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Thai Chicken Yellow Curry


Thai Chicken Yellow Curry

Thai Chicken Yellow Curry



Recipe Servings


Recipe Cook Time


A delicious yellow Thai curry with chicken. With the aroma of lemongrass, bamboo shoot and Thai ginger this recipe is sure to win hearts at the dinner table. Serve with plain steamed rice.


  • 2 Tbsp peanut oil

    20 gm garlic, chopped

    150 gm namjai curry paste, yellow

    500 gm chicken leg boneless, sliced

    1000 ml (1 liter) coconut milk

    1/2 onions, diced

    40 gm fresh green aubergine diced

    bamboo shoot sliced

    500 ml chicken stock

    20 pea aubergine

    2 fresh red chilly, chopped

    6 tbsp fish sauce

    1 tsp salt

    3 Tbsp sugar

    30 gm thai ginger

    6 kaffir lime leaf, torn

    30 gm lemon grass

    4 Tbsp lemon juice

    24 thai basil leaves


Heat oil in wok. Add garlic. Saute till fragrant. Add curry paste and saute for 2 minutes.

Add chicken. Saute till 25 percent cooked. Add coconut milk (thin). Mix well.

Bring to boil. Reduce heat and add onion, aubergines, pea aubergines, bamboo shoot and stock.

Season with fish sauce, salt, sugar, lemon juice. Add red chilly, thai ginger, lime leaf torn and lemon grass.

Adjust the seasoning and finish with basil leaves.

Serve hot.

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Key Ingredients: Chicken, groundnut oil, garlic, coconut milk, onion, galangal, bamboo shoot, chicken stock, eggplant, red chilli, fish sauce, salt, sugar, ginger, kaffir lime, lemongrass, lemon juice, basil