Description
A rich and creamy Yellow Thai Chicken Coconut Curry packed with tender chicken, vegetables, and bold Thai flavors in a fragrant coconut milk sauce.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons yellow curry paste
- 1 tablespoon vegetable oil
- 1 can (13.5 oz) coconut milk
- 1/2 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 cup carrots, sliced
- 1 medium potato, peeled and cubed
- 1/2 cup green beans, trimmed
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Salt to taste
- Cooked jasmine rice, for serving
Instructions
- Heat the oil in a large skillet or wok over medium heat. Add the yellow curry paste and stir for 1 minute until fragrant.
- Add the chicken and cook until browned, about 5–6 minutes.
- Stir in garlic and ginger, cook for another minute.
- Add the onion, bell pepper, carrots, potato, and green beans. Stir well to coat with the curry paste.
- Pour in the coconut milk and chicken broth. Add the fish sauce and brown sugar. Stir to combine.
- Bring to a simmer and cook uncovered for 15–20 minutes, or until vegetables are tender and chicken is cooked through.
- Stir in lime juice and adjust seasoning with salt if needed.
- Serve hot over jasmine rice and garnish with chopped cilantro.
Notes
- You can substitute chicken with tofu or shrimp for a different protein option.
- Adjust the level of curry paste depending on your spice preference.
- Leftovers keep well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 730mg
- Fat: 26g
- Saturated Fat: 18g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg