Go Back
–+ servings
Easy Thai yellow chicken curry with rice and vegetables.

Easy 30-Minute Thai Yellow Curry

Simple Thai Yellow Curry| A simple Thai yellow curry situation that takes 30 minutes and no curry paste.
4.50 from 6 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 633kcal
Author: Deborah Rainford

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

Calories: 633kcal | Carbohydrates: 11g | Protein: 26g | Fat: 54g | Saturated Fat: 25g | Cholesterol: 93mg | Sodium: 104mg | Potassium: 577mg | Fiber: 2g | Sugar: 2g | Vitamin A: 665IU | Vitamin C: 7.1mg | Calcium: 44mg | Iron: 5.2mg
have you made this recipe? I'd love to see it! Tag me @salted_mint or use #saltedmint!