This Thai Coconut Yellow Curry post was originally published on 12/17/14 and has been updated with new photography, brief new narrative, grammar issues, and recipe direction clarifications.
Oh this recipe. I LOVE this recipe. Thai Coconut Yellow Curry is one of my favorite menu items when I go to a Thai restaurant. Being the carnivore that I am, I always add in chicken or beef.
Do you ever give things an undeserved negative connotation because somehow that thing is attached to, nearby, connects you to, etc, a bad day/event/issue, etc?
That’s this recipe. The day this recipe was first made back in 2014 happened to be the day my cat got spayed, the weather was bad, and I was dumped. My first real relationship after my divorce was ended while I was putting the final touches on the recipe.
Back then, I was in my first year of blogging, driven to post absolutely everything I made, regardless of the personal cost to me. I published it, did some light promotion, and that was that. Over the years, when I see any pictures of the recipe, I just look at it disdainfully. Ignored the recipe. If it’s been shared on social media since I first published it, it’s because my assistant has done so (not knowing my negative association to the recipe).
Time does heal all wounds. That guy has since remarried, we healed and parted as friends, life went on, but those original photos always reminded me of what I was feeling back then.
I decided it was time to just remake the recipe, shoot new photos, and give this recipe the love it so deserves, because this Thai Coconut Yellow Curry is AWESOME! In my new photos, I didn’t ladle up as much of the liquid curry as I did in the original post. The veggies were lost in those pictures. But don’t worry, there is lots of sauce to slather over your rice.
Original 12/17/14 Narrative
Unfortunately, the Thai restaurant in my small town closed down about a year or so ago. One of the local Chinese restaurants in town serves a Thai curry, so when the craving comes, I can get my fix there. But I wanted to make a Thai curry at home. And why not, I make Indian curries, so why not Thai?
How to Make Thai Coconut Yellow Curry
I did a lot of reading on curry paste and really wanted a mild paste, as I cannot handle too much heat and have wanted my daughter to embrace Asian flavors more than she currently does. Plus, I wasn’t up for making my own blend…yet, I am sure I will one of these days.
On a recent trip down to Salt Lake, I stopped into an Asian market and I was immediately transported back to my hometown. This market looked, felt, and smelt as if it was lifted right out of Little Saigon, CA and dropped into Salt Lake. Needless to say, I had a lot of fun. I did located the object of my desire, a package of yellow curry paste.
Of course, I immediately wanted to come home and make a curry, but as these things go, I put it in the pantry, and it worked its way to the back where it was soon forgotten. Tragedy!
Then it was found! I did some cleaning (nothing like a leaking sticky, syrupy substance to prompt a cleaning) and immediately pulled it out and left it out to remind myself it needed to be made.
The night my kitten came home from the vet after her gender neutralization surgery, I needed to make a quick dinner, but couldn’t muster the thought of anything fast food nor did I want to get restaurant take out. I was out of leftovers so I was really left with making dinner. To make life a bit easier, I picked up a rotisserie chicken, my favorite thing to do in a pinch and dinner was half way done at that point.
I threw rice in the rice cooker and tended to the veggies and got dinner on the table in about 30 minutes, but I did have help getting the chicken off the bones, so it might take a bit more time than that. However long it takes, it’s completely worth it.
Thai Coconut Yellow Curry
Thai Coconut Yellow Curry ~ A restaurant quality dish easily made at home, often using pantry staples of veggies, coconut milk, rice, and chicken.
- Salt (for salting boiling water
- 3 tbsp High heat cooking oil +/-
- 1 rotisserie chicken (or 2 large chicken breasts; cubed) (about 4 cups cooked chicken)
- 1 medium onion; sliced
- 1 green bell pepper; sliced
- 1 red bell pepper; sliced
- 4 cloves garlic; minced/grated
- 1 cup matchstick carrots
- 1/2 lb fresh green beans; trimmed
- 2 small golden potatoes; cubed
- 1/2 head cauliflower; into florets
- Pinch of sugar (for blanching green beans)
- 1-14 oz can coconut milk (full fat)
- 1 tbsp Thai yellow curry paste (more or less to taste)
- 1-15 oz can chicken broth
- Cooked Jasmine rice (optional)
- Bring a pot of water to boil.
- Prep all veggies and debone the chicken, shredding the meat.
When the water comes to boil, salt the water generously.
Add the potatoes and cook for about 3 minutes (longer if cut larger); or until softened but not mushy.
Remove potatoes (do not drain the water) and bring the water back up to a boil; add the pinch of sugar.
Blanch the green beans, cooking for no more than 5 minutes, less if they are thinner (like haricot vert).
**If using raw chicken, cube the chicken, toss in a hot wok with 1 tbsp sesame oil, sauté for 5 minutes, remove from wok, set aside and then resume recipe**
While the veggies are cooking, add the oil to a wok or large sauté pan on high heat.
Add the carrots, onions, garlic, and bell peppers. Cook for 5 minutes, stirring frequently. Remove the veggies and set them aside.
Remove the wok or pan off the heat, add the coconut milk and return to the stove, reduced to medium heat.
Add the curry paste, starting with 1/2 tbsp and increase with tasting-there is some heat to the paste.
Stir well, to make sure it is fully incorporated into the milk, then add the broth once the desired amount of paste as been added.
Bring the sauce to a simmer, returning the veggies and the chicken (with escaped juices) to back to the wok. Allow to cook together for about 5 minutes.
Serve over jasmine rice if using.
And an Original photo: