Just now made this. I used 1/2 can Maesri Yellow curry. About 55grams, 4 tablespoons as you say. YIKES it is spicey! Put in 1/4 teaspoon minced ginger, some minced garlic. My kicker: After curry was finished, I put in some frozen pineapple, some frozen already cooked shrimps, turned on "saute" and just warm them up. The pineapple is great against the sour/sweet/spicy curry. I am so glad I didnt put the whole can of curry paste in! Used 3 tablespoons fish sauce.. eh.. the taste not discernable. Thanks Flo!
I love you guys! I appreciate the banter during filming. I'm glad I found your channel. I have watched many yummy dishes being prepared. You all have sold me on an electric pressure cooker.
Oh my, I love, love, love red and yellow curry with chicken. My husband does not feel the same way about it so I don't make it at home. I really think I could eat it everyday and not get tired of it. I truly enjoyed watching you make this dish and dude tasting it too. Love to both of you. xoxo
Thanks Flo. This is the best thing I have ever made in my instant pot. So simple and easy to do. I used 1/2 (25g) the amount of paste you used in the video and got a very mild but very tasty curry. I also use 1/2 the amount of sugar which also worked well. Definitely one that will become a ‘regular’ in our home.
...and making it again! This time with Water Chestnuts during the pressure cook. After cooking, I will take off the lid keeping it hot, I will throw some cooked shrimps in there, and a few pineapple chunks. This really kicks it up a notch.. LOVE it. Yours is the easiest Flo. THANK YOU!
Love it!! Mae Ploy is my fav brand. They have so many different curries. Yellow is my favorite. I add a sprinkle of toasted chopped peanuts on top sooooo yummy!!! Thanks for the vid. Please keep them coming.
I find that you can put sweet potatoes this recipe with no problems. Also it's cheaper because I live in Louisiana we have abundance of sweet potatoes down here.
I cooked it again today. After yesterday's flop show. My kids are begging me to put it on our regular menu. Thank you so much for sharing your recipe. I am your ne subscriber 🥰
You have a delightful husband! I made chicken curry last night but not exactly like yours....also ran out of dry rice and had to use a different two different kinds.....long grain and short grain....can’t stand to cook but it all turned out OK. Your recipe looks easier. I’ll be looking for more put out by you. Thanks.
Hi! Flo and Dude. I'm not one of your younger viewers but I get up every morning at about 0:500am to watch your channel hoping to find a new episode. Last night I prepared your General Tso's chicken and it turned out to be delicioso. It was our first meal from our new Instant Pot that we got for Christmas. You guys make my day.
I love how you make Asian cooking look so simple and easy! In the last decade, I recently discovered my love of Thai food and I'm always looking to expand my palette and knowledge base. There are a couple cuisines I've tried to cook in limited fashion before, Thai being one of them (as well as Indian). Thank you for bringing more recipe ideas and cooking demonstrations to YT. Love your videos and watching the relationship between you both! So cute!!!
That dish looks great and must be so tasty also. I have eaten plenty of Thai food since I spent two years there during the Vietnam War, and dated a few Thai women while living in California.
We love curry! Do you think this would work with green curry? If you think not, would you have a green curry recipe for chicken, fish, pork, beef, and/or veggies? Looking forward to trying this recipe! Thai Yellow Chicken Curry Flo Lum *It's best to have all the ingredients ready to go for this recipe.* 2 T veg or canola oil 1 onion cut into wedge chunks 1 50g (about 2 T) yellow curry paste (Mae Ploy brand used) 1 400ml (13.5 oz.) can coconut milk 8 boneless/skinless chicken thighs each cut into 2 in chunks 1/2 c chicken broth or stock 2 T fish sauce 2 T granulated sugar 1 1/2 lb. small potatoes cut in half (Yukon, white, or red can be used) Thai basil leaves optional Turn on Instant Pot to Sauté mode and High. When pot is hot, add oil to pot. Add onion, sauté 1 min. Add curry paste, a couple of T of coconut milk, and stir for about a minute. Add chicken thighs, stir and cook for a few minutes till chicken is white on outside. Turn off Sauté mode. Add chicken broth, fish sauce, sugar, and the rest of the coconut milk. Stir, add potatoes, and stir. Place lid on and lock into place. Cook on Manual High pressure for 6 minutes. When done, manual release steam. You can garnish with thinly sliced Thai basil.
