Yellow Curry with Chicken

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20 min Serves 4

Thai Yellow Curry with chicken

Thai Yellow, ‘Gaeng Karee’ is a mild southern curry with hints of turmeric and cumin from south asian trade routes.


  • 400ml Thai Gold Coconut Milk
  • 2-3 teaspoons Thai Gold Yellow Curry Paste
  • 4 Chicken fillets, finely sliced
  • 150ml Chicken stock
  • 2 teaspoons Thai Gold Light Soy Sauce
  • 2 teaspoons Thai Gold Nam Plaa (Fish Sauce)
  • 2 teaspoons Thai Gold Palm Sugar or normal sugar
  • 1 medium Chopped and diced onion
  • 1 Sliced pepper
  • 3 Potatoes, cubed and parboiled
  • 6-7 Cherry tomatoes


  1. Add the Thai Gold Coconut Milk to a saucepan and heat up to near boiling, stirring frequently.
  2. Add 2 tsp of Thai Gold Yellow Curry Paste and stir, combining the paste with the milk.
  3. Add the finely sliced chicken, chicken stock and cook for 5 minutes.
  4. Add 2 tsp of Thai Gold Nam Plaa (Fish Sauce), 2 tsp of Light Soy Sauce and the Palm Sugar. Cook for 3 minutes.
  5. Next add the vegetables and cook for a further 4 minutes.


  • Hot & Spicy: Add some fresh chopped chillies with the vegetables.
  • Variation: Try any seasonal fresh vegetables.
  • Serving: Serve with Thai Gold Jasmine Rice.