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Thai Yellow Curry Chicken

This Thai Yellow Curry Chicken is a vibrant and comforting dish that brings the flavors of Thailand to your table!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Thai
Keyword: Comfort Food, Curry, Easy
Servings: 4 servings

Ingredients

  • 1.5 tablespoons Olive oil
  • 1 pound Chicken breasts sliced into ¼-inch pieces
  • 0.5 large Onion chopped
  • 2 cups Yukon potatoes peeled and cubed (approximately 2 potatoes/12 oz.)
  • 2 Carrots sliced
  • 2 tablespoons Yellow curry paste (choose a good quality one)
  • 2 cups Cauliflower in florets
  • 2 teaspoons Fresh ginger freshly grated
  • 2 cloves Garlic minced
  • 1 can Coconut milk (13.5 oz, Chaokoh is a great option)
  • 1 tablespoon Cornstarch
  • 2 tablespoons Low sodium soy sauce
  • 2 tablespoons Fish sauce
  • 2 tablespoons Lime juice
  • 1 tablespoon Brown sugar
  • 1 Bay leaf
  • 1 teaspoon Dried basil
  • 1 cup Frozen petite peas thawed
  • Chili sauce to taste (optional)
  • Fresh basil and cilantro for garnish

Instructions

  • Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
  • Add the sliced chicken breasts to the skillet. Cook until the chicken is no longer pink, about 5-7 minutes.
  • Toss in the cubed Yukon potatoes, sliced carrots, and cauliflower florets. Stir well to combine and cook for an additional 5 minutes.
  • Add the yellow curry paste to the skillet, mixing it in well with the chicken and vegetables.
  • Add the freshly grated ginger and minced garlic to the skillet. Stir well to combine and let the mixture cook for 1-2 minutes.
  • Pour in the coconut milk and stir to combine.
  • Add the cornstarch, soy sauce, fish sauce, lime juice, brown sugar, bay leaf, and dried basil. Stir until everything is well incorporated.
  • Bring the curry to a gentle simmer, then reduce the heat to low. Cover the skillet and let it cook for about 20 minutes.
  • In the last few minutes of cooking, stir in the thawed petite peas.
  • Serve the Thai Yellow Curry Chicken hot, garnished with fresh basil and cilantro.

Equipment

  • Large Skillet or Wok
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Mixing Bowl

Notes

  • Feel free to mix and match the vegetables according to your preference.
  • For a vegetarian version, replace chicken with tofu.
  • Let the curry simmer gently to meld flavors.
  • This curry stores well in an airtight container for up to 4 days.
  • For longer storage, freeze in portions for up to 3 months.