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Homemade Yellow Curry photo

Yellow Curry

This Yellow Curry is a vibrant, flavorful dish bursting with spices and creamy coconut milk. Perfect for any weeknight dinner!
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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
  

For the Curry:
  • 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 (or homemade curry paste)
  • 2 teaspoons freshly grated ginger
  • 2 cloves garlic minced
  • 27 ounces coconut milk (2 cans of 13.5 ounces each)
  • 2 teaspoons cornstarch
  • 1 teaspoon fish sauce (optional)
  • 1 tablespoon lime juice
  • 1.5 tablespoons brown sugar

Equipment

  • Large skillet or Dutch oven
  • Cutting Board
  • Sharp Knife
  • Measuring spoons and cups
  • Wooden spoon or spatula

Method
 

Instructions
  1. Step 1: Prepare the Ingredients - Gather and prepare all your ingredients. Chop the onion, cube the potatoes, slice the carrot, and cut the chicken into bite-sized pieces. Mince the garlic and grate the ginger.
  2. Step 2: Sauté the Aromatics - In a large skillet or Dutch oven, heat the oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Then, add the minced garlic and grated ginger, stirring for an additional minute until fragrant.
  3. Step 3: Cook the Chicken - Add the chicken pieces to the skillet, stirring well to coat them with the onion, garlic, and ginger mixture. Cook for about 5-7 minutes, or until the chicken is no longer pink.
  4. Step 4: Add the Vegetables - Toss in the cubed potatoes and sliced carrot. Mix everything together before adding the yellow curry paste. Stir well to ensure the chicken and vegetables are evenly coated with the curry paste.
  5. Step 5: Pour in the Coconut Milk - Add the coconut milk to the skillet, stirring to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Allow it to simmer for about 15-20 minutes, or until the potatoes and carrots are tender.
  6. Step 6: Thicken the Curry - In a small bowl, combine the cornstarch with a couple of tablespoons of water to create a slurry. Stir this mixture into the curry to thicken it. If using, add the fish sauce at this stage for added depth of flavor.
  7. Step 7: Finish with Lime and Sugar - Stir in the lime juice and brown sugar, adjusting the seasoning to taste. If you prefer a little more heat, feel free to add some Sriracha at this point.
  8. Step 8: Serve - Serve the Yellow Curry over hot cooked rice. Garnish with fresh cilantro and additional Sriracha, if desired. Enjoy your delicious homemade Yellow Curry!

Notes

  • Customize your curry by adding other vegetables like bell peppers or snap peas.
  • For a vegan version, use vegetable broth instead of chicken and omit the fish sauce.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.