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O-M-G!!!!! This curry is incredibly tasty, yummy and delicious! I halved the recipe with no trouble, used onions, mushrooms and green onions for the veggies, added extra carrots and peas. I also used 50% coconut milk / 50% chicken stock the regular stock addition to lighten the dish up a bit. Even with the reduced coconut milk it still had incredible flavour. I served it over basmati rice. It is real pretty, too! This is definitely a keeper recipe that I will come back to; thanks for sharing!!

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Deantini December 06, 2010

Great thai curry recipe! I love thai yellow curry and have been wanting to make it at home... I was just looking for the right recipe. This one is VERY good, very authentic. It has just the right amount of spices. I halved the recipe and used potatoes, carrots, and yellow onion for my vegetables. If you don't have the fish sauce, I think you could leave it out without affecting the flavor. I did not taste it all in the end. I also added some red pepper flakes in the final simmer for an additional heat. It was great. I could barely eat it fast enough! hahaha... Will be making it again tonight and plan to keep this recipe permanently. Definately a winner! Thanks Chez!

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kitten_dreamer June 01, 2008

We really enjoyed this. i did make it vegetarian by subbing tofu for the chicken and leaving out the fish sauce. Thanks for the recipe.

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Cilantro in Canada May 28, 2012

I tried it and this was delicious! I've made it with the fish sauce and without, I personally prefer it with the fish sauce. Although, both ways are good! Served it over brown rice and doubled the sauce. Very tasty! Thanks for posting!

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ITRIEDIT March 19, 2012

Wonderful dish! I used the suggested mushrooms, onions, and asparagus for the veggies - will be sure to try zucchini when there is an abundance during the summer! I included the optional peas, used brown sugar, lite coconut milk, and low sodium chicken broth (and omitted the salt - personal preference). We very much enjoyed this. We liked the zip imparted by the curry powder. Thanks for sharing!

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Starrynews March 12, 2011

This is such an amazing recipe! I tweaked it a little by using yellow curry paste instead of red. I probably doubled to tripled the amount of paste and curry powder. I added ginger to the dish as well. I let it simmer for 30 minutes and added some cornstarch so the sauce would thicken it up. The result was terrific! I served it over basmati rice. Will be cooking this again sometime in the near future. Thanks for sharing!

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awilliams621 December 16, 2010

This was really delicious and I will definitely be making it again.

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puddlemere October 14, 2009

I left out the carrots, added some thai basil and substituted one of the potatoes with a sweet potato. Also I used yellow curry paste since I already had a container open. cubed my taters and boiled them for 5 minutes. The potato was a teeny bit undercooked, but the sweet potato was just right. Overall it turned out very well, especially considering this was only my 2nd curry ever. Thanks for the recipe!

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maedae66 March 31, 2009

This is a great recipe! I like *Thai* curry sauce as it uses coconut milk, which compliments curry well. This was the first time I used curry paste as opposed to curry powder only. My mom really liked the sauce. She then made it for her company's party and said there were requests for the recipe. Thanks ChezNicolette!

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brendaslee December 24, 2008

This was sooo good and very easy to make! My husband said it was just like the thai curry we enjoy at our favorite thai restaurant. I added long beans and mushrooms.. YUM!

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allysondavis808 September 25, 2008
Yellow Curry Chicken (Thai Soup)