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+ servings
A single serving of yellow Thai chicken curry topped with Thai basil and served with a heaping side of basmati rice.

Thai Yellow Curry with Chicken

Tressa Jamil
Thai yellow curry with chicken combines tender chicken thighs and fresh vegetables for a meal that's ready in under 30 minutes!
5 from 1 vote
Course Main Course
Cuisine Thai
Keyword Thai yellow curry
Course Main Course
Cuisine Thai
Servings 6 people


  • Wok , or heavy-bottomed pan


  • 1 tablespoon coconut oil
  • 1 can sour yellow curry paste, 4 ounces
  • 1 medium yellow onion, roughly chopped
  • 3-4 carrots, cut into 1-inch batons
  • 5 red or yukon potatoes, cut into 1-inch pieces
  • 1 zucchini, cut into 1-inch pieces
  • 1-2 cans coconut milk, full-fat, divided
  • Thai basil, to taste, plus more for garnish
  • 1 pound chicken thighs, boneless and skinless, cut into bite-size pieces
  • 3 cloves garlic, minced
  • fresh ginger, 1-inch piece, minced


  • In a heavy-bottomed pan, warm coconut oil and curry paste over low heat until aromatic, about 2 minutes.
  • Next, add 1/3 of the can of coconut milk and stir to incorporate.
  • Add the onion, carrot, potato, and zucchini, and cook for about 3-5 minutes.
  • Stir in the rest of the coconut milk and Thai basil leaves. Increase the heat, bringing the mixture to a boil.
  • Reduce heat and return the curry to a light simmer, add the chicken and cook for 8-10 minutes.
  • Add garlic and ginger, and allow the mixture to simmer for another 2-3 minutes.
  • Garnish with Thai basil and serve with jasmine rice.


  • Nutrition Disclosure: The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
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Keyword Thai yellow curry
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