Thai Yellow Curry Recipe
HAPPY NEW YEAR! To help you welcome the New Year, I bring you one of my favorite recipes, Thai Yellow Curry Chicken with Potatoes, Cauliflower and Peas! This curry chicken is huge flavor, minimal impact, and a whole lot of YUM! It only seems appropriate that we start 2018 with a Thai yellow curry recipe as two of my top 5 Most Popular Recipes of 2017 were Thai inspired – my Thai Red Curry Coconut Chicken and Vegetables (remember when I begged you to make that one?) and One Pot Thai Chicken Noodle Soup, and I just posted my Chicken Pad Thai which is a MUST TRY recipe. This Thai Yellow Curry recipe is equally delicious, so ridiculously delicious, in fact, I’ve made it several times the last few months and is my go-to last minute dinner recipe. With one bite, you will taste why. This warm, comforting, creamy Thai Yellow Curry Chicken recipe not only tastes like it’s been simmering for hours, but it is just so easy and you can use whatever veggies you have on hand! My favorite veggies are the potatoes, cauliflower, peas and carrots per the recipe, but I’ve also used thick sliced bell peppers, zucchini, and snap peas. So basically, keep yellow curry paste and coconut milk on hand, and you can make this Thai Yellow Curry Chicken any time, or more accurately, all the time.
What is Yellow Curry Paste?
The star of this Thai Yellow Curry Chicken recipe is the aforementioned yellow curry paste. Yellow curry paste is made of dried red chilies, lemongrass, shallots, cilantro, ginger, garlic, curry powder, turmeric, and cumin to create a medley of pre-packaged multi-dimensional flavors just waiting to be unleashed.
Thai Yellow Curry Ingredients
The recipe ingredient list might look somewhat lengthy for this Thai Yellow Curry recipe, but I promise the recipe is super simple – just saute, dump and simmer away to rich, lusciously silky yellow curry infused sauce enveloping your tender chicken, potatoes and veggies.
Do you have to use full-fat coconut milk?
I highly suggest full fat coconut milk for luscious, creamy restaurant-worthy Thai Yellow Curry Chicken BUT you can use low fat coconut milk, just don’t expect it to be as creamy. If you must use light coconut milk, I suggest adding an additional ½ tablespoon cornstarch to help thicken it up.
How to Make Yellow Curry
The secret to making the best Thai Yellow Curry recipe is to bloom the curry. You unlock the full potential of yellow curry paste by sauteing it with plenty of onion, garlic and ginger.
CAN I PREP THAI YELLOW CURRY IN ADVANCE?
If you would like your Thai Yellow Curry recipe to come together super quickly at dinner time, you can prep the ingredients earlier in the day or the night before. You can chop your chicken, onions, garlic, ginger, carrots and cauliflower all in advance and store them in separate airtight containers in the refrigerator until ready to use. You can also chop your potatoes ahead of time but they will need to be submerged in water, covered, and refrigerated to prevent them from browning.
CAN I MAKE THAI YELLOW CURRY AHEAD OF TIME?
Yes! This Thai Yellow Curry recipe tastes even better the next day so it makes amazing make ahead lunches, dinners or meal prep meals.
Yellow Curry Recipe variations and substitutions
Can I Use Different Vegetables?
Potatoes and cauliflower are common in Thai Yellow Curry Chicken and taste AMAZING, but you may substitute them with other vegetables. The potatoes take up a lot of volume, so you will need quite a bit more other vegetables to take their place. Other vegetables will only need to be simmered about 5 minutes or until crisp tender, as opposed to the potatoes which require 15-20 minutes. Some vegetables, such as snow peas, spinach and bok choy, take even less time to cook and should be added the last minute. Here are a few more vegetable ideas:
broccoli zucchini edamame bell peppers squash sweet potatoes bok choy peas snow peas
Can I substitute Yellow Curry Paste with Curry Powder?
If you are itching to make this Thai Yellow Curry recipe and can’t get your hands on yellow curry paste, you may substitute curry powder. Curry powder can be found in the spices section of your grocery store an will simply be labeled “curry powder.” You can make an even swap an use two tablespoons curry powder. You can also use curry powder for my Coconut Curry Chicken, Roasted Cauliflower and Cauliflower Soup.
Can I use Chicken Thighs?
Absolutely! You can use either chicken breasts or chicken thighs for this Thai Yellow Curry Chicken recipe. I use chicken breasts because they are leaner and emerge wonderfully juicy in this preparation, but you are welcome to use chicken thighs as well.
What to Serve with Yellow Chicken Curry
I love serving this Thai Yellow Curry recipe with basmati rice. Basmati rice does not clump or dry out like most other rice varieties so it reheats beautifully. For low carb options, you may use cauliflower rice or broccoli rice or even spaghetti squash or zoodles. It is also delicious with naan or roti bread, a simple green salad and fruit such as mangos, oranges, kiwis.
How to store Yellow Thai Curry
Thai Yellow Curry Chicken should be kept in an airtight container in the refrigerator. When stored properly, it is good for up to five days.
CAN I FREEZE Thai Yellow CURRY CHICKEN?
I do not recommend freezing this Thai Yellow Curry recipe if you use potatoes. Potatoes tend to get mushy and mealy and an overall unpleasant texture when frozen and reheated. If you would like to omit the potatoes, then this Thai Yellow Curry Chicken will freeze well. To freeze, let curry cool to room temperature. Add yellow curry to a large airtight container or freezer bag and squeeze out any excess air in order to prevent freezer burn. Seal, label and store for up to three months. When ready to use, thaw overnight in the refrigerator.
HOW TO REHEAT THAI YELLOW CURRY CHICKEN?
To reheat a large portion, add Thai Yellow Curry to a large skillet and warm over medium heat. You will likely need to add a splash of water as the curry thickens in the refrigerator overnight. To warm smaller portions, add Thai Yellow Curry to a microwave safe dish/plate, and hear for one minute, stir then continue to microwave at 30 second intervals until heated through.
Looking for more Thai Recipes?
Panang Curry
Tom Kha Gai Thai Peanut Chicken Satay Thai Chicken Lettuce Wraps Thai Chicken Pizza Thai Pineapple Chicken Stir Fry Thai Orange Peanut Chicken Thai Coconut Chicken Rice Soup Thai Peanut Dressing
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