Thai Yellow Curry Chicken with Vegetables

More so than with anything else I eat, when I having Thai food I always mourn the very last mouthful when it comes to an end. It’s close run thing between Thai or Indian style curries, though. Like my Slow Cooker Beef Massaman, this Thai yellow curry chicken with vegetables recipe contains some spices that are more often found in Indian dishes than those from Southeast Asia.

Turmeric gives this yellow Thai chicken curry its characteristic sunny hue, and I think it works particularly well in this coconut curry with chicken. You could easily swap the poultry for beef, prawns or vegetables though. This Thai curry recipe is fast to make – and far too quick to eat. I add quite a bit of turmeric, as it gives a great colour and is also really good for you. Unlike some other Thai recipes – like green curry – this contains no lime juice, Thai basil or brown sugar. Nor any potatoes, as found in Massaman curry. Here, the turmeric takes centre stage.

Low fat coconut milk can be used here, but the texture may be a little thinner. Thai curries do tend to have a soupy – rather than thick – sauce anyway, though. Yellow and other Thai curry spice blends tend to come as paste rather than curry powder, and they blend really well with the canned coconut milk to create a delicious curry sauce. This curry can be made in little time – around half an hour should be enough.

This Thai yellow curry recipe serves 4

Thai yellow curry chicken with vegetables ingredients

• Sesame oil, for frying
• Shallots, 2-4 (depending on size), chopped
• Carrot, 1, chopped
• Chicken breast, 400g, diced or sliced
• Yellow curry paste, 1-2 tbsp (to taste)
• Soy or fish sauce, 1 tbsp
• Coconut milk, 1 tin
• Button mushrooms, a few, quartered
• Bamboo shoots, 1 tin, drained
• Turmeric, 1 tsp
• Chilli flakes, a pinch

Equipment

• Sharp knife
• Chopping board
• Wok
• Wooden spatula
• Tin opener

How to make yellow chicken curry

• Add a splash of sesame oil to a hot wok, then add the shallots and carrot. Stir fry for a few minutes, then add the chicken and cook, stirring, until it starts to look cooked.
• Add the curry paste and stir, then the rest of the ingredients. Stir well, then cook in the wok over a medium heat for about 20 minutes.

Serve with Jasmine rice and Thai or prawn crackers

Related recipes:

• Turkey larb
• Thai red prawn curry
• Panang chicken curry
• Vegan red Thai curry
• Slow cooker beef massaman

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