I love all kinds of Thai curries, for example yellow curry. Imagine rich coconut curry with chicken and all sorts of vegetables, it’s so good with steamed rice.
Making mouthwatering and authentic yellow curry is easier than you thought. Once you master the basic skills in making Thai curries, you can make just about any curry you like.
While you can make the curry paste from scratch, I always resort to canned curry paste. They are pretty good, authentic, and 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.
My yellow curry is loaded with a variety of ingredients such as bamboo shoots, red bell pepper, zucchini and chicken.
It’s a balanced meal and you can just make a big pot of the curry and serve it with rice, and you will have a wholesome meal to feed the family.
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Thai Yellow Curry
Thai Yellow Curry – creamy yellow curry recipe loaded with chicken, zucchini and bell peppers. So easy and much better than takeouts.
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.
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