Yellow Curry Chicken

November 17, 2010 at 7:58 am | Posted in Chicken, Quick and Easy | 33 Comments
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Curry, an explosion of flavors and an easy weeknight fix. 

In my pantry, you’ll always find a supply of coconut milk and cans of bamboo shoots and water chestnuts just standing by to be basic ingredients for a curry dish. Just add some meat, whatever vegetables you’ve got on hand (well maybe not a turnip) some cilantro and you’ve got a quick and scrumptious meal in no time. If you happen to have a lime as well, even better. I don’t know how many times I’ve said “I don’t know how I ever lived without coconut milk, cilantro, lime and curry.”  And then I see many of you commenting that you flat out “don’t like curry”!  Are you a curry lover or hater?  I’m a lover so let’s take a look at my latest dish.

As you can see during my last trip to HMart, I went a little wild grabbing curries. I’m really anxious to compare the different flavor styles. The Yellow is Southern Thai and recommended to use with chicken, the Massaman is Southern Thai as well and is recommended with beef. Panang is a Laotian curry and milder in flavor.  The Red Curry is a stronger and hotter mixture that I think sounds great for a pork dish.  

So far, the two that I’ve opened, the Yellow and the Panang are packaged inside the cardboard round packaging in a plastic pouch and are thick moist offerings of exotic curry paste. Much different from the curry powder I’ve bought from Safeway that is a yellow powder combination but similar to the Thai Kitchen brands I’ve bought in small jars at Whole Foods.

Yellow Chicken Curry:

  • 1 boneless skinless chicken breast, cubed and sautéed until almost done
  • 1/2 small sweet onion, quartered
  • 1 can coconut milk
  • 4 basil leaves, cut in thin strips
  • 2 T yellow curry
  • 1/2 C. pineapple chunks
  • 1 carrot, peeled and sliced
  • 1/2 C. water
  • 1/2 C. frozen peas
  • 1 lime
  • chopped cashews and cilantro for garnish
  • 3 C. steamed jasmine rice

I thought this was busy enough, so didn’t add either bamboo shoots or water chestnuts.

Start cooking the Jasmine rice according to package instructions. 

In a big skillet heat about 1/8 c. oil and add cubed chicken. Add the onion and carrot and cook until chicken is almost done.  In a sauce pan, add the coconut milk and the curry and bring to a simmer. Transfer the chicken, onion and carrots to the curry and milk. Simmer on low for about 5 – 10 minutes,  making sure that the flavors are blending.

Add the water, peas, basil ribbons (or dried basil) and  pineapple and cook until heated through.  At the end add a squeeze of lime juice and zest from 1/2 of the lime.

Spoon rice into a couple of bowls and spoon chicken curry mixture over rice. Garnish with cilantro and chopped cashews and enjoy.

In my photo of the dish, I didn’t spoon a lot of the curry mixture over the rice. I guess I thought I needed to show the rice in case you didn’t believe it was under there…or something!  The final dish offers twice that much curry over the rice.  Serves 2 (with leftovers for lunch the next day)

The flavors of yellow curry are exquisite. Every bite is a savory treat. And with the sweet pineapple this dish is truly a treat. Chopped sweet potato is also a very good substitution for the sweet pineapple.   

And it was on the dinner table in around 30 minutes.

Yellow Curry Chicken…It’s What’s For Dinner.



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  1. We love curries. This dish could have been cooked at our house as well. I also like to add the pineapples. Do you have any leftovers I could come by and pick up for dinner tonight?
    Looking forward to tomorrow!

    • Thanks Kirsten, there are no leftovers. It was gone within a day! 🙂 See you at lunch

  2. I love curry and most anything in Indian cuisine. But, Mike can’t even smell it. So, I have to go out for Indian food with friends.

    • That darn Mike! At least I know what NOT to cook when I have you over to dinner next.

  3. Love curry! Looks great! Can’t wait to try it! 🙂

  4. I was one of those people who didn’t like curry because all I had tasted was the brown curry used in Indian cooking. I still don’t care for that, but after some coaxing, I tried the red and green curry and *love* them! I should make a point to start using them more. I guess I still find them kind of intimidating!

