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Easy Yellow Curry Recipe - A Step-By-Step Guide to Thai Chicken Curry

Updated on September 28, 2016

Chicken Curry

This recipe is for a Thai Yellow Curry, with a little personal tweaks from a friend of mine and myself. We've been making it for years and its always a big hit!

You'll need:

  • Curry Paste (I only like Patak's. And I use their Hot one, because I like for my curry to give me sniffles and teary eyes.)
  • One can of coconut milk (Shake it at the store, does it sound thick? You want a thick one.)
  • Fish Sauce (In my experience, optional)
  • Garlic, 2-3 cloves, crushed and minced
  • Salt and pepper
  • Bamboo Shoots (optional, but man are they good)
  • Meat of your choice (optional, of course. I go with 2 thinly sliced chicken breasts, cut in tiny bites. Fish is also very good in this dish.)
  • Veggies of your choice (I do frozen green beans and peas)
  • Cilantro
  • Rice to serve it over. Jasmine rice is amazing.

Easy Curry Recipe

Note: I cook in a cast iron pan, so if you're not the temperatures may need to be higher for you.

Start by warming a (well-shaken) can of coconut milk in a saucepan with salt, pepper, fish sauce (about a tbsp or two) and garlic. While its warming (over low heat), cut your chicken and add it. Raise the heat to medium.

Once its completely cooked, spoon the chicken into a separate bowl. Slotted spoons rock for this, but you can manage with a regular spoon. I do. Set aside the chicken for now.

Add curry paste, about 2-3 tbsp depending on your spice preference, to the pan with the coconut milk. Stir it in until its completely smooth. Now add veggies, using your judgment for the amount.

Let the veggies cook/warm up completely and soak up all the juices for a little bit. Then add the bamboo shoots, and your chicken back. Sprinkle it with cilantro and stir. Raise the heat back up for a minute so your sauce is bubbling slightly.

Spoon the rice into your bowl, creating a nice, sticky base for your curry to go on top of.

By this point, it smells so good, you'll have a hard time not salivating into the pan while you serve it over your rice.

Now all that's left to do is grab your favorite chopsticks and go to town!

Where to Find Ingredients for Curry


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    • profile image

      Chuck 3 years ago

      Your articles are for when it abtlousely, positively, needs to be understood overnight.

    • Cheds profile image

      Heather Henley 5 years ago from Buckfield, Maine

      If I'm not cooking in a crock pot, I always cook meals that take 30 minutes. They are my favorite!

    • Janis Goad profile image

      Janis Goad 5 years ago

      Great recipe, looks so easy and fast!! I love food that I can eat in 30 minutes, since I rarely start cooking until the end of the workday, when I am already really hungry. Any recipes that can help me manage that daily hurdle are a god-send.

      Thank you!

    • Cheds profile image

      Heather Henley 5 years ago from Buckfield, Maine

      Glad I could be helpful!

    • KrystalD profile image

      KrystalD 5 years ago from Los Angeles

      Cheds, I love eating curry in resturants but have always felt intimidated by the thought of cooking anything like this at home. You laid this out so beautifully and simply, I think I will be cooking some curry this week! Thanks :)

    • denisemai profile image

      Denise Mai 5 years ago from Idaho

      Looks delish. I'll have to give this one a try. Nice photos, too!

    • Cheds profile image

      Heather Henley 6 years ago from Buckfield, Maine

      Thank you Simone! This is one of my favorite recipes. Everyone I've made it for has loved it

    • Simone Smith profile image

      Simone Haruko Smith 6 years ago from San Francisco

      Oh, this is just like the curries I used to make with my family! I should totally do some with tofu (since I've become a vegetarian). I forgot how easy it all was.

      Love your photos, by the by- they offer a great visual guide, and it looks SO DELICIOUS!

    • SimeyC profile image

      Simon Cook 6 years ago from NJ, USA

      Thanks for answering my question - this looks delicious - may have to make this on Sunday!