Yellow Curry with Chicken

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Product Description


50 g.  Chicken, sliced

1-2 Tbs.  Yellow curry paste

1 ½ Tbs.  Cooking oil

¾ Cup  Coconut cream

½ Cup  Coconut milk

50 g.  Potato, (cubed & boiled)

30 g.  Onion, cubed


½ Tbs.  Palm sugar

1 Tbs.  Fish sauce



1.  Put oil in wok and add 1 T of yellow curry paste, stir vigorously until fragrant.

  1. Add coconut cream and stir well until fat separates (oil rises to top)

3.  Add chicken and fry for about 1 minute.

4.  Add coconut milk, onion , potato, seasoning with palm sugar and fish sauce.

5.  Stir constantly until chicken is cooked.

6.  Serve over rice and enjoy!

Serves: 1 – 2

NOTE: With all Thai meals, always taste before serving.  Adjust flavor to your preference.


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