Yellow Jungle Chicken Curry (Printer-friendly)

Tender chicken simmered in fragrant yellow coconut curry with fresh vegetables and aromatic herbs.

# What You’ll Need:

→ Proteins

01 - 1.3 lbs boneless skinless chicken thighs, cut into bite-sized pieces

→ Vegetables

02 - 1 large red bell pepper, sliced
03 - 1 medium zucchini, sliced
04 - 1 large carrot, julienned
05 - 3.5 oz green beans, trimmed and halved
06 - 1 medium onion, thinly sliced

→ Aromatics & Herbs

07 - 3 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated
09 - 2 stalks lemongrass, bruised and chopped
10 - 3 kaffir lime leaves
11 - 1 handful fresh cilantro, chopped for garnish

→ Curry Sauce

12 - 2 tbsp yellow curry paste
13 - 1.7 cups coconut milk
14 - 0.85 cup chicken stock
15 - 1 tbsp fish sauce
16 - 1 tbsp soy sauce
17 - 1 tsp brown sugar
18 - 1 tbsp vegetable oil

→ To Serve

19 - Steamed jasmine rice or rice noodles
20 - Fresh lime wedges

# How-To Guide:

01 - Heat vegetable oil in a large wok or deep skillet over medium heat. Add sliced onion and sauté for 2 minutes until softened and translucent.
02 - Add minced garlic, grated ginger, and chopped lemongrass. Stir constantly for 1 minute until fragrant, taking care not to burn the garlic.
03 - Stir in yellow curry paste and cook for 1 minute, allowing the spices to bloom and release their aromatic oils.
04 - Add chicken pieces to the wok. Sauté for approximately 5 minutes, turning frequently until lightly browned on all sides.
05 - Pour in coconut milk and chicken stock. Stir thoroughly to combine. Add fish sauce, soy sauce, brown sugar, and kaffir lime leaves. Mix until well incorporated.
06 - Bring the mixture to a gentle simmer. Add bell pepper, zucchini, carrot, and green beans. Simmer uncovered for 15 to 20 minutes until chicken is fully cooked and vegetables are tender-crisp.
07 - Remove and discard lemongrass stalks and kaffir lime leaves. Taste the curry and adjust seasoning with additional fish sauce or sugar if needed.
08 - Ladle hot curry over steamed jasmine rice or rice noodles. Generously top with chopped fresh cilantro and serve with lime wedges on the side.

# Expert Advice:

01 -
  • The velvety coconut sauce clings to every bite of chicken and vegetable
  • It comes together faster than you think despite the complex flavors
  • The leftovers taste even better after the spices have time to mingle
02 -
  • The curry paste needs that full minute of cooking time or it will taste raw and harsh
  • Letting the sauce simmer uncovered helps it thicken slightly and concentrate the flavors
  • Yellow curry is naturally milder than other Thai curries so adjust heat to your preference
03 -
  • Bruise the lemongrass by smashing it with the back of your knife before chopping
  • The curry actually tastes better the next day so consider making it ahead

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