This Thai Yellow Curry recipe is better than take out and is ready in just 25 minutes. Made with chicken, potatoes, onions, carrots, and cooked in a creamy broth made up of coconut milk and yellow curry paste. This yellow curry can easily be made vegan or vegetarian and will be much better than take out.
Easy Thai Yellow Chicken Curry With Potatoes
If you crave your favorite Thai restaurant as much as I do, you are going to be happy to hear that you can make your own Thai recipes at home in just 25 minutes. This Thai Chicken Yellow Curry recipe is so easy and tastes just like your favorite Thai restaurant that you love. If you love Thai food like me, skip the take out and make them at home. Some of my favorite curry recipes are our Thai Peanut Curry, Thai Peanut Noodles, and our Thai Red Curry Soup.
Ingredients for Thai Yellow Chicken Curry
- Olive Oil: I like to use extra virgin olive oil to sauté the onions, coconut oil works also works well.
- Onion: This recipe calls for half of a yellow onion. I like to cut mine in bite size pieces.
- Potatoes: Russet, gold, or even sweet potatoes are great options.
- Carrots: Two medium carrots cut into bite size pieces work well. You can also add shredded if you prefer.
- Chicken Breast: Boneless skinless chicken breasts are my first option, but if your short on time you can use a rotisserie chicken and add it in at the end.
- Yellow Curry Paste: Most local grocery stores only carry red and green curry paste. I buy mine on Amazon or at a local Asian market. I like the Mae Ploy brand the best, but you can also make your own yellow curry paste.
- Ginger: Fresh grated or ground ginger are both great options.
- Mined Garlic: I prefer fresh minced garlic, but if you don’t have any on hand you can substitute it with garlic powder.
- Ground Turmeric: Ground turmeric adds the perfect amount of flavor and gives yellow curry that nice bright yellow color in traditional curries.
- Coconut Milk: I prefer to use full fat coconut milk for a creamier sauce.
- Fish Sauce: Fish sauce is optional, but it gives curry a great depth of flavor.
- Lime Juice: Balances out the flavors. I like to use fresh squeezed lime juice, but bottled will work just fine.
- Brown Sugar: Brown sugar balances out the spiciness from the curry paste.
- Peanut Butter (optional): I love the depth of flavor a small amount of peanut butter gives to this curry. Almond butter is a great option.
- Salt: Add more or less to taste.
How to make the best Thai Yellow Chicken Curry
- Sauté Onions: Heat oil in a large pot or skillet over medium-high heat, add onions and sauté for a few minutes until softened.
- Add Vegetables: Add potatoes and carrots, ginger, garlic, and turmeric. Stir well.
- Add Chicken: Add chicken breasts and cook for 1 minute.
- Add Yellow Curry Paste: Add yellow curry paste and sauté with vegetables for a few minutes.
- Coconut Milk: Pour in both cans of coconut milk and bring to a slow boil. Once boiling, reduce to a simmer for 20 minutes or until potatoes are tender and chicken is cooked through.
- Add Remaining Ingredients: Stir in fish sauce, lime juice, peanut butter, salt, and brown sugar. Continue to simmer for 3 minutes.
- Serve: Remove from heat and serve over rice, noodles, or alone. Enjoy!
Different Variations When Making Thai Yellow Curry
- Make it vegetarian: Omit the chicken and add pan fried tofu or extra vegetables.
- Make it Vegan: Make a homemade curry paste, add extra vegetables and leave out the fish sauce.
- Curry Paste: Substitute red or green curry paste instead of the yellow.
- Add Different Vegetables: Try adding red bell peppers, corn, sweet potatoes, or zucchini.
Storing and Reheating This Yellow Curry Recipe
If you happen to have leftovers, store curry and rice separately in air tight containers in the fridge for up to 3 days. Reheat in the microwave or on the stovetop before serving.
Tips for making yellow curry
- Using full fat coconut milk with result in a creamier sauce. If you use light coconut milk, you might want to add a little cornstarch to thicken the sauce.
- Chickpeas can be used instead of chicken to make it vegetarian.
- Using a small amount of peanut butter will add a depth of flavor that you don’t want to miss out on. If you don’t like peanut butter, any nut butter will work great.
Other favorite Asian and Thai inspired recipes
- General Tso’s Chicken
- Teriyaki Chicken Rice Bowl
- Homemade Orange Chicken
- Asian Glazed Meatballs
- Teriyaki Grilled Chicken Thighs
- Bang Bang Chicken
- Beef and Broccoli Lo Mein
Easy Thai Yellow Curry
- 1 Tbsp. olive oil
- 1/2 yellow onion, chopped
- 2 boneless skinless chicken breasts, cut into bite size pieces
- 1 large russet potato, peeled and cubed
- 2 medium carrots, peeled and sliced
- 3-4 Tbsp. yellow curry paste
- 1 tsp. ground turmeric
- 1 tsp. ground ginger
- 2 tsp. minced garlic
- 2 13.5 oz. cans coconut milk, full fat
- 1 tsp. fish sauce
- 1 Tbsp. lime juice
- 1 Tbsp. brown sugar
- 1 Tbsp. peanut butter (optional)
- 1/2 tsp. salt
- Heat oil in a large pot or skillet over medium-high heat, add onions and sauté for a few minutes until softened.
- Add potatoes and carrots, ginger, garlic, and turmeric. Stir well.
- Add chicken and yellow curry paste and sauté for a few minutes.
- Pour in both cans of coconut milk and bring to a slow boil. Once boiling, reduce to a simmer for 20 minutes or until potatoes are tender and chicken is cooked through.
- Stir in fish sauce, lime juice, peanut butter, salt, and brown sugar. Continue to simmer for 3 minutes.
- Remove from heat and serve over rice, noodles, or alone. Enjoy!
Have you tried this recipe?
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