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Thai Yellow Chicken Curry

Thai Yellow Chicken Curry

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
regancooks

regancooks

This Thai-style curry is fast and easy to make. It has a unique flavor that makes this dish anything but ordinary. Serve over jasmine rice.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 500 kcal
  • 25%
  • Fat:
  • 36.1 g
  • 55%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 25.8 g
  • 52%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 437 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
  2. Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.
  3. Stir fish sauce into chicken curry mixture just before serving.
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Reviews

celyne
8

celyne

1/26/2014

Loved it! Thank you. Just left out the peppers when I made it.

Gene
4

Gene

5/2/2014

Fabulous! This recipe is easy and fast. After making it several times, I use less coconut milk because I like a stronger curry flavor. Delicious.

pfitzgerald
3

pfitzgerald

2/15/2014

Very good , I always make adjustments . I love veggies so I added sliced carrots and sliced yellow squash and sliced zucchini .

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