How to feed a crowd? Thai Yellow Chicken Curry Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

yellow curry paste

🥗Healthier: homemade curry paste

💰Cheaper: red curry paste

Homemade curry paste can be healthier and red curry paste is often cheaper.

Measure out 1 kg of jasmine rice for about 10 people.

Rinse the rice in water until the water is cloudy, then strain it.

Add 1.5 L of water to the rice and bring it to a boil, then cover and turn off the heat.

Prepare chicken thigh fillets, using 1 per person, and season them with salt and pepper.

Heat a pan and add the first batch of chicken (about 5 pieces) to cook until browned.

In a blender, combine fresh chili, fresh turmeric (eyeballed), fresh kaffir lime leaves, and chopped lemongrass.

Add minced garlic mixed with oil to the blender and blend until smooth, adding water if necessary.

Remove the first batch of chicken from the pan and set aside, noting that they won't be fully cooked yet.

Add oil to the pan and heat it up, then add the curry paste and cook until fragrant.

Add 3 cans of coconut cream to the pan, noting that it can be substituted with coconut milk if needed.

Add the second batch of chicken to the pan, along with the curry paste, and stir to combine.

Wash the pan used for the chicken to remove burnt bits, saving the liquid for stock if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens