Yul Brynner's Chicken Yellow Curry
Recipe type: Main Course
Cuisine: "Thai"
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
  • 8 large bone-in, skin-on chicken thighs (about 3½ pounds)
  • 2 large yellow or white onions
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 4 large cloves garlic, peeled and minced
  • 8 small dried red bird's eye chilies, crushed
  • 3 cups coconut milk mixed with 1 cup water (Total 4 cups)
  • 3 dried bay leaves
  • 2 tablespoons fish sauce (or more, to taste)
  • 2 cinnamon sticks, optional
  • Juice from one lime
  1. Decide if you'd like to keep the skin on the chicken. If not, remove it. Then cut each chicken thigh through the bone in half; arrange in a single layer in a large sauté pan.
  2. Peel the onions. Halve them lengthwise. Put the onion halves, cut side down, on the chopping board and cut them lengthwise again into 1-inch slices. Scatter them on top of the chicken.
  3. Combine the ground turmeric, ground cinnamon, ground coriander, minced garlic, and dried chilies with 2 cups of the diluted coconut milk; pour the mixture over the chicken and onions. Throw in the bay leaves and cinnamon sticks. Add the fish sauce.
  4. Put the pan over medium-high heat. Once the liquid boils, turn the heat down to medium; cook, covered, for 30 minutes.
  5. Skim off excess fat on the surface, if necessary. Turn the heat up to medium-high and cook, uncovered, for about 30 minutes. Be sure to give the curry a stir every 5 minutes or so and skim off the fat.
  6. Once the liquid is half its original amount, stir in the remaining coconut milk; heat through and remove from heat. Remove and discard the bay leaves. Taste to see if it needs more fish sauce; don't forget to account for the bland rice the curry will be served with.
  7. Stir in the lime juice. Serve with rice.
Recipe by SheSimmers at https://shesimmers.com/2015/08/yul-brynner-chicken-yellow-curry.html