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    Home » Recipes » Main Course

    Thai Yellow Chicken Curry

    Published: Oct 11, 2015 · Modified: Jul 17, 2023 by Cinde LittleThis post may contain affiliate links6 Comments

    Jump to Recipe Print Recipe

    Thai Yellow Chicken Curry is a delicious example of the curry dishes Thailand is famous for. This luscious, creamy coconut sauce would be considered mild by Thai standards. The ginger and red chiles added near the end infuse some heat and flavour into the sauce but are left large enough to be visible so they are not eaten.

    Contents show
    1 PIN for later...
    2 Is Curry Paste Gluten Free?
    3 Everyday to Gourmet
    4 More Thai Recipes
    5 A Travel Tale - Thailand
    6 Thai Yellow Chicken Curry
    6.1 Ingredients
    6.1.1 Garnish
    6.1.2 OPTIONAL
    6.2 Instructions

    In Thailand curries vary from region to region and are made with a pungent curry paste. The paste recipes vary from family to family and are often passed down from generation to generation. Depending on the ingredients and amounts used each paste has a distinct colour therefore common names for curry paste are red, yellow and green. Masaman (with a few variations of this spelling) and Panang curry pastes are also unique and interesting.

    PIN for later...

    Gluten free Thai Yellow Chicken Curry is easy and delicious!

    This post contains affiliate links. When you purchase using these links your cost is the same, but I receive a few cents for every dollar spent. I appreciate your support for this website.

    Is Curry Paste Gluten Free?

    Curry paste is a combination of spices and herbs so should naturally be gluten free. The recipes vary but when I taught a cooking class with a request for vegan options I found out the store bought curry paste was vegan. When I first started making Thai curries these pastes weren't readily available so I bought all the ingredients and made them from scratch. Nowadays I'm happy the store bought is gluten free and easy to find.

    There are many curry pastes available in Asian markets, well stocked grocery stores and online. Cock brand curry pastes, sold in plastic tubs, are all gluten free including yellow, red, green, panang and massaman. (At the time of writing.) You can also find curry paste in smaller, individual use packages, so look and see what you can find.

    Everyday to Gourmet

    Thai chicken curries are traditionally made with bone-in chicken cut through the bone. When I'm entertaining I prefer to make this dish with boneless, skinless chicken breasts cut into bite sized pieces. It's easier for guests to eat and for me...it's all about the sauce anyway!

    Be sure to serve plenty of rice with this dish to soak up the sauce. Any rice will do but if you want to make a special Thai meal you can serve this Yellow Chicken Curry with Thai Jasmine rice.

    If you have a favourite curry or any story about curry I'd love to hear about it in the comments below.


    More Thai Recipes

    More Thai Recipes
    More Thai Recipes from Everyday Gluten Free Gourmet
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    • Spicy Shrimp Soup
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    A Travel Tale - Thailand

    From time to time I write a travel post for my friend Sue over at Travel Tales of Life. This is the one I wrote about our trip to Thailand and a recipe for Red Shrimp Curry.

    Thai Red Shrimp Curry
    Thai Red Shrimp Curry -photo credit Jim Little
    A bowl of Thai Yellow Chicken Curry made with gluten free coconut milk; garnished with fresh cilantro.

    Thai Yellow Chicken Curry

    Cinde Little
    Thai Yellow Chicken Curry is a classic Thai curry. Keep yellow curry paste and coconut milk in your pantry to make this dish any time.
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine thai

    Ingredients
      

    • 4-6 boneless, skinless chicken breasts
    • 3 cups coconut milk
    • 2 tablespoon fish sauce
    • 2-3 dried red chiles
    • 3 tablespoon yellow curry paste
    • 4 thin slices fresh ginger
    • 1 Thai bird chile, halved and seeded (substitute 1 jalapeno or serrano)
    • 2 cups coconut milk

    Garnish

    • chopped cilantro

    OPTIONAL

    • Add steamed bok choy or broccoli at the end

    Instructions
     

    • Place a wok over medium-high heat and add the coconut milk, chicken and fish sauce. Bring the mixture to a gentle boil. Turn the heat down and simmer, uncovered until chicken is no longer pink, about 15 minutes.
    • Using a slotted spoon remove the chicken from the wok. Place in a bowl, cover and set aside.
    • Return to heat and gently whisk curry paste into coconut mixture. Add the ginger and chiles. Return to a boil, decrease heat and simmer for 10 minutes to reduce slightly.
    • Return chicken to wok and bring to a simmer. Add remaining coconut milk and stir. Increase heat to medium-high and cook for 5 minutes.
    • Pour into serving dish and sprinkle with cilantro.
    Keyword Thai Yellow Chicken Curry
    Tried this recipe?Let us know how it was!

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      Recipe Rating




    1. Leona Hawryluk

      May 21, 2022 at 9:17 pm

      Sooooòoo delicious. You will savor every bite.

      Reply
      • Cinde Little

        May 22, 2022 at 8:51 am

        Yep, this is a lick the bowl kind of dish (when no one's looking). Thanks for sharing your delicious assessment Leona!

        Reply
    2. Joanne

      May 21, 2022 at 8:58 pm

      Amazing Chicken Currie. I could have eaten this as a soup. Love the smooth coconut flavours. This was so well blended and balanced. Thnx Cinde. This was a great evening

      Reply
      • Cinde Little

        May 22, 2022 at 8:39 am

        Thanks for organizing your Dinner Club style cooking class. First in person class in 2 years! It was great to meet you all and enjoy dinner together. I love this easy curry recipe too!

        Reply
    3. Alene

      April 02, 2022 at 5:53 pm

      This was delicious! I only had 1 large boneless chicken breast so I reduced the recipe a little. I also have a package of Thai green curry paste that is very good and hot and have used before and decided to use what I had open. I also added broccoli heads right at the end, and they cooked perfectly in the coconut milk mixture with the chicken. Thai basil also added a nice flavor at the end. I am so happy I made this! Thank you for an easy and very flavorful recipe.

      Reply
      • Cinde Little

        April 02, 2022 at 9:47 pm

        Your welcome Alene, that sounds like a perfect dinner! I love all the improvising you did. I like to add bok choy or broccoli, both are great. I've been making this recipe for years so I hope you will now too!

        Reply

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