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Thai Kitchen Recipes

Thai Yellow Curry Chicken

Aromatic herbs and spices such as ginger, coriander seeds and lemongrass are carefully blended for the perfect balance of flavours.

  • Cook Time:15 minutes
  • Prep Time:10 minutes
  • Level of Difficulty:medium


1 can Thai Kitchen Premium Coconut Milk

1 to 2 tbsp (15-30 mL) Thai Kitchen Yellow Curry Paste*

2 skinned boneless chicken breasts cut in bite sized chunks

•  1 to 2 tbsp (15-30 mL) Thai Kitchen Premium Fish Sauce

•  2 tbsp (30 mL) of brown sugar

•  1/4 cup (50 mL) bamboo shoots

•  1/2 cup (125 mL) frozen peas

•  1/3 cup (75 mL) chicken stock

•  Cooked Thai Kitchen Select Harvest Jasmine Rice

•  Fresh basil (optional)

* Vary amounts according to personal tastes



1. In a large saucepan simmer coconut milk and yellow curry paste over medium heat for 5 minutes. Add chicken, fish sauce, brown sugar, bamboo shoots, frozen peas and chicken stock.

2. Simmer for 10 minutes, stirring occasionally.

3. Serve with cooked Jasmine Rice and garnish with fresh basil.
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