Thai Yellow Chicken Curry
This Thai Yellow Curry Chicken is creamy, mildly spiced, and loaded with tender chicken, hearty vegetables, and rich coconut flavor. It’s a quick and comforting dish that brings authentic Thai flavors to your table in under 40 minutes.
Ingredients
- 2 tbsp vegetable oil
- 2 tbsp yellow curry paste
- 1 lb 500g boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 can 13.5 oz coconut milk
- 1 cup chicken broth
- 1 large potato peeled and diced into 1-inch cubes
- 1 carrot sliced into rounds
- 1 small onion chopped
- 1 tsp turmeric powder
- 1 tbsp fish sauce optional
- 1 tsp sugar
- Salt and pepper to taste
- Fresh cilantro optional, for garnish
- Lime wedges optional, for garnish
- Thinly sliced red chili optional, for garnish
Instructions
- Chop and pre-measure all ingredients for easy cooking.
- Heat 2 tbsp vegetable oil in a large pan or wok over medium heat. Add the yellow curry paste and sauté for 1-2 minutes until fragrant.
- Add the chicken to the pan and stir to coat with the curry paste. Cook for 4-5 minutes until the chicken begins to brown.
- Pour in the coconut milk and chicken broth. Stir in 1 tsp turmeric powder, and season with salt and pepper.
- Add the diced potato, sliced carrot, and chopped onion. Bring the curry to a gentle boil, then reduce the heat to low.
- Simmer for about 20 minutes, stirring occasionally, until the vegetables are tender.
- Stir in 1 tbsp fish sauce (if using) and 1 tsp sugar. Taste and adjust seasoning as needed, adding more salt, sugar, or chili for your desired flavor.
- Ladle the curry into bowls and garnish with fresh cilantro, lime wedges, and red chili if desired. Serve hot with steamed jasmine rice.