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Thai yellow chicken curry

This is a very mild yet tasty curry. Indian influenced, the curry has a rich, yet slightly sweet taste with potatoes and peas, and the cherry tomatoes (yes unusual for a Thai curry!) provide a hint of acidity. I have “copied” the ingredients and, hopefully flavour, from Chow restaurant on Tory Street in Wellington as this curry was a real favourite of our daughter, Anna, whenever we went there while she was at uni in Welly.

As with all curries, have a good taste three quarters the way through the cook and adjust the seasoning as you want. This is a super easy Thai curry to cook!

Ingredients 

1.5 tablespoons vegetable oil

1 kg of skinless, boneless chicken thighs sliced longways, approx. 2 cms wide

1 jar of Valcom Thai Yellow Curry paste - – you can get this from most good supermarkets or Asian stores.

4 tablespoons fish sauce

2 tablespoons soft brown sugar

500 gms of small washed potatoes, either left whole or cut into half

1.5 punnets of cherry tomatoes

1 cup of frozen peas

1 litre of coconut milk – you can buy 1 litre tetra packs (or 2.5 x 400 ml cans)

1-2 bunches of spring onions, sliced fine (preferably on the angle)

750 gms rice – I sometimes “cheat” and use 3 packets of “boil in a bag”!

 

Cooking instructions 

  1. Heat oil in a wok (or non-stick frypan) on a low heat, add the curry paste and gently fry on low heat, stirring until fragrant – about 3-4 minutes
  2. Add chicken, increasing heat to “high” and fry until the chicken pieces are coated with the paste and starting to brown (around 4-5 minutes)
  3. Slowly add the coconut milk, fish sauce and sugar
  4. Add the diced potatoes. Bring to the boil and then reduce the heat and cook for around 10-12 minutes until the chicken is cooked and the potatoes are starting to get softer.
  5. While the curry is cooking, cook the rice as you would normally cook it!
  6. After the 10 minutes, add the cherry tomatoes and, if you are using them, the peas and cook for a further 3 minutes max -gently mixing the cherry tomatoes through
  7. Just before serving add the spring onions and mix through
  8. Serve with rice

 

Serves 6