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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
