Chicken Yellow Curry

Thai Yellow Curry has a rich, velvety base of coconut milk infused with turmeric, fenugreek, cumin, and coriander, giving it its signature golden hue. Milder than other Thai curries, it leans toward warm, earthy, and slightly sweet flavors, with aromatic notes of garlic, ginger, and lemongrass. A touch of tanginess from tomato rounds out its smooth, well-balanced taste, making it both comforting and approachable.

Serves 2

Ingredients

• 2 pcs Chicken drumstick & thigh (approx. 700g) 

• 2 pcs Russet potato (480-500g), cubed 

• 60g cooked chickpeas (optional)

• 4 tbsp Blue Nun Yellow Curry Powder 

• 2 cups coconut milk

• 2 cups chicken stock (substitute with vegetable stock or water)

• 120g yellow onion, wedged

• 8-10 pcs whole cherry tomato or wedged plum or roma tomato

• 2 tbsp coconut sugar, or to taste

• 2 tbsp fish sauce or soy sauce, or to taste

• 3 tbsp cooking oil

• 1/2 tsp salt, or to taste

• Red pepper or fresh red chili, julienned

• 3-4  pcs bay leaf (optional)

Preparation

1. To prepare pan-roasted baby potatoes, place a skillet over medium heat and add a ½ tbsp cooking oil. Once oil has heated (before smoking), lay the baby potatoes in a single layer. Sear each side for 3-4 minutes, or until golden brown. Set aside.

2. To prepare pan-seared chicken drumsticks & thighs, heat a skillet over medium heat, add ½ tbsp cooking oil, once oil has heated (before smoking) sear each side of chicken leg for 3 minutes, or until golden brown. Set aside.

3. Place a pot on low heat, add 1 cup coconut milk, 2 tbsp cooking oil, 4 tbsp Blue Yellow Curry Powder, bay leaves. Stir-fry for 2 minutes until evenly dissolved and fragrant, then add vegetable stock and the remaining coconut milk. Wait until the soup comes to a boil, add chicken, and cook for 30 minutes.

4. Add roasted potatoes and wedged yellow onion, season with coconut sugar, fish sauce, and salt, simmer for 8 minutes.

   
   

5. Add tomatoes, and simmer for 2 minutes.

6. Remove the pot from heat and transfer the curry to serving bowls. Top with crispy shallot or sliced red onion (optional), julienne red pepper, and serve alongside steamed rice.

Spice Variations and Additions

There’s no harm in being versatile with your Yellow Curry. You can always adjust the recipe to suit your taste preferences.

• Spice Level: If you enjoy spicier dishes, consider adding fresh chilies, chili oil or chili powder.

• Veggies: Feel free to include any seasonal root vegetables, e.g. beets, turnips, taro, lotus roots, or fruit like pineapples…don’t hesitate to be creative!

Pairing Suggestions

While Yellow Curry is delightful on its own, giving some thought to pairings can elevate your meal experience:

• Rice: Serve it over white jasmine or wholegrain rice to complement the curry's rich flavors.

• Flatbreads: Naan or roti are ideal for scooping up the curry, ensuring every last drop is savoured.

• Side dishes: A fresh cucumber salad or Thai relish (ajad อาจาด) can provide a refreshing counter balance to the richness of the curry.