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Thai Yellow Chicken Curry
A classic Thai yellow chicken curry made with tender chicken thighs, potatoes, coconut milk, and aromatic yellow curry paste. Finished with Thai basil for fresh flavor, this stovetop version is quick, easy, and perfect served over rice.
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Cost Breakdown
Critical Success Points
- • Sauté the shallot until softened (Step 2).
- • Toast the yellow curry paste to release aromatics (Step 3).
- • Bring the mixture to a gentle simmer before covering (Step 6).
- • Simmer the curry until potatoes are tender (Step 7).
- • Add Thai basil at the end to keep its flavor fresh (Step 9).
Safety Warnings
- • Handle hot oil and pot handles with care to avoid burns.
- • Fish sauce is high in sodium; use sparingly if you have hypertension.
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