Tag Archives: chicken curry

Thai Yellow Curry

Thai Yellow Curry is easy to make at home in only 20 minutes! This recipe is made with chicken, but extra veggies can be swapped in for a vegetarian curry. The sauce is so delicious, you’ll feel like you’re eating at your favorite Thai restaurant!

Overhead shot of yellow curry in bowl with chopsticks on the side

Are you constantly dreaming that Thai food takeout will magically appear in your kitchen for dinner? No, just me? Either way, this recipe for Thai Yellow Curry will give you that delicious, straight-from-your-favorite-Thai-restaurant taste without ever leaving your kitchen! The best news is, it’s made in just 20 minutes!

For a few years now, I’ve been working on perfecting my favorite Thai recipes at home. I successfully created amazing versions of my favorite noodle dishes, Spicy Vegetable Pad Thai and Drunken Noodles. Now it was time to recreate my favorite curry dish!

Yellow Thai Curry is slightly sweet and mild in flavor, but can be kicked up to your desired spice level with the addition of Thai chilies. I use Mae Mae Ploy Yellow Curry Paste, which can be found at some grocery stores, Asian markets or online. I purchase a large container of it, as it will keep in the fridge sealed and covered for up to 2 years.

Out of all the pre-made curry pastes I’ve tried, this one definitely has the best flavor and the most similar taste to what you’d get at a Thai restaurant. It’s also vegan and gluten free, so it’s great for making vegan and vegetarian curries! Using a pre-made curry paste makes this recipe so simple and easy to toss together any night of the week!

Read the full post here!

Chicken Curry Meatballs with Coconut Vindaloo Sauce

Chicken Curry Meatballs are cooked in a flavorful Indian Coconut Vindaloo Sauce in this delicious and simple gluten free recipe!

Chicken Curry Meatballs with Coconut Vindaloo Sauce

Today I’m introducing my first recipe on the blog with vindaloo curry.

If you haven’t had Vindaloo before, it’s a spicy Indian curry dish, that is typically served with chicken, lamb or pork.

Read the full post here!

Massaman Curry Crock Pot Chicken

Massaman Curry Crock Pot Chicken is an easy meal to toss in the slow cooker in the morning and serve over rice for dinner!

Massaman Curry Crock Pot Chicken

A big thank you goes out to my brother, Tyler Bond, for inspiring me to make this recipe!  I tried Massaman Curry for the first time when he ordered Thai take out while I was visiting him in Washington DC in November.

One bite and I was hooked!

Read the full post here!

Indian Chicken Curry Pitas

Indian Yellow Curry Sauce Pita

Between birthdays, finals and holiday parties, the last two weeks have been completely crazy and my kitchen has started to collect dust!

I spent a couple of hours tonight, dusting off the appliances and whipping up a new favorite!

I’ve had a serious infatuation with spicy Indian and Thai foods lately.  I also had 3 pounds of chicken in the fridge and a bag of pita bread, so I put them all together and  Indian Chicken Curry Pitas were born!

chicken, curry powder, red bell peppers, red onion, garlic, ginger, limes, chives


  • 1 tbsp olive oil
  • 1 red bell pepper (sliced)
  • 1 red onion (sliced)
  • 3 cloves garlic (minced)
  • 1 tbsp fresh ginger (chopped)
  • 3 tbsp curry powder
  • 1 tsp bay leaves
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp sweet paprika
  • ½ tsp chili powder
  • ½ tsp red pepper flakes
  • 1 tomato (pureed)
  • 1 cup sour cream
  • ¾ cup coconut milk
  • 4 chicken breasts (thinly sliced)
  • 4 slices pita bread
  • 1 tsp fresh mint (garnish)
  • 1 tsp fresh chives (chopped – garnish)
  • 1 lime (sliced – garnish)

Begin by adding the olive oil to a large skillet over medium heat.  Next, add the bell pepper and onions.  Cook for 5-7 minutes, then add the minced garlic.

Next, combine the ginger, curry powder, bay leaves, coriander, cumin, paprika, chili powder and red pepper flakes to a small food processor or spice grinder.

ginger, curry powder, coriander, red pepper, chili powder, cumin

Blend well then add to the peppers, onions and garlic.

Curry Vegetables

Next add the pureed tomato, sour cream and coconut milk.

Now I know sour cream might sound weird but it turns out the yogurt in my fridge had gone bad and I was in “study mode” (AKA sweats, hair in bun, no make up), so I was not about to go to the grocery store for one item.

Being the little leopard I am, I knew I could find something in my fridge to replace the yogurt.  There it was in front of me, Mexican Crema (AKA Mexican Sour Cream), I thought, well let’s try this.  Turns out it was amazing, maybe I just stumbled upon the next great way to make curry sauce 😉

Vegetables in Yellow Curry Sauce

Well now that little secret is out of the bag, lets add the chicken to the curry sauce and vegetables!

Yellow Curry Chicken

Cover and allow to cook for 20-25 minutes.

Spoon into pita bread and top with mint and chives.  Serve with lime wedges on the side to squeeze on top.

Indian Curry Chicken Pita

So delicious and flavorful, with just a slight kick of spice!

Want it a little spicier?  Just up the measurements on the chili powder and red pepper flakes!

Yellow Curry Chicken Pita