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Thai Yellow Curry with Chicken

Thai yellow curry with chicken combines tender chicken thighs and fresh vegetables for a meal that’s ready in under 30 minutes!

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

WHAT YOU NEED TO MAKE THIS RECIPE

  • Homemade Hoisin: While store-bought hoisin is super tasty, it’s high in sugar. If you’re concerned about sugar like me, I recommend making the homemade hoisin sauce suggested in the recipe. If you don’t have the ingredients or don’t feel like making your own, store-bought hoisin is fine.
  • Coconut Oil: Cooks down the curry paste in coconut oil.
  • Curry PasteYellow curry paste, or nam prik gaeng karee, is the main ingredient that sweetly flavors the curry, while adding the perfect bit of spice. Maesri Curry Paste is the best one out there! Mae Ploy Curry Paste is a solid alternative, and if you have the time, you can also make your own from scratch.
  • Coconut Milk: Coconut milk is a staple in Thai cooking; use full-fat to get the right consistency.
  • Vegetables: I use onions, potatoes, zucchinis, and carrots; collectively, these vegetables add sweetness to balance the heat. 
  • Thai Basil: Bites of curry with Thai basil are the best ones!
  • Chicken: I use boneless, skinless chicken thighs in this recipe. Feel free to use what you have, but adjust the cooking time accordingly. The safe cooking temperature for chicken is 165°.
  • Garlic: I suggest using three cloves, but don’t let my recipe tell you how much garlic to use– go for it.
  • Ginger: Fresh ginger flavors the curry.

HOW TO MAKE THAI YELLOW CURRY

WARM– In a heavy-bottomed pan, warm coconut oil and curry paste over low heat until aromatic, about 2 minutes.

STIR– Next, add 1/3 of the can of coconut milk and stir to incorporate.

ADD– Add the onion, carrot, potato, and zucchini, and cook for about 3-5 minutes.

BOIL- Stir in the rest of the coconut milk and Thai basil leaves. Increase the heat, bringing the mixture to a boil.

SIMMER– 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.

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

SERVE- Garnish with Thai basil and serve with jasmine rice.

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FREQUENTLY ASKED QUESTIONS

Is yellow Thai curry spicy?

Compared to red, green, and panang curry, yellow Thai curry is the mildest of the bunch.

Can I use yellow curry powder instead of yellow curry paste?

The outcome will be completely different since the two have distinct flavor profiles and origins. Most Thai yellow curry pastes contain yellow chilies, lemongrass, galangal, fish sauce, and turmeric. Oppositely, Indian-inspired spices make up what is known as yellow curry powder- the most common of which include turmeric, cumin, coriander, and fenugreek.

Can I freeze Thai chicken curry?

You sure can. First, allow the curry to cool completely. Then, add it to a freezer-safe container or bag. When you’re ready to eat, defrost it in the fridge overnight. Warm it on the stove and prepare your sides to serve.

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
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Thai
Servings 6 people

Equipment

  • Wok , or heavy-bottomed pan

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

  • 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.
 
  • Web Story: Check out our web story for Thai yellow curry!
Keyword Thai yellow curry
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
Recipe Rating




Chelsea

Wednesday 6th of April 2022

This recipe is so tasty and super quick and easy!! Definitely don’t skip on the Maesri curry paste, it’s the best!

Tressa Jamil

Sunday 12th of June 2022

Agreed, the Maesri curry paste is a game-changer.