Chicken Yellow Curry Recipe

Prep chicken

Cut chicken thighs into 1- to 1½-inch pieces. Season evenly with 1 tsp kosher salt and 1 tsp black pepper.

Heat 2 tbs vegetable oil in a large skillet or Dutch oven over medium-high heat. When oil shimmers, add chicken in a single layer (work in batches if needed) and sear until lightly golden on both sides, about 3–4 minutes per side. Remove chicken to a plate and set aside; it will finish cooking in the sauce.

Make spice paste

In a small bowl combine 2 tbs yellow curry powder, 1 tsp turmeric, 1 tsp ground coriander, 1 tsp ground cumin, 3 minced garlic cloves, 1 tbsp grated ginger, the finely chopped shallot, the white part of 1 minced lemongrass and 1 tbs neutral oil. Stir into a thick paste. Alternatively pulse briefly in a mini-food processor to a smooth paste.

Return the skillet to medium heat and add the spice paste. Cook, stirring constantly, until fragrant and slightly darkened, about 1–2 minutes. Scrape any browned bits from the bottom of the pan to incorporate flavor.

Add the sliced onion to the pan and cook 2–3 minutes until beginning to soften. Add the cubed pumpkin, sliced carrot and red bell pepper; toss to coat with the paste and cook another 2 minutes.

Pour in 1 cup chicken broth and 1 cup full-fat coconut milk, stirring to combine and deglaze the pan. Bring to a gentle simmer.

Return the seared chicken (and any accumulated juices) to the pot. Reduce heat to medium-low, cover partially, and simmer until pumpkin is tender and chicken is cooked through, about 12–15 minutes. Stir occasionally to prevent sticking.

If sauce is too thin, remove lid and simmer 3–5 minutes until slightly reduced. If too thick, add up to 1/4 cup more broth or coconut milk to reach desired consistency.

Stir in 1 tbs fish sauce, 1 tsp brown sugar and 1 tbs lime juice. Taste and adjust seasoning with additional fish sauce, lime or salt as needed.

Swirl in 1/4 cup coconut cream for a richer finish and heat through for 1 minute (do not boil after adding coconut cream to preserve texture).

Remove from heat and fold in 1/4 cup chopped Thai basil or cilantro. Garnish with fresh cilantro leaves and sliced red chili if using.

Serve hot with steamed jasmine rice or flatbread.