Thai Yellow Curry (Mild Thai Turmeric Coconut Curry with Chicken)
Thai yellow curry is the mildest of the three major Thai curries, built on a paste that features turmeric as its dominant spice, which gives the dish its distinctive golden color and a warm, earthy undertone. The paste is dry-fried in a pan until fragrant before coconut milk is poured in to form a creamy, gently spiced base. Chicken pieces, cubed potato, and sliced onion simmer in the liquid until the potato is fully tender, its starch thickening the curry slightly and giving the sauce a comforting body. Fish sauce is added last to season the pot, its salty depth rounding out the turmeric's earthiness and the coconut's sweetness. The result is a mild, aromatic curry with a smooth texture and a warmth that comes more from the spice blend than from chili heat. Yellow curry is often recommended as an entry point for those new to Thai cuisine, yet its layered flavor-turmeric, cumin, coriander, and coconut working in concert-rewards experienced palates as well.
Adjust Servings
Instructions
- 1
Stir-fry curry paste in a dry pan until fragrant.
- 2
Pour in coconut milk and bring to a boil.
- 3
Add chicken, potato, and onion; cook until tender.
- 4
Season with fish sauce and serve with rice.
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Nutrition (per serving)
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