Yellow Thai Chicken Coconut Curry Recipe

Rich, creamy, and bursting with bold, exotic flavor, this Yellow Thai Chicken Coconut Curry is a weeknight dinner dream come true. Made with tender chicken, fragrant spices, and a luxurious coconut milk base, it’s a dish that comes together quickly yet tastes like it simmered for hours. It’s comforting, satisfying, and way better than takeout — all in under 30 minutes!

Why You’ll Love This Recipe

• Quick and Satisfying: You can have this entire meal prepped and ready in just about half an hour — perfect for those busy weeknights when you still want something wholesome and flavorful.
• Incredible Flavor: The combination of yellow curry paste, coconut milk, and aromatic ingredients creates a perfect balance of savory, sweet, and spicy.
• Customizable: You can easily adapt the ingredients to your taste or whatever you have in your fridge. It’s flexible and forgiving!
• One-Pan Wonder: Less cleanup, more flavor. Everything simmers together in one pan, letting those gorgeous spices meld beautifully.

Ingredients You’ll Need

Here’s what you’ll want to gather before starting. Each ingredient has a delicious job to do:

• Chicken breast or thighs: Go for boneless, skinless pieces — thighs are juicier, but breasts work beautifully too.
• Yellow curry paste: This is the star of the show, delivering a vibrant, mild heat and layers of spice.
• Coconut milk: Use full-fat coconut milk for that rich, silky texture that makes the sauce so luxurious.
• Garlic and ginger: Fresh is best — they add punchy, fragrant depth to the curry base.
• Onion: Sautéed until soft and golden, it forms a flavorful foundation.
• Fish sauce: Adds umami and complexity (don’t skip it — it’s magic in small amounts).
• Brown sugar: Balances the spice and salt with a touch of sweetness.
• Vegetables: Bell peppers and carrots are commonly used, but feel free to add green beans, zucchini, or spinach.
• Lime juice: A splash at the end brightens everything up and enhances the curry’s flavor.
• Fresh cilantro or Thai basil: For garnish and a fresh herbal finish.

Variations

Want to mix things up a bit? Try these tasty twists:

• Vegetarian Version: Swap out the chicken for tofu or chickpeas. Add extra veggies like eggplant or cauliflower.
• Spicier Kick: Stir in a spoonful of red curry paste or add sliced Thai chilies if you like it hot.
• Creamier Sauce: Stir in a tablespoon of peanut butter or cashew cream for extra richness.
• Different Protein: Try shrimp, beef strips, or even shredded rotisserie chicken for a shortcut.

How to Make Yellow Thai Chicken Coconut Curry

Step 1: Sauté the Aromatics

In a large skillet or wok over medium heat, warm a bit of oil. Add diced onions and sauté until soft. Then stir in the garlic and ginger, cooking for another minute until fragrant.

Step 2: Add the Curry Paste

Spoon in the yellow curry paste and stir it around with the aromatics for a minute or two — this helps release its full flavor.

Step 3: Cook the Chicken

Add your chicken pieces to the pan and coat them in the curry paste mixture. Sear until lightly browned on the outside.

Step 4: Pour in Coconut Milk

Stir in the coconut milk, fish sauce, and brown sugar. Bring everything to a gentle simmer.

Step 5: Add the Vegetables

Toss in your bell peppers, carrots, or other chosen veggies. Simmer for 10-12 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 6: Finish and Garnish

Turn off the heat and squeeze in fresh lime juice. Top with chopped cilantro or Thai basil before serving.

Pro Tips for Making the Recipe

• Don’t Boil the Coconut Milk: Keep it at a gentle simmer — boiling can cause it to split and lose its creamy texture.
• Taste as You Go: Yellow curry paste varies in intensity. Start with a smaller amount, then add more if needed.
• Slice Chicken Evenly: Cutting the chicken into uniform pieces ensures it cooks evenly and stays juicy.
• Use a Wok or Deep Skillet: The wider surface allows the curry to cook evenly and reduces splatter.

How to Serve

Yellow Thai Chicken Coconut Curry is best served steaming hot over fluffy jasmine rice — the rice soaks up that creamy sauce beautifully. You could also serve it with:

###Rice Alternatives:
Try it with brown rice, cauliflower rice, or even rice noodles if you’re feeling adventurous.

###Toppings:
Garnish with crushed peanuts, lime wedges, or a drizzle of chili oil for extra flair.

###Sides:
A crisp cucumber salad or Thai-style spring rolls make lovely side dishes.

Make Ahead and Storage

Storing Leftovers

Cool the curry completely, then store in an airtight container in the fridge for up to 4 days. The flavors deepen even more overnight.

Freezing

This curry freezes well! Pour it into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge.

Reheating

Warm it gently on the stovetop over low heat, or in the microwave in short bursts, stirring in between.

FAQs

Can I use green or red curry paste instead of yellow?
Yes, but the flavor profile will change. Yellow curry is milder and sweeter, while red and green are spicier. Feel free to swap if that’s what you prefer!

What if I can’t find yellow curry paste?
Check the international aisle of your grocery store or an Asian market. Mae Ploy and Thai Kitchen are widely available brands. In a pinch, you can make a homemade version or use red curry paste with added turmeric.

Is this dish gluten-free?
Yes, it can be! Just ensure your curry paste and fish sauce are certified gluten-free, as some brands add wheat-based ingredients.

Can I make it in advance for meal prep?
Absolutely. This curry keeps and reheats like a dream, making it perfect for meal prepping a few lunches or dinners ahead of time.

Final Thoughts

This Yellow Thai Chicken Coconut Curry is the kind of recipe you’ll come back to again and again — warm, comforting, and full of life-affirming flavor. It’s simple enough for a weeknight, yet impressive enough for guests. So grab your skillet and dive in — you’re going to love every bite.

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