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Thai Yellow Chicken Curry in a bowl.

Thai Yellow Chicken Curry

Tressa Jamil
Mouthwatering Thai yellow chicken curry combines tender chicken thighs and fresh vegetables for a quick meal that's ready in under 30 minutes!
5 from 3 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 6 Servings
Calories 492 kcal
Ingredients
  
  • 1 tablespoon coconut oil
  • 3 cloves garlic, minced
  • 1 - inch fresh ginger, minced
  • 1 can sour yellow curry paste, 4-ounces
  • 1 pound chicken thighs, boneless and skinless, thinly sliced
  • 3-4 medium carrots, cut into 1-inch pieces
  • 3 small red or yukon potatoes, cut into 1-inch pieces
  • 2 cans coconut milk, full-fat, divided
  • 1 teaspoon fish sauce
  • ¼ cup Thai basil, to taste, plus more for garnish
Instructions
 
  • Warm the coconut oil in a wok over medium heat. Add garlic, ginger, and curry paste. Cook for 1 minute.
  • Stir in the chicken and cook until the color changes, then add ⅓ of a can of coconut milk, carrots, and potatoes. Simmer for 5 minutes.
  • Add the rest of the coconut milk from the can and the Thai basil leaves. Increase the heat to bring the mixture to a boil. Then, reduce the heat and simmer for 10-15 minutes until the potatoes are fork-tender.
  • Remove the pan from heat and stir in the second can of coconut milk and the fish sauce. Garnish with more Thai basil, Thai chili peppers, and serve with jasmine rice.
Notes
Expert Tips: 
  • Cut the vegetables, especially the potatoes, the same size to ensure they cook at the same rate.
  • Bloom the yellow curry paste to draw out the flavors by sautéing it in the wok before adding the other ingredients for the curry.
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.
 
Nutrition
Serving: 1 Serving | Calories: 492 kcal | Carbohydrates: 22 g | Protein: 15 g | Fat: 40 g | Saturated Fat: 29 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 6 g | Trans Fat: 0.1 g | Cholesterol: 63 mg | Sodium: 171 mg | Potassium: 881 mg | Fiber: 3 g | Sugar: 2 g | Vitamin A: 5226 IU | Vitamin C: 21 mg | Calcium: 54 mg | Iron: 5 mg
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