1 hr 5 mins
Tastes better the longer it sits. Great for left overs. My changes: Mince the ginger to prevent stringy parts. I didn't add lime leaves, tomatoes but I did add summer squashes. I also added a bit of chicken broth from thai grocery powders. To reheat just add to pan on low-medium and cover with foil for about 5-10 minutes. Rice takes 25 minutes. 20+5 Eggs take 25 minutes. 23+2
My Private Note
Units: US | Metric
- 1 -2 red chilies, depending on desired spiciness (or substitute green) or 1/2-1 teaspoon cayenne pepper
- 2 shallots (or 1 small cooking onion)
- 1 inch thumb-size piece ginger, sliced
- 3 -4 large garlic cloves
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon whole cumin seed
- 1/8 teaspoon nutmeg or 1/8 teaspoon cinnamon
- 3 tablespoons fish sauce (available at Asian or Chinese food stores)
- 3/4 teaspoon turmeric
- 1 tablespoon brown sugar
- 1First, make the curry sauce by placing all sauce ingredients together in your food processor or blender. OR, you can also mince the ingredients by hand, or pound dry ingredients together with a pestle & mortar. Also, preheat your oven to 375 degrees.
- 2Process ingredients well to make the yellow curry sauce. OR mince ingredients by hand and stir together well by hand in a large mixing bowl.
- 3Place chicken pieces in a casserole dish. Add the curry sauce you just made. Also add the kaffir lime leaves (left whole) or bay leaf. Stir together well, then cover and bake at 375 degrees for 45 minutes. Note: if you prefer more curry sauce, add 1/4 cup good-tasting chicken stock and stir inches.
- 4Remove dish from oven and add the potatoes, bell pepper, and cherry tomatoes. Stir well, then return to the oven and bake for an additional 20 minutes (or until chicken and potatoes are well cooked). Note: if you prefer your tomatoes to taste fresh rather than cooked: add them right before serving. The heat from the sauce will warm and soften them just enough to taste great.
- 5Remove curry from the oven. Stir, then do a taste-test, adding more fish sauce if not salty enough. If too salty for your taste, add a little more lime juice. Add additional fresh chilies if you prefer more spice. If it's too spicy for your taste, add a little more coconut milk or plain yogurt. If too sour, add a little more brown sugar. When you're happy with the taste, portion the curry out onto serving plates and top with fresh coriander and/or basil. Serve with Thai jasmine-scented rice, and ENJOY!
Browse Our Top Curries Recipes
Nutritional Facts for Yellow Curry
Serving Size: 1 (71 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 255.5
- Calories from Fat 90
- Total Fat 10.0 g
- Saturated Fat 9.2 g
- Cholesterol 0.0 mg
- Sodium 1128.3 mg
- Total Carbohydrate 41.0 g
- Dietary Fiber 0.7 g
- Sugars 35.9 g
- Protein 2.3 g
The following items or measurements are not included:
kaffir lime leaves