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Thai Yellow Chicken Curry

Rated as 4.55 out of 5 Stars
5

"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."
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Ingredients

45 m servings 500
Original recipe yields 6 servings

Directions

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  1. Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
  2. 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.
  3. Stir fish sauce into chicken curry mixture just before serving.

Nutrition Facts


Per Serving: 500 calories; 36.1 22.1 25.8 58 437 Full nutrition

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Reviews

Read all reviews 41
  1. 47 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Loved it! Thank you. Just left out the peppers when I made it.

Most helpful critical review

I made it as is, then made some adjustments to fit my taste better. I used serrano peppers, no potato since we are serving over rice. Then I used 2 extra Tbs curry powder, 1/2 the chicken stock,...

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Loved it! Thank you. Just left out the peppers when I made it.

Great base for the recipe we altered it because we wanted it to taste like one we have at a local restaurant. We used one can of coconut milk. About 1 1/2 cans of chicken broth. 1/2 can sweetene...

Very good , I always make adjustments . I love veggies so I added sliced carrots and sliced yellow squash and sliced zucchini .

EXCELLENT! thank you for this wonderful, easy recipe...I LOVE yellow chicken curry and have been ordering it from the local rest. (to go) for several years...paying $10-$15 each time, depending...

I made it as is, then made some adjustments to fit my taste better. I used serrano peppers, no potato since we are serving over rice. Then I used 2 extra Tbs curry powder, 1/2 the chicken stock,...

Fabulous! This recipe is easy and fast. After making it several times, I use less coconut milk because I like a stronger curry flavor. Delicious.

We loved it. I left out the peppers, fish sauce, and chicken broth. There was more than enough sauce with two cans of coconut milk. I used Krogers brand lite coconut milk, and the sauce came o...

This was just AMAZING! Instead of 3 thai peppers I used one jalapeño and one Serrano. Had perfect amount of 'medium' heat for us. I also added 1 inch of lemongrass. After cooking it let it s...

Flavor was OK, but the sauce was incredibly thin. Not sure what went wrong, but this was a big miss for me.