Thai Yellow Curry Chicken
When you crave a comforting dish that’s bursting with flavor and warmth, look no further than Thai Yellow Curry Chicken. This delightful recipe combines tender chicken with a medley of vegetables, all enveloped in a creamy coconut sauce infused with aromatic spices. It’s a satisfying meal that’s easy to prepare and perfect for any night of the week. Let’s dive into the delicious world of Thai Yellow Curry Chicken!
The Upside of Thai Yellow Curry Chicken
Thai Yellow Curry Chicken is not just a feast for the taste buds; it’s also a nutritious option that includes protein from the chicken, fiber from the vegetables, and healthy fats from coconut milk. The vibrant colors of the dish are visually appealing, making it a great centerpiece for any dinner table. Plus, the simplicity of the recipe means you can whip it up in about 30 minutes, making it ideal for busy weeknights.
Shopping List
- 1 1/2 tablespoons olive oil
- 1 pound chicken breasts, sliced into 1/4-inch slices
- 1/2 large onion, chopped
- 2 cups Yukon potatoes, cubed and peeled (approximately 2 potatoes or 12 oz.)
- 2 carrots, sliced
- 2 tablespoons yellow curry paste
- 2 cups cauliflower florets
- 2 teaspoons freshly grated ginger
- 2 garlic cloves, minced
- 1 (13.5 oz.) can quality coconut milk (I like Chaokoh)
- 1 tablespoon cornstarch
- 2 tablespoons less 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)
- Lime wedges for garnish
- Fresh basil for garnish
- Fresh cilantro for garnish
Appliances & Accessories
- Large skillet or wok: Essential for sautéing the chicken and vegetables.
- Cutting board and knife: For chopping the vegetables and slicing the chicken.
- Measuring cups and spoons: To ensure accurate measurements for each ingredient.
- Wooden spoon or spatula: For stirring and mixing the ingredients together.
Thai Yellow Curry Chicken: From Prep to Plate
Step 1: Prepare Your Ingredients
Start by gathering all your ingredients. Slice the chicken breasts into 1/4-inch slices, chop the onion, and prepare the vegetables by peeling and cubing the Yukon potatoes, slicing the carrots, and breaking the cauliflower into florets.
Step 2: Sauté the Aromatics
In a large skillet or wok, heat the olive oil over medium heat. Add the chopped onion, ginger, and minced garlic. Sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
Step 3: Cook the Chicken
Add the sliced chicken to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the chicken is no longer pink.
Step 4: Add the Vegetables
Stir in the cubed Yukon potatoes, sliced carrots, and cauliflower florets. Cook for another 5 minutes, allowing the vegetables to soften slightly.
Step 5: Incorporate the Curry Paste
Add the yellow curry paste to the skillet, stirring well to coat the chicken and vegetables. This will infuse them with that signature Thai flavor.
Step 6: Pour in the Coconut Milk
Pour in the coconut milk, soy sauce, fish sauce, lime juice, brown sugar, and add the bay leaf and dried basil. Stir everything together and bring the mixture to a gentle simmer.
Step 7: Thicken the Sauce
In a small bowl, mix the cornstarch with a few tablespoons of water to create a slurry. Stir this into the curry to help thicken the sauce. Let it simmer for another 10 minutes, stirring occasionally, until the sauce has thickened and the vegetables are tender.
Step 8: Finish with Peas and Serve
Finally, add the thawed petite peas to the skillet and stir to combine. Cook for an additional 2-3 minutes until the peas are heated through. Remove the bay leaf before serving.
Seasonal Ingredient Swaps
- Chicken: Swap for firm tofu or chickpeas for a vegetarian version.
- Vegetables: Use seasonal vegetables such as zucchini, bell peppers, or snap peas.
- Curry Paste: If yellow curry paste isn’t available, red curry paste can be used, but it will change the flavor profile slightly.
- Coconut Milk: For a lighter option, you can use light coconut milk or almond milk.
