Why You’ll Love This Recipe

Yellow Thai Chicken Coconut Curry is a warm, comforting dish bursting with rich, aromatic flavors. This curry combines tender chicken, creamy coconut milk, and fragrant yellow curry paste to create a delicious meal that’s both satisfying and easy to prepare. It’s perfect for a weeknight dinner or a cozy weekend treat, especially when served over jasmine rice.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken thighs or breast (boneless, skinless)yellow curry pastecoconut milkoniongarlicgingerpotatoescarrotsfish saucesugarlime juicevegetable oilfresh cilantro (for garnish)optional: red chili flakes or fresh chili for heat

directions

Heat oil in a large skillet or pot over medium heat.

Add chopped onion, garlic, and ginger. Sauté until fragrant and the onion is soft.

Stir in yellow curry paste and cook for 1-2 minutes to release its aroma.

Add chicken pieces and cook until lightly browned on all sides.

Pour in the coconut milk, then add potatoes and carrots. Stir to combine.

Bring to a gentle boil, then reduce heat and simmer uncovered for 20-25 minutes, or until vegetables are tender and chicken is fully cooked.

Add fish sauce, sugar, and lime juice. Stir and taste, adjusting seasoning as needed.

Simmer for an additional 5 minutes to let flavors meld.

Serve hot, garnished with fresh cilantro and optional chili for extra spice.

Servings and timing

This recipe serves 4.Preparation time: 15 minutesCooking time: 30 minutesTotal time: 45 minutes

Variations

Use tofu or chickpeas for a vegetarian version.

Swap potatoes for sweet potatoes or butternut squash.

Add bell peppers or green beans for extra color and crunch.

Use lite coconut milk for a lower-fat option.

Top with crushed peanuts or cashews for added texture.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stovetop or in the microwave until warmed through.For longer storage, freeze for up to 2 months and thaw overnight in the fridge before reheating.

FAQs

What is yellow curry paste made of?

It typically includes turmeric, lemongrass, garlic, galangal, coriander seeds, and other aromatic spices.

Can I use curry powder instead?

Curry powder can be used in a pinch, but it won’t have the same depth as authentic Thai yellow curry paste.

Is this curry spicy?

Yellow curry is milder compared to red or green curry, but you can control the heat with added chili.

What type of coconut milk is best?

Full-fat coconut milk provides the creamiest, richest texture and flavor.

Can I make this in advance?

Yes, this curry tastes even better the next day as the flavors develop.

Can I use pre-cooked chicken?

Yes, just add it toward the end of cooking to heat through without drying out.

Can I add noodles instead of rice?

Absolutely, rice noodles work great with this curry.

Is this dish gluten-free?

Yes, if you use a gluten-free fish sauce or substitute with tamari.

How can I thicken the curry?

Simmer uncovered longer or mash some of the potatoes into the sauce.

Can I make it in a slow cooker?

Yes, cook on low for 6-8 hours or high for 3-4 hours after sautéing the aromatics and curry paste.

Conclusion

Yellow Thai Chicken Coconut Curry is a flavorful, cozy dish that brings the essence of Thai cuisine to your kitchen. Easy to customize and even easier to love, this curry is sure to become a staple in your weekly meal rotation. Serve it over steamed rice or noodles for a meal that’s as hearty as it is delicious.