Steve's Yellow Chicken Curry recipe
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Steve's Yellow Chicken Curry

I have long been meaning to replicate a delicious yellow curry I enjoy at a local Thai restaurant here in Seattle. This one, on the first try, is pretty darned close! It's a simple basic yellow chicken curry in the Thai tradition. Delicious, spicy and savory.

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Servings: 4 Servings
Total Time (median): 0 : 30 Active Time: 0 : 20

Ingredients


Preparation

Prepare the steamed rice (see other BigOven recipes for this.)

Prepare potatoes: Peel the potatoes, and dice them into even, 1/2" cubes. In a medium saucepan, bring water to rolling boil. Boil for about 4-5 minutes -- do not overcook -- you want them fork-firm -- "al dente", not fully cooked. Run under cold water immediately for a minute or two to stop the cooking. Set aside.

Wash and dry the chicken breasts. Slice them thinly, into bite-size pieces.

In a small container, mix curry paste -- add the minced ginger, minced garlic and curry powder together until blended. Add the salt.

Bring a large saucepan to medium-high heat; add vegetable oil. Saute the sliced onions and red pepper together for 2 minutes, until just tender (not brown), and add the chicken. Cook the chicken over medium-high heat until opaque, not brown, approximately 3-5 minutes more.

Reduce the heat to medium and add the curry paste and stir it in rapidly (don't let it scald on the pan). Add the coconut milk, stir to mix well, add the potatoes, and heat over medium heat.

Serve over rice and top with basil, or, for a more traditional presentation, serve it separately with steamed rice, and allow everyone to take their own proportions.

Freezing for advance-meal prep: Just prior to adding the basil, you can cool this recipe, and freeze it (without the basil.). Should keep OK in the freezer for a month or two.

Optional addition -- hot chili sauce, found in the Asian section of most grocery stores, will take the heat up another few notches.


Recipe Links [add recipe link]

I recommend pairing it with this recipe.
- suggested by BigOven Premium Member stevemur
If you like this, you might also try this recipe.
- suggested by BigOven Premium Member stevemur

Steve's Yellow Chicken Curry Reviews

100% would make "Steve's Yellow Chicken Curry" again.

[add your review]

I loved this dish. Hands down one of the simplest Thai curry dishes to make. I added green beans and halved grape tomatoes for color. Next time might put in sweet potato also.

RIcookRIcook :  : review posted 1w 2d ago.


jane1194jane1194 :  : review posted 9w 4d ago.


This was one of the easiest recipes I found for yellow curry, so I tried it first. I was worried the simplicity would mean compromising on the flavor, but not at all! Delicious, wonderful job.

bankshot009 :  : review posted 11w 2d ago.


Add the potatoes with the coconut milk. Thanks for the comment -- I just updated the recipe.

stevemurstevemur : comment : review posted 20w ago.


Where do the potatoes come in... didn't see that in the directions

ahol27ahol27 : comment : review posted 1y 22w 3d ago.


You may not immediately think of spicy curry as a summer dish, but remember, Thailand is generally a pretty hot place. Spicy foods often help you feel cooler, due to the physiological reaction they cause. This recipe is terrific with cilantro, peanuts and lime juice. (Add unsalted peanuts with coconut milk; add peanuts and half a lime, squeezed, right at the end before plating.) Serve with a frosty beer, ideally from Thailand or China.

stevemurstevemur : : 0:35 total time : 0:35 active time : review posted 2y 22w 2d ago.


Delicious mixture of textures and flavors

bevmaxwellbevmaxwell : : 0:30 total time : 0:20 active time : review posted 2y 47w 6d ago.


[I posted this recipe.]

stevemurstevemur : : 0:30 total time : 0:20 active time : review posted 2y 48w ago.


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