This is my favorite curry of all time, and I promise I’m not exaggerating. I love curries from all types of cuisines, but this one has always had my heart. The inspiration for this one is based on #54 on the menu at our local favorite Thai restaurant. Over the years I’ve tried to come up with a yellow curry that is even close, but I’ve mostly been disappointed. It wasn’t until I started using a specific curry paste which we’ll talk about below that I finally started getting some good results. From there it was just a matter of getting just the right amount of peanut flavor in there without it being overwhelming. And finally, after so many years of trying to get it right, I have a recipe that rivals #54! And as a quick note, you definitely don’t have to make this with peanut butter. You can easily substitute cashew butter to keep it paleo, or if you have a peanut allergy. If you can’t have nuts at all, just leave them out, and the curry will still be good. Nut butter just gives it a little something extra that keeps everyone coming back for more. I should also mention that the veggies I used here are based on what our local restaurant uses, and what I had in the fridge. You can use any mix of veggies you’d like, but this is the particular combination I come back to again and again. This yellow curry paste is the entire secret to this recipe, so we’ll kick things off here. This Mae Ploy brand is simply the best curry paste I’ve ever purchased. Not only does the flavor take your curries to the ‘next level’, but there are also no additives, dyes, or added sugar. It’s a lot of curry paste per container, so if you don’t make curry very often, split it with someone else. Or you can freeze it in ice cube trays, then place the curry paste cubes into a sealed container to freeze.
How to make this yellow curry recipe step by step
I really hope you enjoy this Thai Yellow Chicken Curry recipe! If you do get a chance to make this recipe, I’d love to hear from you in the comments. I like to use a medium-sized Dutch oven to make this curry, but a very large skillet works as well. Then add the chicken back to the pan along with the nut butter, lime juice, and fish sauce. Stir to combine. This recipe was originally published in 2018 and has been updated with new photos, tips, and a video in 2022.
