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Recipe: Thai Yellow Curry with Chicken

The ingredients in this curry (lemon grass, shrimp paste, etc) are similar to those used in Malaysia and Indonesia. Cooking with coconut milk results in a rich, creamy curry but replace with water if you are concerned about calories. This recipe uses 2 large chicken breasts but double the ingredients if you are going to cook the way the locals do - a whole chicken cut into large pieces.


2 large chicken breasts cut into bite size pieces
1 tbsp (about 60g) Mai Siam Thai yellow curry paste
2 tsp Mai Siam Fish Sauce
4 tbsps vegetable oil
1pc Mai Siam Palm Sugar
2 medium potatoes - cut into 4
1 Mai Siam Coconut milk
3 shallots - finely sliced and browned

Cooking Method

Serves 4

Heat 4 tbsp oil in a wok and gently fry sliced shallots until they brown. Drain on paper and keep aside for garnish.

Pour away the oil and pour 1/3 tin of coconut milk into the wok. Simmer the coconut milk for about 3 minutes and the milk takes on shine which shows the coconut milk is coming out of the milk.

Next add the yellow curry paste and stir well.  Cook out the paste in the milk for about 4 minutes. Add chicken pieces and stir fry the mixture for about 3 minutes.

Now add the remaining coconut milk and potatoes, cook until both are cooked, stir to avoid sticking.Season with fish sauce and palm sugar and adjust to personal taste.

Add water if curry is too thick but remember to use the coconut milk as you would cream and cook on medium heat. If curry is to be served later, cool quickly with the lid of the pan.

Do not leave hot curry in a covered pot to cool especially in the summer as it will spoil.

Add the crispy shallots just before serving as a garnish