Easy Yellow Chicken Curry Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

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 tailored to taste.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a vegetarian alternative to fish sauce.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu provides a plant-based option, while chicken thighs are more economical.

Roughly chop shallots and place them in a blender.

Roughly cut a thumb-sized piece of ginger and add it to the blender.

Roughly chop 5 cloves of garlic and add them to the blender.

Remove the outer layer of 1 stalk of lemongrass, bash it to break up the fibers, slice it, and add about a tablespoon to the blender.

Add 2 tablespoons of curry powder to the blender.

Add 1 teaspoon of turmeric to the blender.

Add 1 teaspoon of cumin powder to the blender.

Add 2 teaspoons of coriander powder to the blender.

Add 1 tablespoon of shrimp paste to the blender.

Add dried chilies and a small amount of salt to the blender.

Blend the ingredients until a paste is formed.

Cut chicken thigh cutlets into bite-sized pieces.

Heat a couple of tablespoons of oil in a pan over medium to low heat.

Add a couple of tablespoons of the curry paste to the pan and fry until aromatic.

Add the chicken thighs to the pan and cook with the curry paste.

Add 100-150 ml of chicken stock to the pan.

Add slightly boiled potato and carrot to the pan.

Add 400 ml of coconut milk to the pan slowly, mixing it in.

Add a thumb-sized piece of palm sugar to the pan and mix well.

Turn the heat down to low and let the curry simmer for about 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens