ThaiDinnerNon-Veg

Thai Yellow Chicken Curry Recipe

Name: Thai Yellow Chicken Curry Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 inch ginger - finely chopped; 1 yellow bell pepper (capsicum) - diced; 5 cloves garlic - finely chopped; 4 dry red chilli; 2 tablespoon lemongrass - finely chopped; 1/3 cup coriander (dhania) leaves - finely chopped; 1 tablespoon coriander (dhania) seeds - ground; 2 teaspoon salt - salt to taste; 1 teaspoon black pepper powder; 2 kaffir lime leaves - chopped or you can use lemon zest; 1 teaspoon -/2 turmeric powder (haldi); 1 onion - finely chopped; 1 inch ginger - chopped; 4 cloves garlic - chopped; 1 potato (aloo) - peeled and diced; 300 grams chicken thighs - cut into small chunks; 400 ml coconut milk; 1 teaspoon sugar; 1 tablespoon sunflower oil; salt - to taste; salt - to taste

A non-veg Thai recipe with inch ginger - finely chopped, yellow bell pepper (capsicum) - diced, cloves garlic - finely chopped. Ready in 40 min, serves 4.

Curated byChatchai Siri🇹🇭

Calories

1015kcal

Estimated Cost

₹525-675

Carbs107g

Protein48g

Fats44g

Servings Scaler

Instructions

14 steps

1
To begin making Thai Yellow Chicken Curry Recipe by prepping up with all the ingredients and preparing the Thai Yellow curry paste first
yellow bell pepper (capsicum) - diced(1)chicken thighs - cut into small chunks(300 grams)
2
For the Thai Yellow Curry Paste:Place all the ingredients - yellow Bell Pepper, ginger, garlic, dry red chili, lemongrass, coriander leaves, coriander seeds, salt to taste, black pepper, kafir lime leaves, and turmeric in a blender and blend to a paste
inch ginger - finely chopped(1)yellow bell pepper (capsicum) - diced(1)cloves garlic - finely chopped(5)lemongrass - finely chopped(2 tablespoon)coriander (dhania) leaves - finely chopped(1/3 cup)coriander (dhania) seeds - ground(1 tablespoon)salt - salt to taste(2 teaspoon)black pepper powder(1 teaspoon)kaffir lime leaves - chopped or you can use lemon zest(2)-/2 turmeric powder (haldi)(1 teaspoon)inch ginger - chopped(1)cloves garlic - chopped(4)salt - to tastesalt - to taste
3
Adjust spices if required
4
Place a pan over medium heat and pour the spice blend into the pan and cook until it begins to bubble
chicken thighs - cut into small chunks(300 grams)
5
Reduce the heat to low and continue to cook until all moisture has evaporated
6
For the Thai Yellow Chicken Curry:Wash and cut the chicken pieces and marinate it with salt and some lemon zest for about half an hour
yellow bell pepper (capsicum) - diced(1)salt - salt to taste(2 teaspoon)kaffir lime leaves - chopped or you can use lemon zest(2)chicken thighs - cut into small chunks(300 grams)salt - to tastesalt - to taste
7
Heat oil in a large pan or wok over medium heat
8
Add the ginger, garlic and onions and cook for a minute
inch ginger - finely chopped(1)cloves garlic - finely chopped(5)onion - finely chopped(1)inch ginger - chopped(1)cloves garlic - chopped(4)
9
Add the curry paste and cook for a minute or two, stirring occasionally until the paste begins to sizzle and becomes fragrant
10
Add chopped potato and chicken pieces
inch ginger - finely chopped(1)cloves garlic - finely chopped(5)lemongrass - finely chopped(2 tablespoon)coriander (dhania) leaves - finely chopped(1/3 cup)kaffir lime leaves - chopped or you can use lemon zest(2)onion - finely chopped(1)inch ginger - chopped(1)cloves garlic - chopped(4)potato (aloo) - peeled and diced(1)chicken thighs - cut into small chunks(300 grams)
11
Saute for a minute and stir in the coconut milk and mix well
coconut milk(400 ml)
12
Check the seasoning and if needed add salt, bring to a boil, cover and cook for 15 minutes or until the chicken is cooked on low flame
salt - salt to taste(2 teaspoon)chicken thighs - cut into small chunks(300 grams)salt - to tastesalt - to taste
13
Stir in a teaspoon of sugar and cook till combined
sugar(1 teaspoon)
14
Serve Thai Yellow Chicken Curry with plain steamed rice Thai Green Papaya Salad Recipe to make it a complete meal
yellow bell pepper (capsicum) - diced(1)chicken thighs - cut into small chunks(300 grams)

Rate this recipe

Sweet Spicy & Tangy Vegetarian Thai Green Curry Recipe With Tamarind

⏱️ 50 min

Thai Coconut Garlic Rice Recipe

⏱️ 25 min

Vegetarian Pad Thai Recipe - Thai style Stir fried Vegetarian Rice Noodle Dish

⏱️ 45 min

Thai Style Noodles With Spinach And Leeks Recipe

⏱️ 40 min

Back to Discover

Scan to Cook

Open this recipe page on your phone instantly by scanning the QR code.

