Thai Yellow Chicken Curry

Ingredients

• 800 g Boneless, skinless chicken thighs (Cut into 2‑3 cm cubes)
• 2 medium units Potatoes (Peeled and cut into cubes)
• 6 units Dried chilies (Soaked 20 min in hot water, then coarsely chopped)
• 20 g Galangal (Peeled and cut into small dice)
• 1 large Shallot (Coarsely chopped)
• 3 units Garlic cloves (Peeled)
• 1 stem Lemongrass (Base and first two leaves removed, the rest sliced into rounds)
• 1 teaspoon Ground cumin (cuma)
• 1 teaspoon Ground turmeric
• ½ teaspoon Salt
• ¼ teaspoon Ground black pepper
• 1 teaspoon Ground coriander seeds (Optional, if available)
• ½ teaspoon Shrimp paste
• 30 g Palm sugar (or white sugar) (Coarsely grated)
• 2 tablespoons Fish sauce
• 400 ml Coconut milk (Divided: 50 ml to dilute the paste, the rest for cooking)
• 200 ml Water (For cooking, plus 20 ml of chili soaking water)
• ½ medium unit Onion (Sliced)

Instructions

1. Soak the dried chilies

   Place the dried chilies in a bowl of hot water and let them soak for about 20 minutes until softened.

   Time: PT20M

2. Prepare the chicken

   Remove the skin and excess fat from the chicken thighs, debone if needed, then cut the meat into 2‑3 cm cubes. Keep refrigerated.

   Time: PT10M

3. Cut the potatoes

   Peel the potatoes and cut them into cubes similar in size to the chicken for even cooking.

   Time: PT5M

4. Grate the palm sugar

   Coarsely grate the palm sugar with a knife or fine grater.

   Time: PT2M

5. Prepare the yellow curry paste

   In a blender, add the softened chilies (with their water), diced galangal, sliced lemongrass, coarsely chopped shallot, garlic, cumin, turmeric, salt, pepper, ground coriander seeds (if available) and shrimp paste. Blend until a smooth paste forms.

   Time: PT10M

6. Simmer the paste in coconut milk

   In a sauté pan, heat 50 ml of coconut milk over medium heat, add the curry paste and mix well. Let it simmer for 2‑3 minutes to release the aromas.

   Time: PT3M

   Temperature: medium heat

7. Cook the curry

   Add the chicken cubes, potatoes and sliced onion to the pan. Pour in the remaining coconut milk then 200 ml water (including 20 ml chili soaking water). Bring to a gentle boil then simmer uncovered for 15 minutes until the chicken is cooked and the potatoes are tender.

   Time: PT15M

   Temperature: medium heat

8. Season

   Stir in the grated palm sugar and fish sauce. Mix until fully dissolved, taste and adjust seasoning (more sugar or fish sauce as preferred).

   Time: PT2M

9. Serve

   Serve the hot yellow curry with fragrant rice (jasmine or Thai rice).

   Time: PT1M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

35 g

Fat

20 g

Fiber

4 g

Ingredient Substitutions

• Instead of Boneless, skinless chicken thighs: Chicken breast
• Instead of Potatoes: Sweet potato
• Instead of Dried chilies: Fresh chilies, chili flakes
• Instead of Galangal: Fresh ginger
• Instead of Shallot: Red onion
• Instead of Garlic cloves: Garlic powder (1 tsp)
• Instead of Lemongrass: Lemon zest + lime
• Instead of Ground cumin (cuma): Ground cumin
• Instead of Ground turmeric: Fresh grated turmeric (½ tsp)
• Instead of Ground coriander seeds: Chopped fresh coriander
• Instead of Shrimp paste: Fish sauce + miso (½ tsp)
• Instead of Palm sugar (or white sugar): Brown sugar
• Instead of Fish sauce: Soy sauce + a splash of lemon
• Instead of Coconut milk: Coconut cream + water
• Instead of Onion: Additional shallot

Equipment Needed

• Chef's knife
• Cutting board
• Immersion blender or small blender
• Saute pan or wok
• Wooden spoon or spatula
• Liquid measuring cup
• Measuring spoons
• Mixing bowl
• Strainer (optional for draining chilies) (optional)

Critical Steps — Do Not Skip

• Soak the dried chilies to rehydrate them.
• Blend the curry paste until smooth.
• Simmer the paste in coconut milk without burning.
• Cook uncovered so the sauce thickens properly.

Chef Tips from the Video

• Use chicken thighs for more tenderness; chicken breast can make the curry dry.
• Lightly grill the lemongrass before blending to intensify its aroma.
• If you don't have galangal, substitute with fresh ginger, but halve the amount.

Troubleshooting

Storage

Refrigerator: Store the curry in an airtight container for 3 days in the fridge.

Freezer: Can be frozen for 1 month; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the curry paste the day before and keep it refrigerated in a small sealed jar.
• The curry reheats very well the next day; flavors will be even more developed.