Yellow Thai Chicken Curry-Simple, ready in 25 minutes, is the best yellow curry to take! Good food in every slice, with Great heat and many textures and flavors! Impress and make this DELICIOUS Currie at home with your friends and family!
Yellow Thai Chicken Coconut Curry

What Does The Yellow Thai Chicken Curry Taste Like?

No need to take your favorite Thai restaurant in 25 minutes, when you can make the authentic curry at home.

The curry is a warm yet relaxing food filled with Thai-inspired aromas that is gluten-free naturally.

It's so healthy and keeps the Chicken so savory and moist, I might drink or prepare the coconut milk as a soup. In previous curry recipes, I used full fat coconut milk, but lite is not quite as rich, but still decent.

The sweet Vidalia onions, carots and the coconuts milk have a natural sweetness, the lime juice provides the perfect acidic notes for flavor balance.

The tender carrots, wilted Spinach and, of course, perfectly juicy Chicken I like all the textures and flavors in every slice.

Is The Curry Spicy?

I used this Mekhala Organic Yellow Curry paste to give you a real punch of yellow curry.

The Mekhala packages much more heat per tablespoon than the thai brand Red Curry or Green Curry Paste, which I've used for respective green and red curry recipes in the past.

I use a full 4-unce jar for my typical red curry recettes with the Thai Kitchen Red Curry Paste, so I don't feel much heat.

However half a 3,5-unce jar was enough to feel a decent amount of heat with Mekhala Yellow Curry Paste. We love heat and the kind of punch packed in this curry paste has pleasantly surprised me. It's not hot when you've got a tea kettle, but the fire is creeping up on you when you use half the jar like I did.

Start with 1 to 2 tea cubs, if you are heat sensitive and do not like food as spicy. You can add more often, but it can't be reworked.

What’s In The Yellow Thai Chicken Curry?

You're going to need this recipe:

  • Boneless skinless Chicken breast
  • Sweet Vidalia Onion
  • Garlic
  • Ground turmeric (essential to impart a bold yellow color)
  • Ground Ginger
  • Coriander
  • Yellow curry paste
  • Coconut milk
  • Shredded Carrots
  • Fresh spinach
  • Pepper
  • Cilantro
  • Brown Sugar
  • Lime juice

We both liked it and served it over jasmine rice.

I'd like to give Basmati or naan my other choices.

Flexible Recipe

The great thing about curries, which here is totally different from 'curry powder' and here I mean the blend of vegetables and protein in a sauce, is you can add whatever you want.

Seek to include:

  • Cauliflower
  • Bell peppers
  • Sweet potatoes
  • Chickpeas
  • Edamame
  • Frozen peas
  • Kale rather than spinach
  • Basil rather than cilantro
  • Cashews
  • Or whatever you have in your produce drawer or freezer

I believe in curries as stir fry-meets, and in any of these in my book there are no rules for adding them to them. Discover all the wonderful flavors and dive in.

And if you like it, make sure to check out the very similar Yellow Chicken Coconut Curry (Chicken Korma), but with cajas for extra sensations.

Yellow Thai Chicken Coconut Curry

Curry-Better than the taking yellow curry is Simple and ready in 25 minutes!! Yellow Thai Chicken Coconut Curry Good food in every slice, with Great heat and many textures and flavors! Impress and make this DELICIOUS Currie at home with your friends and family!

  • Prep Time 5 minutes
  • Cook Time 20 minutes
  • Total Time 25 minutes

Ingredients :

  • 3 tablespoons olive oil (coconut oil may be substituted)
  • 1 medium/large sweet Vidalia or yellow onion, diced small
  • 1.25 pounds boneless skinless Chicken breast, diced into bite-sized pieces
  • 3 cloves garlic, finely minced or pressed
  • 2 to 3 teaspoons ground turmeric
  • 2 teaspoons ground Ginger or 1 tablespoon fresh ginger, finely chopped
  • 2 teaspoons ground coriander
  • 2 to 4 tablespoons Mekhala Organic Yellow Curry Paste, or as desired
  • one 13.5-ounce can coconut milk (use full-fat for a richer/thicker result but lite may be substituted)
  • 1 1/2 cups shredded Carrots
  • 2 to 3 cups fresh spinach, loosely packed (2 to 3 heaping handfuls)
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1 to 2 tablespoons lime juice, optional but recommended
  • 1/4 to 1/3 cup fresh cilantro or to taste, finely chopped for garnishing (basil may be substituted)
  • 1 to 4 tablespoons light brown sugar, packed; optional and to taste
  • salt, optional and to taste
  • rice (jasmine or basmati) or naan, optional for serving
  • Instructions :

    • Add oil, onion, and sauté over a medium to high heat to a large skillet until the Onion starts softening for around 5 minutes.
    • Flip and mix until the Chicken is finished around 5 minutes, or until the Chicken is cooked.
    • Add garlic, turmeric, ginger, coriander and cook for approximately 1 minute or until perfumed, mix sometimes.
    • Fill in the curry paste, cocoon milk, Carrots and whisk. Reduce the heat to medium and allow for approximately 5 minutes to be slightly boiled or until the amount of liquid has slightly reduced as required and thickened.
    • Add the spinach, pepper and whisk until it wilts. Spinach.
    • Try curry and add the optional but suggested lime juice, cilantro, optional light-brown sugar, optional salt, because the curry paste has salt in it, and add extra spices, if you wish, or more curry paste. (I don't add any because the paste has salt in it.) Curry remains airtight for up to 5 days in the refrigerator.

    Nutrition Information:

    Amount Per Serving: Calories: 705Total Fat: 39gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 120mgSodium: 1409mgCarbohydrates: 41gFiber: 5gSugar: 16gProtein: 51g


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