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Yellow curry is another kind of Thai curry, commonly found in the Thai restaurants in Los Angeles here. Comparing with other Thai curries, yellow curry is normally creamier and richer. This is because coconut cream is being used instead of coconut milk. However, I preferred watery curry instead of a creamy one, so I used the coconut milk this time.

Potato is a must-have ingredient to be added in the yellow curry as I heart potato for life. Who doesn’t? Other than potato, I put in okra (lady’s fingers), carrot and red chili peppers as well to give it a more colorful version.

A buddy of mine asked me, how the heck do you know how to cook so many kinds of Thai curry? I just told him to follow the recipes I provided. Just cook few more times, try an error then you will know the answer. Enjoy!

I heart curry! Do you? Check these: panang curry, red curry and green curry.

Ingredients:

1 piece of skinless chicken breast (sliced)
2 potatoes (cut into small cubes)
1 carrot (sliced)
2-3 red chili peppers (sliced)
1 onion (chopped)
3-4 kaffir lime leaves
3 tbsp yellow curry paste (Mae Ploy)
2 cups coconut milk
1 cup water (Add more water if you want it to be more watery)
1 tsp sugar

Cooking Method:

1. Heat up a pot with 2 tbsp cooking oil. Add in the curry paste and stir with medium heat for 2 minutes.
2. Pour in the 1 cup coconut milk and keep stirring until the curry paste is dissolved.
3. Add in another cup coconut milk and chicken meats. Heat until boiling.
4. Add in potatoes, carrot, onion and water. Simmer for 15 minutes or until the potatoes are soften.
5. Add in red chili peppers, kaffir lime leaves and sugar. Simmer for another 10 minutes.
6. Dish up and serve well with steamed white rice.