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    You are in: Home / Recipes / Yellow Curry Chicken (Thai Soup) Recipe
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    Yellow Curry Chicken (Thai Soup)

    Yellow Curry Chicken (Thai Soup). Photo by Starrynews

    1/1 Photo of Yellow Curry Chicken (Thai Soup)

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    ChezNicolette's Note:

    This is a recipe given to me from one of my friends from Thailand. It has always been a favorite of everyone who has tried it.

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    Units: US | Metric

    • 1 lb about 4 boneless chicken breast half
    • 2 -3 cups assorted fresh vegetables (mushrooms, aparagus, onions, zucchini)
    • 2 potatoes, peeled and cut into bite size pieces, pre-cooked
    • 2 carrots, cut into bite size pieces, pre-cooked
    • 1/2 cup frozen peas (optional)
    • 1 -2 tablespoon vegetable oil (can be canola or olive)
    • 1 tablespoon red curry paste
    • 1 (14 ounce) can coconut milk
    • 1 1/2-2 tablespoons fish sauce
    • 1 dash salt
    • 2 tablespoons sugar
    • 1 tablespoon yellow curry powder (use less to not make it not as spicy)
    • 1/2 cup water (I just use a whole can of chicken broth) or 1/2 cup chicken broth (I just use a whole can of chicken broth)
    • 1 bay leaf


    1. 1
      Pre-cook the potatoes and carrots. Don’t cook them too done, since they will simmer with the main dish later.
    2. 2
      Cut boneless, skinless chicken breast into bite-size pieces. Wash and cut vegetables into bite size pieces.
    3. 3
      In heavy sauce pan on medium heat, heat vegetables, oil, red curry paste, and 1/3 of the coconut milk. Heat 5 – 10 minutes, stirring, until it forms a thin gravy. (I used cut mushrooms and yellow onion).
    4. 4
      Turn the heat to high, add the chicken and cook until the chicken is half cooked, maybe 5 minutes.
    5. 5
      Add fish sauce, sugar, salt, and the rest of the coconut milk, and mix well. Stir in the curry powder, potatoes, carrots, and water/stock. If desired add bay leaf. Let it simmer 1 or 2 minutes.
    6. 6
      Add frozen peas (I put in spinach instead) and let it simmer until all vegetables and chicken are cooked. About 5 – 7 more minutes.
    7. 7
      Serve with rice (Basmati or Jasmine is best).
    8. 8
      **you can find most of the groceries at your local Asian grocery store, or the international isle of a major supermarket.

    Ratings & Reviews:

    • on December 06, 2010


      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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    • on June 01, 2008


      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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    • on May 28, 2012


      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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    Read All Reviews (16)


    Nutritional Facts for Yellow Curry Chicken (Thai Soup)

    Serving Size: 1 (276 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 499.9
    Calories from Fat 177
    Total Fat 19.6 g
    Saturated Fat 12.6 g
    Cholesterol 63.5 mg
    Sodium 477.1 mg
    Total Carbohydrate 56.0 g
    Dietary Fiber 2.6 g
    Sugars 41.4 g
    Protein 25.3 g

    The following items or measurements are not included:

    assorted fresh vegetables

    red curry paste

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