and carrots

Craving some authentic Thai yellow curry? Don't have the time to take an island vacation? Well, this simple, spicy, and delicious recipe will take your tastebuds on a journey to Thailand, and you don't even have to leave your own kitchen.

Authentic Thai Yellow Curry with Chicken

tbsp virgin coconut oil

tbsp yellow curry paste

coconut milk (high quality, see notes)

chicken stock

carrots,

potatoes,

yellow onion,

chicken breasts, very thinly sliced

fish sauce,

cilantro,

lime wedges,

serve with jasmine rice

In a large pot, heat the coconut oil over medium-high heat.

Add the curry paste to the oil, and stir-fry until fragrant, about two minutes. Take care to scrape any bits that stick to the bottom of the pot with your spoon.

Spoon in the coconut solids from the top of the can first, and allow it to fry with the paste for a minute. Stir in the rest of the coconut milk (or coconut cream) and 1 cup of chicken stock. If you would like the curry to be thinner/soupier, then you can add 1 more cup of stock. Bring to a low boil, then turn the stove down to a simmer.

Stir in the potatoes. When the potatoes are about halfway cooked through, stir in the carrots and onions.

Once the carrots are almost fork-tender, add in the thinly sliced chicken and cook for two or three minutes, until the chicken is just cooked through and tender. Pay attention not to overcook the chicken, this process doesn&#8217;t take long.

Remove the pot from the heat. Stir in the fish sauce, salt, and sugar, adjusting each to suit your tastes.

Serve the curry in bowls, over jasmine rice. Garnish with cilantro and lime wedges.

This was my first time making Thai yellow curry. This recipe is easy and the curry was everything you described. It was warm and comforting and delicious. I will make this again...and again! Thank you so much!! (I bought the yellow curry paste recommended from Amazon, too!)

Made this last night.  My daughter and I love yellow curry from one of our local restaurants.  Decided to search for a recipe, so I could make it myself.  Super yummy!

Wonderful recipe! Very flexible for what you add (I steamed cubed sweet potatoes to add last in place of white potatoes, and added mushrooms and red peppers with the chicken).

Great recipe! We like ours a little sweeter so I added more sugar.

Loooooved this recipe!!! Next time I make it I will hold off when I add my onions though- they got a little overdone.

Hey Maddy, I’m about to make this, I am so excited, you seem very kind and educated in your recipe. I’ll update you on how it goes, so excited!! Thanks😊

Followed recipe to the tee.  With two exceptions.  Sherry and I simmered it on low for an extra twenty minutes and we substituted oyster sauce for fish sauce.   Delicious!!!

I made this tonight for my boyfriend and I, and he loved it!!! It’s a bit spicy for my likings but the flavor was delicious. Curry is easier to make than I thought! I will definitely be making this again. Also, there plenty of leftovers :)

A little liquidy, but super yummy! Made jasmine rice on the side as well. Next time I'll try with better coconut milk or cream as the recipe is written, and less stock.

This came out delicious! I added baby corn, basil, green and red bell peppers and left out the sugar.

This was amazing! I travel a lot for work and always get the yellow curry at restaurants to see if it tastes as good as my favorite restaurant back home and am often disappointed. This recipe is just as good as the one back home, so I am excited that I can finally have a good bowl of it on my layovers. Thank you so much!

Love this recipe! To up the heat I added 1 tsp. Berberé seasoning blend. It ups the spiciness a little and intensifies the curry flavor. SO good! My husband asked to add it to our dinner rotation 🙌

I do this regularly but add a can of coconut milk and one coconut cream to thicken it. It’s very close to the dish I order at the local thai place.

Ended up having to use curry powder instead of paste... still turned out delicious!!

Great recipe! I tweaked it slightly by using shrimp instead of chicken. I also used palm sugar in place kd regular sugar and added shrimp bouillon and red bell pepper. It came out excellent however! Will absolutely make again and again!

This is the best yellow curry recipe. I subbed out the chicken and chicken stock for shrimp and seafood stock and it’s so good. Add cornstarch to thicken!!

I swapped the chicken for tofu. The flavours tasted even better the next day!

Such a great recipe! Everytime I make it people are astonished it’s homemade. Then they track me down for the recipe. 
I have made it many times and found I enjoyed it with half cup less stock and some chili paste.

It was good but lacked that rich yellow color and flavor yours has. I followed the directions to a t and used the curry paste recommended. Any thoughts on what I did wrong?

The perfect recipe! Loved it and will make again! Thanks for sharing.

Love this curry recipe!! Have made it so many times now and did buy the curry paste and coconut milk from Amazon as you suggested. I also cook my potatoes (regular or sweet potatoes) in the sauce. We like using a lot a different vegetables in there like, mushrooms, peppers, cauliflower, broccoli. We have also used shrimp instead of chicken, but my preference is chicken. We also serve with lime wedges. Thanks for the awesome recipe.

Made this today for my wife and I with a few minor adjustments. I did use curry powder roasted in a bit of olive oil to start off with. Other than that I stayed with the recipe and all what mattered is that it tasted delicious and we will surely enjoy this again.

This recipe is easy to follow and resulted in the perfect yellow Thai curry... On par with the one I order from my local Thai restaurant... and I didn't really think that would be possible!! So thank you for this great recipe!!

This is amazing!!! I found this recipe from a quick google search as I had yellow curry paste that I wanted to use. This was the first time I've made a curry from paste (usually I add in all the spices myself) but this recipe had the perfect ratio of coconut milk, veggies, and curry paste. And it was so easy to make. AND, it was a huge hit with husband, my 6yo and 8yo!!

Excellent! Great taste and texture.  The right amount of heat. Looking forward to leftovers. 
Mary

I am in Heaven! This recipe taste just like the one I use to get at my favorite Thai restaurant. Unfortunately I moved 1800 miles away from there so I've been going through withdrawn. I like my curry extremely hot so I did add ground red pepper to spice it up to my liking. Turned our amazing. Thank you so much!!

I left Los Angeles a few years ago where the good thai food was endless and now I can find none. This recipe totally hit the spot and I will absolutely make it whenever I am craving some delicious thai!!

I love this recipe! Really hits the spot when I’m craving curry, because my town has no good Thai food! I am absolutely adding this to my repertoire and it’s good enough to make for guests too :).

I love this! It's super easy to make and it's one of my favorite go-to meals! My husband doesn't even like curry but he likes this and it's way better than a restaurant!

Awesome! My wife found it a bit too spicy but then again she has a hard time with anything that has a little kick. Obviously the kick is coming from the curry paste and I was just wondering if I wanted to tone it down slightly what should I do... less paste? She loves this dish just a little milder would be perfect.

Rice, Pea, and Carrot Puree – easily steam and blend fresh purees for your baby. Make homemade baby food with the nutribullet® Baby Steam + Blend system.

Rice, Peas, and Carrots

Cup Carrot

Cup Green Peas, frozen

Cup White Rice

Add all ingredients to the Work Bowl in the order listed.

Add water to the Water Reservoir at the 25-minute line.

Turn the dial to the Auto setting and run the program through completion.

Allow the purée to cool for 10 minutes before opening the Work Bowl.

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