Thai Yellow Chicken Curry | Classic Thai Yellow Curry with Chicken
Recipe type: Side
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8 servings
  • Chicken – 1 kg (I used the skinless, bone-in pieces of a full bird)
  • Baby potatoes – 250 gms, cooked
  • Baby corn – 200 gms, cooked
  • Onion – 1, large, thinly sliced
  • Green chilli – 4 to 5
  • Coconut cream – 400 ml
  • Fish sauce – 1 tbsp
  • Brown sugar – 2 tbsp
  • Vegetable oil – 4 tbsp
  • Lemon wedges to serve
For Thai yellow curry paste
  • Onions – 2, large
  • Ginger – 2 inch piece
  • Garlic – 15 to 18 cloves
  • Dry red chilli – 6 to 8 (if possible get the Thai red chilli for the classic flavor)
  • Turmeric powder – 3 heaped tsp
  • Mild curry powder – 4 heaped tsp
  • Roasted coriander powder – 1 tsp
  • Lemongrass – 8 to 10 thin stalks, chopped (or replace with 1 tbsp lemongrass paste)
  • Fresh coriander leaves and stalks – ¼ cup
  • Salt – ½ tsp
  1. First to make the Thai yellow curry paste, roughly chop the onions, ginger and garlic and put them into the grinder. Add the dry red chillies, turmeric powder, curry powder, roasted coriander powder, chopped lemongrass (or lemongrass paste) and fresh coriander stalks and leaves. Grind them together to get an almost smooth paste. Set aside.
  2. Heat the oil in a large wok. Add the sliced onion and saute until golden brown.
  3. Then add the green chillies and the Thai yellow curry paste which you prepared and saute it until oil re-surfaces. It would take about 10 minutes on medium heat.
  4. Then add the chicken and saute it in the curry paste until the chicken are well browned all over, for about 15 to 20 minutes on medium heat.
  5. Next add the coconut cream and about 1 & ½ cups of water. Stir well and bring it to boil. Season with salt to taste.
  6. Cover and cook the chicken on low heat until cooked through which would take about 10 to 15 minutes more.
  7. Then uncover the wok and add the baby potatoes and baby corn. Check and adjust the seasoning if needed.
  8. Finally add the fish sauce and brown sugar and give a final mix. Boil off some excess water and bring the curry to your desired consistency.
  9. Sprinkle fresh coriander leaves, drizzle some lemon juice and serve hot Thai yellow chicken curry with plain Basmati rice and lemon wedges on the side. Enjoy!
Recipe by Flavor Quotient at