Thai Food Made Easy | THAI YELLOW CURRY
page-template-default,page,page-id-2074,cookies-not-set,ajax_fade,page_not_loaded,,qode_grid_1300,footer_responsive_adv,hide_top_bar_on_mobile_header,qode-content-sidebar-responsive,qode-theme-ver-11.1,qode-theme-bridge,wpb-js-composer js-comp-ver-6.4.2,vc_responsive,elementor-default,elementor-kit-4403



Thai Yellow Curry



220 gram                      Chicken breast-diced

120 gram                       Baby potatoes ( I used Jersey Royal)

100 gram                       Onion-chunky chopped

10 gram                         Tumeric root-peeled and grated

3 tbs                               Oil (I use Rapeseed oil)

2 clove                           Garlic-finely chopped

1                                      Red chilli-finely chopped( I used Birdseye chilli)

1tsp                                 Ginger puree

1tsp                                 Lemongrass puree

1/2tsp                             Curry powder

1/2tsp                             Garam masala

1 pinch                            Salt, pepper, paprika

250ml                             Thai coconut milk


-Put the baking tray into the oven then heat the oven at 250 Celsius.  

-Cook the baby potatoes in the microwave for 3 minutes. Then cut in half ( be careful they are hot!) Transfer into the bowl, add 1 tablespoon of oil, a pinch of salt, pepper and paprika, mix well.

– Once the baking tray is red hot. Put the seasoned potatoes on the baking tray. Turn the oven down to 220 Celsius. Bake the potatoes until they are nice and crispy  (approx 25 minutes).

-Put 2 tablespoons of oil into the saucepan. Add onion and gently cook until it is translucent. Add turmeric, garlic, chilli, lemongrass puree and ginger puree. Gently cook the spices for approx 3-4 minutes. Then add Garam masala, curry powder and gently cook for further 3 minutes. Make sure you keep stirring at all time.

-Add the chicken and cook for further 7 minutes. Season with fish sauce, sugar.

-Add the Thai coconut milk, bring it to boil then simmer for 10-12 minutes.

-Transfer the curry into the serving bowl, scatter the roast potatoes, chopped coriander and serve immediately. Enjoy this velvety Thai Yellow Curry with Thai jasmine rice. Happy Cooking!





-I like to squeeze a tiny of lemon juice on Thai Yellow Curry to add the freshness

-Please make sure that you get  Thai coconut milk only.

-Can’t be bothered to roast those potatoes? Use the boiled potatoes is just fine.

[do_widget id=a2a_share_save_widget-2]