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