Get ready to feed your culinary cravings with this creamy Yellow Curry Recipe. A one-pot meal loaded with chunks of tender chicken and colorfully studded with carrots, bell peppers, and Japanese eggplant. I think you'll agree that this rich comfort food is just as good if not better than takeout. Not to mention definitly "less expensive." Every bite from this dish will give your tastebuds a delightful curry satisfaction.
I grew up with a distaste for most ethnic foods. Obviously, my palate was very unsophisticated at the time. But one day in my early 20's everything changed and since then my tastebuds have never been able to get enough of it. Therefore, I decided to set my hand on creating my own recipes. I was very surprised by how quick and easy most Asian dishes are, for instance, this Chicken Panang Curry or this Thai Drunken Noodles with Shrimp. Prepping vegetables seems to be the most time-consuming of the recipes but can be done ahead of time.
What is the main flavor of yellow curry?
Yellow curry gets its flavor from turmeric which is the main ingredient found in the curry paste. It tastes both earthy and sweet. It endows the curry with a deliciously mild but somewhat sweet flavor along with a bit of spiciness. Turmeric is what gives the curry its gorgeous bold yellow color. I've added a small amount of ground turmeric to the recipe to enhance the color and flavor a bit more.
Which is hotter? Yellow or Green Curry.
Yellow is the mildest of the curries. If you're new to the world of curries, this is a great option to begin experimenting as it is not too spicy. Green curry is probably considered the most popular. And because it's made from green chilies, it's hotter than all the curries. But for true curry lovers, the spicier the better. Red curry falls somewhere in the middle for heat and is another great Thai dish. It's most versatile because it's moderately spiced.
What is yellow curry sauce made of?
- Coconut Oil. For sautéing the vegetables.
- Vegetables. Carrots, Red and Yellow or Orange Bell Peppers, and Japanese Eggplant. There is a variety of other vegetables that can be used in this curry recipe as well.
- Aromatics. Garlic and Ginger. One secret to making delicious curry is the use of these aromatics. A little goes a long way.
- Full Fat Coconut Milk. I prefer Chaokoh brand. It's the go-to brand for most Thai chefs whether at home or in a restaurant. It has the perfect consistency and flavor for a truly authentic curry recipe.
- Yellow Curry Paste. I prefer the Mae Ploy brand. I tried several different curry pastes and found this one to give the richest of flavors. I wasn't able to find the Chaokoh coconut milk or Mae Ploy yellow curry paste in a regular grocery store. It is on the shelf at my local Asian market. But you can also order it from Amazon.
- Ground Turmeric. A spice that gives the beautiful yellow hue to the curry. It adds both aromatic and earthy warm tones.
- Ground Coriander. A popular choice in Thai curry dishes giving it a distinct aroma and flavor. It's both sweet and citrusy.
- Chicken Breasts. I used the breast but chicken thighs would be great as well.
- Coconut Sugar. A plant-based natural sweetener that is used to balance out and enhance the flavors of a variety of savory Thai dishes.
- Fish Sauce. The biggest fallacy about fish sauce is that it tastes "fishy." And yeah, it may smell like fish but in cooking, it acts more like salt and brings a savory punch to the dish.
- Fresh Lime Juice. It doesn't take a lot otherwise it could overpower the curry. But it provides an acidic contrast to the rich creamy coconut milk.
How to make this Chicken Yellow Curry
- Slice the Japanese eggplant lengthwise and generously season with salt on the cut side. Let set for at least 30 minutes to draw out the moisture. This will leave a more tender texture. Rinse and pat dry with paper towels.
- Sauté veggies in a large wok or skillet until slightly softened. Heat the wok over high heat until smoking and add coconut oil. Add the bell peppers, carrots, and eggplant. Turn the heat down to medium-high. Sauté for 8-10 minutes.
- Add the yellow curry paste, garlic, and ginger to the veggies. Sauté these for about one minute.
