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Thai Yellow Chicken Curry

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Description

Thai Yellow Chicken Curry is a delicious example of the curry dishes Thailand is famous for. This luscious, creamy coconut sauce would be considered mild by Thai standards. The ginger and red chiles added near the end infuse some heat and flavour into the sauce but are left large enough to be visible so they are not eaten.

In Thailand curries vary from region to region and are made with a pungent curry paste. The paste recipes vary from family to family and are often passed down from generation to generation. Depending on the ingredients and amounts used each paste has a distinct colour therefore common names for curry paste are red, yellow and green. Masaman (with a few variations of this spelling) and Panang curry pastes are also unique and interesting.

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Is Curry Paste Gluten Free?

When I made the dish in the photo I used my homemade Thai yellow curry paste. I had just taught a cooking class where we compared homemade and store bought yellow curry paste so I had it on hand.

Fortunately a variety of curry pastes are readily available in Asian markets and online. The COCK brand curry pastes, sold in plastic tubs, are all gluten free including yellow, red, green, panang and massaman. Curry paste is a combination of spices and herbs and does not contain soy sauce. So it should be naturally gluten free but of course you need to check the labels. 

From Everyday to Gourmet for Yellow Chicken Curry

Thai chicken curries are traditionally made with bone-in chicken cut through the bone. When I am entertaining I prefer to make this with boneless, skinless chicken breasts cut into bite sized pieces. It is easy for guests to eat and for me…it’s all about the sauce anyway!

Be sure to serve plenty of rice with this dish to soak up the sauce. Any rice will do but if you want to make a special Thai meal you can serve this Yellow Chicken Curry with Thai Jasmine coconut rice.

If you have a favourite curry or any story about curry tell me about it in the comments below.

Ingredients

6 boneless, skinless chicken breasts or 12 bone-in chicken thighs cut in half through the bone
3 cups coconut milk
2 Tbsp fish sauce
2-3 dried red chiles
3 Tbsp yellow curry paste
4 thin slices fresh ginger
1 serrano, seeded and thinly sliced
2 cups coconut milk
Garnish - chopped cilantro

Directions

1
Place a wok over medium-high heat and add the coconut milk, chicken and fish sauce. Bring the mixture to a gentle boil. Turn the heat down and simmer, uncovered until chicken is no longer pink, about 15 minutes for boneless chicken breasts or 30 minutes for bone-in chicken.
2
Using a slotted spoon remove the chicken from the wok. Place in a bowl, cover and set aside.
3
Slowly blend the curry paste into the coconut mixture using a whisk. Add the ginger and chiles. Increase the heat and bring sauce to a boil. Decrease heat and simmer for 10 minutes to reduce slightly.
4
Return the chicken to the wok and bring to a simmer. Add the remaining coconut milk. Increase the heat to medium-high and cook, stirring, for 5 minutes.
5
Pour into a serving bowl and sprinkle with cilantro.

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