Yellow Thai Chicken Coconut Curry Recipe

Creamy, comforting, and bursting with bold flavors, this Yellow Thai Chicken Coconut Curry is the ultimate weeknight dinner hero. It comes together in just about 30 minutes and delivers a rich, aromatic blend of coconut milk, tender chicken, and warm curry spices that will have you coming back for seconds (and maybe thirds). Whether you’re a curry connoisseur or new to Thai cooking, this dish is a must-try for its ease, flexibility, and downright deliciousness.

Why You’ll Love This Recipe

• Weeknight-Friendly: Quick to prepare and packed with flavor—no need for complicated steps or fancy equipment.
• Incredible Flavor: The creamy coconut milk combined with yellow curry paste creates a rich, velvety sauce with a perfect balance of spice and sweetness.
• Customizable: You can easily tweak this recipe with your favorite proteins or vegetables, making it perfect for using what you already have in the fridge.
• Comfort Food Vibes: It’s warm, cozy, and soul-satisfying—like a hug in a bowl.

Ingredients You’ll Need

Here’s what brings this curry to life:

• Chicken: Boneless, skinless chicken thighs or breasts; thighs are extra juicy, but breasts work great too.
• Yellow Curry Paste: This is where the magic happens—fragrant, mildly spicy, and loaded with Thai aromatics. You can find it at most grocery stores or Asian markets.
• Coconut Milk: Go for full-fat coconut milk for the creamiest texture and richest flavor. Light coconut milk can work in a pinch, but you’ll miss some depth.
• Onion: Adds sweetness and body to the curry base. Slice it thin so it softens quickly.
• Garlic & Ginger: Fresh is best. These two add essential warmth and zing to the sauce.
• Vegetables: Bell peppers and carrots are classic, but zucchini, green beans, or even baby spinach are welcome additions.
• Fish Sauce: Adds a subtle umami depth that balances out the sweetness of the coconut milk.
• Brown Sugar: A little sweetness enhances the complexity of the curry paste and balances the salt and spice.
• Lime Juice: Adds brightness and cuts through the richness of the coconut milk.
• Fresh Cilantro or Thai Basil: For that final burst of herby freshness.

Variations

Looking to switch things up? Try one of these easy twists:

• Go Vegetarian: Swap the chicken for tofu or chickpeas, and load up on extra veggies like broccoli, mushrooms, or snap peas.
• Make it Spicier: Add a chopped Thai chili or a pinch of red pepper flakes for extra heat.
• Different Proteins: Shrimp, beef, or even leftover rotisserie chicken can all work wonderfully.
• Low-Carb Option: Serve over cauliflower rice or zucchini noodles instead of jasmine rice.

How to Make Yellow Thai Chicken Coconut Curry

Step 1: Sauté the Aromatics

Heat a bit of oil in a large skillet or wok over medium heat. Add the sliced onion and cook until soft and translucent. Stir in the garlic and ginger, cooking until fragrant—just a minute or so.

Step 2: Cook the Chicken

Add the chicken pieces and cook until lightly browned on the outside. Don’t worry about cooking them through just yet—they’ll finish in the sauce.

Step 3: Add the Curry Paste

Stir in the yellow curry paste and let it toast for a minute with the chicken and aromatics. This step really brings out the paste’s depth and fragrance.

Step 4: Pour in Coconut Milk

Pour in the coconut milk and stir well to combine. Add the fish sauce and brown sugar. Let everything simmer gently for 10-12 minutes, until the chicken is cooked through and the sauce has thickened slightly.

Step 5: Add Vegetables

Toss in your sliced bell peppers and carrots. Simmer for another 5-7 minutes, just until the vegetables are tender-crisp.

Step 6: Finish with Lime and Herbs

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

Pro Tips for Making the Recipe

• Don’t skip toasting the curry paste! It intensifies the flavor and makes a big difference in the final dish.
• Full-fat coconut milk makes it creamy and rich. If you’re using a lower-fat version, you might need to simmer longer to get a good consistency.
• Add veggies later in the cooking process so they don’t turn mushy. You want them to retain some bite.
• Taste as you go. Adjust with more lime juice, sugar, or fish sauce depending on your flavor preferences.

How to Serve

This curry begs to be ladled over a bed of fluffy jasmine rice—it soaks up all that luscious sauce beautifully. You can also serve it with:

• Steamed basmati rice for a slightly nuttier flavor.
• Rice noodles if you’re craving something slurpable.
• Roti or naan to mop up the sauce (non-traditional, but absolutely delightful).
• Cucumber salad or a simple slaw on the side to add a refreshing crunch.

Make Ahead and Storage

Storing Leftovers

Cool the curry completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. The flavors deepen overnight, making leftovers even better.

Freezing

This curry freezes surprisingly well! Freeze in individual portions for easy meals later. Just make sure the curry is fully cooled before freezing.

Reheating

Reheat gently on the stove over low heat, adding a splash of water or coconut milk if it seems too thick. You can also microwave it in short intervals, stirring in between to distribute heat evenly.

FAQs

Can I use red or green curry paste instead of yellow?
Yes, but the flavor will change significantly. Yellow curry is milder and slightly sweeter, while red and green pastes tend to be spicier and more herbaceous. It’s worth experimenting to find your favorite.

What if I can’t find yellow curry paste?
Check the international aisle at your grocery store or visit an Asian market. If needed, you can substitute with a mild Indian curry powder, but the flavor will be more earthy than Thai-style.

Can I make this dairy-free and gluten-free?
It already is! Just double-check that your fish sauce and curry paste are gluten-free (some brands include wheat), and you’re good to go.

What’s the best coconut milk to use?
Always go for canned, full-fat coconut milk for the best flavor and texture. Avoid the kind meant for drinking—it won’t give you the same creaminess.

Final Thoughts

If you’re looking for a dinner that’s cozy, comforting, and packed with Thai-inspired flavor, this Yellow Thai Chicken Coconut Curry is a game-changer. It’s incredibly simple to make and endlessly customizable, making it perfect for any night of the week. Grab your favorite curry paste and coconut milk, and dive into this irresistible dish—it might just become your new go-to.

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