- Pour in the Coconut milk, and sprinkle in ground turmeric, and coriander. Stir until everything is fully integrated. Turn the heat down to low and simmer for 20 minutes or until the vegetables have softened.
- Add cubed chicken to the wok. Turn the heat to medium and bring the sauce to a slight boil. Turn the heat back down to low and simmer for 8-10 minutes until the chicken is cooked through.
- Add coconut sugar, fish sauce, and fresh lime juice.
Possible Variations of Thai Yellow Curry
- Proteins. I used chicken breasts in this recipe but chicken thighs would be amazing as well. If you are looking for a fish alternative, shrimp is wonderful with yellow curry. Vegetarian proteins like tofu, or mushrooms are great options. Chickpeas and other sturdy legumes are considered both protein and/or vegetable substitutes.
- Vegetables. The sky's the limit when it comes to veggies that can be included. Cauliflower, broccoli, onion, potatoes, spinach, butternut squash, etc are all really good variations in this recipe.
Storing and Reheating Thai Yellow Curry Recipe
To store, cool to room temperature, and place the curry in an air-tight container. It will last in the refrigerator for up to three days. Leftovers will last in the freezer for up to three months.
To reheat. There are a couple of options. In a saucepan over medium heat, stir continually so as not to burn it. Be careful not to let it boil. In the microwave, using a microwave-safe dish, reheat by stopping and stirring at regular intervals until heated through.
Tips for Making Chicken Yellow Curry
- Before sautéing the eggplant, it is important to generously salt the cut side of it and let it set for at least 30 minutes. This will draw out the moisture and ensure the eggplant is not soggy when cooked. You'll see beads of moisture start to form on the surface.
- Make sure and use full-fat coconut milk which has between 15 and 19% fat. My favorite is Chaokoh brand (which btw I'm not being sponsored by them). If you prefer a richer flavor and texture, you could use coconut cream which has a much higher fat content.
- Sauté the curry paste with the cooked vegetables before adding the coconut milk in order to fully bring out the paste's flavor.
What to serve with a curry dish
- Serving the curry over steamed rice is the most popular. Several rice options are basmati, jasmine, or long-grain white rice. If you want to go a little healthier, you can serve it with brown rice.
- If you are looking to cut back on carbs, roasted spaghetti squash is a delicious alternative to rice.
- If you really want to indulge, add some naan bread to soak up that luscious creamy sauce.
Other Asian Type Recipes to Try:
Thai Drunken Noodles with Shrimp
Asian Ahi Tuna Salad with Peanut Sauce
Beef Satay with Spicy Peanut Dipping Sauce
Check out my Pinterest Account, lingeralittle
Follow me on Facebook, Linger
PrintChicken Yellow Curry Recipe
Get ready to feed your culinary cravings with this creamy Yellow Curry Recipe. A one-pot meal created in a wok loaded with chunks of tender chicken and colorfully studded with carrots, bell peppers, and Japanese eggplant. I think you'll agree that this rich comfort food is just as good if not better than takeout. Every bite from this dish will give your tastebuds a delightful curry satisfaction.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Ethnic
- Method: Wok
- Cuisine: Thai
Ingredients
- 1-2 Tablespoons Coconut Oil
- 3 large Carrots - cut into chunks
- 2 Red Bell Peppers - cut into chunks
- 2 Orange or Yellow Bell Peppers - cut into Chunks
- 2 medium Japenese Eggplants - sliced into large chunks
- 1 large Garlic Clove - minced
- 2 tablespoons fresh Ginger - grated
- 2 13.5-ounce cans of Full Fat Coconut Milk (I prefer Chaokoh brand)
- 3-4 tablespoons Yellow Curry Paste (I prefer Mae Ploy brand)
- 1 teaspoon ground Turmeric
- 1 teaspoon ground Corriander
- 1 ½ pounds of Chicken Breasts, cubed
- 3 tablespoons Coconut Sugar
- 2 tablespoon Fish Sauce
- 1 tablespoon fresh Lime Juice
Instructions
- Slice 2 medium Japanese eggplants lengthwise. Generously salt the cut sides. Let set for 30 minutes to draw out the moisture. Rinse and pat dry with paper towels.
