This Thai Yellow Curry Recipe is a classic chicken curry dish you'll want to make again and again. Here I've made it in a traditional way using chicken pieces and potatoes. Adding the taste of tomato is my own idea - I just find it adds that extra bit of flavor that would be missing otherwise. The curry sauce is made completely from scratch - no curry paste or powder involved! But it's still very easy to make. Use your food processor or blender, and you can have this curry whipped up and in the oven in 20 just minutes. Then let it bake for an hour while you get on with other things. So easy, so delicious!
Prep Time: 12 minutes
Cook Time: 40 minutes
Total Time: 52 minutes
Yield: SERVES 3-4 (with rice)
Ingredients:
- 6-8 chicken drumsticks OR other chicken pieces (remove skin if you prefer a lower fat dish)
- 2-3 potatotes, chopped into small chunks
- 1 cup cherry tomatoes, OR 1-2 medium-sized tomatoes, sliced into wedges
- 1 cup good-quality (strong-tasting) chicken stock
- handful fresh coriander
- CURRY SAUCE:
- 1 stalk fresh lemongrass, minced, OR substitute 1 Tbsp. lemon juice
- 4 cloves garlic
- 1 thumb-size piece galangal, ginger, or Thai ginger, sliced thinly
- 1 shallot OR 1/4 cup purple onion
- 1 yellow or red chili, sliced, OR 1/2 to 1 tsp. dried crushed chili (from the spice aisle)
- 1/2 tsp. chili powder (North American type)
- 3/4 tsp. turmeric
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1/4 tsp. cinnamon
- 1/3 tsp. white pepper (available in the spice section)
- 3/4 tsp. shrimp paste (available by the jar at Asian stores)
- 2 Tbsp. fish sauce
- 1 Tbsp. lime juice
- 2 Tbsp. palm sugar OR brown sugar
- 1 Tbsp. tomato ketchup
- 3/4 14-ounce can coconut milk (reserve remaining 1/4 can)
Preparation:
- Place all 'Curry Sauce' ingredients in a food processor, large chopper, or blender. Process well to create a fragrant yellow curry sauce.
- Transfer curry sauce to a wok or large pot placed over medium-high heat. Add the chicken stock and stir to combine.
- Add the chicken pieces and potatoes, reserving the tomatoes for later. Stir everything together and bring to a boil. Reduce heat to medium-low or until you get a good simmer. Simmer for 30 to 40 minutes (uncovered), stirring occasionally, or until both chicken and potatoes are tender. Add tomatoes during last 10 minutes of cooking time.
- Before serving, stir in the reserved coconut milk. Now taste-test the curry, adding more fish sauce instead of salt as needed. If the curry is too salty, add a little more lime juice. More chili can be added for more spice. If too spicy, add more coconut milk.
- Top with a handful of lightly-chopped coriander, serve with rice, and ENJOY!
Alternate Cooking Method: Most Thais do not own ovens, so everything is done on the stovetop. If you prefer, you can place this curry in a covered casserole-type dish and bake instead of simmering on the stove. You'll need to bake it for 1 hour at 350 degrees in a preheated oven.
