Thai Yellow Curry
I love all kinds of Thai curries, for example yellow 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.
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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.
- Yellow curry paste.
- Coconut milk.
Make the curry in a big pot and serve it with steamed rice; the curry sauce is delicious with soft and fluffy rice.
Can You Make It Vegetarian or Vegan?
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.
How Many Calories per Serving?
This recipe is only 376 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Yellow Curry Recipe
Thai Yellow Curry – creamy yellow curry recipe loaded with chicken, zucchini and bell peppers. So easy and much better than takeouts.
- 2 tablespoons oil
- 1 1/2 tablespoons yellow curry paste
- 8 oz. 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
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.
This looks SO amazing, Bee! Yellow curry is my absolute favorite and this looks so good! I mean, so good I could eat it for breakfast as well good.
I love yellow curry the best out of all the Thai curries.
Hi Bee.. I’ve come across you and your site a few times as I’ve explored my cooking horizons and wanted to let you know I’ve enjoyed every recipe. Very accessible and I like how you use more vegetables in certain dishes like this delicious yellow curry that’s faster, healthier (and MUCH cheaper) than delivery. Just one important thing. I added.. Lime Leaves!
. Your personality really shines through in your posts. You have a new subscriber. All the best!
Hi Daniel, awww, thanks so much! You’re so sweet. :)
This was my first time cooking curry. I love this recipe. Thank you so much!!
Thanks Edwin! :)
I am Thai Chef and the owner of Thai restaurant in Australia. I can guarantee that Thai curry texture is more like soup compare to Indian curry.
I have a lot of customer complaint me at my restaurant about the curry is watery but the taste is good.
And this get me headache all the time because they compare us to Indian restaurant curry.
The only curry that has thick texture is Panang curry that is because the put ground cooked mug bean to thickening it.
I have a lot of customer complaint me at my restaurant about the curry is watery and get me headache all the time.
OMG Thai curry is by far the best and the watery makes it amazing! The rice soaks up all that goodness some of your customers are crazy and don’t know curry.
Tasts good but was super watery, more like soup. Not sure how to fix that next time, maybe cut back the water.
Look longer to reduce the water.
if cooking longer thigh meat is better choice than breast meat
could you tell me which type or brand of yellow curry paste you use?
You can use Mae Ploy. Any brand is fine.
Hi! Do you think I could freeze the curry and reheat it? I want to make a big batch of this and be able to reheat on a weeknight or if my husband and I feel like eating different things, he can have the curry and I can eat something else.
Yes you can.
Three minutes from raw chicken to finished and ready to eat meal…..magic! Or rolling the dice on your health!
The chicken is cut into bite-sized cubes. On high heat and boiling point, they get cooked in 1 minute.
Tony is an idiot
Lame reason to give one star. It is the cook who determines if the chicken is cooked through. Ranges vary, but on our range three minutes would cook thinly sliced chicken thoroughly. There is no recipe police forcing you not to cook a bit longer if your range is not as hot ;)
Lame reason to give one star. It is the cook who determines if the chicken is cooked through. Ranges vary, but on our range three minutes would cook small cubes of chicken thoroughly. There is no recipe police forcing you not to cook a bit longer if your range is not as hot ;)
Thanks Joe for the support! :)
What a freaking moron @Tony.
Do you have nutritional information on your recipes?