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Thai chicken curry in yellow paste Recipe

Thai chicken curry in yellow paste is a popular Thai Curries
Author :
On :
Monday, 20 June, 2016
Category :
Non-Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Thai Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 6
Rated 4 based on 100 votes


  • 1 kg - diced Chicken (preferably boneless)
  • 250 g - Coconut Milk
  • 2 tsp - Ginger Garlic paste
  • 1 cup - Tomato puree
  • 2 tsp - red chilly powder
  • Oil
  • Salt
  • 300 g - Onions
  • Red food colour, a pinch
  • 1/2 tsp - Turmeric powder
  • 10 peeled Garlic Cloves
  • 4-5 Dried red chillies
  • 2-3 tsp - Corn flour
  • 3 tsp - Lemon juice
  • Chopped, Coriander leaves
  • How to Make Thai chicken curry in yellow paste:

    1. Marinate chicken with corn flour, ginger-garlic paste, salt and lemon juice.
    2. Prepare the tomato puree.
    3. In a wok, heat oil and add the chicken marinade and the yellow paste.
    4. Cook until oil starts separating, then add the coconut gravy and chopped coriander leaves cook until done.
    5. Serve with rice.
    6. For yellow paste:
    7. In a mixer grind onions, turmeric, dried red chillies and garlic to a fine paste.
    8. In a pan take coconut milk and to it add food colour and tomato puree.
    9. Cook until it forms a fairly thick gravy and keep aside.


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