After an amazing trip to Phuket, Thailand, I stopped at a shop near my boarding gate to pick up some keepsakes to remember my trip. I bought five random packets of Blue Elephant Sauces and did not know what I was grabbing. Almost a year later, I was trying to figure out what to make with some chicken breast I had thawed out for dinner and remembered that I had these in the pantry. Y’all, let me tell you, I was instantly taken back to Thailand with this wholesome meal and was able to find some more on Amazon in bulk, as it’s usually only sold in Thailand. Blue Elephant is a renowned Thai restaurant and brand known for its high-quality Thai food products, including curry pastes, sauces, and spices. Their Yellow Curry Paste is a popular choice for creating authentic Thai yellow curry dishes at home. Here's a simple recipe for making Yellow Curry using Blue Elephant Yellow Curry Paste:

Ingredients:

• 1 packet (70g) Blue Elephant Yellow Curry Paste

• 1 can (14 oz) of coconut cream

• 1 lb (450g) marinated boneless chicken cut into bite-sized pieces

• 1-2 yellow potatoes, peeled and cubed

• 6-8 cherry tomatoes halved

• 6 asparagus spears, sliced into 2” pieces

• 2-3 tablespoons vegetable oil

• 1-2 tablespoons Fish Sauce (adjust to taste)

• 1-2 tablespoons brown sugar (adjust to taste)

• Fresh cilantro leaves for garnish

• Thai basil leaves (optional)

Chicken Marinade:

• 1lb Boneless chicken breast or thigh meat (sliced or diced)

• 2 tbsp fish sauce (I prefer Red Boat Fish Sauce)

• 2 tbsp Soy sauce (or light soy sauce)

• Garlic (minced)

• Fresh ginger (minced or grated)

• Fresh cilantro (chopped, including stems)

• Fresh Thai basil leaves (optional)

• Fresh lime or lime zest (optional)

• Ground black pepper

• Thai bird's eye chilies or cayenne pepper (optional, for heat)

Marinating the Chicken:

Combine the chicken pieces in a bowl with fish sauce, soy sauce, minced garlic, ginger, chili peppers, and some ground black pepper. Allow the chicken to marinate for at least 15-30 minutes, or you can marinate it for a few hours in the refrigerator for more flavor. Keep in mind that fish sauce can be salty, so don't over-marinate.

Instructions:

1. Heat vegetable oil in a wok or large pan over medium heat. Add the Blue Elephant Yellow Curry Paste and stir-fry it for a few minutes until fragrant, then lower the heat.

2. Add half of the coconut cream to the curry paste. Stir and cook for a few minutes until the oil begins to separate and the mixture thickens.

3. Add the remaining coconut cream and 1/2 cup of water; stir well to combine.

4. Add marinated chicken and vegetables to the pan.

5. Season the curry with fish sauce and brown sugar. Adjust the quantities to achieve the desired balance of salty and sweet flavors.

6. Reduce the heat to a simmer and let it cook for about 20-30 minutes or until the meat is fully cooked and the potatoes are tender. Stir occasionally.

7. Taste the curry and adjust the seasoning with more fish sauce or sugar if needed.

8. Serve the Yellow Curry hot, garnished with fresh cilantro leaves and, if available, Thai basil leaves.

I served with steamed jasmine rice and veggie spring rolls with this homemade dipping sauce (Nuoc Cham) :

• 1/4 cup fish sauce

• 1/4 cup fresh lime juice

• 1/4 cup of simple syrup

• 1-2 cloves garlic, minced

• 1-2 Thai bird’s eye chilies or cayenne peppers, minced

• 1-2 tbsp of shredded carrots

Blue Elephant Yellow Curry Paste is a convenient way to make authentic Thai yellow curry at home, and you can customize it with your choice of protein and vegetables. Bring Thailand to your kitchen with this rich and flavorful recipe! Let me know in the comments below if you gave this recipe a go.