Thai Yellow Curry Chicken is mild in spice and a one pot meal that’s creamy and comforting.
We’re making this yellow curry dish super easy with pre-made curry paste. The yellow hue comes from turmeric and a blend of other spices. Thai Red and Green Curry has some heat from chili peppers, but yellow curry is pretty mild and isn’t meant to be a spicy curry.
What Kind of Curry Paste To Use
Since we are using curry paste it’s important to be familiar with the different types of curry paste that are available.
Prep Your Ingredients
Chicken Breast- Slice chicken breast or thighs into even pieces and set aside. You can substitute any kind of protein or make it vegetarian with tofu or extra veggies.
Onion- I used half of a white onion and diced it into cubes. Yellow or Sweet onions are good options too. TIP- Chop the other half of the onion and store it in the freezer for when you need chopped onion for a recipe.
Potato- I used a large russet potato, peeled and diced it into even pieces. Alternatively you can use yellow potatoes or sweet potatoes.
Carrots- Peel and dice a few carrots, or you can use a frozen bag of sliced carrots. Another option is frozen peas and carrots go really well in Yellow Curry.
Coconut Milk- I always use Full Fat coconut milk in my curry since I like it creamy. In the video I used 1 can plus ½ can of water. Another option is to use 2 cans of coconut milk for a creamier curry.
Coconut Sugar- I like to use coconut sugar in curry since it goes well with the coconut milk, but regular white sugar works too. We’re just going to add a little at the end to give the curry some sweetness.
How to Cook Yellow Curry
In a large pan add your coconut oil and yellow curry paste over medium heat. Take caution because the curry paste can splatter if the pan is too hot.
Add the diced onions and cook for a minute to soften them. Then add sliced chicken and turn the heat up to medium high. Cook until chicken is no longer pink.
Add the diced potatoes and carrots. Give the can of coconut milk a good shake to mix the hardened cream part with the liquid part. Pour the entire can of coconut milk and fill up half the can with water and add that in too.
Alternatively you can add 2 cans of coconut milk for a creamier curry.
Place the lid on and allow curry to simmer for 10 - 15 minutes or until the potatoes and carrots are tender.
Once the vegetables are tender, taste the curry. I added about a teaspoon of coconut sugar. I didn’t need to add fish sauce or salt, but taste to see if it is needed.
Serve the Yellow Curry Chicken with Thai Jasmine rice for an authentic comforting meal or with cauliflower rice for a low carb meal.
Curry is great for meal prep since it reheats well. Portion out leftovers and just reheat for a quick lunch or dinner.
Watch the YouTube video here-
Try these other delicious curry dishes:
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Thai Yellow Curry with Chicken
- 2 tablespoon Coconut oil Or a neutral tasting oil
- 2 tablespoon Yellow Curry Paste
- 1.5 lb Chicken Breast thinly sliced
- ½ White Onion chopped into small cubes
- 4 Carrots peeled, chopped into .5 inch discs
- 1 Russet Potato or 2 Yukon Potatoes peeled and cut into small cubes
- 1 13.5oz can Full Fat Coconut milk + ½ can of water or 2 Cans Coconut Milk
- 1 tablespoon Coconut Sugar or brown sugar Taste to see if more needs to be added
- Fish sauce optional- taste curry before adding
- Rice or cauliflower rice for serving
- Heat a pot or dutch oven over medium heat with coconut oil and curry paste. Heat for about a minute while stirring.
- Add onion and cook for a couple minutes to soften, then add Chicken breast and cook thoroughly.
- Next add carrots, potatoes, and coconut milk. I also added ½ can of water or you can use 2 cans of coconut milk for a creamier curry.
- Bring to a boil, place lid and reduce heat to a simmer for about 15 minutes or until the potatoes and carrots are soft. Stir occasionally while the curry is simmering. Taste curry and see if sugar, salt or fish sauce is needed.
- Serve with Jasmine Rice or Cauliflower Rice.