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.
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.
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Is Curry Paste Gluten Free?
Curry paste is a combination of spices and herbs so should naturally be gluten free. To make this Yellow Chicken Curry I used my homemade Thai yellow curry paste. These days I most often use store bought yellow curry paste but I had them both on hand after a cooking class so I wanted to show them together.
There are variety of 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. You can also find curry paste in individual use packages which might be perfect for someone who just wants to make this recipe and not add a new ingredient to your fridge.
Everyday to Gourmet – Yellow Chicken Curry
Thai chicken curries are traditionally made with bone-in chicken cut through the bone. When I am entertaining I prefer to make this with boneless, skinless chicken breasts cut into bite sized pieces. It is easy 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
- –Shrimp Pad Thai
- –Spicy Shrimp Soup
- –Jasmine Coconut Rice
- –Cucumber Carrot Salad
- –Dairy Free Coconut Ice Cream
- –Pork and Vegetable Curry
- –Pork and Shrimp on Lemongrass Skewers
- –Thai Fish Cakes
A Travel Tale – Thailand
|6 boneless, skinless chicken breasts or 12 bone-in chicken thighs cut in half through the bone|
|3 cups coconut milk|
|2 Tbsp fish sauce|
|2-3 dried red chiles|
|3 Tbsp yellow curry paste|
|4 thin slices fresh ginger|
|1 serrano, seeded and thinly sliced|
|2 cups coconut milk|
|Garnish - chopped cilantro|
- 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 for boneless chicken breasts or 30 minutes for bone-in chicken.
- Using a slotted spoon remove the chicken from the wok. Place in a bowl, cover and set aside.
- Slowly blend the curry paste into the coconut mixture using a whisk. Add the ginger and chiles. Increase the heat and bring sauce to a boil. Decrease heat and simmer for 10 minutes to reduce slightly.
- Return the chicken to the wok and bring to a simmer. Add the remaining coconut milk. Increase the heat to medium-high and cook, stirring, for 5 minutes.
- Pour into a serving bowl and sprinkle with cilantro.