Blue bowl filled with rice on one side and yellow curry on the other. Small peek of a second bowl with yellow curry.

Thai Yellow Curry with Chicken

Creamy, comforting Thai Yellow Curry is easy to make and can be customized with different proteins, or made vegetarian by omitting the chicken. 

Author Renee Fuentes


  • 2 Tbsp Coconut oil
  • 2 Tbsp Yellow Curry Paste
  • 1.5 lb Chicken Breast thinly sliced
  • 1/2 Yellow Onion chopped into small cubes
  • 4 Carrots peeled, chopped into .5 inch discs
  • 2 Yukon Potatoes peeled and cut into small cubes
  • 2 13.5oz can Coconut milk, full fat
  • 1 Tbsp 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


  1. Heat a large pot or dutch oven over medium heat with coconut oil and curry paste. Heat for about a minute while stirring.

  2. Add onion and cook for a couple minutes to soften, then add Chicken breast and cook thoroughly.
  3. Next add carrots and potatoes, and both cans of coconut milk. If it looks too thick you can add a little water. The curry will thicken as the potatoes cook.
  4. 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. Add sugar, stir, and taste.