Thai Yellow Curry Recipes

AUTHENTIC THAI YELLOW CURRY WITH CHICKEN

Steps:

• In a large pot, heat the coconut oil over medium-high heat.
• Add the curry paste to the oil, and stir-fry until fragrant, about two minutes. Take care to scrape any bits that stick to the bottom of the pot with your spoon.
• Spoon in the coconut solids from the top of the can first, and allow it to fry with the paste for a minute. Stir in the rest of the coconut milk (or coconut cream) and 1 cup of chicken stock. If you would like the curry to be thinner/soupier, then you can add 1 more cup of stock. Bring to a low boil, then turn the stove down to a simmer.
• Stir in the potatoes. When the potatoes are about halfway cooked through, stir in the carrots and onions.
• Once the carrots are almost fork-tender, add in the thinly sliced chicken and cook for two or three minutes, until the chicken is just cooked through and tender. Pay attention not to overcook the chicken, this process doesn't take long.
• Remove the pot from the heat. Stir in the fish sauce, salt, and sugar, adjusting each to suit your tastes.
• Serve the curry in bowls, over jasmine rice. Garnish with cilantro and lime wedges.

THAI YELLOW CHICKEN CURRY

Steps:

• Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
• Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.
• Stir fish sauce into chicken curry mixture just before serving.

EASY YELLOW THAI CURRY

Steps:

• Saute the chicken in the vegetable oil until just starting to turn golden. Add the onion and keep cooking until soft.
• Add the potatoes and pour in the yellow curry paste and the coconut milk. Mix well. Bring to a boil, then reduce heat and simmer for 30 minutes or until the potatoes are cooked through. You can add a little chicken stock if the mixture starts to dry out.
• Serve with Jasmine rice.

THAI YELLOW CURRY - VEGAN

Steps:

• In a deep frying pan or wok, heat oil over medium heat until hot.
• Add curry paste and garlic and cook, stirring for about 30 seconds.
• Slowly stir in coconut milk and vegetable broth.
• Reduce heat to simmer; add potatoes and cook for 10 to 15 minutes.
• Add ginger, onion, and peppers; cook until tender, about 7 minutes.
• Add carrots, mushrooms, soy sauce, and brown sugar.
• When heated through, serve over individual plates of hot rice.
• Garnish with cilantro.

THAI-STYLE VEGETARIAN YELLOW CURRY

Steps:

• Press tofu cubes between towels to drain excess water.
• Heat oil in a shallow pan over medium heat. Cook tofu in the hot oil until golden brown and crispy on all sides, 5 to 7 minutes. Remove and place on towels to soak up excess oil.
• Open the can of coconut milk and scoop out the thicker top portion into a large wok or pan. Save the watery bottom portion. Cook over medium-high heat until bubbling and a thin layer of oil appears on the top, about 5 minutes. Add curry paste and stir to incorporate. Allow to cook, stirring so this mixture does not stick or burn, until the oil film reappears.
• Add the rest of the coconut milk and enough vegetable broth to reach desired consistency; bring to a simmer. Stir in potatoes and simmer until almost tender, 10 to 15 minutes. Stir in carrots, bell pepper, and snow peas; simmer until crisp-tender, about 5 minutes. Add tofu and heat through, 5 to 10 minutes. Serve.