Recipes - Thai

Yellow Chicken Curry
yellow chicken curry


Thai yellow curry recipe is one of three major kinds of Thai curry commonly found in Thai restaurants in the West. This richer curry tends to tone down the overall spiciness of the dish.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Simmer
Cuisine: Thai









Ingredients:

500g chicken fillet (cut into bite size)
400ml TCC Coconut Milk
5 tbsp Valcom Yellow Curry Paste
2 tbsp oil
3 tbsp Squid Fish Sauce
1 tbsp sugar
1 large potato (cubed)
8-10 small tomatoes (a little half cut on top)
2 stalks spring onion (cut into 1cm length as garnish)




Steps:
  1. Stir-fry yellow curry paste with oil over low heat until fragrant. Add some coconut milk if too dry.
  2. Add chicken and stir-fry with curry paste over high heat. Slowly add the remaining coconut milk, fish sauce and sugar until boiling. If the sauce is too thick, some water can be added.
  3. Add potato and simmer until soft before adding tomatoes.
  4. Add spring onion before removing from heat. Serve with rice.

 


asianinspirations.com.au
www.facebook.com/AsianInspirations
Yellow Chicken Curry

Yellow Chicken Curry

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...Loading...

Thai yellow curry recipe is one of three major kinds of Thai curry commonly found in Thai restaurants in the West. This richer curry tends to tone down the overall spiciness of the dish.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Simmer
Cuisine: Thai
Ingredients

500g chicken fillet (cut into bite size)
400ml TCC Coconut Milk
5 tbsp Valcom Yellow Curry Paste
2 tbsp oil
3 tbsp Squid Fish Sauce
1 tbsp sugar
1 large potato (cubed)
8-10 small tomatoes (a little half cut on top)
2 stalks spring onion (cut into 1cm length as garnish)

Instructions
  1. Stir-fry yellow curry paste with oil over low heat until fragrant. Add some coconut milk if too dry.
  2. Add chicken and stir-fry with curry paste over high heat. Slowly add the remaining coconut milk, fish sauce and sugar until boiling. If the sauce is too thick, some water can be added.
  3. Add potato and simmer until soft before adding tomatoes.
  4. Add spring onion before removing from heat. Serve with rice.

 

You May Also Like

Coriander Chicken Curry

Coriander Chicken Curry

Asian Soup Accompaniments

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

Store Locator

Find your nearest Asian Store

Search


Our Newsletter

Sign up for an authentic Asian experience. From exotic cuisines to fascinating destinations to cooking competitions and monthly giveaways - Discover the Authentic