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Not Authentic but Simple Yellow Thai Curry

Real yellow Thai curry is such an amazing dish, but it takes some special ingredients that I don't have on hand like lemongrass. The following recipe is my attempt to recreate the flavors somewhat while sticking to ingredients I have in my kitchen most of the time. It's still pretty darn tasty and worth doing if you can't get your hands on the real thing.


  • 2 tbsp olive oil
  • 1 lb. chicken breast or tofu seasoned with salt and pepper
  • 1/2 onion sliced into strips
  • 1/2 red pepper sliced into strips (I usually have jarred peppers on hand and use them)
  • 1 carrot cut into circles
  • 2 small red or gold potatoes cubed
  • 2-3 cloves minced garlic or 1/2 tsp garlic powder
  • 1 tbsp yellow curry powder
  • 1/4 tsp basil
  • 1 can coconut milk (or can substitute 1 2/3 cups milk alternative plus 1/3 cup coconut shavings soaked for a few hours and blended until smooth)
  • 1 cup chicken broth (or 1 cup water and 1 heaping tsp chicken or vegetable bouillon)
  • 1 tsp sugar
  • 1 tsp rice vinegar
  • 1/2 tsp fish sauce (optional)
  • 1 tsp lime juice and 1 tbsp chopped cilantro for finishing

  • In a separate pot or steamer, cook the potatoes and carrots until tender. Drain and set aside.
  • Cut the chicken or tofu into bite size cubes and season with salt and pepper.
  • In a large skillet, sauté the chicken or tofu in 1 tbsp oil over medium heat until the outside browns.
  • Remove from the skillet and add another 1 tbsp of oil.
  • Add the onion and red pepper and sauté for 3-5 minutes until softened and the onion becomes translucent.
  • Add the garlic, curry powder, and basil and cook for 30-60 seconds until fragrant.
  • Add the milk, broth, sugar, vinegar, and fish sauce and bring to a low simmer.
  • Add the chicken or tofu plus the cooked potatoes and carrots and simmer for 5-10 minutes to allow the flavors to meld.
  • Remove from heat and stir in the lime juice and cilantro. Then serve.