Name: Thai Yellow Chicken Curry recipe by Alka Jena at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: For the Yellow Curry Paste:; 1 no large size Yellow Bell Pepper; 1 tbsp ginger, chopped; 3 tbsp garlic, chopped; 8 nos chilli (You can deseed the regular chilli and boil it in hot water for 5 minutes. Use it if you do not find the chilli pepper.); 2 tbsp lemongrass, chopped; 1/3 cup coriander leaves, chopped; 1 tbsp coriander seeds, grounded; 2 tsp salt; 1 tsp black pepper, grounded; 2 nos kafir lime leaves, chopped or you can use lemon zest; 1 and 1/2 tbsp turmeric powder; For the curry:; 3 tbsp Yellow Thai Curry Paste; 1 no small onion, chopped; 1 no red bell pepper, cut lengthwise; 10 nos French Beans, cut into bite sized pieces; 1 no potato peeled, chopped into small cubes; 300 gms Chicken thighs, cut into small chunks; 400 ml coconut milk; 8 nos cherry tomatoes; 1 cup pineapple, cut into small cubes; 1 tbsp oil; Salt to taste

ABOUT Thai Yellow Chicken Curry RECIPE

This Thai Yellow chicken Curry Recipe is a classic curry dish which you will love to cook. I have given the traditional chicken curry which we make in our house with potato a thai makeover. The curry was awesome, you can eat it with plain rice or some fried rice. I made the thai yellow curry paste from scratch and it was quite easy to make. The ingredients are easily available in the supermarket and some ingredients that are not available, I have substituted them with the local variants. I have replaced galangal with ginger and kefir lime with lemon zest.

Ingredients Serving: 4

For the Yellow Curry Paste:
1 no large size Yellow Bell Pepper
1 tbsp ginger, chopped
3 tbsp garlic, chopped
8 nos chilli (You can deseed the regular chilli and boil it in hot water for 5 minutes. Use it if you do not find the chilli pepper.)
2 tbsp lemongrass, chopped
1/3 cup coriander leaves, chopped
1 tbsp coriander seeds, grounded
2 tsp salt
1 tsp black pepper, grounded
2 nos kafir lime leaves, chopped or you can use lemon zest
1 and 1/2 tbsp turmeric powder
For the curry:
3 tbsp Yellow Thai Curry Paste
1 no small onion, chopped
1 no red bell pepper, cut lengthwise
10 nos French Beans, cut into bite sized pieces
1 no potato peeled, chopped into small cubes
300 gms Chicken thighs, cut into small chunks
400 ml coconut milk
8 nos cherry tomatoes
1 cup pineapple, cut into small cubes
1 tbsp oil
Salt to taste

Instructions

To prepare the yellow curry paste, place all the ingredients in a blender and blend to form a paste. Place a pan over medium heat and pour the spice blend into the pan, cook until it begins to bubble.
Reduce the heat to low and continue to cook until all the moisture has evaporated. Store in a jar in the fridge for up to 2 months.
To prepare the thai yellow chicken curry, wash and cut the chicken pieces, then marinate it with salt and some lemon zest.
Heat oil in a large pan or wok over medium heat. Add the onions and cook for a minute. Then add the curry paste and cook for a minute or two, while stirring occasionally until the paste begins to sizzle and develops a fragrance.
Add in the bell pepper, french beans, potato and chicken. Saute for a minute and pour in the coconut milk. Stir it well.
Check the seasoning, if needed add salt and bring it to a boil. Cover and cook for 15 minutes or until the chicken is cooked on a low flame.
Stir in the chopped pineapple and tomatoes. Serve it with plain rice or fried rice.

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