Yellow Thai Chicken Coconut Curry

Why You’ll Love This Recipe

Yellow Thai Chicken Coconut Curry is a rich, aromatic dish filled with tender chicken, creamy coconut milk, and vibrant vegetables all simmered in fragrant yellow curry paste. With a perfect balance of sweet, savory, and mildly spicy flavors, this one-pot meal brings the taste of your favorite Thai restaurant right to your kitchen. It’s warm, comforting, and ready in under 30 minutes.

ingredients

this Recipe

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

boneless skinless chicken breast or thighsyellow curry pastecoconut milk (full-fat)coconut oil or vegetable oiloniongarlicgingerbell pepperscarrotsfish saucebrown sugarlime juicechicken broth (optional, for thinning)fresh cilantro or Thai basil (optional, for garnish)jasmine rice (for serving)

directions

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

Add diced onion and sauté until softened. Stir in minced garlic and grated ginger and cook for 1 minute.

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

Stir in sliced chicken and cook until lightly browned on all sides.

Pour in coconut milk, fish sauce, and brown sugar. Stir well and bring to a simmer.

Add sliced bell peppers and carrots. Cover and cook for 10-12 minutes, until chicken is cooked through and vegetables are tender.

Stir in lime juice and adjust seasoning with more fish sauce or sugar to taste. Add a splash of chicken broth if needed to thin the sauce.

Serve hot over jasmine rice, garnished with fresh cilantro or Thai basil.

Servings and timing

This recipe yields 4 servings.Preparation time: 10 minutesCooking time: 15-20 minutesTotal time: 25-30 minutes

Variations

Add potatoes or sweet potatoes for a heartier curry.

Use shrimp or tofu instead of chicken for a different protein.

Stir in spinach or snap peas at the end for extra greens.

Top with crushed peanuts or cashews for added crunch.

Make it spicier with Thai chilies or red pepper flakes.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stove or in the microwave, adding a bit of water or broth to loosen the sauce if needed.Freezer-friendly—store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

Is yellow curry very spicy?

Yellow curry is typically milder than red or green curry but still flavorful.

Can I use curry powder instead of curry paste?

Thai curry paste has a unique flavor, but in a pinch, mix curry powder with a bit of oil and garlic for a substitute.

What’s the best coconut milk to use?

Full-fat canned coconut milk gives the creamiest, richest texture.

Can I make it vegetarian?

Yes, use tofu or chickpeas and vegetable broth instead of chicken.

Can I prep this ahead?

Yes, it stores and reheats well—perfect for meal prep.

Can I add noodles?

Absolutely! Rice noodles or ramen are great with this curry.

Do I need to marinate the chicken?

Not necessary, but you can for deeper flavor.

Can I use frozen vegetables?

Yes, add them directly during simmering—no need to thaw.

Conclusion

Yellow Thai Chicken Coconut Curry is a quick, satisfying dish that brings bold Thai flavors to your dinner table with ease. Creamy, colorful, and incredibly aromatic, it’s a delicious way to spice up your weeknight routine or impress guests with a homemade, restaurant-style curry. Serve it over fluffy rice for a complete and comforting meal.

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