Thai Yellow Curry
Dive into the warm, bold flavors of Thailand with this authentic Thai Yellow Curry recipe, a comforting dish brimming with vibrant spices, creamy coconut milk, and tender chicken thighs. Infused with the aromatic essence of yellow curry paste and a medley of fresh vegetables like potatoes, carrots, and onions, this curry delivers a perfect balance of rich, savory, and subtly sweet flavors. The addition of fish sauce, lime juice, and a sprinkle of fresh cilantro and Thai basil leaves elevates the dish with layers of tangy, herbaceous notes. Ready in under an hour, this recipe is a satisfying, one-pot meal that’s perfect for cozy dinners. Pair it with steamed jasmine rice to soak up the luxurious sauce and enjoy a homemade taste of Thailand right at your table.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 3 tablespoons yellow curry paste
- 500 grams boneless skinless chicken thighs
- 400 milliliters coconut milk
- 250 milliliters chicken broth
- 1 medium onion
- 2 medium carrots
- 2 medium potatoes
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons lime juice
- 0.5 cup fresh cilantro
- 0.5 cup Thai basil leaves
- to taste salt
- to taste pepper
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the yellow curry paste and stir-fry for about 2 minutes until it becomes fragrant.
Slice the chicken thighs into bite-sized pieces and add them to the pot. Cook, stirring frequently, until the chicken is browned on all sides.
Peel and chop the onion, carrots, and potatoes into bite-sized pieces. Add them to the pot and stir to combine with the chicken and curry paste.
Pour in the coconut milk and chicken broth, stirring to blend the curry paste. Allow the mixture to come to a gentle simmer.
Add the fish sauce and brown sugar. Stir to mix well.
Cover the pot and allow the curry to simmer for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
Taste the curry and adjust the seasoning with salt, pepper, and lime juice as needed.
Chop the cilantro and Thai basil leaves and sprinkle them over the curry before serving.
Serve the yellow curry hot, ideally with jasmine rice or your choice of side.
Nutrition Facts
Calories |
491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1623 mg | 71% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 15.3 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 1107 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
