Meiling's Yummy Thai Yellow Curry

Total Time
50mins
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).

Ingredients Nutrition

  • 1 12 tablespoons canola oil
  • 2 tablespoons yellow curry paste (less for kid-friendly, more for "I love heat")
  • 34-1 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
  • 12 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

Directions

  1. Heat oil in pan on medium heat and add curry paste. Stir fry until fragrant.
  2. Add chicken and cook for about 2 minutes.
  3. Add coconut milk, fish sauce, sugar, paprika, and lime zest or kaffir leaves.
  4. Continue to simmer chicken for about 10 minutes, then add potatoes.
  5. Add other veggies about 5 minutes after potatoes.
  6. Total cooking time after adding chicken to pan is ~30 minutes.
  7. 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.
  8. Notes on ingredients --
  9. 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).
  10. 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).
Most Helpful

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.

kirsten August 29, 2015

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.

Jess90nz May 20, 2013

We all enjoyed this easy to make curry, although I did omit the fish sauce. Thanks for the recipe.

Cilantro in Canada May 28, 2012