Thai Yellow Chicken Curry Recipe
Introduction:
Delve into the comforting world of Thai cuisine with this flavorful and aromatic Thai Yellow Chicken Curry. Infused with rich coconut milk, vibrant turmeric, and fragrant lemongrass, this dish combines the warmth of chicken, the crispness of yellow bell pepper, and a delightful balance of spices. Perfect for any dinner table, it brings a touch of exotic flair to your weeknight meals, while being easy to prepare. Serve it with steaming rice for a wholesome, satisfying meal. Whether you’re a seasoned chef or a novice in the kitchen, this recipe promises a delicious journey to Thailand.
Ingredients:
Here’s what you’ll need to prepare this mouthwatering dish:
| Ingredient | Quantity | Notes |
|---|---|---|
| Ginger (finely chopped) | 1-inch piece | Fresh ginger adds a sharp, aromatic kick |
| Yellow Bell Pepper (diced) | 1 medium-sized | Adds sweetness and color |
| Garlic (finely chopped) | 5 cloves | Provides savory depth |
| Dry Red Chilies | 4 | Adds mild heat; adjust to preference |
| Lemongrass (finely chopped) | 2 tablespoons | Essential for an authentic Thai flavor |
| Coriander Leaves (finely chopped) | 1/3 cup | Fresh coriander enhances the fragrance |
| Ground Coriander Seeds | 1 tablespoon | Gives earthiness to the curry |
| Salt | 2 teaspoons | Adjust to taste |
| Black Pepper Powder | 1 teaspoon | Adds mild spice |
| Kaffir Lime Leaves (chopped) | 2 leaves | For a tangy, citrusy flavor (or lemon zest as a substitute) |
| Turmeric Powder (Haldi) | 1-1/2 teaspoons | For a rich golden color and subtle flavor |
| Onion (finely chopped) | 1 medium-sized | Adds sweetness and depth |
| Potato (peeled & diced) | 1 medium-sized | Adds heartiness and creaminess |
| Chicken Thighs (cut into chunks) | 300 grams | Tender cuts for juicy chicken |
| Coconut Milk | 400 ml | Adds creamy richness |
| Sugar | 1 teaspoon | Balances the spices |
| Sunflower Oil | 1 tablespoon | For sautéing |
Nutritional Information (per serving, approximate):
| Nutrient | Amount |
|---|---|
| Calories | 350-400 kcal |
| Protein | 25-30 grams |
| Carbohydrates | 20-25 grams |
| Fiber | 3-4 grams |
| Fat | 25 grams |
| Saturated Fat | 10 grams |
| Sodium | 900-1000 mg |
Preparation Time:
- 15 minutes for preparation (including curry paste)
Cooking Time:
- 25 minutes to cook
Total Time:
- 40 minutes to make this delightful dish
Servings:
- 4 servings (Perfect for family dinners or meal prepping!)
Instructions:
Step 1: Prepare the Thai Yellow Curry Paste
Begin by gathering all the ingredients for the Thai yellow curry paste. In a blender, combine the yellow bell pepper, ginger, garlic, dry red chilies, lemongrass, coriander leaves, ground coriander seeds, salt, black pepper, kaffir lime leaves (or lemon zest), and turmeric powder. Blend everything into a smooth paste. Adjust the seasoning as needed.
Step 2: Cook the Curry Paste
Heat a pan over medium heat. Once hot, add the prepared curry paste and sauté it until it begins to bubble. Reduce the heat to low and continue cooking for a few more minutes, allowing all the moisture to evaporate, and the paste to thicken and become fragrant.
Step 3: Prepare the Chicken and Vegetables
While the curry paste is simmering, wash and cut the chicken thighs into bite-sized chunks. Season the chicken with a pinch of salt and lemon zest. Let it marinate for about 30 minutes.
In a separate pan or wok, heat the sunflower oil over medium heat. Add the chopped ginger, garlic, and onion. Sauté for about 1 minute, or until fragrant.
Step 4: Combine Chicken and Curry Paste
Add the curry paste to the pan with the ginger, garlic, and onion. Stir well to combine and cook for an additional 1-2 minutes, letting the paste release its aroma. Add the diced potato and marinated chicken pieces to the pan. Sauté everything together for about 1 minute.
Step 5: Add Coconut Milk
Pour in the coconut milk, ensuring that the chicken and vegetables are covered. Stir well to combine and adjust the seasoning with salt if needed. Bring the curry to a gentle boil, then lower the heat to a simmer. Cover the pan and cook for about 15 minutes, or until the chicken is tender and cooked through.
Step 6: Final Touches
Once the chicken is cooked, stir in the teaspoon of sugar to balance the flavors. Give the curry one final stir, then remove from the heat.
Step 7: Serve and Enjoy
Serve the Thai Yellow Chicken Curry with plain steamed rice for a traditional Thai meal. For an even more authentic touch, pair it with a refreshing Thai Green Papaya Salad. Enjoy!
Pro Tips:
- Adjust the spice level by adding more or fewer dry red chilies depending on your heat preference.
- Make it vegan by substituting chicken with tofu or your favorite vegetables like carrots and zucchini.
- Leftovers can be stored in the refrigerator for up to 2 days, and the curry actually tastes even better the next day as the flavors meld together.
Conclusion:
This Thai Yellow Chicken Curry recipe brings a vibrant, rich, and aromatic taste of Thailand into your home. With its balance of fresh ingredients, fragrant spices, and creamy coconut milk, it’s a satisfying dish that the whole family will love. Whether you’re an experienced cook or just starting to experiment with Thai flavors, this recipe is sure to impress. Happy cooking, and don’t forget to serve it with a side of steaming rice for a complete and delightful meal!
