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Thai Yellow Curry Chicken

groups4 servingsspeedMediumcountertopsPrep: 10 minsskilletCook: 15 minsscheduleTotal: 25 minsoutdoor_grillStewedlocal_fire_departmentMedium

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

7 Steps Total
01
Preparation
00:00:07
warningStay safe

Wash hands thoroughly after handling raw chicken to avoid cross-contamination.

Remove remaining bones from 1 boneless chicken thigh, cut into pieces after tendon cutting, remove excess chicken skin; slice 1 small carrot, slice 1 galangal piece, lightly pound and slice 1/2 lemongrass stalk, slice 1/2 onion, cut 1/2 steamed potato into chunks, chop 1 small bunch cilantro, chop 1 bird's eye chili.

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Watch out

Cut through the tendons when dicing the chicken, otherwise the meat will shrink and affect texture during cooking.

Ingredients:chicken thighs (bone-in, skin-on, cut in half) (1 piece)Carrot (1 piece)galangal (1 piece)lemongrass stalks (0.5 piece)Onion (0.5 piece)potato (0.5 piece)cilantro (1 piece)bird's eye chili (1 piece)
Tools:knifeCutting board
02
Active Cooking
00:01:19

Heat the pan, place the boneless chicken thigh pieces with excess skin skin-side down to render oil, then turn to medium heat and continue frying until golden brown with chicken oil released.

local_fire_departmentMedium heat, about 3 minutes
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Watch out

Do not use too high heat when rendering chicken skin, otherwise the skin will burn while the inside remains uncooked.

Ingredients:chicken thighs (bone-in, skin-on, cut in half)
Tools:panChopsticks
03
Active Cooking
00:01:42

In the same pan, add 1 tbsp minced shallot and sauté until fragrant, then add carrot pieces and galangal pieces, mix well, and add steamed potato chunks to pan-fry until golden.

local_fire_departmentMedium heat, about 2 minutes
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Watch out

Stir continuously after adding minced shallots, otherwise they will burn easily and turn bitter.

Ingredients:shallot (1 tbsp)Carrotgalangalpotato
Tools:pan
04
Active Cooking
00:02:15

In the same pan, add shredded onion and stir until softened, then add 1/2 can straw mushrooms, 3 tbsp Thai yellow curry paste, and 1/2 amount palm sugar, stirring until the yellow curry aroma releases and coats ingredients.

local_fire_departmentMedium heat, about 2 minutes
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Watch out

Stir the yellow curry paste evenly after adding, otherwise lumps will cause uneven seasoning.

Ingredients:Onioncanned straw mushrooms (0.5 piece)Thai yellow curry paste (3 tbsp)palm sugar (0.5 tsp)
Tools:pan
05
Active Cooking
00:03:11

Add 1 tbsp rice wine and 300ml water, mix well, cover and simmer until boiling and ingredients absorb flavors.

local_fire_departmentMedium heat, about 4 minutes
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Watch out

Monitor water level while simmering with the lid on to prevent excessive evaporation and burning.

Ingredients:rice wine (1 tbsp)water (300 ml)
Tools:lidpan
06
Active Cooking
00:03:34

Take 4 kaffir lime leaves, crush and put into the pan, add chopped bird's eye chili, 1 tbsp fish sauce, and cilantro sections, mix well until aromas blend.

local_fire_departmentMedium heat, about 1 minute
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Watch out

Rub kaffir lime leaves before adding, otherwise the essential oils will not be released.

Ingredients:kaffir lime leaves (4 piece)bird's eye chilifish sauce (1 tbsp)cilantro
Tools:pan
07
Active Cooking
00:04:09
warningStay safe

Use heat-resistant gloves when moving the hot pan and pouring the curry onto the plate to avoid burns.

Drizzle in 100ml coconut milk and mix well, cook until the sauce reaches desired thickness, then pour into a serving plate.

local_fire_departmentMedium-low heat, about 1 minute
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Watch out

Do not boil on high heat after adding coconut milk, otherwise the coconut milk will separate.

Ingredients:Coconut milk (100 ml)
Tools:serving platepan

groceryAll Ingredients

chicken thighs (bone-in, skin-on, cut in half)1 piece
potato0.5 piece
Onion0.5 piece
cilantro1 piece
lemongrass stalks0.5 piece
kaffir lime leaves4 piece
bird's eye chili1 piece
galangal1 piece
canned straw mushrooms0.5 piece
Coconut milk100 ml
shallot1 tbsp
Carrot1 piece
Thai yellow curry paste3 tbsp
fish sauce1 tbsp
palm sugar1 tsp
rice wine1 tbsp
water300 ml

blenderAll Tools Needed

knifeCutting boardpanChopstickslidserving plate