Thai Yellow Curry
with Chicken and Veggies

This "Thai yellow curry" recipe has easy to prepare and contains lots the ingredients that one would associate with this fragrant and spicy Thai dish. One of the main ingredient of any Thai Curry is the spice paste that acts as the foundation of the dish. 

Whenever possible I use fresh ingredients in my recipes which often makes a significant difference in the taste and appearance of a home cooked meal. For this curry however I chose to use a commercially available curry paste that I purchased from the Asian Supermarket near by. The paste is really of a good quality and it saves me a lot of time preparing this curry for tonight.

Preparation time: 20 minutes 
Cooking time: at least 30 minutes
Resting time: 60 minutes
Total time needed: at least 1 H 50 minutes
Grade of Difficulty: standard


Serves 4

Thai Yellow Curry

  • 2 tbs. yellow curry paste
  • 2 chicken breasts, skinned, deboned and cut into strips
  • 3 cloves of garlic, crushed and chopped fine
  • 1 x 2.5 cm / 1 inch piece of fresh ginger root, grated
  • 1 tbs. peanut oil
  • 2 tbs. coconut oil
  • 1 tbs. good soy sauce
  • 1 cup bamboo shoots, cut into strips, lengthwise
  • 1 tbs. peanut butter
  • 1 cob of sweet corn cut into thin slices
  • 1/2 cup of green beans, both ends cut off
  • 4 spring onions, cut into rings
  • 1 red bell pepper, cut into long slices
  • 1/2 cup of chives, chopped
  • 1 tbs. fish sauce
  • 1 red cayenne chilli, chopped fine (optional)
  • 1 tbs. palm sugar (optional - use brown sugar instead)
  • 1 tsp salt (or to taste)
  • 1 tbs. fresh lemon zest to garnish 


  • Add chicken pieces, 1 tbs. chives, peanut oil, soy sauce, ginger, pepper and garlic in a bowl, mix all ingredients well, cover bowl with a towel and let the chicken pieces marinade for 1 hour
  • In a large pot heat up the coconut oil and braise the curry paste in the hot oil for 2 minutes
  • Add chicken pieces and marinade to the pot and stir fry them for 5 minutes on medium heat
  • Remove chicken pieces, place in a bowl and set aside for a few minutes
  • Add green beans and sweet corn to the pot, cover with lid and braise them for 5 minutes
  • Add all the vegetables, fish sauce, coconut milk, peanut butter, palm sugar and chilli to the pot and cover with lid
  • When the curry begins to boil reduce the heat to low and let it gently simmer for 15 minutes
  • Add the chicken pieces and juices from the bowl back to the pot, stir curry gently, cover with lid and let it simmer for another 10 minutes or till chicken pieces and sweet corn are done
  • Serve Thai yellow curry garnished with some lemon zest in a bowl with steamed rice

Vegetarian Thai Red Curry 

Vegetarian Thai Red Curry

Thai Green Swordfish Curry

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