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Yellow Curry Chicken Recipe

Yellow Curry Chicken with Coconut Milk

iamwinfred
This Yellow Curry Chicken with Coconut Milk is a rich, creamy, and deeply aromatic one-pan dinner that comes together in under an hour. Tender chunks of chicken are simmered in a golden coconut milk sauce spiced with yellow curry paste, turmeric, cumin, and fresh ginger, creating a perfectly balanced dish that is warming without being overly spicy. It's beginner-friendly, endlessly customizable, and tastes even better the next day, making it one of the best weeknight meals you can add to your regular rotation.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Thai
Servings 4 servings
Calories 420 kcal

Equipment

  • Large deep skillet or wok At least 12-inch, for searing and simmering
  • Dutch oven or heavy-bottomed pot Optional alternative to skillet; helps distribute heat evenly
  • Sharp knife and cutting board
  • Wooden spoon or silicone spatula
  • Measuring spoons and cups
  • Microplane or box grater For grating fresh ginger
  • Ladle For serving

Ingredients
  

For the Curry

  • 1.5 lbs boneless skinless chicken thighs or breasts 680g, cut into 1.5-inch chunks
  • 2 tbsp yellow curry paste
  • 1 can full-fat coconut milk 13.5 oz / 400ml
  • 1 tbsp vegetable oil or coconut oil
  • 1 medium onion finely diced
  • 4 garlic cloves minced
  • 1 tbsp fresh ginger grated; or 1 tsp ground ginger

Spices

  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp paprika

For the Sauce

  • 1 tbsp fish sauce or soy sauce for a non-fish option
  • 1 tbsp brown sugar or palm sugar
  • 1/2 cup chicken broth 120ml

Optional Add-Ins

  • 1 medium Yukon Gold potato peeled and cubed into 1-inch pieces
  • 1 medium carrot sliced into 1/4-inch rounds

To Finish

  • 1/2 lime juiced
  • salt and black pepper to taste

For Garnish

  • fresh cilantro roughly chopped
  • fresh Thai basil leaves only

Instructions
 

  • Cut chicken into 1.5-inch chunks, pat dry with paper towels, and season all over with salt and pepper. Dice the onion, mince the garlic, grate the ginger, and if using, cube the potato and slice the carrot.
  • Heat oil in a large deep skillet over medium-high heat and sear the chicken in a single layer for 3 to 4 minutes per side until golden. Remove and set aside, leaving the drippings in the pan.
  • Reduce heat to medium, add the diced onion to the same pan, and cook for 4 to 5 minutes until soft and translucent. Add the garlic and ginger and cook for 1 to 2 minutes until fragrant.
  • Add the turmeric, cumin, coriander, and paprika to the pan and stir for 30 to 60 seconds to bloom the spices. Add the yellow curry paste and cook for 1 to 2 minutes, pressing it around the pan until fragrant and slightly darkened.
  • Pour in the chicken broth and deglaze the pan, scraping up any browned bits. Stir in the coconut milk, fish sauce, and brown sugar until fully combined.
  • Return the seared chicken (and any resting juices) to the pan, then add the potato and carrot if using. Stir gently to submerge everything in the sauce and bring to a gentle boil.
  • Reduce heat to medium-low, partially cover the pan, and simmer for 20 to 25 minutes, stirring every 5 to 7 minutes, until the chicken is fully cooked through and the potatoes are fork-tender.
  • Turn off the heat, squeeze in the lime juice, and taste for seasoning. Serve over steamed jasmine rice and garnish with fresh cilantro and Thai basil.

Notes

  • Use full-fat coconut milk for the richest, creamiest sauce. Light coconut milk produces a thinner, less flavorful result.
  • Chicken thighs are more forgiving than breasts and stay juicy even with slightly longer cooking. Use thighs when possible.
  • Don't skip searing the chicken first. The golden crust adds a deep, savory layer of flavor to the finished dish.
  • Always simmer over medium-low heat. A vigorous boil can cause the coconut milk to separate and turn grainy.
  • If the sauce gets too thick, add a splash of water or chicken broth to loosen it up to your desired consistency.
  • For a vegetarian version, swap the chicken for chickpeas or firm tofu and use soy sauce instead of fish sauce.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. The flavor improves overnight as the spices deepen.
  • Reheat gently on the stovetop over medium-low heat with a splash of water or coconut milk. Avoid high heat to prevent the sauce from separating.
  • Blooming the dry spices in oil before adding liquid is a key technique that dramatically intensifies their flavor. Don't rush this step.
  • A squeeze of fresh lime juice at the end is essential. It brightens the entire dish and balances the richness of the coconut milk.

Nutrition

Serving: 1ServingCalories: 420kcalCarbohydrates: 14gProtein: 32gFat: 26gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 110mgSodium: 680mgPotassium: 580mgFiber: 2gSugar: 5gVitamin A: 12IUVitamin C: 10mgCalcium: 4mgIron: 18mg
Keyword coconut milk curry, easy chicken curry, Thai yellow curry, weeknight curry dinner, yellow curry chicken
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