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Thai Yellow Curry - creamy yellow curry recipe loaded with chicken, zucchini and bell peppers in a curry sauce. This recipe is so easy and much better than Thai restaurants.
Thai Yellow Curry
I love all kinds of Thai curries, for examples: Thai Red Curry and Green Curry. Imagine rich coconut curry with chicken and all sorts of vegetables, in a curry sauce, it’s delicious.
Making traditional and authentic curry is easier than you thought. Once you master the basic skills in making Thai curries, you can make just about any curry like.
Yellow Curry Paste
While you can make the curry paste from scratch, I always buy canned yellow curry paste, for example: Mae Ploy brand. The instant curry paste is pretty good and authentic; making curry is so easy with the curry paste.
You can find them easily at Asian stores and some regular food stores do have them in the ethnic food section. You can also buy it online at Amazon.
Yellow Curry Chicken
How to make authentic yellow curry? This yellow chicken curry is very easy to make. The ingredients are:
- Boneless and skinless chicken breasts or chicken thighs.
- Bamboo shoots.
- Red bell pepper.
- Zucchini.
- Yellow curry paste.
- Coconut milk.
See the recipe card for full information on ingredients.
Make the curry in a big pot and serve it with steamed rice; the curry sauce is delicious with soft and fluffy rice.
Frequently Asked Questions
Yes. You can make this curry vegetarian and vegan friendly. You can use vegetarian and vegan ingredients such as cabbage, zucchini, tofu, squash, red and green bell peppers, eggplant, etc. For the seasoning, just use sugar and salt.
This recipe is only 376 calories per serving.
What To Serve With Yellow Curry
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Yellow Curry Recipe
Ingredients
- 2 tablespoons oil
- 1 1/2 tablespoons yellow curry paste
- 8 oz (230g) boneless and skinless chicken breast, cut into bite-sized pieces
- 1/3 cup bamboo shoots
- 1/2 small zucchini, cut into rounds
- 1/2 small red bell pepper, cut into pieces
- 1/3 cup coconut milk
- 3/4 cup water
- 1 teaspoon fish sauce
- 2 teaspoons sugar
Instructions
- Heat the oil in a small pot over medium heat. Add the yellow curry paste. When you smell the aroma from the curry paste, add the chicken, bamboo shoots, zucchini and bell peppers into the pot, stir to combine well with the curry paste.
- Add the coconut milk, water, and cover the pot with its lid. Let cook for about 3 minutes or until all the ingredients are cooked. Add the fish sauce, sugar, and stir to mix well with the curry. Turn off the heat and serve the curry immediately with steamed jasmine rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this recipe be doubled or tripled?
Yes.
VERY IMPORTANT . DO NOT COVER THE POT WHEN COOKING OR THE COCONUT MILK WILL CURDLE .
Yellow curry is my favorite dish when I go to a Thai restaurant. It’s made with pineapple potato carrot zucchini sometimes a little red and green peppers my question is can I find a yellow curry paste that’s not too spicy because I asked for it not to spicy in the restaurant and they can modify it how can I do this at home I like a little space but not too much. Thank you! I’m excited to be able to make this at home!
Thanks for your trying!
martha – can you get Valcom or Ayam brands? They are nowhere near as spicy as Mae Ploy and Maesri