Dinner

Thai Yellow Chicken Curry Recipe

Name: Thai Yellow Chicken Curry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Thai
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 carrots, peeled and sliced; 4 small potatoes, peeled and diced; 2 cups baby spinach; 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; Cooked jasmine rice; Fresh cilantro, chopped for garnish

Bylilan Sage September 18, 2026September 18, 2026

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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.

A white speckled bowl is filled halfway with white rice on the left side, while the right side holds a colorful chicken curry with three clear layers: thick orange-yellow sauce at the base, topped with chunks of white chicken pieces, bright orange carrot slices, yellow potatoes, and dark green spinach leaves. The curry is garnished with small green herbs finely chopped and sprinkled on top. A silver spoon resting on the bowl scoops some chicken and spinach. In the background, a small white bowl filled with chopped green herbs is visible on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

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.
Step 2: Stir in the minced garlic, grated ginger, and yellow curry paste. Cook for 1 minute until the mixture becomes fragrant.
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.
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.
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

A white bowl holds a dish layered with white rice on the left side, soft cooked carrot slices in orange scattered throughout, potato pieces in yellow, and bright green spinach leaves mixed in a creamy orange sauce. There are also light-colored pieces of chicken evenly spread across the bowl. A silver spoon rests in the bowl, scooping a piece of chicken. A small clear bowl with chopped fresh green herbs sits in the top right corner on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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.