- Heat a large wok or skillet over high heat until it begins to smoke.
- Add 1-2 tablespoons of coconut oil. Turn the heat down to medium-high.
- Add 3 large carrots (large chunks), 2 red bell peppers and 2 orange or yellow bell peppers (large chunks), and 2 medium Japanese eggplants (large chunks).
- Sauté for 10-12 minutes until the veggies are slightly tender.
- Add 3-4 tablespoons of yellow curry paste, 1 large minced garlic clove, and 2 tablespoons of grated fresh ginger. Sauté for 1 minute.
- Pour in 2 13.5-ounce cans of full-fat coconut milk.
- Sprinkle in 1 teaspoon of turmeric and 1 teaspoon of coriander.
- Add 1 ½ lbs of cubed chicken breasts and bring to a slight boil over medium heat. Turn the heat to low again and simmer the chicken for about 10 minutes until the chicken is cooked through.
- Add 3 tablespoons coconut sugar, 2 tablespoons fish sauce, and 1 tablespoon fresh lime juice. Stir well.
- Serve over white rice.
- ENJOY!
Notes
- I used chicken breasts in this recipe but chicken thighs would be amazing as well. If you are looking for a fish alternative, shrimp is wonderful with yellow curry. Vegetarian proteins like tofu, or mushrooms are great options. Chickpeas and other sturdy legumes are considered both protein and/or vegetable substitutes.
- The sky's the limit when it comes to veggies that can be included. Cauliflower, broccoli, onion, potatoes, spinach, butternut squash, etc are all really good variations in this recipe.
- To store, cool to room temperature, and place the curry in an air-tight container. It will last in the refrigerator for up to three days. Leftovers will last in the freezer for up to three months.
- To reheat. There are a couple of options. In a saucepan over medium heat, stir continually so as not to burn it. Be careful not to let it boil. In the microwave, using a microwave-safe dish, reheat by stopping and stirring at regular intervals until heated through.
- Before sautéing the eggplant, it is important to generously salt the cut side of it and let it set for at least 30 minutes. This will draw out the moisture and ensure the eggplant is not soggy when cooked. You'll see beads of moisture start to form on the surface.
- Make sure and use full-fat coconut milk which has between 15 and 19% fat. My favorite is Chaokoh brand (which btw I'm not being sponsored by them). If you prefer a richer flavor and texture, you could use coconut cream which has a much higher fat content.
- Sauté the curry paste with the cooked vegetables before adding the coconut milk in order to fully bring out the paste's flavor.
Nutrition
- Serving Size: ⅛ of recipe without rice
- Calories: 500
- Sugar: 18 g
- Sodium: 670 mg
- Fat: 30 g
- Saturated Fat: 19 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 7 g
- Protein: 29 g
- Cholesterol: 73 mg
mimi rippee says
This looks fabulous! I wish my husband enjoyed Thai flavors as much as I do. I think it's the coconut milk he doesn't appreciate!
Valentina says
This is exactly the kind of curry dish I order at my favorite Thai restaurant. All of the flavors in your recipe are so delicious together. I would devour this bowl and got for seconds and thirds! 🙂 ~Valentina
Neil says
A delicious looking curry! I'd need to leave out the fish sauce due to my other half hating it! But otherwise this is a go in our household. Yum!
David @ Spiced says
Like you, I didn't grow up eating a wide variety of ethnic foods (do tacos count!?). However, Laura is much more adventurous of an eater, and she has introduced me to so many different flavors and cuisines. Curry has become not only tolerated, but now enjoyed - and I'd love to try your yellow curry recipe! The photos are mouthwatering!
Jeff the Chef @ Make It Like a Man! says
Wow, that is a ton of useful information. Thanks for the recipe!
Kristy Murray says
Thanks so much Jeff!