This easy Thai Yellow Curry recipe tastes straight out of a restaurant! It’s wonderfully creamy, bursting with flavorful chicken and veggies (potatoes, cauliflower, carrots and peas) and all made in one pot!
This Thai Yellow Curry recipe is my go-to “what’s for dinner” recipe and I guarantee it will be a new favorite in your home! You can use the suggested veggies or make it the best “clean out the fridge” meal of your life! Serve this Yellow Curry with rice, zoodles, noodles, quinoa – whatever makes your belly happy!
Thai Yellow Curry Recipe
HAPPY NEW YEAR! To help you welcome the New Year, I bring you one of my favorite recipes, Thai Yellow Curry Chicken with Potatoes, Cauliflower and Peas! This curry chicken is huge flavor, minimal impact, and a whole lot of YUM!
It only seems appropriate that we start 2018 with a Thai yellow curry recipe as two of my top 5 Most Popular Recipes of 2017 were Thai inspired – my Thai Red Curry Coconut Chicken and Vegetables (remember when I begged you to make that one?) and One Pot Thai Chicken Noodle Soup, and I just posted my Chicken Pad Thai which is a MUST TRY recipe.
This Thai Yellow Curry recipe is equally delicious, so ridiculously delicious, in fact, I’ve made it several times the last few months and is my go-to last minute dinner recipe. With one bite, you will taste why.
This warm, comforting, creamy Thai Yellow Curry Chicken recipe not only tastes like it’s been simmering for hours, but it is just so easy and you can use whatever veggies you have on hand! My favorite veggies are the potatoes, cauliflower, peas and carrots per the recipe, but I’ve also used thick sliced bell peppers, zucchini, and snap peas. So basically, keep yellow curry paste and coconut milk on hand, and you can make this Thai Yellow Curry Chicken any time, or more accurately, all the time.
What is Yellow Curry Paste?
The star of this Thai Yellow Curry Chicken recipe is the aforementioned yellow curry paste. Yellow curry paste is made of dried red chilies, lemongrass, shallots, cilantro, ginger, garlic, curry powder, turmeric, and cumin to create a medley of pre-packaged multi-dimensional flavors just waiting to be unleashed.
Unlike red curry paste, however, yellow curry paste can be difficult to find in grocery stores. I would suggest calling ahead to your local Asian market to see if they carry it, or you can make your own OR, do what I do, and just order it on Amazon. I pick my battles.
Can I substitute Yellow Curry Paste with Curry Powder?
If you are itching to make this Thai Yellow Curry recipe and can’t get your hands on yellow curry paste, you may substitute curry powder.
Curry powder can be found in the spices section of your grocery store an will simply be labeled “curry powder.”
Ingredients for Thai Yellow Curry Recipe
The recipe ingredient list might look somewhat lengthy for this Thai Yellow Curry recipe, but I promise the recipe is super simple – just saute, dump and simmer away to rich, lusciously silky yellow curry infused sauce enveloping your tender chicken, potatoes and veggies.
- Yellow curry paste: the yellow curry is what gives his Thai Yellow Curry recipe it’s name so don’t skip it! As previously discussed you may substitute it with curry powder if you’re in a pinch.
- Onions, Garlic, Ginger: these aromatics awaken and elevate the curry flavor. If you’re looking to safe time and skip some chopping, you can substitute the fresh onions, garlic and ginger with powders. The typical rule of thumb is 3:1, so one part dried to three parts fresh.
- Coconut milk: quality coconut milk is essential if you want the BEST Thai Yellow Curry recipe. My favorite brand is Chaokoh. This is not a paid endorsement, they are simply the best! It will make your curry so much creamier. Some grocery stores carry Chakoah, otherwise you can find it at some Asian markets or Amazon.
- Chicken: I like to slice the chicken into ¼” thick by 2-inch long pieces. This ensures the chicken is thin enough for the curry powder to infuse it with flavor and thick enough that it doesn’t overcook. You may also chop into bite size pieces if you prefer.
- Potatoes: use Yukon gold potatoes for their creamy, buttery texture. They also don’t fall apart or ever taste mealy like Russet potatoes.
- Fish sauce: I promise fish sauce will not be detectable or make your Thai Yellow Curry taste fishy. It simply adds the balance of savory and salty flavor.
- Soy sauce: use low sodium soy sauce so you can control the saltiness of the curry.
- Asian sweet chili sauce: this might be my favorite Asian condiment. It is sweet and spicy and packed with flavor from a combination of red chilies, onion, garlic, brown sugar and fish sauce. It can be found in the Asian section of your grocery store.
- Lime juice: you may use fresh or bottled lime juice.
- Asian hot chili sauce: customize the spice level with sriracha a or Asian hot chili paste to taste.
Do you have to use full-fat coconut milk?
I highly suggest full fat coconut milk for luscious, creamy restaurant-worthy Thai Yellow Curry Chicken BUT you can use low fat coconut milk, just don’t expect it to be as creamy. If you must use light coconut milk, I suggest adding an additional ½ tablespoon cornstarch to help thicken it up.
Can I Use Different Vegetables?
Potatoes and cauliflower are common in Thai Yellow Curry Chicken and taste AMAZING, but you may substitute them with other vegetables. The potatoes take up a lot of volume, so you will need quite a bit more other vegetables to take their place.
