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