Thai chicken curry in yellow paste

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Thai Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 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

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