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Yellow Thai Chicken Coconut Curry

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  • Author: KimEasy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Chicken Recipes
  • Method: Stovetop
  • Cuisine: Thai

Description

This Yellow Thai Chicken Coconut Curry is a warm, comforting dish made with tender chicken, creamy coconut milk, yellow curry paste, and fresh vegetables. It’s an easy stovetop meal that brings bold Thai flavors to your kitchen in under half an hour. Serve it over rice for a cozy and flavorful dinner.

 

Ingredients

  • 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

  • 1 tbsp coconut oil or olive oil

  • 1 small yellow onion, sliced

  • 2 cloves garlic, minced

  • 1 tbsp freshly grated ginger

  • 2-3 tbsp yellow curry paste (adjust to taste)

  • 1 (14 oz) can full-fat coconut milk

  • 1/2 cup chicken broth

  • 1 medium Yukon gold potato, peeled and diced

  • 1 red bell pepper, sliced

  • 1 carrot, thinly sliced

  • 1 tbsp fish sauce (or soy sauce for a milder option)

 

  • 1 tsp brown sugar

  • Juice of 1/2 lime

  • Fresh cilantro or Thai basil, for garnish

  • Cooked jasmine rice, for serving

Instructions

  • Sauté the aromatics: Heat coconut oil in a large skillet over medium heat. Add onion and sauté for 2–3 minutes, then stir in garlic and ginger. Cook for 1 more minute until fragrant.

  • Cook the chicken: Add the chicken pieces to the pan and cook for 4–5 minutes, stirring occasionally, until lightly browned but not fully cooked through.

  • Add curry paste: Stir in the yellow curry paste and cook for 1 minute to deepen the flavor.

  • Add liquids and veggies: Pour in the coconut milk and chicken broth. Stir in the diced potato, bell pepper, carrot, fish sauce, and brown sugar.

  • Simmer: Bring everything to a gentle boil, then reduce heat and simmer for about 12–15 minutes, or until the chicken is cooked through and the veggies are tender.

  • Finish with lime: Stir in lime juice, adjust seasoning with more salt or curry paste if needed.

 

  • Serve: Spoon over cooked jasmine rice and top with fresh cilantro or Thai basil.

Notes

  • Add more broth if you prefer a thinner curry.

  • Try swapping chicken for shrimp or tofu for a different twist.

 

  • For more heat, add a pinch of red pepper flakes or a dash of sriracha.

Find it online: https://newsvks.com/yellow-thai-chicken-coconut-curry/