Behind the Recipe
This Thai Yellow Curry Chicken recipe is inspired by traditional Thai cuisine, which emphasizes vibrant flavors and fresh ingredients. The use of yellow curry paste gives this dish its unique color and flavor, a blend of turmeric, coriander, and cumin. It’s a staple in many Thai households and is often served with jasmine rice to soak up the delicious sauce. The beauty of this recipe lies in its versatility, allowing you to adjust the ingredients based on what you have on hand.
Storing Tips & Timelines
If you have leftovers (which is a rarity with this dish!), store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or coconut milk to loosen the sauce if it thickens too much. For longer storage, you can freeze the curry for up to 3 months. Just be sure to let it cool completely before transferring it to a freezer-safe container.
Questions People Ask
Can I use different proteins in this recipe?
Absolutely! Feel free to substitute chicken with shrimp, beef, or even a plant-based protein like tofu. Just adjust the cooking time accordingly to ensure everything is cooked through.
Is yellow curry spicy?
Yellow curry is generally milder than red or green curries, making it a great option for those who prefer less heat. You can control the spice level by adjusting the amount of curry paste and adding chili sauce to taste.
What can I serve with Thai Yellow Curry Chicken?
This dish pairs beautifully with jasmine rice or quinoa. You can also serve it with naan bread or a simple green salad to balance out the meal.
Can I make this dish vegan?
Yes! To make a vegan version, simply replace the chicken with tofu or chickpeas, use vegetable broth instead of chicken stock, and ensure that the fish sauce is replaced with more soy sauce or a vegan alternative.
Keep Cooking
- Sally’s Baking Addiction for more delicious recipes.
- Pinch of Yum for healthy and creative meal ideas.
- Minimalist Baker for quick and easy plant-based recipes.
The Takeaway
Thai Yellow Curry Chicken is not only a delightful addition to your dinner rotation, but it also embodies the essence of Thai cuisine with its rich flavors and comforting ingredients. With its vibrant colors and aromatic spices, this dish is sure to impress your family and friends. Whether you’re enjoying it on a cozy weeknight or serving it at a gathering, this recipe is a guaranteed crowd-pleaser. So grab your apron and get ready to create a dish that will warm your heart and tantalize your taste buds!
Thai Yellow Curry Chicken
Ingredients
Equipment
Method
- Start by gathering all your ingredients. Slice the chicken breasts into 1/4-inch slices, chop the onion, and prepare the vegetables by peeling and cubing the Yukon potatoes, slicing the carrots, and breaking the cauliflower into florets.
- In a large skillet or wok, heat the olive oil over medium heat. Add the chopped onion, ginger, and minced garlic. Sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
- Add the sliced chicken to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the chicken is no longer pink.
- Stir in the cubed Yukon potatoes, sliced carrots, and cauliflower florets. Cook for another 5 minutes, allowing the vegetables to soften slightly.
- Add the yellow curry paste to the skillet, stirring well to coat the chicken and vegetables. This will infuse them with that signature Thai flavor.
- Pour in the coconut milk, soy sauce, fish sauce, lime juice, brown sugar, and add the bay leaf and dried basil. Stir everything together and bring the mixture to a gentle simmer.
- In a small bowl, mix the cornstarch with a few tablespoons of water to create a slurry. Stir this into the curry to help thicken the sauce. Let it simmer for another 10 minutes, stirring occasionally, until the sauce has thickened and the vegetables are tender.
- Finally, add the thawed petite peas to the skillet and stir to combine. Cook for an additional 2-3 minutes until the peas are heated through. Remove the bay leaf before serving.
Notes
- Feel free to substitute chicken with firm tofu or chickpeas for a vegetarian version.
- Use seasonal vegetables such as zucchini, bell peppers, or snap peas for variety.
- Adjust the curry paste to control the spice level; add chili sauce for extra heat.
- This dish pairs beautifully with jasmine rice, quinoa, or naan bread.
