Thai Yellow Chicken Curry | Classic Thai Yellow Curry with Chicken
Author: 
Recipe type: Main
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
 
Ingredients
  • Chicken thighs – 750 gms, boneless & skinless
  • Garlic cloves - 7 to 8, minced
  • Potatoes – 250 gms (about 4 medium potatoes)
  • Bamboo shoots - ½ cup (optional)
  • Thai yellow curry paste - 100 gms (about 4 tbsp)
  • Coconut milk – 400 ml
  • Light soy sauce - 2 tbsp
  • Fish sauce – 1-2 tbsp
  • Brown sugar – 2 tbsp
  • Lime leaves - 6 to 7, shredded thinly (optional)
  • Lime - 1 to 2 (to drizzle lime juice at the end)
  • Vegetable oil – 4 tbsp
  • Lemon wedges to serve
Instructions
  1. Wash and cut the chicken thighs into small bite sized pieces, about 2 inches. Peel and cut the potatoes into 2-inch cubes; wash and set aside.
  2. Heat 1 tablespoon of oil in a pot and add the chicken cubes and minced garlic. Sauté the chicken until they are golden brown on all sides; this would take about 15 minutes on medium heat.
  3. Take the sautéed chicken pieces out on a plate and set aside until needed.
  4. In the same pot, add another tablespoon of oil and once oil is hot, add the cubed potatoes.
  5. Sauté the potatoes on medium-low heat until they are light golden on all sides. This would take about 15 minutes. Take them out and set aside.
  6. Add the remaining 2 tablespoons of oil in the same pot and once oil is hot, add the yellow curry paste.
  7. Start sautéing the curry paste; it will be very sticky. Now add ¼ of the coconut milk to loosen the curry paste. Continue sautéing the curry paste until oil starts to release.
  8. Now add the remaining coconut milk and about 1 cup of water. Give a good mix using a spatula and bring it to boil on high heat.
  9. Add fish sauce, soy sauce, brown sugar and shredded lime leaves. Stir them in.
  10. Now add the sautéed chicken cubes, fried potato cubes and the bamboo shoots. Give a quick stir.
  11. Bring the curry to boil again. Then cover the pot and let it simmer on lowest heat for about 10 to 15 minutes.
  12. Remove the lid from the pot and check if the potatoes & chicken are cooked through and have become fork-tender. If not, put the lid back on and continue to simmer for a few more minutes.
  13. Also check the seasoning of the curry at this point; if it tastes bland, add a few more splashes of fish sauce.
  14. Once chicken and potatoes are completely cooked, soft and cut easily, switch off the flame. Your Thai yellow chicken curry is ready!
  15. Drizzle lime juice over the Thai curry, serve warm with sticky rice and enjoy!
Notes
**I garnished my Thai yellow chicken curry with finely chopped Thai bird eye chillies which are super spicy and hence completely optional!
Recipe by Flavor Quotient at http://www.flavorquotient.com/2024/03/thai-yellow-chicken-curry/