Yellow Curry Chicken

Cook the curry paste in oil first to enhance its flavors.

Cut the chicken into even-sized pieces for uniform cooking.

Add the vegetables according to their cooking times - harder vegetables first, softer ones later.

Taste and adjust the seasoning as needed, especially the balance of fish sauce and sugar.

Serve with lime wedges. The lime compliments the other flavors and can be added as desired.

For a creamier curry, you can add a bit more coconut milk.

Stir the curry gently to avoid breaking the vegetables.

Try adding different spices like turmeric or cumin.

Can I use a different type of curry paste?

Yes, you can use yellow or green curry paste as an alternative to red curry paste.

What can I substitute for fish sauce?

Soy sauce or tamari can be used as a substitute, but they will slightly alter the flavor.

What veggies can I use?

Feel free to use any vegetables you like or have on hand.

Is it necessary to pre-cook the potatoes and carrots?

Pre-cooking makes sure they are tender and cook evenly with the rest of the dish.

Can I use chicken thighs instead of breasts?

Yes, chicken thighs can be used and may add more flavor due to their higher fat content. Just adjust the cooking time if needed.

How can I make this dish vegetarian?

Substitute the chicken with tofu or additional vegetables and use vegetable stock instead of chicken stock.

Can I make this curry spicier?

Yes, add more curry paste or some fresh or dried chili to increase the heat.

How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days and reheat on the stove or in the microwave.

Can I freeze this curry?

Yes, it freezes well. Store in a freezer-safe container for up to 3 months.

What can I serve with this curry besides rice?

It also goes well with flatbreads like naan or roti, or over quinoa or noodles.

Measuring Spoons and Cups: For accurately measuring out the yellow curry powder, fish sauce, sugar, chicken stock, etc.

Vegetable Peeler: To peel the potatoes and carrots for this recipe.

Saucepans: To cook the potatoes, carrots, and curry mixture. Using multiple pans lets you cook items concurrently but you can also cook them in order using the same pan.

Wooden Spoon: For stirring the curry paste and coconut milk mixture as it simmers. A wooden spoon won't scratch your saucepan like a metal one might.

Ladle: Handy for transferring the coconut milk, chicken, and vegetable mixture into bowls or over rice.

Jasmine Rice: the perfect bed for serving your flavorful curry chicken. The fluffy grains will soak up all that tasty sauce.

Naan Bread: a warm, doughy sidekick to your curry chicken. Tear off a piece and use it to scoop up every bit of that saucy goodness.

Cucumber Raita: a cool, refreshing companion to balance out the spice of the curry. The creamy yogurt and crisp cucumber will provide a mild cooling effect.

Wine Pairings
Sauvignon Blanc: The crisp acidity and citrus notes in a Sauvignon Blanc will brighten up the rich flavors of the curry. Look for one with hints of grapefruit and grassy aromas.

Gewurztraminer: If you prefer a more aromatic wine, Gewurztraminer is your go-to. It's slightly sweet with notes of lychee and rose petals that can balance out the spices in the curry.

Syrah: For those who like a bolder wine, a Syrah with its dark fruit flavors and hints of pepper can stand up to the complex flavors of the curry. Look for one with velvety tannins for a smooth finish.

Other Alcohol Pairings
India Pale Ale (IPA): Lean into the curry's flavors with a hoppy IPA. The bitterness and floral notes in the beer can complement the spices in the dish.

Gin and Tonic: The botanicals in gin pair surprisingly well with the fragrant spices in the curry. Add some tonic water and a wedge of lime for a refreshing contrast to the warmth of the dish.

Spiced Rum: The warm spices in the rum will enhance the curry's flavors, while the sweetness adds a playful twist to the pairing.

Non-Alcoholic Pairings
Coconut Water: Stay hydrated and refresh your palate with coconut water. The natural sweetness and mild flavor will complement the coconut milk in the curry without overwhelming the dish's spices.

Mango Lassi: If you're a fan of creamy beverages, a mango lassi is the way to go. The fruity sweetness and tangy yogurt can cool down the heat from the curry.

Iced Chai Latte: For a cozy and comforting non-alcoholic option, try an iced chai latte. The warm spices in the chai can echo the flavors in the curry, creating a balance of sweet and spicy.