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On chilly nights when I want something cozy but still interesting, I always go for this super tasty Thai yellow chicken curry. It's packed with flavorful spices, juicy chicken, and filling veggies. The best part? It’s shockingly easy and totally brings that restaurant-level vibe to your own kitchen.
I whipped this up for the first time during one of those freezing nights when delivery just wasn't an option. My family loved it so much that now it's a regular on our menu. When it's simmering, the whole house smells so warm and inviting—it just screams family comfort time for us.
Vibrant Ingredients
- Fresh vegetables like bell peppers and carrots: Bring tons of color and a nutrition boost—just grab the crunchiest, brightest ones you can find
- Yukon gold potatoes: Soak up all that goodness without getting mushy—medium size with smooth skins work best
- Coconut milk: Gives it that dreamy thickness and flavor; full-fat delivers the creamiest results
- Thai chilies: Toss in as many (or as few) as you want for the heat—start slow if you’ve got folks who aren’t into spicy food
- Yellow curry paste: Makes it authentic and bold without hunting for tons of stuff
Easy-Peasy Steps
- Simmer it all together:
- Let the contents hit a light boil, then turn down to low and cover. After about 25-35 minutes, check if the potatoes and carrots are soft and fork-tender. Sauce thickens, flavors blend, and that’s when you know it’s done. Give it a stir every now and then so nothing sticks.
- Start your curry paste:
- Dump garlic, ginger, chilies, salt, curry powder, turmeric, coriander, and lemongrass in a food processor. Blend for at least 2–4 minutes until you get a smooth, golden-smelling mixture. Homemade always pops, but store-bought will do if you're in a rush.
- Sauté the basics:
- Heat olive oil in a big deep skillet over medium. Sizzle onions until they're soft and see-through (3–5 mins). Now add chicken pieces with curry paste, stirring a lot to coat. Once the chicken isn’t pink and has picked up color, you're good to go.
- Time to build:
- Throw in the potatoes, carrots, and red bell peppers next. Mix everything, then pour in coconut milk to catch that beautiful yellow color. Add a good pinch of salt and a bit of sugar, stirring until you’ve got a nice even mix going.
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Turmeric isn’t just for that bright yellow color—it’s got curcumin which is helpful if you want something anti-inflammatory. I love making extra, because once it sits overnight, the flavor gets even deeper. My grandma always said that a great curry gets better as it rests, and I think she was right.
Switch It Up
The magic of Thai curry is how you can change it for whoever’s eating. Want it without chicken? Add more veggies or some firm tofu instead. The curry paste does all the heavy lifting on flavor, so you don’t have to worry about missing the meat. Last minute, toss in kale or spinach for a boost.
Top Serving Ideas
Jasmine rice is a classic partner, but get creative—try coconut rice for a tropical twist or serve it over rice noodles if you want to switch things up. Cauliflower rice is awesome too if you want something lighter but still want that yummy curry drenched flavor.
Storing Leftovers
Keeps in the fridge for three or four days, which means you can meal prep without a problem. The flavors get bolder overnight, so leftovers are top tier. Freezing? Seal in containers and it'll last for months (three or four is safe). Let it defrost in the fridge then warm up gently on the stove for best results.
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This curry bursts with flavor every time and is just as exciting to make as it is to eat. You'll see how simple it is to tweak for your taste or what's left in your fridge. Enjoy!
Frequently Asked Questions
- → Is it alright to grab yellow curry paste from the store?
Yep, you can grab about 1/3 cup of a store-bought yellow curry paste if you don't want to make your own. It saves a lot of time and is still super tasty.
- → What's the best way to change how spicy this is?
Switch up the number of Thai chilies. Only want it a little spicy? Use 2. Want it hot? Go up to 6 or grab spicier peppers for more kick.
- → Can I swap out chicken for another protein?
Besides chicken, you can toss in shrimp, tofu, or pork. Just remember, shrimp cooks a lot quicker than the other options.
- → Any ideas for extra veggies to mix in?
Definitely! Try green beans, celery, cabbage, broccoli, snow peas, or sweet potatoes. Toss in quick-cooking ones close to the end so they don't get soggy.
- → How should I keep leftovers and for how long?
Pop any leftovers in the fridge, sealed up, and they’ll be good for maybe 3–4 days. Want to keep it longer? Let it cool fully, then freeze for a few months.
- → Is it possible to prep ahead?
For sure! Make the curry paste and stash it in the fridge a few days before. You can chop veggies up to 2 days before too, just keep them cold until you need them.