Another amazing dish!! You've got my mouth watering! My husband has never been a curry fan, but I recently made a curry that he really liked. I'm going to give this one a go, but I'll substitute radishes or daikon for the taters (Keto). I see another few hours of my life gone, while I wander the Asian foods market! Yes!
Cauliflower, yes. Carrots, sparingly. We've had good success using red radishes as a substitute for potatoes in soup. I've never cooked with daikon, however. It was suggested as another substitute, but I wasn't aware that the water content may be something to keep in mind. Thanks for the heads up!
I'm guessing this is similar to massaman curry? Although one difference is carrots. Massaman is my favorite dish to order form a Thai restaurant, my second favorite is Pad See Ew. Thanks for the recipe & love the apron!!
Hello! I always love all of your recipes that I've tried so far so I asked (and received) your book for Christmas! The recipe here differs slightly from your book with the addition of onion and amount of chicken but either way should be awesome! I will be making this tomorrow. I was curious , since sizes seem to vary, what is the approximate weight for the 8 chicken thighs you used? Thanks!
Thanks, Chris! The cookbook has my tweaked versions of the recipes. 8 thighs would be approximately 3 lbs. Hope that helps! Glad you enjoy the recipes!
Stupid question time, Flo... since I live at least 90/minutes from any ethnic markets, and I don’t have curry paste available, can curry powder be subbed? I think I know the answer, but still had to ask... Another lovely and delicious looking recipe, as usual. Thanks for taking time to make this for us. I am willing to drive the distance to get the curry if necessary... btw... we are ALL thoroughly impressed with your fabulous cookbook. LOVE IT! Blessings to you and the family, sweet,sweet sister in Christ. Love and hugs, Jo
Hi Jo, curry powder will not work as a substitution here. Thai curry paste has many more ingredients to create the flavours that are distinctly Thai. I like the brand Mae Ploy that you can also find on Amazon. Then they can deliver straight to you, no driving necessary! amzn.to/2nf5usZ
Hi Flo, I'll be buying an Instant Pot and was looking for a good YT channel for recipes-I've found it! :) Would you have a good book to recommend to learn the basics of Instant Pots (not to get burned, burn food or things of the sort)?
You mentioned the red curry paste (in the pouches) was a little spicier - how was the yellow? (Since you said you hadn’t tried it in the pouch yet) Thanks for another great video and recipe!
The yellow was super mild, barely any spiciness at all but still very flavourful. In general, it is more mild that the other Thai pastes. Maybe it was just the red one.
I’ve got a package of curry paste that’s been waiting to go into something! Trying this very soon. Since you mentioned that you used to make the curry paste from scratch... would you show us? I’ve never seen it done!
Yes... I used to make it from scratch also but I used a food processor. Basically tossing all fresh ingredients plus spices in the food processor and pressing start. I don’t know how exciting that would be. 😉 Dude’s mom used to use a mortar & pestle.
Flo, this recipe is in your cookbook (love the cookbook!!!) but you didn’t include the onion in the cookbook recipe ... any preference to with or without regarding this recipe? I think the onion would add a lot of extra flavor, but I want to stay as authentic as possible too ...
It is a bit spicy but my kids didn’t mind it. It’s not nearly as spicy as red or green curry though. Maybe take out a small portion for them and save some of the coconut milk to dilute the curry if they find it too spicy? Or serve with a glass of milk. That’s what my kids do.
I love your videos and have used some of your ideas. I have been Keto since losing over 100 lbs by eliminating sugar and it's sources. The Ketogenic community is huge with tens of millions of followers. Please consider adapting some of your recipes for the instapot to keto. Google Dr. Ken Berry for info on all things Keto.
