Indomex Food

🍛 Thai Yellow Chicken Curry 💛

A rich, creamy, and flavour-packed curry made with Indomex Thai Yellow Curry Paste – perfect for a comforting family meal.

Ingredients:
• Chicken pieces (thighs & legs)
• 1 tbsp oil
• 1 medium white onion, cut into petals
• 1 clove garlic, minced
• 3–4 lime leaves
• 6–8 baby potatoes
• 4–6 baby marrows
• 1–2 tbsp Indomex Thai Yellow Curry Paste
• 1 can coconut cream
• 200 ml chicken stock
• 1 tbsp fish sauce
• 1–2 tsp palm sugar
• 1 tbsp Indomex Satay Sauce or smooth peanut butter (optional)
• Salt to taste

To serve:
Jasmine rice, chopped coriander, sliced cucumber, or Atjar Tjampoer (vegetable pickle).

Method:

1. Brown the chicken pieces, then remove and set aside.
2. In the same pan, sauté the onion in the chicken fat. Add the garlic, Thai Yellow Curry Paste, fish sauce, palm sugar, lime leaves, chicken stock, and coconut cream. Simmer gently.
3. Stir in the Indomex Satay Sauce or peanut butter (if using) and season with salt to taste.
4. Place the chicken and baby potatoes into a Dutch oven and pour the curry sauce over.
5. Bake at 180°C for 45 minutes.
6. Remove the lid, add the baby marrows, and bake for a further 15 minutes.
7. Finish with fresh coriander and serve with jasmine rice, sliced cucumber, or Atjar Tjampoer.

Save this recipe for your next curry night and tag us if you make it! 🌶️✨

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