Thai Yellow Chicken Curry Recipe

Introduction

Thai Yellow Curry is a comforting and flavorful dish that brings together tender chicken, creamy coconut milk, and a blend of aromatic spices. It’s hearty, vibrant, and perfect for a satisfying weeknight dinner.

Ingredients

• 2 teaspoons coconut oil
• 1 medium yellow onion, sliced thinly
• 2 boneless, skinless chicken breasts, sliced thinly
• 4 cloves garlic, minced
• 2 teaspoons fresh ginger, grated
• 4 tablespoons yellow curry paste
• 4 carrots, peeled and sliced
• 4 small potatoes, peeled and diced
• 2 cans (14 ounces each) full-fat coconut milk
• 1 cup chicken stock
• 1 1/4 teaspoons fish sauce (optional)
• 1 teaspoon salt, or to taste
• 2 teaspoons brown sugar (optional)
• Juice of 1 lime
• 2 cups baby spinach
• Cooked jasmine rice, for serving
• Fresh cilantro, chopped, for garnish

Instructions

1. Step 1: Heat the coconut oil in a large pot over medium heat. Add the sliced onion and sauté until soft, about 3-4 minutes. Then add the chicken slices and cook until lightly browned.
2. Step 2: Stir in the minced garlic, grated ginger, and yellow curry paste. Cook for 1 minute until the mixture becomes fragrant.
3. Step 3: Add the sliced carrots and diced potatoes to the pot. Pour in the coconut milk and chicken stock. Bring the mixture to a simmer, cover, and cook for about 15-20 minutes until the vegetables are tender.
4. Step 4: Stir in the fish sauce, salt, brown sugar, and lime juice. Add the baby spinach and let it wilt for 2-3 minutes. Taste and adjust the seasoning if needed.
5. Step 5: Serve the curry over cooked jasmine rice and garnish with fresh cilantro.

Tips & Variations

• For extra depth, toast the yellow curry paste in the pot for 1-2 minutes before adding coconut milk.
• Substitute chicken with tofu or shrimp for a different protein option.
• Add bell peppers or green beans for more vegetable variety and color.
• If you prefer a milder curry, start with less curry paste and adjust to taste.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly. The curry may thicken when cooled; add a splash of water or chicken stock when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry vegetarian?

Yes, you can replace the chicken with tofu or extra vegetables like mushrooms and bell peppers. Use vegetable stock instead of chicken stock and omit the fish sauce for a vegetarian-friendly dish.

Is yellow curry paste spicy?

Yellow curry paste is generally milder compared to red or green curry pastes but still has a warm, aromatic spice. You can adjust the heat by using less paste or choosing a milder brand.

Thai Yellow Chicken Curry Recipe

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★★★★★

4.6 from 126 reviews

• Author: lilan
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

This Thai Yellow Curry recipe is a vibrant and comforting dish featuring tender chicken breast simmered in a fragrant blend of yellow curry paste, coconut milk, and fresh vegetables. Enhanced with garlic, ginger, and a touch of lime, this curry balances savory, sweet, and tangy flavors. Served with jasmine rice and garnished with fresh cilantro, it is a perfect meal that brings the authentic taste of Thailand to your table.

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Ingredients

Scale 1x2x3x

Protein & Aromatics

• 2 teaspoons coconut oil
• 1 medium yellow onion, sliced thinly
• 2 boneless, skinless chicken breasts, sliced thinly
• 4 cloves garlic, minced
• 2 teaspoons fresh ginger, grated

Vegetables

• 4 carrots, peeled and sliced
• 4 small potatoes, peeled and diced
• 2 cups baby spinach

Liquids & Seasonings

• 4 tablespoons yellow curry paste
• 2 cans (14 ounces each) full-fat coconut milk
• 1 cup chicken stock
• 1 1/4 teaspoons fish sauce (optional)
• 1 teaspoon salt (or to taste)
• 2 teaspoons brown sugar (optional)
• Juice of 1 lime

To Serve

• Cooked jasmine rice
• Fresh cilantro, chopped for garnish

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Instructions

1. Sauté Chicken and Onions: Heat the coconut oil in a large pot over medium heat. Add the thinly sliced onion and sauté until it becomes soft and translucent, about 3-4 minutes. Then add the sliced chicken breasts and cook until they are lightly browned on all sides.
2. Add Aromatics and Curry Paste: Stir in the minced garlic, grated ginger, and the yellow curry paste. Cook this mixture for about 1 minute, stirring constantly, until fragrant to release the flavors.
3. Simmer Vegetables: Add the sliced carrots and diced potatoes to the pot. Pour in the full-fat coconut milk and chicken stock. Bring everything to a gentle simmer, then cover the pot and cook for 15-20 minutes, or until the vegetables are tender and cooked through.
4. Season and Finish: Stir in the fish sauce (if using), salt, brown sugar, and the lime juice. Add the baby spinach leaves and let them wilt gently for 2-3 minutes. Taste the curry and adjust seasoning as needed.
5. Serve: Serve the yellow curry hot over cooked jasmine rice. Garnish with freshly chopped cilantro for added freshness and color.

Notes

• You can substitute chicken with tofu or shrimp for a different protein option.
• Adjust the amount of yellow curry paste based on your spice preference.
• Fish sauce is optional; omit for a vegetarian version or substitute with soy sauce.
• Full-fat coconut milk provides creaminess, but light coconut milk can be used for a lighter dish.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai

Keywords: Thai yellow curry, chicken curry, coconut milk curry, Asian curry recipe, easy curry, quick Thai dinner