One of the most popular dishes in Thailand is a classic Thai yellow curry. The best thing about this simple recipe is just how quickly you can go from start to finish. I love to make this curry for casual dinners with friends since many people’s only experience with curry has been the Indian variety and this is a new flavor for them.
One of the earliest recipes on this blog was for massaman curry. This is actually my favorite Thai curry, and something I get multiple times every time I’m in Thailand. However also popular around the rest of Thailand is their yellow curry. This recipe for Thai Yellow Curry With Chicken is one of my favorite comfort foods to make, especially now that we are locked down during coronavirus quarantine.
The best part about this recipe is that it is totally acceptable to use store-bought curry paste. Last week I posted my favorite recipe for Prawn Pad Thai and explained that even in Thailand most vendors use a mass produced sauce. In fact I’d argue that it is even rarer to see a restaurant (or even a home cook) make these pastes themselves.
I used a brand that I brought back from my most recent Thailand trip (Lobo). However that isn’t available everywhere so I also recommend this Mae Ploy curry paste (and pretty much anything else from that brand).
How To Make Thai Yellow Curry With Chicken
Ingredients
- 1 Chicken Breast thinly sliced (about .5-1 cm strip thickness)
- 400 ml Coconut Cream
- 50 grams Yellow Curry Paste from Thailand preferably
- 1 tbsp Fish Sauce I recommend something from Phu Quoc, Vietnam like Nam Ngu
- 50 grams Mushrooms about two cups quartered (optional)
- 1 tsp Black Pepper freshly cracked
- 1 tbsp Cilantro chopped (optional)
- 1 tsp Red Chili Flakes optional
- 3 tbsp Oil neutral, for frying the paste
Instructions
The chicken I used was just a chicken breast that was cut into thin slices. As the chicken is essentially cooked in the boiling curry sauce you can’t leave it too big. It doesn’t need to be as thin as hot pot or Korean BBQ, but you aren’t making chicken tenders or strips.
For this recipe I added some white button mushrooms. It is totally not authentic to add, so you can leave them out if you want a purely Thai yellow curry with chicken. However I added them because I had them, and I like it. Let’s just say it’s optional.
After you fry the curry paste in some oil for a minute, you can add the coconut cream. That’s pretty much how to make this curry. Then drop in the chicken and mushrooms, bring the pan up to a boil and let cook for about 5 minutes. Splash with a tablespoon of fish sauce. Serve with a side of white rice and of course extra curry sauce. Garnish with fresh chopped chilies or dry chili flakes.
Try These Other Delicious Thai Recipes
- Thai Mango Chicken Curry
- Pad Kra Pao (Thai Holy Basil Chicken Stir Fry)
- Prawn Pad Thai
- Butterfly Pea Flower Tea
- Soy Sauce Fried Noodles (Pad See Ew)
- Pineapple Fried Rice
- Massaman Curry
Thai Yellow Curry With Chicken
Equipment
- Pan
Ingredients
- 1 Chicken Breast thinly sliced (about .5-1 cm strip thickness)
- 400 ml Coconut Cream
- 50 grams Yellow Curry Paste from Thailand preferably
- 1 tbsp Fish Sauce I recommend something from Phu Quoc, Vietnam
- 50 grams Mushrooms about two cups quartered (optional)
- 1 tsp Black Pepper freshly cracked
- 1 tbsp Cilantro chopped (optional)
- 1 tsp Red Chili Flakes optional
- 3 tbsp Oil neutral, for frying the paste
Instructions
- In a pan or skillet add the oil and bring the heat on high. Add in the yellow curry paste and mix it into the hot oil. Fry for a minute.
- Pour in all the coconut cream.
- Add the chicken and mushrooms and let come to a boil. Let cook for 5 minutes then add the fish sauce. Give everything a stir then remove from heat.
- Move the contents to a serving bowl. Serve alongside white rice.
Notes
