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Homemade Yellow Curry photo

Yellow Curry

This Yellow Curry is a warm, comforting dish brimming with rich flavors and creamy coconut milk!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon oil for sautéing
  • 1/2 large onion chopped
  • 1 pound boneless skinless chicken breasts cut into bite-sized pieces
  • 2 medium gold potatoes (or about 10 baby gold), cubed
  • 1 large carrot thinly sliced
  • 3-4 tablespoons yellow curry paste providing rich flavor
  • 2 teaspoons freshly grated ginger adds warmth and spice
  • 2 cloves garlic minced
  • 27 ounces coconut milk (2 - 13.5 ounce cans)
  • 2 teaspoons cornstarch for thickening the sauce
  • 1 teaspoon fish sauce (optional)
  • 1 tablespoon lime juice for brightness and acidity
  • 1.5 tablespoons brown sugar balances the flavors
  • Hot cooked rice (for serving)
  • Fresh cilantro and/or sriracha (for garnish)

Equipment

  • Large Pot or Dutch Oven
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • Serving bowls

Method
 

  1. In a large pot or Dutch oven, heat the oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
  2. Add the bite-sized chicken pieces to the pot. Cook until the chicken is no longer pink, about 5-7 minutes.
  3. Stir in the cubed potatoes and sliced carrots. Cook for another 3-4 minutes.
  4. Add the yellow curry paste, grated ginger, and minced garlic to the pot. Stir well to coat the chicken and vegetables with the spices.
  5. Pour in the coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
  6. In a small bowl, mix the cornstarch with a few tablespoons of water to create a slurry. Stir in the cornstarch mixture.
  7. Add the fish sauce (if using), lime juice, and brown sugar. Stir well and let the curry simmer for an additional 10-15 minutes, or until the potatoes are tender.
  8. Serve hot over cooked rice, garnished with fresh cilantro and sriracha.

Notes

  • Chop the vegetables and marinate the chicken a day ahead for convenience.
  • This curry can be stored in the fridge for up to 4 days or frozen for up to 3 months.
  • Experiment with different proteins and vegetables based on your preference.