Thai Yellow Curry



  • 2 tsp sesame oil
  • 4 shallots
  • 1 red and yellow bell pepper, diced ½ inch square
  • 1 knob ginger, peeled
  • 1 small knob galangal
  • 4 clove garlic, diced
  • 1 skinless Springer chicken thighs, diced
  • 4 Cups Chicken Stock
  • 3 cans coconut milk
  • 2 tsp turmeric
  • 1 stalk lemon grass
  • 1 oz palm sugar
  • 1 lime, juiced
  • fish sauce (to taste)
  • 1 bunch cilantro, chopped

Coconut Rice

  • 2 Cup Sushi Rice
  • Warm Water
  • ½ Cup Coconut Milk
  • Salt to taste


  1. Add sesame oil, shallots, bell peppers, ginger, galangal, and garlic to pan on medium to high heat.
  2. Add chicken thighs and cook until internal temperature reaches 165°F.
  3. While chicken thighs are cooking, rinse rice under cold water until water becomes clear then add rice to new pot on medium to high heat.
  4. Add coconut milk and enough water to cover first knuckle joint on index finger. Make sure it’s mixed well and that the rice is evenly flat.
  5. Let the rice comes to a simmer then turn it down to low heat for 10 minutes. After the 10 minutes, take it off the heat and let it sit for another 10 minutes covered.
  6. Once curry is starting to become aromatic add chicken stock, coconut milk, tumeric, lemon grass, and bring to a simmer for 20-30 minutes or until chicken is tender.
  7. After coconut milk and chicken stock have reduced, take out lemon grass.
  8. Season with palm sugar, lime juice, and fish sauce.
  9. Add cilantro before serving.
  10. Plate rice and curry together and enjoy!

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