Make an authentic Thai dinner a snap with our Thai Yellow Curry powder. Made with shallots, turmeric, lemongrass, and makrut lime leaf-which gives Thai yellow curry its signature aroma and flavor—this aromatic blend brings a handful of ingredients together to make a big pot of curry that can be on the table in about 30 minutes.
Though chicken is typical for this dish, sliced pork or beef, tofu, or even button mushrooms can also be used. Add other vegetables to your liking as well, such as zucchini chunks and thinly sliced red bell pepper; there are no rules here! This recipes serves 4.
Ingredients
1 14 oz can coconut milk or unsweetened coconut cream
1/2–1 cup chicken broth or vegetable broth
2 tbsp fish sauce
2 tbsp Thai Yellow Curry powder
1 lb chicken breast or chicken thighs
1 lb Yukon gold potatoes
1 carrot
1/2 medium yellow onion
Salt to taste
Steamed jasmine rice for serving
Fresh cilantro for garnish
Directions
In a medium sized pot, add coconut milk, broth, and fish sauce. For a thicker curry, use 1/2 cup broth; for a thinner curry, use the full 1 cup. Set the pot over a medium heat to bring up to a boil. Meanwhile, prepare the other ingredients.
Place the chicken in the freezer for 15–20 minutes. This will make slicing it easier.
Peel the potatoes and cut them into 1” chunks. Peel the carrot and thinly slice. Cut an onion in half along its equator and cut off the end. Cut long strips from the end to the equator, about 1/4–1/2” wide. Set all vegetables aside.
Remove the chicken from the freezer. If using chicken breast, cut into 1/8” thick pieces. If using chicken thighs, cut into 1/2” pieces.
When the pot comes to a simmer, scoop off about 1/4 cup in a heat-safe bowl or measuring cup. To this, add the Thai yellow curry powder and stir until smooth. Add the paste to the simmering broth and stir through until fully dissolved. Carefully add the chicken and the potatoes, then bring back to a boil before turning the heat down. Simmer for 15 minutes. During this time, there may be a build-up of foam—skim this off with a spoon and discard.
Next, add the carrots and onions and simmer an additional 5 minutes, or until carrots are tender. Season with salt to taste.
Allow the curry to cool slightly before serving over steamed jasmine rice. Garnish with chopped fresh cilantro, if desired.
Buy the spices you need to make this recipe!
