Thai Yellow Chicken Curry Recipe

Introduction

Thai Yellow Curry is a comforting and flavorful dish that combines tender chicken, vibrant vegetables, and creamy coconut milk. This recipe is perfect for home cooks looking to enjoy a deliciously aromatic curry with minimal fuss.

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) 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 is fragrant.
3. Step 3: Add the sliced carrots and diced potatoes. 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 a vegetarian version, replace chicken with tofu and use vegetable stock instead of chicken stock.
• Add a few kaffir lime leaves while simmering to deepen the flavor.
• Adjust the curry paste quantity for more or less heat according to your taste.
• Use sweet potatoes instead of regular potatoes for a slightly sweeter curry.

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 until warmed through, adding a splash of water or coconut milk if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Thai yellow curry ahead of time?

Yes, the curry tastes even better the next day as the flavors meld. Just store it properly and reheat before serving.

What can I use instead of fish sauce?

If you want to avoid fish sauce, you can substitute with soy sauce or tamari for a similar salty depth, though the flavor will be slightly different.

Thai Yellow Chicken Curry Recipe

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★★★★★

4.9 from 294 reviews

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

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Description

This flavorful Thai Yellow Curry features tender chicken, hearty vegetables, and a rich, fragrant coconut curry sauce. Made with yellow curry paste, fresh ginger, garlic, and warm spices, this comforting dish is simmered to perfection and served over jasmine rice, garnished with bright cilantro. Perfect for those seeking a delicious and aromatic meal with vibrant Thai flavors.

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Ingredients

Scale 1x2x3x

Protein and 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)
• 4 tablespoons yellow curry paste

Vegetables

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

Liquids and Seasonings

• 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: Heat the coconut oil in a large pot over medium heat. Add the sliced yellow onion and sauté until 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: Stir in the minced garlic, grated fresh ginger, and yellow curry paste. Cook for 1 minute while stirring frequently to release the fragrant aromas of the curry paste and spices.
3. Simmer vegetables: Add the sliced carrots and diced potatoes to the pot. Pour in the full-fat coconut milk and chicken stock. Stir well to combine. Bring the mixture to a gentle simmer, then cover with a lid and cook for 15-20 minutes until the vegetables are tender and cooked through.
4. Season and serve: Stir in the fish sauce (if using), salt, brown sugar (if using), and lime juice. Add the baby spinach leaves and allow them to wilt for 2-3 minutes. Taste the curry and adjust seasoning as needed. Serve the hot curry over cooked jasmine rice, garnished with freshly chopped cilantro for a bright finish.

Notes

• Fish sauce is optional but adds authentic depth; substitute with soy sauce for a vegetarian version.
• You can swap chicken with tofu or vegetables for a vegetarian variation.
• Adding brown sugar balances the spice and acidity but can be omitted for a less sweet dish.
• Use full-fat coconut milk for creaminess, but light coconut milk can be used for a lower calorie option.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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

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