Thai Yellow Curry

October 03 , 2014 by: Marga Munson Healthy, Main Dish

Hurry, go put your shoes on and grab your car keys. You need to go buy some thai curry paste now! I’m serious people, I can wait…

Did you go? Did you????

Ok… I better calm down. But really though, I finally bought a legit thai curry paste a couple of weeks ago and it’s blowing my mind. It is so flavorful and fantastic, and one container goes a LONG way. Here’s the brand that we got at 99 Ranch.


If you haven’t been to a 99 Ranch or similar type of Asian market, get off your ass, get on Google and find one. Immediately. It’ll change your culinary life. Mike and I have been shopping at 99 Ranch for a couple of years now. We typically go once a month and stock up on spices, chilies and other fun stuff you can’t really get at other supermarkets. Our latest find though is this curry paste. I can’t get enough of it. And here’s a little tip: you know you have a Thai style curry when the label says, “kari” or “karee.” If it doesn’t say that, it’s probably an Indian style curry which is a completely different animal. Still delicious, but the flavor is very different. This is mostly due to the fact that Thai curries have lemongrass in them. It’s such a simple thing, but makes a huge difference in the flavor profile.


Thai Yellow Curry

Serves 2 with a leftover for lunch

1 large chicken breast, chopped into 1 inch pieces
3 tbsp Thai curry paste
3-4 parboiled potatoes diced (you can also dice and then nuke the potatoes for 2-3 minutes if you’re in a hurry)
1 onion, diced
1 can coconut milk
1-2 cups of water
1 carrot, chopped (optional)
1 red bell bepper, diced
1 tsp fish sauce

Pour ¼ cup of the coconut milk into a large saucepan over medium heat and then whisk in the curry paste. Allow the mixture to cook for several minutes, until your kitchen is starting to smell like heaven. Drop the chopped chicken into the pot, coat them in the curried milk, and saute until the chicken is mostly cooked through. At this point, add the remaining coconut milk and half the water and let it come up to a boil.

When the mixture is boiling, put the rest of your vegetables in the pot and allow to simmer for about 25 minutes (15 minutes if you nuked the potatoes). You want everything to soften but not become mushy. After the curry has simmered for 25 minutes, check the consistency of the broth. If you want it a little looser, add some more of the water. This part is really up to you. Typically Thai curry is a looser broth, but make it as thick as you like. When you are ready to serve, stir in the fish sauce and then ladle into bowls.

I dare you not to lick your bowl when you’re done!



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