Easy Thai Yellow Curry
This delicious and easy curry recipe for two was taught to me by my friend who is a chef at a local award winning Thai restaurant I frequent. It is absolutely identical in taste and look to what you are served in any Thai restaurant. This curry recipe will literally take you only minutes to make. Please read ALL the notes following the recipe for important information before making this dish. Also I recommend watching the video in the notes.
1 small organic russet potato, skin left on and cut into bite sized chunks
1 medium organic carrot, sliced on the diagonal into bite sized chunks
¼ yellow onion, cut into bite sized chunks
19oz unsweetened canned coconut cream or coconut milk, I like Native Forrest or Natural Value brand, do not use homemade milk
2 Tbsp yellow curry paste, I like Mae Ploy brand which can be bought in any asian supermarket
1/2-1 tsp turmeric powder, this is to give the curry a nice vibrant yellow color
2 garlic cloves, minced
1/3 tsp sea salt
1 Tbsp coconut sugar, you must add this to make the curry come out right =)
1 Tbsp fish sauce, Optional, I like Red Boat brand
8 oz organic chicken breast or thighs , cut into small thin chunks
cooked brown rice or quinoa
1. Steam potato and carrot chunks in steamer or boil in the bottom of a stockpot with 2-3 cups of water until fork tender. Set aside.
2. Add coconut cream or coconut milk to a large stockpot over medium high heat on the stove.
3. Add curry paste to stockpot and stir until well blended.
4. Add turmeric, sea salt, garlic, coconut sugar and stir until well blended.
5.Keep stirring curry until mixture starts bubbling.
6.Once curry starts boiling turn the heat up to high on stockpot and add chicken pieces and onion chunks to the mixture and boil for 4 minutes.
7.Turn heat on stockpot down to medium low and add the cooked potatoes and carrots into the pot and cook for another 3 minutes while stirring.
8.Check to make sure onions and chicken are fully cooked then turn off heat on the stockpot.
9.Dish up curry into bowls and top with cooked brown rice or quinoa and enjoy!
Here is the link to a youtube video that gives you a visual on how the above process works although some of the steps have been modified or changed in my recipe. Do not follow her recipe in the opening recipe screen to the video. Turn up the volume on your speakers because the audio in this video is a little weak.
Mae Ploy makes the tastiest and cleanest curry pastes on the market such as green, yellow, red, panang, massaman and can be found at any international or asian market in the Thai section
You can make this dish vegetarian by omitting the meat and adding more pre cooked vegetables such as baby organic corns, asparagus, sweet potato, pumpkin, tomatoes, green beans, bamboo shoots, kaffir lime leaves, zucchini, thai basil leaves, thai eggplant, and bird's eye chili peppers
Any vegetable can be used in this curry dish as long as they are precooked before adding them into the curry
You can make this into a green or panang curry by using those curry pastes instead of yellow curry paste
If you are making any other curry flavors DO NOT add the turmeric powder to the recipe but keep everything else the same
I find that coconut cream instead or coconut milk in curry recipes makes for a creamier curry
You can use any protein you want in this recipe like beef, duck or shrimp as long as it is cut small and thin to make for quick cooking.
Consider adding some fish sauce to your curry for a saltier and savory taste. Red Boat brand is the cleanest on the market when it comes to fish sauce
There is plenty of recipe videos on youtube on how to make your own thai curry paste of choice if you are feeling adventurous
The reason the vegetables are cooked beforehand is because the meat cooks so fast in the curry it would not give the vegetables enough time to cook before the meat and curry was done and everything would end up being overcooked.