Thai yellow curry is almost a staple dish in Hawaii. Thai yellow curry with chicken takes it one step further.
Hawaii truly is a melting pot of cultures and the food is no different. Specifically, Asian food plays a crucial role in rounding out the restaurant scene here. Japanese, Vietnamese, and Thai food dominate the landscape, and for good reason. The food is good.
Another key staple in Hawaii, is the plate lunch. This combination of meat, rice, and salad in a styrofoam take out container is what basically everyone eats; at least once a week, and more often almost everyday.
The styrofoam container then expanded its reach to beyond the plate lunch, to basically every takeout venue in the state. And while in the last few years, styrofoam has been banned and new materials are being used, the concept is the same. All food, can be takeout.
Enter Bangkok Chef.
If you like in Hawaii and you like food, you certainly know Bangkok Chef.
Keeping with tradition, our Yellow Curry blend is a combination of coriander, fenugreek, turmeric, cumin, ginger, mustard, and other spice and herb flavors that evoke the essence of traditional Indian cooking.
Our MarnaMaria Yellow Curry is perfect for Indian cuisine but can also be used in Thai Yellow Curries as well. Instead of tomato, substitute coconut milk, and add sliced potatoes. Serve over sticky Jasmin rice or noodles.
Don’t limit yourself to a simple sauce. Add curry powder to lentils, chicken salad, and even fish. Curry is endlessly versatile and that addicting flavor is sure to be a crowd pleaser!
Wine Pairings
Not sure what to drink with curry? Try a dry, rich white to play on curry’s mild and creamy flavor. Look for wines that are fruity, unoaked, or lightly oaked such as an Australian Chardonnay, or white from certain parts of California. If you are feeling adventurous, try a Gewürztraminer, which has secondary flavors of rose petals and tropical fruit which will play on the complex mixture of spices in curry.
Yellow Curry
British Indian Spice Blend
Bring the British Raj into your home with our Yellow Curry seasoning blend
Curry is a dish that orginated in India and has since spread throughout the world, with each region adding their own influence. Curry powder, as we know it, became popular in the 1800’s when the British attempted to recreate the Indian dishes they had come to enjoy while abroad during the time of the East India Company and the British Raj.
This complex spice blend is now more commonly known as Yellow Curry, a British staple that is considered and accepted as a national food. Keeping with tradition, our Yellow Curry blend is a combination of coriander, fenugreek, turmeric, cumin, ginger, mustard, and other spice and herb flavors that evoke the essence of traditional Indian cooking.
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Print📖 Recipe
Thai Yellow Curry
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: Serves 6
- Category: Chicken
- Method: Stovetop
- Cuisine: Indian
Ingredients
- 3 tbsp. olive oil
- 2 lbs. chicken thighs, chopped
- 2 tbsp. fresh ginger, minced
- 2 carrots, sliced
- 2 onions, sliced
- 4 cloves garlic, minced
- 3 tbsp. MarnaMaria Yellow Curry
- 16 oz. coconut milk
- ½ cup chicken stock
- ¼ cup fresh cilantro, chopped
- salt and pepper to taste
Instructions
- In a large Dutch oven, heat olive oil over medium heat.
- Cook chicken until just cooked through, about 5 minutes. Set aside.
- Add ginger, carrots, onions, garlic, and MarnaMaria Yellow Curry.
- Let cook, stirring frequently so the mixture does not burn, until spices are toasted and smell fragrant and nutty. About six minutes.
- Add coconut milk chicken broth, water, and reserved chicken.
- Bring to a boil, cover, reduce heat to low and let cook until flavors have combined.
- When ready to serve, stir in cilantro and add salt and pepper to taste.
Notes
You can increase or decrease the amount of chicken stock to make the curry thinner or thicker to your liking.
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