    • I don’t think I’ve ever tried brown curry. Curries are like salt and pepper, you just add a little at a time to get it just right for your taste.

  5. I like curried dishes okay – but Dana is CRAZY about Indian food. When we lived in California he wasn’t content until he’d found a nearby Indian restaurant and an authentic Taquería. Having said that, I love that you posted this so I can assuage his craving for Indian food. There’s just not a lot of offerings up here. 🙂

    • We have an Indian Market very close to where we live. One of my Indian clients took me in there and loaded me up with some good stuff and made sure I knew what to do with it. No Indian restaurants in your little town????

  6. Don’t do curry a whole lot but this is the second one I’ve seen today! I wonder how The Cajun would react to it. Don’t think I’ve ever gave him a curry dish. Thanks for visiting me the other day! Hope you’re having a great week.

    • Hard to say how The Cajun would react to it. It is a milder flavor than alot of cajun/creole dishes I’ve had.

  7. Looks like a wonderful combination. I’d probably go with the sweet potato variation. I think sweet potatoes make everything better!

    • I agree Beth. I had pineapple I needed to use up, or you would have seen sweet potatoes bobbing around in that sauce.

  8. We love curries, but for some reason, we don’t make them very often. Perhaps I need to change that after seeing this delicious chicken dish. However sometimes I do make my own curry mix.

    Thanks Lea Ann for giving me some delicious thoughts of curry.

    • Sam, one of these days I’ll make my own Curry blend. It’s on my culinary “to-do” list. 🙂

  9. I love curry! Panang is one of my favorites. This just looks delicious.

    • Karen, I’ve not tried the Panang yet. It will be next. I’d love to know how you used it.

  10. I’ve only tried curry once, in a restaurant. Yours looks so good, it may be time to try again!

    • Thanks Carol. Easy peasy to prepare, you should try it at home.

  11. Curry is a dish I want to love. But… most curries have shellfish pastes in them, and coconut milk bizarrely has xanthan or guar gum (both legumes) in them. Sadly, I’m allergic to both. Life happens.

    • Well shoot Liz! I’m glad you put both legumes in parens. xanthan or guar gum sounded pretty scarry! 🙂

  12. Lea – so nice to meet you today. Great blog – love all the ethnic food on here!

    My favorite curries are panang and green. And, I think the best place for Thai in the Denver area is US Thai on Sheridan and 26th in Edgewater.

  13. More than a curry lover, I’m a curry ADDICT. This sounds absolutely fantastic! I love the HMart near me. Such a great source of hard-to-find ingredients!

  14. Yay, another Curry Addict amongst us! Talk about hard to find ingredients…and things you have no idea what to do with. HMart is an experience.

  15. Really, Lea Ann, it’s such a simple recipe, packed with flavors! I do love curry….

  16. Your recipe looks great. We LOVE Thai curry. I just made a version of this last night using chicken thighs and a panang paste. I usually add a healthy shot of fish sauce and a glob of cashew or peanut butter to the mix. Thanks for sharing!

    • Dave, I want to try the panang next. I hope you post your chicken thigh recipe.

  17. I LOVE currie, and I love your blog! Was that a great lunch yesterday or what?!??!

    • I agree it was a great lunch Susan. Great to meet you and look forward to our next gathering.

  18. Wow what’s this world coming to, How can someone not like curry? Okay maybe I’m just biased because I LOVE curries, all sorts and types. Great recipe and I love your collection of curry pastes. I make all of mine from scratch and keep them in the refrigerator or freezer so like you I always have an easy, and delicious go-to meal. Your yummy photo is making me crave curry so much now:)

  19. I have cooked similar dishes with both the red and the green paste, but never the yellow and now I am intrigued and want to try it; looks delicious!

  20. I like Curry. I thought Tim Curry was spectacular in Rocky Horror Picture Show and he was funny in Home Alone.

    What? Oh. Never mind:)

    Actually I’m using coconut milk and curry in a peanut sauce for flank steak tonight.

  21. Lea Ann…you went wild indeed…well at least it’s edible stuff that doesn’t go to waste ;o)

    Great ingredients to go along well with that special curry paste.

    Thanks for sharing this recipe and flavourful wishes,

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