This Thai yellow curry is loaded with tender chicken, sweet onions and punchy garlic in a creamy fragrant Thai curry and coconut milk sauce. A 30-minute recipe easy enough for your busiest nights.
You can make your own Thai curry paste using my recipe for Thai yellow curry paste. I've also got recipes for Thai red curry paste and Thai green curry paste.
For this recipe, I opted for this store-bought Thai yellow curry paste (it's from Amazon) for convenience. While making your own paste is straightforward, it requires a lengthy list of authentic Thai ingredients like shrimp paste, fenugreek, and galangal, which can be challenging and time-consuming to find. If you're in a larger city, Asian grocers will have these items, but a high-quality store-bought paste already includes these authentic ingredients, saving you the hassle of sourcing them individually.
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⭐️ Why this recipe works
- Efficiency and simplicity: This recipe is designed for speed and ease without compromising on taste. With a total prep and cook time of 30 minutes, it's perfect for busy weeknights, offering a delicious, restaurant-quality meal at home with minimal fuss.
- Authentic flavors: By using a combination of fresh aromatics like ginger and garlic, along with the depth of a good-quality store-bought yellow curry paste, this recipe delivers authentic Thai flavors that are both rich and nuanced. And the coconut milk adds a creamy texture and sweetness that balances the spice.
- Versatility: Whether you're catering to meat-lovers or vegetarians, this recipe can be easily adapted. The chicken can be substituted with tofu or vegetables without losing the essence of the dish, making it a versatile option for any dinner table.
🧾 Main ingredients overview
In this section, I've outlined the key ingredients and why they're essential in the recipe. For precise measurements, refer to the recipe card at the bottom of the page.
- Chicken breast: Serves as the protein base, adding substance and texture. *You can use chicken thighs, shrimp or tofu, if you prefer.
- Yellow curry paste: The heart of the dish, providing the signature flavors and spice. *You can use a high-quality store-bought paste or make your own.
- Aromatics (onion, garlic, ginger): Work together to build a deep, flavorful foundation for the curry.
- Coconut milk: Creates a creamy, rich sauce that marries with the curry paste to create the base of the sauce.
- Fish sauce: Infuses the curry with umami and saltiness.
- Palm sugar (or brown sugar): Balances the spice and salt with sweetness. *Palm sugar gives an authentic Southeast Asian flavor, but use light brown sugar if you can't find it.
- Spinach: Adds a fresh, slightly earthy component and color.
- Lime juice: Brightens up the flavors with its acidity.
- Cilantro: Adds a fresh, herby finish as garnish.
- Vegetables (optional): Add in some extra veggies like zucchini, baby corn, sliced bell peppers, and broccoli or cauliflower florets.
👩🏻🍳 How to make it
Thai yellow curry step-by-step
- Preparing the base
- Cut the chicken breast into bite-sized pieces. Season the chicken cubes with salt and pepper. In a large skillet, heat vegetable oil over medium heat and sauté the onion until soft, about 3-4 minutes. Add the ginger and garlic, sautéing for another 2 minutes until aromatic.
- Cooking the curry
- Stir in the chicken and yellow curry paste, ensuring the chicken is well-coated. After cooking for 2-3 minutes, add coconut milk, fish sauce, and sugar. Bring to a simmer and cook uncovered for about 10 minutes, or until the chicken is fully cooked. *Cooking the curry paste for a few minutes before adding liquids helps to remove any excess moisture and toast the spices.
- Finishing touches
- Incorporate the spinach, letting it wilt into the curry. Adjust the flavor with a squeeze of lime juice and additional salt, pepper, or fish sauce as needed. Stir in chopped cilantro for freshness just before serving.
- Serving
- Serve this yellow coconut chicken curry over fluffy jasmine or basmati rice, with my 2 ingredient naan on the side for dipping. Garnish with sliced red chili peppers, fresh cilantro or Thai basil and lime wedges for a bright and, zesty finish.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Balance the flavors: Thai cuisine is all about the balance of sweet, salty, sour, and spicy. Taste as you go and adjust the seasoning with fish sauce for saltiness, palm sugar for sweetness, lime juice for sourness, and curry paste and chili peppers for heat.
- Protein variations: While chicken is classic, this curry is versatile. Try with tofu for a vegetarian option or shrimp for a seafood variation, adjusting cooking times accordingly.
- Coconut milk tips: Use full-fat coconut milk for a richer, creamier curry. If the sauce is too thick, thin it with a bit of chicken or vegetable broth.
- Simmering: Gently simmer the curry to prevent the coconut milk from separating or the chicken becoming tough and rubbery. A low and slow approach ensures the chicken stays tender and the flavors meld perfectly.
- Fresh herbs: Adding fresh herbs like cilantro just before serving preserves their vibrant color and aroma, enhancing the dish's freshness.
- Make ahead: This curry tastes even better the next day as the flavors have more time to develop. Perfect for meal prep, simply reheat gently before serving.
- Heat level adjustments: The heat of yellow curry can vary. Start with less curry paste and gradually add more until you reach your desired spice level.
🍯 Storing and reheating leftovers
- Fridge:
- Allow the curry to come to room temperature before storing. Transfer to an airtight container and store for up to 3-4 days.
- Freezer:
- Ensure the curry has cooled completely to prevent ice crystal formation. Portion into freezer-safe containers or bags, leaving some space for expansion. The curry can be frozen for up to 2-3 months. Beyond this, it's still safe to eat but may lose some of its quality.
- Reheat:
- Thawing (if frozen): For best results, thaw overnight in the fridge before reheating.
