Prep 20 mins
Cook 30 mins
I got this recipe from a Thai cooking class (taught by Meiling Dawson @ Orson Gygi) and modified it just a little. It's very versatile and delicious. Sometimes I use tofu instead of chicken or all veggies. I use whatever vegetables I have on hand... carrots, onions, peppers, broccoli, etc. Beef can also be used or red curry (I'm going to post the beef and red curry in a separate recipe... but the meats and curries are interchangeable. I serve it over cooked rice (I use 1 cup of brown rice which I boil for 20 minutes before adding a cup of white rice... for better health without sacrificing texture or flavor).
- 1 1⁄2 tablespoons canola oil
- 2 tablespoons yellow curry paste (less for kid-friendly, more for "I love heat")
- 3⁄4-1 lb chicken, cut into bite sized pieces (can sub tofu or use extra veggies for vegetarian)
- 2 (13 1/2 ounce) cans coconut milk (can sub regular milk and 1/2 T cornstarch for one can)
- 4 tablespoons fish sauce
- 1 -2 tablespoon sugar
- 1⁄2 teaspoon paprika
- lime zest from 4 lime (or 6 kaffir leaves, specialty asian market food)
- 2 medium potatoes
- 1 yellow pepper (can use red or orange or green)
- 3 medium carrots
- 1 medium onion
- Heat oil in pan on medium heat and add curry paste. Stir fry until fragrant.
- Add chicken and cook for about 2 minutes.
- Add coconut milk, fish sauce, sugar, paprika, and lime zest or kaffir leaves.
- Continue to simmer chicken for about 10 minutes, then add potatoes.
- Add other veggies about 5 minutes after potatoes.
- Total cooking time after adding chicken to pan is ~30 minutes.
- Serve with rice. I like to use brown rice because it is healthy. I cook the brown rice for about 20 minutes before adding white rice (I use calrose) -- it makes a great mixture that is much healthier than plain white rice.
- Notes on ingredients --
- Curry: I have found the brand Mae Ploy is sold in generous sizes and is very reasonably price (it comes in a 14 oz round cardboard carton which is refrigerated after opening and lasts a LONG time, and I paid about $2.50 in an asian market).
- Fish Sauce: I have been very happy with the asian market brand Viet Huong Three Crabs Brand (there's a white square with 3 green crabs on the center of the label).
Thank you for this recipe! I love it, and have made it many times. I make it vegetarian with tofu and minus the fish sauce. It serves as a perfect jumping off point for whatever veggies re on hand.
Really lovely curry, taking me back to Thailand. I used the cream of the coconut milk instead of the oil at the start which works too. Thanks for the recipe.
We all enjoyed this easy to make curry, although I did omit the fish sauce. Thanks for the recipe.