Yellow Curry

By on November 13, 2011

Karee Yellow Curry


This recipe makes 2 nice sized servings.

4 chicken thighs

2 onions (cut in quarters)

2 potatoes (peeled and diced)

½ cup of carrot (diced)

2 tablespoons of yellow curry paste

1 cup of coconut milk

2 tablespoons of fish sauce

½ teaspoon of salt

1 tablespoons of sugar

1 cup of water


• Add the coconut cream (the thicker white part of coconut milk) in the pot over medium high heat and bring to the boil.

• Put the yellow curry paste into the pot and combine the curry paste with the coconut cream until mixed well together.

• After the oils start to separate from the sauce, add chicken thighs to cook in the sauce.

• Flip the chicken until brown on both sides. Add the rest of the coconut milk to the pot and reduce the heat to medium.

• Put in the diced potatoes, diced carrot and onion and boil for 15-20 minutes.

• Season curry with fish sauce, salt and sugar.

• If the curry is dried, add water into the pot.

• Keep simmering on low heat about 15-20 minutes.

• At this point, chicken is tender and vegetables are cooked.

• Remove from the stove, pour the curry into the bowl and serve with steamed white rice. As an alternative, you can try with roti (Indian bread) or French bread instead.

• Enjoy your meal!