I looove it! This exotic Thai dish has become my favorite! The multiple tastes of the spices is absolutely amazing. Lemongrass, kaffir lime leaves, galangal, fish sauce and coconut milk, that’s what makes the asian cuisine so priceless. Today we won’t only use lemongrass or kaffir lime leaves, but this recipe also uses our yellow curry paste which contains a variety of asian vegetables and spices 🙂
You can buy all kinds of curry pastes online or in most grocery stores nowadays. If you can’t find yellow curry paste in your local store or if you’d rather make your own, i’ll post recipe later today.
- 1 lb skinless boneless chicken thighs
- 3-4 tbsp thai yellow curry paste
- 4-6 potatoes cut into halves
- 1/2 brown onion slivered
- 1/2 red onion slivered
- 4-6 cloves garlic (minced)
- 6-10 cherry tomatoes cut into halves (optional)
- 1/4 cup fresh cilantro for garnish
- 2 small chilli peppers (optional)
- 1 thumb-size piece galangal or ginger finely minced
- 6 whole kaffir lime leaves and 2 bay leaves
- 1 can coconut milk
- 1 can chicken broth
- 2-4 tbsp. fish sauce
- 1-2 tsp brown sugar
- 2-3 tbsp coconut oil for stir-frying or peanut oil
Heat oil in your wok on medium high and add your finely sliced onions, garlic, galangal and ginger (I always use both, but always more galangal) and fry it for 5 minutes until fragrant.
Add your Thai yellow curry paste and some of your chicken stock to help dissolve the curry paste and get it moving.
Let that cook evenly for about two minutes on medium high and add a chilli.
Now it’s time to add your unsweetened coconut milk and stir for about a minute.
Add your fish sauce, kaffir lime leaves, two bay leaves and mix in well.
Then add a sugar and stir for about one minute.
Bring this entire mixture to a boil and then reduce to a simmer on medium high.
Now add your chicken thighs and potatoes and let it simmer for 15 – 20 minutes until is done.
Garnish with slivered red chili pepper and basil leaves.
Make sure you get some of that yellow curry soup into your bowls or onto your plates as Thai recipes for curry are generally more soupy then their Indian counterparts.
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