Yellow Thai Chicken Coconut Curry Recipes

THAI YELLOW CHICKEN CURRY

This Thai-style curry is fast and easy to make. It has a unique flavor that makes this dish anything but ordinary. Serve over jasmine rice.

Provided by regancooks

Categories World Cuisine Recipes Asian

Time 45m

Yield 6

Number Of Ingredients 9

Thai Yellow Chicken Curry image

Steps:

Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.
Stir fish sauce into chicken curry mixture just before serving.

Nutrition Facts : Calories 501 calories, Carbohydrate 22.2 g, Cholesterol 57.8 mg, Fat 36.1 g, Fiber 3.6 g, Protein 25.8 g, SaturatedFat 26.6 g, Sodium 470.5 mg, Sugar 3.6 g

Ingredients

1 tablespoon olive oil
3 tablespoons Thai yellow curry paste (such as Mae Ploy®)
1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces
2 (14 ounce) cans coconut milk
1 cup chicken stock
1 yellow onion, chopped
3 small red potatoes, cut into cubes, or as needed
3 red Thai chile peppers, chopped with seeds, or more to taste
1 teaspoon fish sauce

YELLOW CHICKEN CURRY WITH COCONUT MILK

This is my very special curry recipe, handed down to me from my grandmother. I grew up in the British Virgin Islands in the Caribbean, and have eaten a lot of curry in my life, in every form you can imagine! This particular dish consists of a yellow curry sauce (a little bit spicy), with chicken and potatoes which is served over jasmine rice. You can also use it as filling inside of a roti skin (minus the rice).

Provided by Tanya MK

Categories Main Dish Recipes Curries Chicken

Time 45m

Yield 6

Number Of Ingredients 16

Yellow Chicken Curry with Coconut Milk image

Steps:

Bring 3 1/2 cups water to a boil in a medium saucepan. Stir in rice, cover, and reduce heat to low. Simmer until all of the water has been absorbed, about 15 minutes. Taste the rice; if it is still too firm, add a few more tablespoons of water. Remove from the heat, cover, and set aside.
While the rice is cooking, heat oil in a large wok over medium-high heat. Add chicken, potatoes, 1 teaspoon salt, and 1 teaspoon pepper; cook and stir until chicken is firm and no longer translucent, 5 to 7 minutes.
Stir in coconut milk. Add garlic, 4 tablespoons curry powder, soy sauce, 1 1/2 tablespoons sugar, garlic powder, cumin, ginger, and red pepper flakes; stir with a wooden spoon until well mixed. Bring to a boil. Cover, reduce heat to low, and simmer until potatoes are very soft and curry aroma is strong, 15 to 20 minutes.
Uncover the curry and turn off heat. Taste and adjust curry powder, sugar, salt, and pepper as needed. Let sit for 5 minutes before serving over the cooked rice.

Nutrition Facts : Calories 692.7 calories, Carbohydrate 86.6 g, Cholesterol 68.4 mg, Fat 26.5 g, Fiber 5.1 g, Protein 28.9 g, SaturatedFat 15 g, Sodium 768.7 mg, Sugar 4.4 g

Ingredients

3 ½ cups water, or more as needed
2 cups uncooked jasmine rice
2 tablespoons vegetable oil
1 ½ pounds boneless, skinless chicken thighs, cubed
4 medium russet potatoes, peeled and cubed
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper, or more to taste
1 (13.5 ounce) can coconut milk
4 cloves garlic, chopped
4 tablespoons yellow curry powder, or more to taste
2 tablespoons soy sauce
1 ½ tablespoons white sugar, or more to taste
1 ½ teaspoons garlic powder
1 ½ teaspoons ground cumin
1 teaspoon ground ginger
½ teaspoon red pepper flakes

THAI YELLOW CURRY CHICKEN

A mildly spicy and absolutely splendiferous curry. Deep rich flavors from the chicken and coconut. The spice of the yellow curry pairs perfectly with the sweetness of the coconut milk. Tastes like Thailand. Garnish with your preferred aromatic. (Thai basil is my preference.)

Provided by RyWild

Time 1h5m

Yield 6

Number Of Ingredients 11

Thai Yellow Curry Chicken image

Steps:

Gently melt butter in a large skillet over low heat. Add curry paste; cook and stir for 2 to 3 minutes. Stir in coconut milk and bring to a simmer.
Heat olive oil in a separate skillet over medium heat; stir in onion and garlic. Saute until onion has softened and turned translucent, about 5 minutes. Add chicken and chicken base and cook for 4 to 5 minutes.
Transfer chicken mixture into the coconut-curry sauce. Cover and simmer, stirring occasionally, for 30 minutes.
Meanwhile, combine water and rice in a saucepan. Cover and bring to a boil. Reduce heat to low and simmer until all water has been absorbed, about 9 minutes. Turn off the heat and let rice sit, covered, for 10 to 15 minutes. Uncover and fluff with a fork.
Serve chicken curry over rice. Garnish with cashews just before serving.

Nutrition Facts : Calories 487.7 calories, Carbohydrate 35.5 g, Cholesterol 53.9 mg, Fat 29.6 g, Fiber 1.9 g, Protein 21.8 g, SaturatedFat 17 g, Sodium 604.4 mg, Sugar 2.3 g

Ingredients

2 tablespoons salted butter
2 tablespoons yellow curry paste
1 (14 ounce) can coconut milk
2 tablespoons olive oil
1 large yellow onion, sliced
5 cloves garlic, diced
1 pound skinless, boneless chicken breast, cut into 1-inch cubes
1 tablespoon chicken soup base (such as Better than Bouillon®)
½ cup lightly salted cashews
1 ⅓ cups water
1 cup uncooked jasmine rice, rinsed and drained

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THAI YELLOW CURRY RECIPE (WITH CHICKEN) - AVERIE COOKS

2021-07-21 Simply add the onion and oil to a large skillet and sauté until softened. Add the diced chicken and cook until no longer pink inside (about 5 …
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To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
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Add the curry paste, coconut milk, carrots, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.

Yellow Thai Chicken Coconut Curry Recipes

THAI YELLOW CHICKEN CURRY

This Thai-style curry is fast and easy to make. It has a unique flavor that makes this dish anything but ordinary. Serve over jasmine rice.

YELLOW CHICKEN CURRY WITH COCONUT MILK

THAI YELLOW CURRY CHICKEN

A mildly spicy and absolutely splendiferous curry. Deep rich flavors from the chicken and coconut. The spice of the yellow curry pairs perfectly with the sweetness of the coconut milk. Tastes like Thailand. Garnish with your preferred aromatic. (Thai basil is my preference.)

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