Thai · Chicken

Yellow Curry

A mild, fragrant coconut curry with chicken, potato and carrot. Serve over steamed jasmine rice.

Serves
4
Prep15 min
Cook25 min

Method

  1. Heat the oil or coconut cream in a large pot or wok over medium heat. Add the curry paste and stir-fry for 1–2 minutes, until fragrant and the oils start to separate.
  2. Add the chicken and stir to coat every piece in the paste. Cook for about 2 minutes, then sprinkle in the curry powder.
  3. Pour in the coconut milk and a splash of stock or water and bring to a gentle boil.
  4. Add the potatoes, onion and carrots, and season with the fish sauce, palm sugar and MSG.
  5. Cover, turn down to a simmer and cook for 10–15 minutes, until the potatoes are fork-tender and the chicken is cooked through.
  6. Taste and balance with more fish sauce or sugar if needed. Garnish with coriander and chilli and serve hot over jasmine rice.

From our kitchen

Good to know

  • Homemade yellow curry paste is made from dried chillies, lemongrass, galangal, garlic, shallots, turmeric, cumin, coriander and yellow curry powder.
  • Yukon gold potatoes aren't sold in Australia; Dutch cream or Désirée are the closest, waxy all-rounders.

How we make it

  1. Our recipe didn't give servings, times or how many carrots, so serves 4, the prep and cook times and 2 carrots are our best guess. Adjust them after the next cook.

Family recipe