This is my husband’s favorite dish to order when we go out for Thai Food. Yellow Curry Chicken (gluten free) with a side of steamed jasmine rice.
Seriously, not kidding – he never deviates from this. He likes what he likes!
Now, I am not sure if the whole grape tomato thing is authentic and I have a feeling it’s not, but two of his favorite Thai spots always put them in so when I set out to recreate this dish, I knew that grape (or cherry) tomatoes had to be part of the equation.
I did a bunch of research and reading and it turns out that making a semi-authentic Thai Yellow Curry is actually not very difficult at all. I had conjured up this unrealistic idea that it would include toasting and grinding spices and aromatics and making a homemade curry first but it turns out, that is not the case. What you need to do is find a high-quality prepared curry.
This dish tastes eerily close to the $18 entree that my husband likes to order when we go out. Not only is it a fraction of the cost but can feed the whole family and we can control the quality of the ingredients, which makes me very happy!
- I made a double batch in these photos because the day I photographed this recipe we were having company so if the ratios look a bit larger to you, you are not crazy!
- I used Mae Ploy Yellow Curry Paste because that is the easiest for me to get at my local store. It is a “Karee” style yellow curry paste which is what you want. I have also read that Mae Anong Karee Yellow Curry is excellent. Just make sure you get a “Karee” style curry paste that is from Thailand and free of Gluten and MSG (these both are!). For this recipe, Thai Kitchen Yellow Curry Paste will NOT work.
- I like to use Yukon Gold Potatoes. You need a boiling or low-starch potato that will hold it’s shape. You don’t want to use a high-starch potato like Russet as it will likely fall apart and change the texture of the sauce. Yukon Gold are my favorite because they are pretty easy to find where I live and relatively inexpensive.
- You can substitute chicken breast but I recommend boneless, skinless. Be sure to tweak your cooking time so the chicken doesn’t dry out.
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Yellow Curry Chicken. Gluten Free Yellow Curry. Take Out Style Thai Yellow Curry.
- 14 ounce can full fat coconut milk
- 1/4 cup yellow curry paste see NOTES
- 1 pound Yukon Gold or other low-starch potatoes peeled and cut into 1" cubes (see NOTES)
- 1 large yellow onion cut into 1/8's and roughly choppped
- 1/3 cup water
- 1 1/4 pounds skinless boneless chicken thighs, visible fat trimmed and cut into 2" long strips
- 1/2 Tablespoons fish sauce
- 2 teaspoons coconut palm sugar
- 1/2 cup grape or sugar plum tomatoes washed
- handful cilantro leaves for serving
- Serve with steamed rice
Peel potatoes and cut into 1" cubes. Place in a large bowl of cold water until ready to use (to prevent browning). Make sure to strain before adding to recipe!%http://www.everydaymaven.com/wp-content/uploads/2014/10/IMG_1292-533x400.jpg
Peel onion and cut into 1/8's. Roughly chop.%http://www.everydaymaven.com/wp-content/uploads/2014/10/IMG_1291-533x400.jpg
- Trim any visible fat from chicken and slice into 2" long strips.
- Wash grape tomatoes. Pull cilantro leaves off stems, rinse and dry.
Heat a large pot over medium heat. Once hot, add coconut cream. The coconut cream is the solid fat that is present when you open the canned coconut milk. Do NOT shake or stir the coconut milk prior to using if you want the coconut cream to be separated. Scoop off the cream and leave the watery coconut milk behind to use later in the recipe.
Add curry paste and stir into coconut cream until well combined. Heat until oil begins to separate from coconut cream.
Add cubed potatoes, onion, watery coconut milk left behind in the can and water. Raise heat to high and bring to a boil.
Once boiling, cover and lower to a simmer. Continue cooking for 8 to 10 minutes.
Remove lid, add sliced chicken pieces and raise heat to high to bring back to a boil. Once boiling, cover, lower heat to a simmer and continue cooking for an additional 8 to 10 minutes until chicken is cooked through and potatoes are tender.
Add fish sauce, palm sugar and grape tomatoes. Cook for an another 2 to 3 minutes. Serve topped with cilantro and Enjoy!