Total Time
Prep 5 mins
Cook 30 mins

We have a Thai restaurant in town that makes the best yellow curry. I found they buy their curry paste at a local Asian market and that was the key to this recipe. A lot of curries have potatoes in them and you can certainly add it to this one but I prefer it with out. I serve with Naan flat bread to scoop it up with.

Ingredients Nutrition


  1. In a stir fry pan mix 1 can coconut milk and the amount of curry you desire (start w/ half if you are unsure).
  2. Then add other can of milk and heat till boiling.
  3. Add the meat and continue to cook.
  4. When the meat is about 1/2 way done add the carrots and water and cook till carrots are tender.
  5. Add basil, pineapple, peas, and bamboo shoots and cook 2 more minutes.
  6. Serve over rice, and garnish with chopped cashews if you desire.


Most Helpful

To the person who is timid about the pineapple, the best yellow curries I have eaten have all had pineapple I promise it adds a balancing sweetness that complements the mixture of flavors I also slice onions and put them in at the same time as the carrots.

cookingpenguin89 March 21, 2012

I made this by omitting the peas and basil. Instead I used about 3-4 cups fresh spinach. I also added honey because I like just a little more sweet and spicy, although, the pineapple does a great job of adding that extra kick of sweetness. I find it good practice to coat the chicken in the curry paste and cook the chicken that way before adding any coconut milk. I had never tried curry before and this being my first curry meal I though it was amazing. I'm hooked to yellow curry :) and I will always use this as my base recipe. Thanks so much!

RavenousRavenDesign August 05, 2012

Instead of carrots, I used sweet potatoes for color. Delicious!

gugg0007 November 12, 2011

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