@@FloLum I didn't fry the paste. It was too grainy at the end. Cooked chicken before hand. But after watching your video I added fish sauce and was atleast edible. Thank you.
![Eminem - Fuel (feat. JID) [Official Lyric Video]](http://i.ytimg.com/vi/t5H_CewqpKA/mqdefault.jpg)
Just now made this. I used 1/2 can Maesri Yellow curry. About 55grams, 4 tablespoons as you say. YIKES it is spicey! Put in 1/4 teaspoon minced ginger, some minced garlic. My kicker: After curry was finished, I put in some frozen pineapple, some frozen already cooked shrimps, turned on "saute" and just warm them up. The pineapple is great against the sour/sweet/spicy curry. I am so glad I didnt put the whole can of curry paste in! Used 3 tablespoons fish sauce.. eh.. the taste not discernable. Thanks Flo!
I love you guys! I appreciate the banter during filming. I'm glad I found your channel. I have watched many yummy dishes being prepared. You all have sold me on an electric pressure cooker.
Tom Hittlet I second that!!!! ❤️
I love watching you and Dude. Y'all are so much fun! I watch late at night, on my Kindle. It's my relaxation before sleep.
Oh my, I love, love, love red and yellow curry with chicken. My husband does not feel the same way about it so I don't make it at home. I really think I could eat it everyday and not get tired of it. I truly enjoyed watching you make this dish and dude tasting it too. Love to both of you. xoxo
Thanks Flo. This is the best thing I have ever made in my instant pot. So simple and easy to do. I used 1/2 (25g) the amount of paste you used in the video and got a very mild but very tasty curry. I also use 1/2 the amount of sugar which also worked well. Definitely one that will become a ‘regular’ in our home.
...and making it again! This time with Water Chestnuts during the pressure cook. After cooking, I will take off the lid keeping it hot, I will throw some cooked shrimps in there, and a few pineapple chunks. This really kicks it up a notch.. LOVE it. Yours is the easiest Flo. THANK YOU!
Love it!! Mae Ploy is my fav brand. They have so many different curries. Yellow is my favorite. I add a sprinkle of toasted chopped peanuts on top sooooo yummy!!! Thanks for the vid. Please keep them coming.
I find that you can put sweet potatoes this recipe with no problems. Also it's cheaper because I live in Louisiana we have abundance of sweet potatoes down here.
I cooked it again today. After yesterday's flop show. My kids are begging me to put it on our regular menu. Thank you so much for sharing your recipe. I am your ne subscriber 🥰
So glad I found your channel! Love all the recipes you make in the Insta pot! Love your new haircut😍
You have a delightful husband! I made chicken curry last night but not exactly like yours....also ran out of dry rice and had to use a different two different kinds.....long grain and short grain....can’t stand to cook but it all turned out OK. Your recipe looks easier. I’ll be looking for more put out by you. Thanks.
Hi! Flo and Dude. I'm not one of your younger viewers but I get up every morning at about 0:500am to watch your channel hoping to find a new episode. Last night I prepared your General Tso's chicken and it turned out to be delicioso. It was our first meal from our new Instant Pot that we got for Christmas. You guys make my day.
Aw... that's so kind! So glad you enjoyed the General Tso's chicken. Have fun with your new pot. Happy New Year to you and yours! ❤️
I love how you make Asian cooking look so simple and easy! In the last decade, I recently discovered my love of Thai food and I'm always looking to expand my palette and knowledge base. There are a couple cuisines I've tried to cook in limited fashion before, Thai being one of them (as well as Indian). Thank you for bringing more recipe ideas and cooking demonstrations to YT. Love your videos and watching the relationship between you both! So cute!!!
Once again that looks Awesome!!! Its off to the store for me. Thank you so much for this and all the wonderful videos.
Such a wonderful channel. Thanks Flo. Thanks Dude.
That dish looks great and must be so tasty also. I have eaten plenty of Thai food since I spent two years there during the Vietnam War, and dated a few Thai women while living in California.
