Yellow Curry
A mild, golden coconut curry built from turmeric, cumin, and yellow chilli paste — slow-cooked with potato, onion, and chicken or tofu, the gentlest of Thailand's four classic curries.
Cuisines
Thai
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 1 tablespoon | vegetable oil |
| 1 tablespoon | yellow curry paste |
| 1 can (14 oz) | coconut milk |
| 1 cup | chicken broth |
| 200 grams | chicken breast, sliced |
| 1 medium | potato, diced |
| 1 medium | carrot, sliced |
| 1 small | onion, sliced |
| 1 tablespoon | fish sauce |
| 1 tablespoon | brown sugar |
| — | salt to taste |
| — | fresh cilantro for garnish |
Instructions
- 1 Heat the vegetable oil in a pot over medium heat.
- 2 Add the yellow curry paste and sauté for 1-2 minutes until fragrant.
- 3 Pour in the coconut milk and chicken broth, stirring to combine.
- 4 Add the sliced chicken breast and bring to a gentle boil.
- 5 Add the diced potato, sliced carrot, and sliced onion to the pot.
- 6 Stir in the fish sauce and brown sugar, mixing well.
- 7 Reduce the heat to low and simmer for 20-25 minutes until the vegetables are tender and the chicken is cooked through.
- 8 Season with salt to taste.
- 9 Garnish with fresh cilantro before serving.
Tips
For a spicier curry, add more yellow curry paste or a few slices of fresh chili.