golden curry recipe
The Best golden curry recipe
What I love most about golden curry is how adaptable it is—you can throw in whatever veggies you have on hand, whether it’s sweet potatoes, bell peppers, or even frozen peas. It’s also packed with nutrients. The coconut milk adds healthy fats that keep you full, and the spices like turmeric, ginger, and garlic bring in antioxidants and anti-inflammatory benefits. It’s not just comforting food; it’s actually good for you in a way that feels indulgent. And when you serve it with steamed jasmine rice, it’s like a complete meal in one dish. My husband always says it’s the kind of recipe that makes him feel like he’s eating at a restaurant, and honestly, I think he’s right. It’s that good.
Golden Thai Curry with Chicken
A rich and aromatic Thai curry featuring tender chicken in a fragrant coconut milk-based sauce, complemented by fresh vegetables and served with jasmine rice. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 tbsp red curry paste
- 1 can (400ml) coconut milk
- 1 cup chicken broth
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tsp turmeric
- 1 tsp lemongrass paste (or 2 tbsp fresh lemongrass, finely chopped)
- 1 stalk lemongrass (for garnish)
- 1 tbsp vegetable oil
- 1.5 lbs (700g) boneless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 bell pepper (any color), sliced
- 1 cup snap peas
- 1 cup broccoli florets
- 1 red onion, sliced
- 1 cup Thai eggplant (or regular eggplant), cubed
- 1 cup cilantro, chopped (for garnish)
👨🍳Directions
-
1
In a medium saucepan, combine coconut milk, chicken broth, fish sauce, brown sugar, and turmeric. Bring to a gentle simmer and let it cook for 5 minutes. -
2
In a large skillet or wok, heat vegetable oil over medium-high heat. Add the chicken pieces, soy sauce, garlic powder, and ginger powder. Cook for 5-7 minutes until chicken is cooked through and lightly browned. Remove chicken from the skillet and set aside. -
3
In the same skillet, add the red curry paste and stir for 1-2 minutes until fragrant. Pour in the simmering coconut mixture and stir well to combine. -
4
Add the sliced bell pepper, snap peas, broccoli, and red onion to the skillet. Stir-fry for 5-7 minutes until vegetables are tender-crisp. -
5
Return the cooked chicken to the skillet. Stir gently to coat the chicken in the curry sauce. Simmer for an additional 3-5 minutes until everything is heated through. -
6
Garnish with chopped cilantro and a few slices of lemongrass. Serve hot with steamed jasmine rice.
🔧Equipment
- Large skillet or wok
- Medium saucepan
- Wooden spoon
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, add a splash of cream or coconut cream to the curry sauce.
- Substitute chicken with tofu or shrimp for a vegetarian or seafood option.
- Ensure your curry paste is authentic to capture the full flavor profile.
- Adjust the amount of curry paste based on the desired spiciness level.
Watch Video Of How Golden Thai Curry with Chicken Works
❓ Frequently Asked Questions About Golden Thai Curry with Chicken
What is the best way to prepare the base for golden curry sauce?
The best way to prepare the base for golden curry sauce is to start by heating a generous amount of coconut milk in a pan over medium heat. Add finely chopped onions, garlic, and ginger, sautéing them until fragrant. Then, add a mix of ground spices like turmeric, cumin, coriander, and a pinch of chili powder (adjust to taste). Stir for about 2-3 minutes until the spices toast slightly, then pour in a small amount of water or broth to deglaze the pan. This creates a flavorful paste that you can gradually incorporate into the coconut milk to avoid lumps.
—
How long should I simmer the golden curry for to achieve the right consistency?
For a rich and velvety golden curry, simmer the sauce for about 15-20 minutes on low heat after combining all ingredients. Stir occasionally to prevent sticking. If the sauce thickens too much, add a splash of coconut milk or water to reach your desired consistency. The curry should be thick enough to coat the back of a spoon but still pourable.
—
Can I use regular curry powder instead of a blend of spices for golden curry?
While regular curry powder can work in a pinch, it won’t give the same depth of flavor as a freshly blended golden curry spice mix. A good golden curry blend typically includes turmeric, cumin, coriander, fenugreek, mustard seeds, fenugreek leaves (kasuri methi), and sometimes black pepper. For the best results, toast the spices lightly before grinding them into a paste to enhance aroma. If using store-bought, opt for a high-quality Thai or Indian golden curry paste for authenticity.
—
What proteins work best in golden curry, and how should I cook them?
Golden curry pairs beautifully with chicken, lamb, pork, tofu, or shrimp. For chicken or lamb, cook the protein separately in a hot pan with oil until browned, then set aside. In the same pan, sauté onions, garlic, ginger, and spices, then add the coconut milk and curry paste. Once the sauce thickens, gently add the protein back in and simmer for 5-10 minutes (depending on the cut). For tofu or shrimp, cook them first in a separate pan, then add them directly to the curry with a splash of water to prevent overcooking.
—
How can I make golden curry vegetarian-friendly without sacrificing flavor?
To keep golden curry vegetarian, focus on umami-rich ingredients like mushrooms, cashews, or coconut milk. Sauté finely chopped shiitake or oyster mushrooms with the onions and spices for a meaty texture. Blend cashews with coconut milk and spices into a creamy sauce for extra richness. You can also add tofu, chickpeas, or paneer for protein. For extra depth, stir in a spoonful of soy sauce or tamari or a pinch of smoked paprika to mimic a meaty flavor.
