This easy Thai Yellow Curry is made with chicken and vegetables and served over steamed rice.

I love curry! Simple as that. The names in parentheses are the brands I like to use.

Yellow curry is the third most popular Thai dish in my family (after green curry and massaman curry).Since the ingredients are available year-round, enjoy it in any season.Adding boiled eggs is our style.When making a large quantity, don't increase the amount of nam pla fish sauce, but use salt to taste.This is a basic Thai curry recipe. It's important to thoroughly blend the curry paste and coconut milk in Step 2. Adding the chicken makes its taste even better. If the coconut milk has separated in the can, shake well, and use any solid bits in Step 2. Recipe by gingamom.

Family recipe

Approx 280 Calories per serve (Approx 20gms Carbs, 19gms fat, 8gms Protein)

I like spice so adjust to your taste. The coconut cream that I used seems a little thinner than others and works perfectly for achieving the right texture and is also not unsweetened, it’s called chaokoh.

Very simple and delicious recipe with a slightly spicy burn. Shared with me by my good friend Phimpo. Everyone loves it and asks for more!

Simple and very tasty curry...great with rice or French bread! :-)

An easy Thai green curry recipe. Best served with steamed white rice.

I am always looking for quick weekday meals. After working 10 hour days, I just want food quickly. And leftovers for lunch the next day. 🙂