Other vegetables will only need to be simmered about 5 minutes or until crisp tender, as opposed to the potatoes which require 15-20 minutes. Some vegetables, such as snow peas, spinach and bok choy, take even less time to cook and should be added the last minute. Here are a few more vegetable ideas:
- bell peppers
- sweet potatoes
- bok choy
- snow peas
Can I use Chicken Thighs?
Absolutely! You can use either chicken breasts or chicken thighs for this Thai Yellow Curry Chicken recipe. I use chicken breasts because they are leaner and emerge wonderfully juicy in this preparation, but you are welcome to use chicken thighs as well.
How to Make the BEST Thai Yellow Curry Recipe
The secret to making the best Thai Yellow Curry recipe is to bloom the curry. You unlock the full potential of yellow curry paste by sauteing it with plenty of onion, garlic and ginger.
For this Thai Yellow Curry Chicken recipe, we stir fry our chicken, onions, potatoes, carrots and curry paste together until the chicken is no longer pink, then add our cauliflower, ginger and garlic and sauté 1 minute. At this point, the yellow curry paste has permeated all of the ingredients even before we’ve added our creamy coconut milk.
CAN I PREP THAI YELLOW CURRY IN ADVANCE?
If you would like your Thai Yellow Curry recipe to come together super quickly at dinner time, you can prep the ingredients earlier in the day or the night before.
You can chop your chicken, onions, garlic, ginger, carrots and cauliflower all in advance and store them in separate airtight containers in the refrigerator until ready to use.
You can also chop your potatoes ahead of time but they will need to be submerged in water, covered, and refrigerated to prevent them from browning.
CAN I MAKE THAI YELLOW CURRY AHEAD OF TIME?
Yes! This Thai Yellow Curry recipe tastes even better the next day so it makes amazing make ahead lunches, dinners or meal prep meals.
HOW TO REHEAT THAI YELLOW CURRY CHICKEN?
To reheat a large portion, add Thai Yellow Curry to a large skillet and warm over medium heat. You will likely need to add a splash of water as the curry thickens in the refrigerator overnight.
To warm smaller portions, add Thai Yellow Curry to a microwave safe dish/plate, and hear for one minute, stir then continue to microwave at 30 second intervals until heated through.
HOW LONG IS THAI YELLOW CURRY GOOD FOR?
Thai Yellow Curry Chicken should be kept in an airtight container in the refrigerator. When stored properly, it is good for up to five days.
CAN I FREEZE Thai Yellow CURRY CHICKEN?
I do not recommend freezing this Thai Yellow Curry recipe if you use potatoes. Potatoes tend to get mushy and mealy and an overall unpleasant texture when frozen and reheated.
If you would like to omit the potatoes, then this Thai Yellow Curry Chicken will freeze well.
To freeze, let curry cool to room temperature. Add yellow curry to a large airtight container or freezer bag and squeeze out any excess air in order to prevent freezer burn. Seal, label and store for up to three months. When ready to use, thaw overnight in the refrigerator.
WHAT SHOULD I SERVE WITH Thai Yellow CURRY?
I love serving this Thai Yellow Curry recipe with basmati rice. Basmati rice does not clump or dry out like most other rice varieties so it reheats beautifully. For low carb options, you may use cauliflower rice or broccoli rice or even spaghetti squash or zoodles.
It is also delicious with naan or roti bread, a simple green salad and fruit such as mangos, oranges, kiwis.
Looking for more Thai Recipes?
- Tom Kha Gai
- Thai Peanut Chicken Satay
- Thai Chicken Lettuce Wraps
- Thai Chicken Pizza
- Thai Pineapple Chicken Stir Fry
- Thai Orange Peanut Chicken
- Thai Coconut Chicken Rice Soup
- Thai Peanut Dressing
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- 1 1/2 tablespoons olive oil
- 1 pound chicken breasts sliced into 1/4” slices then 2” pieces*
- 1/2 large onion, chopped
- 2 cups 1/2″ cubed, peeled Yukon potatoes approximately 2 potatoes/12 oz.
- 2 carrots, sliced
- 2 tablespoons yellow curry paste**
- 2 cups cauliflower florets
- 2 teaspoons freshly grated ginger
- 2 garlic cloves, minced
- 2 13.5 oz. can quality coconut milk I like Chaokoh***
- 1 tablespoon cornstarch
- 2 tablespoons less sodium soy sauce
- 2 tablespoon fish sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 bay leaf
- 1 teaspoon dried basil
- 1 cup frozen petite peas, thawed
- chili sauce to taste (optional)
- lime juice
- fresh basil
- fresh cilantro
- Heat oil over medium high heat in large skillet with sides. Add chicken, onions, potatoes, carrots and curry paste and cook just until chicken is no longer pink. Add cauliflower, ginger and garlic and sauté 1 minute.
- Whisk some of the coconut milk (about 1 cup) with cornstarch and add to skillet. Add remaining coconut milk along with all remaining ingredients up to peas (don’t add peas).
- Bring to a boil, then reduce to a simmer for 15-20 minutes, uncovered, or until the potatoes are tender. Stir in peas and cook just until peas are heated through, about one minute. If you would like a thinner sauce, thin with water/chicken broth. Discard bay leaf.
- Garnish with optional lime juice (love), fresh basil, cilantro and Sriracha to taste. Serve with rice, zoodles, etc.
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