- Stovetop: Reheat the curry in a saucepan over medium heat, stirring occasionally until hot all the way through. Add a little water or coconut milk if the sauce has thickened too much during storage.
- Microwave: Place the curry in a microwave-safe dish, cover loosely, and reheat on high in 1-minute intervals, stirring in between, until thoroughly heated. Be careful to avoid overheating, as this can affect the texture of the chicken.
- Refresh seasonings: Freshen up the dish by adding a squeeze of lime juice or a sprinkle of fresh cilantro after reheating.
❓Recipe FAQ's
Yellow curry is generally considered to be milder compared to its red and green counterparts. The spice level can vary depending on the specific blend of curry paste used, but it typically features a gentle warmth that is tolerable and pleasant to those who prefer less spicy foods. The color and mildness come from the inclusion of turmeric and often cumin and coriander, which are not as fiery as the chilies found in red and green curry pastes.
The main differences among these curries lie in their ingredients, which influence their color, flavor, and heat level:
Yellow curry: It's known for its mild flavor and rich, turmeric-led yellow color. Yellow curry often includes spices more commonly found in Indian cuisine, such as cumin and coriander, making it a fusion of flavors that are aromatic and lightly spicy.
Red curry: Made with several red chilies, this curry paste gives a vibrant red color to the dishes. It's hotter than yellow curry, with a bold flavor that comes from the greater use of red chilies, garlic, and shallots.
Green curry: This is the spiciest of the three, made from green chilies, along with a blend of aromatic herbs like lemongrass, kaffir lime leaves, and cilantro roots. The green color comes from these fresh herbs and chilies, offering a bright, sharp, and very spicy flavor.
Massaman curry is indeed similar to yellow curry in its use of spices that are common in Indian cuisine, such as cumin, cinnamon, nutmeg, and cloves, which give it a rich, deep flavor profile. However, Massaman curry is unique for its inclusion of potatoes, peanuts, and sometimes tamarind paste, which contribute to its distinct taste and texture. It's generally milder like yellow curry but has a distinctively different flavor due to these additional ingredients.
Add hardy vegetables: Include vegetables like carrots, potatoes, or sweet potatoes at the same time as the chicken to ensure they cook thoroughly.
Stir in quick-cooking veggies: Add vegetables such as bell peppers or snap peas, during the last few minutes of cooking to keep them crisp and vibrant.
Bulk up with leafy greens: Spinach, kale, or Swiss chard can be stirred in right at the end, as they need only a short time to wilt.
More incredible Thai recipes you will love:
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Easy 30-Minute Thai Yellow Curry
Ingredients
- 1 tablespoon vegetable oil
- 1 pound chicken breast *See notes
- 1 medium onion
- 2 cloves garlic
- 1 teaspoon fresh ginger
- 3 tablespoons yellow curry paste *See notes
- 1 can, 14 oz coconut milk *See notes
- 1 tablespoon fish sauce *See notes
- 1 teaspoon light brown sugar, or palm sugar if available
- 2 cups baby spinach
- Juice of 1 lime
- Fresh cilantro
- Fresh Thai basil leaves *See notes
- Sliced red chili peppers
- Lime wedges
Instructions
- Season the cubed chicken breast with salt and pepper. Prepare the onion, garlic, ginger, and other ingredients.
- Heat the vegetable oil in a large skillet over medium heat. Add the onion and sauté for about 3-4 minutes until soft and translucent. Add the ginger and garlic, continuing to sauté for another 2 minutes until aromatic.
- Add the chicken and curry paste to the skillet. Cook for 2-3 minutes, stirring to ensure the chicken is well-coated and starts to cook. Pour in the coconut milk, fish sauce, and sugar. Stir well and bring to a simmer. Let the curry simmer uncovered for about 10 minutes or until the chicken is fully cooked through.
- Add the spinach to the pot, stirring until it wilts. Squeeze in the lime juice, then taste and adjust the seasoning with additional salt, pepper, or fish sauce as needed.
- Stir in the chopped cilantro right before serving. Serve the curry hot over fluffy white rice, with naan bread and garnished with sliced red chili peppers and lime wedges on the side.
Notes
- Protein swaps: This recipe can be made with tofu or shrimp instead of chicken.
- Vegetarian or vegan: If you want to keep it vegan or vegetarian, then use soy sauce or coconut aminos instead of fish sauce. You won’t have quite the same depth of flavor, but it is a good substitute for making this a vegan or veggie curry. *And check that your curry paste is vegan, too.
- Palm Sugar: If available, palm sugar adds an authentic sweetness that complements the curry's flavors beautifully. However, regular sugar works too. Curry Thickness: This recipe relies on simmering to naturally thicken the curry. The longer you let it simmer, the more concentrated the flavors become. Adjust the cooking time if you prefer a thicker sauce.
- Coconut cream: Coconut cream can be used instead of coconut milk. The result will be a very rich creamy Thai curry sauce. I prefer to use full-fat coconut milk. Just stay away from lite or low fat coconut milk; its consistency is too thin.
- Herbs: Thai basil is amazing in this recipe, but can sometimes be difficult to find. It’s similar to regular basil but with a slight aniseed, peppery flavour that offsets the savory sweetness of this curry perfectly. If you can’t find it, just leave it out and use all cilantro instead.
- Serving Suggestions: The addition of sliced red chili peppers and lime wedges not only adds vibrant color but also allows guests to adjust the heat and acidity to their liking.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Aubrie says
Very easy to throw together on a weeknight with minimal marinading time! So delicious, thank you!
Debs says
So happy you love this recipe. 🙂
aussiebushgirl says
Hi Debs. Amazing recipe! So easy and absolutely delicious!
Debs says
So happy you loved it! 🙂