Recipe Source: archanaskitchen.com

ThaiDinnerNon-Veg

Thai Yellow Chicken Curry Recipe

A non-veg Thai recipe with inch ginger - finely chopped, yellow bell pepper (capsicum) - diced, cloves garlic - finely chopped. Ready in 40 min, serves 4.

Curated byChatchai Siri🇹🇭

Cook Time40 min

Calories

1015kcal

Est. Cost₹525-₹675

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

107g(42%)

Protein

48g(19%)

Fats

44g(39%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

Ingredients Checklist

0 OF 21 COLLECTED

Directions

14 steps

1
To begin making Thai Yellow Chicken Curry Recipe by prepping up with all the ingredients and preparing the Thai Yellow curry paste first
yellow bell pepper (capsicum) - diced(1)chicken thighs - cut into small chunks(300 grams)
2
For the Thai Yellow Curry Paste:Place all the ingredients - yellow Bell Pepper, ginger, garlic, dry red chili, lemongrass, coriander leaves, coriander seeds, salt to taste, black pepper, kafir lime leaves, and turmeric in a blender and blend to a paste
inch ginger - finely chopped(1)yellow bell pepper (capsicum) - diced(1)cloves garlic - finely chopped(5)lemongrass - finely chopped(2 tablespoon)coriander (dhania) leaves - finely chopped(1/3 cup)coriander (dhania) seeds - ground(1 tablespoon)salt - salt to taste(2 teaspoon)black pepper powder(1 teaspoon)kaffir lime leaves - chopped or you can use lemon zest(2)-/2 turmeric powder (haldi)(1 teaspoon)inch ginger - chopped(1)cloves garlic - chopped(4)salt - to tastesalt - to taste
3
Adjust spices if required
4
Place a pan over medium heat and pour the spice blend into the pan and cook until it begins to bubble
chicken thighs - cut into small chunks(300 grams)
5
Reduce the heat to low and continue to cook until all moisture has evaporated
6
For the Thai Yellow Chicken Curry:Wash and cut the chicken pieces and marinate it with salt and some lemon zest for about half an hour
yellow bell pepper (capsicum) - diced(1)salt - salt to taste(2 teaspoon)kaffir lime leaves - chopped or you can use lemon zest(2)chicken thighs - cut into small chunks(300 grams)salt - to tastesalt - to taste
7
Heat oil in a large pan or wok over medium heat
8
Add the ginger, garlic and onions and cook for a minute
inch ginger - finely chopped(1)cloves garlic - finely chopped(5)onion - finely chopped(1)inch ginger - chopped(1)cloves garlic - chopped(4)
9
Add the curry paste and cook for a minute or two, stirring occasionally until the paste begins to sizzle and becomes fragrant
10
Add chopped potato and chicken pieces
inch ginger - finely chopped(1)cloves garlic - finely chopped(5)lemongrass - finely chopped(2 tablespoon)coriander (dhania) leaves - finely chopped(1/3 cup)kaffir lime leaves - chopped or you can use lemon zest(2)onion - finely chopped(1)inch ginger - chopped(1)cloves garlic - chopped(4)potato (aloo) - peeled and diced(1)chicken thighs - cut into small chunks(300 grams)
11
Saute for a minute and stir in the coconut milk and mix well
coconut milk(400 ml)
12
Check the seasoning and if needed add salt, bring to a boil, cover and cook for 15 minutes or until the chicken is cooked on low flame
salt - salt to taste(2 teaspoon)chicken thighs - cut into small chunks(300 grams)salt - to tastesalt - to taste
13
Stir in a teaspoon of sugar and cook till combined
sugar(1 teaspoon)
14
Serve Thai Yellow Chicken Curry with plain steamed rice Thai Green Papaya Salad Recipe to make it a complete meal
yellow bell pepper (capsicum) - diced(1)chicken thighs - cut into small chunks(300 grams)