I have put less potatoes in and added carrots
Also added turmeric to give it a more yellow color
I can not wait to give this a try! Thank you for the idea & recipe!
I really enjoy watching you guys! Your recipes look so good!
I love this dish so much, thanks for the instant pot recipe
We love curry! Do you think this would work with green curry? If you think not, would you have a green curry recipe for chicken, fish, pork, beef, and/or veggies? Looking forward to trying this recipe!
Thai Yellow Chicken Curry Flo Lum
*It's best to have all the ingredients ready to go for this recipe.*
2 T veg or canola oil
1 onion cut into wedge chunks
1 50g (about 2 T) yellow curry paste (Mae Ploy brand used)
1 400ml (13.5 oz.) can coconut milk
8 boneless/skinless chicken thighs each cut into 2 in chunks
1/2 c chicken broth or stock
2 T fish sauce
2 T granulated sugar
1 1/2 lb. small potatoes cut in half (Yukon, white, or red can be used)
Thai basil leaves optional
Turn on Instant Pot to Sauté mode and High. When pot is hot, add oil to pot.
Add onion, sauté 1 min. Add curry paste, a couple of T of coconut milk, and stir for about a minute.
Add chicken thighs, stir and cook for a few minutes till chicken is white on outside.
Turn off Sauté mode.
Add chicken broth, fish sauce, sugar, and the rest of the coconut milk. Stir, add potatoes, and stir.
Place lid on and lock into place. Cook on Manual High pressure for 6 minutes.
When done, manual release steam.
You can garnish with thinly sliced Thai basil.
Love watching you flo...great ideas thank you 💓
I buy my Mae Ploy curry paste in the big food service tubs at the restaurant supply store. Lasts a long time, and very cost effective!
That’s just crazy! I can only imagine how big that tub is and how long it would last!
Another amazing dish!! You've got my mouth watering! My husband has never been a curry fan, but I recently made a curry that he really liked. I'm going to give this one a go, but I'll substitute radishes or daikon for the taters (Keto). I see another few hours of my life gone, while I wander the Asian foods market! Yes!
Can you have cauliflower or carrots? I would suggest something with less water content than daikon. Hope that will work!
Cauliflower, yes. Carrots, sparingly. We've had good success using red radishes as a substitute for potatoes in soup. I've never cooked with daikon, however. It was suggested as another substitute, but I wasn't aware that the water content may be something to keep in mind. Thanks for the heads up!
Ok I have to make this tomorrow. Got me wanting Thai food.
Wish am simple, ordinary and joyful! And I love you guys♥️
Love curry! Great recipe 👍
you guys are so funny 😂😂
I'm guessing this is similar to massaman curry? Although one difference is carrots. Massaman is my favorite dish to order form a Thai restaurant, my second favorite is Pad See Ew. Thanks for the recipe & love the apron!!
Different from massaman curry. As far as I know, there are red, yellow, green and massaman... all very different from each other.
Flo Lum Panang curry paste is excellent, as well. Goes really well with pork.
Great recipe - THANKS... Has anyone tried this with cauliflower for us Carb Challenged individuals, does/would the CF survive the pressure cooking?
Check the comments... I believe someone has.
Hello! I always love all of your recipes that I've tried so far so I asked (and received) your book for Christmas! The recipe here differs slightly from your book with the addition of onion and amount of chicken but either way should be awesome! I will be making this tomorrow. I was curious , since sizes seem to vary, what is the approximate weight for the 8 chicken thighs you used? Thanks!
Thanks, Chris! The cookbook has my tweaked versions of the recipes. 8 thighs would be approximately 3 lbs. Hope that helps! Glad you enjoy the recipes!
say Flo what about cooking squash was going to cook acorn squash but you cant get 4 half's in with out stacking them so im doing in the oven
I love you guys.
