Some say the way to a person’s heart is through their stomach, and this yellow curry with chicken is your golden ticket. Spicy, sweet, and utterly comforting, this dish is a crowd-pleaser that brings the vibrant flavors of Thailand right to your kitchen.
Why This Recipe Works
- The combination of coconut milk and yellow curry paste creates a rich, creamy base that’s bursting with flavor.
- Chicken thighs are used for their juiciness and ability to stay tender during cooking.
- Adding vegetables like bell peppers and potatoes makes this a one-pot meal that’s both nutritious and satisfying.
- The balance of sweet, spicy, and savory flavors is perfectly calibrated for an authentic Thai taste experience.
Ingredients
- 1.5 lbs chicken thighs, cut into bite-sized pieces
- 3 tbsp yellow curry paste
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- 1 large potato, diced
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tbsp vegetable oil
Equipment Needed
- Large pot or deep skillet
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Sauté the Aromatics
Heat the vegetable oil in a large pot over medium heat. Add the onion and sauté until translucent, about 3 minutes. This builds a flavor foundation for your curry.
Step 2: Cook the Chicken
Add the chicken pieces to the pot and cook until they’re no longer pink on the outside, about 5 minutes. This step ensures your chicken is juicy and flavorful.
Step 3: Add the Curry Paste
Stir in the yellow curry paste and cook for 1 minute, until fragrant. This releases the spices’ essential oils, deepening the curry’s flavor.
Step 4: Simmer with Liquids
Pour in the coconut milk and chicken broth, then add the fish sauce and sugar. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
Step 5: Add Vegetables and Finish
Add the potato and bell pepper to the pot. Simmer for another 15 minutes, or until the vegetables are tender. Serve hot over rice for a complete meal.
Tips and Tricks
For an extra layer of flavor, toast the curry paste in the oil before adding other ingredients. If you prefer a thicker curry, let it simmer uncovered for the last few minutes. For a vegetarian version, substitute tofu for chicken and use vegetable broth. Always taste and adjust the seasoning before serving, as the sweetness and saltiness can vary based on the brands of ingredients used.
Recipe Variations
- Swap chicken for shrimp or beef for a different protein option.
- Add pineapple chunks for a sweet and tangy twist.
- Use sweet potatoes instead of regular potatoes for a healthier alternative.
- Include eggplant or zucchini for additional vegetables.
- For a spicier curry, add sliced Thai chilies or extra curry paste.
Frequently Asked Questions
Can I use light coconut milk?
Yes, but the curry will be less creamy. Full-fat coconut milk gives the best texture and flavor, but light coconut milk can be used for a lower-calorie version.
How can I make this dish spicier?
Add more yellow curry paste or include fresh chilies. Remember, it’s easier to add more heat later than to fix a dish that’s too spicy.
Can I make this curry ahead of time?
Absolutely! In fact, the flavors deepen overnight. Just reheat gently on the stove, adding a little water or broth if it’s too thick.
Summary
This yellow curry with chicken is a deliciously easy way to bring the flavors of Thailand into your home. With its creamy coconut base, tender chicken, and vibrant vegetables, it’s a meal that’s sure to impress. Whether you’re a curry novice or a seasoned pro, this recipe is a must-try.