Do you ever have those days where you wake up and think, “I would do anything right now, to be on a sunny island in Thailand, with a big, spicy bowl of curry in front of my face”?
Because I do.
And today was one of those days.
Inconveniently, though, I’m over here in California. And no matter how much I want it to be, going to Thailand just isn’t on the agenda today.
So instead of pouting, I’ve decided to bring Thailand to me.
Today, I’m cooking up a big ol’ pot of Thailand, in the form of some creamy yellow curry, packed with tender chicken, potatoes, carrots, and onions.
I know I can hardly wait to share my Thai yellow curry recipe with you. So let me ask you one thing.
Are you ready for this?!
This Thai yellow curry recipe couldn’t be easier to make, and it couldn’t be more satisfying either.
It’s one spicy, creamy, flavorful trip to Thailand, packed into one bowl. And it’s healthy, too!
Serve this curry over some rice, and garnish with a pinch of cilantro, and you’ll transport yourself to a faraway land — the Land of Smiles — where the sun is hot, the curry is even hotter, the Asian elephants roam, and the beaches are nothing short of screensaver material.
To make this Thai yellow curry recipe properly and authentically, you need one very important ingredient: Authentic Thai Yellow Curry Paste.
If you search high and low, you might be able to find yellow curry paste at the grocery store. But if you want your curry to taste just like the curry you’ve had in Thailand — or at your favorite Thai restaurant — you need this curry paste, which is imported straight from Bangkok.
Trust me on this one.
The hardest part about this Thai yellow curry recipe is simply waiting for the mailman to deliver your beautiful parcel of curry paste.
Once you have it, all you need to do is thinly slice your chicken, chop up your vegetables, and let the curry paste work its magic.
And of course, you can’t forget to throw in some of that thick and luscious coconut milk. Mmmmm. Yes, please.
Staycation Eats: Thai Yellow Curry Recipe with Chicken
A staycation never looked so good. Am I right?
Seriously, this stuff is the real deal.
Making this Thai yellow curry recipe is like taking a trip to Thailand, but without the jet lag and the expensive plane ticket. It’s creamy, spicy, and healthy, and it’s everything you’ve been needing in your life.
And if you don’t have all the ingredients, don’t worry! This recipe is very versatile, so you can add in whatever vegetables and proteins you have on hand.
This Thai yellow curry is authentic and absolutely delicious. And now that you’ve seen this post, you know you want to make it! So what are you waiting for?!
Authentic Thai Yellow Curry with Chicken
Craving some authentic Thai yellow curry? Don't have the time to take an island vacation? Well, this simple, spicy, and delicious recipe will take your tastebuds on a journey to Thailand, and you don't even have to leave your own kitchen.
- 1 tbsp virgin coconut oil
- 4 tbsp yellow curry paste
- 2 15-ounce cans of coconut milk (high quality) (see notes)
- 2 cups chicken stock
- 4 carrots, peeled and sliced into 1/8" rounds
- 4 medium-size potatoes, peeled and cut into bite-size pieces
- 1 yellow onion, sliced into wedges, then halved
- 2 chicken breasts, very thinly sliced
- 1 1/2 tsp fish sauce
- 3/4 tsp salt
- 1 1/2 tsp sugar
- cilantro, for garnish (if desired)
- serve with jasmine rice (if desired)
Bring a pot of salted water to a boil, and boil potatoes until fork-tender. Drain and set aside.
Then, in a large pot, heat up coconut oil.
Add curry paste to oil, and stir for a few minutes.
Add in coconut milk and chicken stock, and stir. Bring to a boil, then turn the stove down to simmer.
Add in carrots and onions.
Once carrots are almost fork-tender, add in very thinly sliced chicken and cook for two or three minutes, until cooked through. Then remove from heat.
Add in potatoes.
Stir in fish sauce, salt, and sugar, adjusting to suit your taste.
Serve over rice and garnish with cilantro.
- The quality of coconut milk brands vary. Spending a few extra dollars for high-quality coconut milk with a high-fat content/high ratio of coconut to water will yield the best results. Low-quality coconut milk will result in "soupy" or "runny" curry. If you're not sure, substitute a can of coconut milk for coconut cream to ensure that your curry will be thick enough. You will need to trial coconut milks until you find your preferred brand.
- If your curry ends up "soupy" or "runny," you can thicken it with a slurry of corn starch and water.
- Make sure to purchase this yellow curry paste from Amazon. While you might be able to find other yellow curry pastes at the grocery store, none of them are as authentic as this one, which comes straight from Thailand!
- If you don't have virgin coconut oil, you can also use vegetable oil.
- You can make this recipe vegetarian/vegan by simply omitting the chicken and fish sauce. Just make sure to salt the curry accordingly.
- We used this mandoline, to cut all of the carrots equally, and to give them that fun, ridged texture.
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Did you try making our Thai yellow curry recipe? Let us know how it went by commenting below and tagging @travelalphas or #travelalphas on Instagram!
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