Stupid question time, Flo... since I live at least 90/minutes from any ethnic markets, and I don’t have curry paste available, can curry powder be subbed? I think I know the answer, but still had to ask... Another lovely and delicious looking recipe, as usual. Thanks for taking time to make this for us. I am willing to drive the distance to get the curry if necessary... btw... we are ALL thoroughly impressed with your fabulous cookbook. LOVE IT! Blessings to you and the family, sweet,sweet sister in Christ. Love and hugs, Jo
Hi Jo, curry powder will not work as a substitution here. Thai curry paste has many more ingredients to create the flavours that are distinctly Thai. I like the brand Mae Ploy that you can also find on Amazon. Then they can deliver straight to you, no driving necessary! amzn.to/2nf5usZ
Hi Flo, I'll be buying an Instant Pot and was looking for a good YT channel for recipes-I've found it! :) Would you have a good book to recommend to learn the basics of Instant Pots (not to get burned, burn food or things of the sort)?
I made it tonight! 😊
You mentioned the red curry paste (in the pouches) was a little spicier - how was the yellow? (Since you said you hadn’t tried it in the pouch yet) Thanks for another great video and recipe!
The yellow was super mild, barely any spiciness at all but still very flavourful. In general, it is more mild that the other Thai pastes. Maybe it was just the red one.
Flo Lum Awesome! I’m kind of spice sensitive, but remember liking the flavor of curry from college. I think I might have to give this a go!
Flo Lum haha OK you answered my question! Should have read the comments. Thank you!
I’ve got a package of curry paste that’s been waiting to go into something! Trying this very soon.
Since you mentioned that you used to make the curry paste from scratch... would you show us? I’ve never seen it done!
Same here! I'm intrigued!
Sara Lane He said his mom made the curry from scratch. Not sure that he knows how to.
Yes... I used to make it from scratch also but I used a food processor. Basically tossing all fresh ingredients plus spices in the food processor and pressing start. I don’t know how exciting that would be. 😉 Dude’s mom used to use a mortar & pestle.
That looks lovely. Would light coconut milk work?
Yes!
Thank you thank you thank you! 😃😋
Flo, this recipe is in your cookbook (love the cookbook!!!) but you didn’t include the onion in the cookbook recipe ... any preference to with or without regarding this recipe? I think the onion would add a lot of extra flavor, but I want to stay as authentic as possible too ...
Cute haircut!
Thank you :)
I notice the tape on the brand name. Did you notice the brand still showing on the bottom?
Karina watches your videos with me and right at the start she said “what are you making??”
what kind of fish sauce do you use?
The brand I use is Golden Boy.
Is this spicy? I love spice but my young boys are still learning. I'm trying to expose them to more spice so they can eat with me and my husband
It is a bit spicy but my kids didn’t mind it. It’s not nearly as spicy as red or green curry though. Maybe take out a small portion for them and save some of the coconut milk to dilute the curry if they find it too spicy? Or serve with a glass of milk. That’s what my kids do.
Were the potatoes already cooked?
Nope. Raw potatoes.
Do you cook any other foods with your main course?
Not generally. I might do a side of Asian green veggies. Almost always served with rice.
Can you make a video showing how to make a thicker sauce, the sauce looks too soupy.
Thai curry is usually very thin compared to other curries. Cut down on the broth/water if you want it thicker.
Did you notice if the pouches were any spicier?
The yellow curry was very mild, barely any spice. I guess just the red curry paste was spicier.
“My other husband” 😂
lol Dude and other husband.
making a vegan version today!
Let me know how it turned out!
much better than a baby animal flesh one@@FloLum
A
I love your videos and have used some of your ideas. I have been Keto since losing over 100 lbs by eliminating sugar and it's sources. The Ketogenic community is huge with tens of millions of followers. Please consider adapting some of your recipes for the instapot to keto. Google Dr. Ken Berry for info on all things Keto.
I totally messed up the recipe. I don't know what to serve for dinner now. 😕😫I should have watched this video before starting.
Oh no! What happened?!
@@FloLum I didn't fry the paste. It was too grainy at the end. Cooked chicken before hand. But after watching your video I added fish sauce and was atleast edible. Thank you.
I want to see actual recipes. Not someone opening a spice pouch and sliding it in. Need the recipe on that! Mix the ingredients yourself please.