Thai Yellow Chicken Curry Recipe
Thai Yellow Chicken Curry Recipe is a delicious chicken curry made with Thai curry paste with lemon grass, yellow bell peppers, garlic and ginger. The curry is so delicious and can be had with plain steamed rice.
Thai Yellow Chicken Curry Recipe is a delicious chicken curry made with Thai curry paste with dried chillies, shallots, shrimp paste etc. Thai yellow curry paste that is prepared freshly here can be stored in an airtight container and kept away in fridge and be used for up to 2 months.
Thai cuisine has a flavourful choice of curries with fresh herbs, coconut, kaffir lime leaves, galangal and Chicken curry is one among them. I have replaced galangal in the recipe with ginger, Kaffir lime with lemon zest.
Serve Thai Yellow Chicken Curry with plain steamed rice and Thai Green Papaya Salad Recipe to make it a complete meal.
Take a look at more Thai recipes that are crowd pleasers
For the Thai yellow Curry Paste
- 1 inch Ginger , finely chopped
- 1 Yellow Bell Pepper (Capsicum) , diced
- 5 cloves Garlic , finely chopped
- 4 Dry red chilli
- 2 tablespoon Lemongrass , finely chopped
- 1/3 cup Coriander (Dhania) Leaves , finely chopped
- 1 tablespoon Coriander (Dhania) Seeds , ground
- 2 teaspoon Salt , salt to taste
- 1 teaspoon Black pepper powder
- 2 Kaffir lime leaves , chopped or you can use lemon zest
- 1-1/2 teaspoon Turmeric powder (Haldi) For the Curry
- 1 Onion , finely chopped
- 1 inch Ginger , chopped
- 4 cloves Garlic , chopped
- 1 Potato (Aloo) , peeled and diced
- 300 grams Chicken thighs , cut into small chunks
- 400 ml Coconut milk
- 1 teaspoon Sugar
- 1 tablespoon Cooking oil
- Salt , to taste
- Salt , to taste
How to make Thai Yellow Chicken Curry Recipe
To begin making Thai Yellow Chicken Curry Recipe by prepping up with all the ingredients and preparing the Thai Yellow curry paste first.
Place all the ingredients - yellow Bell Pepper, ginger, garlic, dry red chili, lemongrass, coriander leaves, coriander seeds, salt to taste, black pepper, kafir lime leaves, and turmeric in a blender and blend to a paste. Adjust spices if required.
Place a pan over medium heat and pour the spice blend into the pan and cook until it begins to bubble. Reduce the heat to low and continue to cook until all moisture has evaporated.
Wash and cut the chicken pieces and marinate it with salt and some lemon zest for about half an hour.
Heat oil in a large pan or wok over medium heat. Add the ginger, garlic and onions and cook for a minute.
Add the curry paste and cook for a minute or two, stirring occasionally until the paste begins to sizzle and becomes fragrant.
Add chopped potato and chicken pieces. Saute for a minute and stir in the coconut milk and mix well.
Check the seasoning and if needed add salt, bring to a boil, cover and cook for 15 minutes or until the chicken is cooked on low flame.
Stir in a teaspoon of sugar and cook till combined.
Serve Thai Yellow Chicken Curry with plain steamed rice Thai Green Papaya Salad Recipe to make it a complete meal.
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