Yellow Thai Turkey Curry





Turkey thighs provide a rich flavor that compliments the aromatic yellow curry paste.

Watch the video demonstration by Culinary Institute of America, 2016.

Notes: If the sauce is too thick, add a little water. If too thin, add a little cornstarch and water. To prepare this thickener, mix 2 tablespoons cornstarch to ⅓ cup water. Drizzle just enough thickener into sauce, stirring constantly, until it thickens slightly after returning to a boil.

Recipe adapted by CIA from Mai Pham, 1996.


Vegetable oil: 1 Tbsp.
Shallot, minced: 1 ea.
Garlic clove, minced: 1 ea.
Yellow Curry Paste: 1 Tbsp.
Unsweetened coconut milk: 1 cup
Turkey stock: 4 cups
Fish sauce: 2 Tbsp.
Sugar 2 Tbsp.
Turmeric:a pinch
Turkey thigh, cut into bite-sized cubes:2 cups


Heat the oil in a small saucepan over moderate heat. Add the shallot, garlic, and curry paste and allow to sizzle for 15 to 20 seconds. Stir in about 3 tablespoons of the coconut milk. Allow to bubble for 1 minute, and add the remaining coconut milk, turkey stock, fish sauce, sugar, and turmeric. Stir again and allow to simmer for an additional 5 minutes. Set aside.
Add the cubes of turkey meat to the remaining 3 cups of stock. Bring to a simmer and cook until the turkey is done.
Strain the cooked turkey pieces from the stock, and add the turkey to the curry sauce. Bring to a gentle simmer.
Garnish with basil and cilantro and serve with a bowl of sticky rice.