk, green beans, and a homemade yellow curry paste for a rich and flavorful meal
Ingredients
- 14 oz chicken breast
- 9 oz green beans
- 1 cup coconut milk
- 5 cloves garlic
- 5 makrut (kaffir) lime leaves (optional)
- 2 shallots
- 2 stalks lemongrass
- 1 yellow bell pepper
- 1 red chili pepper (such as a jalapeño)
- 3 tablespoons vegetable oil
- 1 tablespoon fish sauce
- 3 teaspoons turmeric
- 1 teaspoon ground galangal
- 1 teaspoon curry powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground cardamom
- 1 teaspoon shrimp paste
- 1-inch piece fresh ginger
- White rice or rice noodles, for serving
- Fresh cilantro (optional)
Instructions
- Start by making the yellow curry paste, or use store-bought yellow curry paste if preferred. Remove the outer layer from the lemongrass stalks and trim off the tough bottoms and a small portion of the tops. Slice the lemongrass into very thin rings to prevent tough fibers in the curry. Add it to the bowl of a food processor or mini chopper.
- Add roughly chopped red chili pepper, shallots, and garlic.
- Peel the ginger and grate it finely. Add it to the food processor along with the kaffir lime leaves, if using.
- Add the turmeric, ground coriander, ground galangal, curry powder, ground cumin, ground cardamom, shrimp paste, and vegetable oil.
- Blend on high speed until smooth. If the mixture remains too coarse, add a little extra oil. You should end up with about 4 oz of yellow curry paste.
- Cook the green beans in a small amount of water for about 10 minutes, or until tender-crisp. Drain and set aside.
- Cut the chicken breast into bite-sized pieces and slice the yellow bell pepper into strips.
- Heat a splash of vegetable oil in a large skillet or wok. Cook the chicken until lightly browned on all sides. Add the bell pepper and cook for a few more minutes, stirring regularly.
- Add the yellow curry paste and cook for another few minutes over medium-high heat, stirring frequently.
- Pour in the coconut milk and add the fish sauce. Simmer over medium heat for 10 to 15 minutes, stirring occasionally, until the sauce has thickened slightly.
- Add the cooked green beans and let them warm through for a few more minutes.
- Serve with white rice or rice noodles, fresh cilantro, crispy fried shallots if desired, and extra sliced red chili pepper if you like a little more heat.
- Cook Time: 40 minutes
- Category: Dinner
- Method: Boiling, Sautéing
- Cuisine: Thai
