Easy 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.

Remove the outer woody exterior of the lemongrass.

Bash the lemongrass to release flavors.

Cut the lemongrass in half and set aside.

Chop half an onion finely.

Grate ginger using a microplane grater, about 1 teaspoon.

Remove seeds from 2 mild red chilies, wash hands afterwards.

Slice 1 red pepper.

Fry the onions, garlic, ginger, chilies, and lemongrass in a pan for about 5-7 minutes until softened.

Add curry powder and turmeric, cooking for about 1 minute to remove rawness.

Add 1/2 tin of coconut milk and fish sauce, bring to a simmer.

Reduce heat and simmer for about 10 minutes until sauce thickens and flavors intensify.

Add thinly sliced chicken thighs to the sauce, cooking for a couple of minutes until nearly cooked through.

Add sliced red pepper and cook for another couple of minutes, ensuring they retain crunchiness.

Remove lemongrass from the dish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens