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How to Make Yuhong Tang’s Crowd-Pleasing Thai Chicken Curry

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Posted Jan. 11, 2019

Yuhong Tang’s chicken curry is a long-time favorite of the Noble community. She’s been cooking this dish for the International Luncheon since the event’s beginnings in 2012.


  • 1 ½ to 2 pounds chicken breast, cut into thin slices
  • 1 cup vegetable oil
  • 1 teaspoon salt
  • 3 tablespoons Thai curry paste
  • 3 tablespoons sugar
  • ½ cup slivered almonds or other nut (optional)
  • 1 14-ounce can coconut cream
  • 4 pieces citrus leaves such as kaffir lime, chopped (optional)
  • Cooked white rice (for serving)

Yields: 8-10 servings


Step 1: Set the stove to high and heat the oil, salt and curry paste in a pan. Once the mixture becomes aromatic, add in the sugar. Continue to stir the mixture until it is slightly browned.

Yuhong Tang cuts the chicken for the Thai Chicken Curry

Yuhong Tang adds ingredients to the pan

Step 2: Add the chicken to the pan and stir fry until half-cooked. If you choose to use nuts, stir them into the chicken mixture.

Step 3: Add coconut cream, mix and cover the pan with a lid. Turn the stove down to medium, and let the mixture simmer until the chicken is fully cooked.

Simmering the Thai Curry Chicken in the Pan

Garnishing the Thai Chicken Curry with Citrus Leaves

Step 4: Turn the heat off on the stove. With the pan still on the stovetop, add salt to your preference and mix once more.

Step 5: Dish the curry into bowls with cooked, hot white rice. Top with citrus leaves, if desired. Enjoy!

Thai Chicken Curry served in a bowl

Yuhong Tang, Ph.D., joined the Noble Research Institute 13 years ago after working at the Oklahoma Medical Research Institute (OMRF) for 2 1/2 years. While at OMRF, the China-native learned how to make this chicken curry from the mother of a Thai co-worker and friend. Today, Tang manages Noble’s Genomics Core Facility, which provides services to researchers who want to know the genetic code for individual plants and microbes.