Description
This Yellow Thai Chicken Coconut Curry is warm, creamy, and full of flavor. Made with tender chicken, rich coconut milk, and fragrant yellow curry paste, it’s a comforting meal that’s easy to make in under an hour. Serve it over jasmine rice for a satisfying dinner any night of the week.
Ingredients
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1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
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2 tablespoons vegetable oil
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1 small onion, thinly sliced
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2 cloves garlic, minced
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1 tablespoon fresh ginger, grated
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3 tablespoons yellow curry paste
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1 can (13.5 oz) full-fat coconut milk
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1 cup chicken broth
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1 tablespoon fish sauce (optional)
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1 tablespoon brown sugar
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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1 cup baby carrots, halved
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1 cup snap peas or green beans
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Salt, to taste
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Fresh lime wedges, for serving
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Fresh cilantro, chopped (for garnish)
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Cooked jasmine rice, for serving
Instructions
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Heat oil in a large skillet or pot over medium heat. Add the sliced onion and sauté until soft, about 3–4 minutes.
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Stir in the garlic and ginger and cook for 1 minute until fragrant.
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Add the yellow curry paste and cook for another minute, stirring to coat the onions and garlic.
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Add the chicken pieces and cook for 5–6 minutes, stirring often, until the outside is no longer pink.
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Pour in the coconut milk and chicken broth. Stir in fish sauce and brown sugar.
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Bring to a gentle simmer, then cover and cook for 10 minutes.
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Add the bell peppers, carrots, and snap peas. Simmer uncovered for another 10–12 minutes, or until the chicken is cooked through and the veggies are tender.
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Taste and adjust seasoning with salt if needed.
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Serve hot over jasmine rice with lime wedges and chopped cilantro.
Notes
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You can swap chicken for tofu or shrimp if preferred.
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If you like it spicy, add a chopped chili or a pinch of red pepper flakes.
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Leftovers keep well in the fridge for up to 4 days.