For a richer flavor, try using full-fat coconut milk. Adjust the amount of yellow curry paste to your liking, depending on your spice preference. Feel free to add other vegetables to the curry, such as bell peppers, bamboo shoots, or peas. Garnish with fresh cilantro or Thai basil for an extra burst of flavor.
Thai Yellow Curry Chicken
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PREP TIME15 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 5 mins
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SERVING6 People
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VIEWS13
Transport yourself to the vibrant streets of Thailand with this fragrant and flavorful yellow curry. Tender chicken simmers in a rich coconut milk broth, infused with aromatic spices and a hint of sweetness. A truly delightful culinary experience!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol54 mg
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Fiber2 g
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Protein22 g
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Saturated Fat17 g
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Sodium604 mg
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Sugar2 g
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Fat30 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large skillet over low heat, gently melt the butter. Add the yellow curry paste and cook, stirring constantly, until fragrant, about 2-3 minutes.
02
StepStir in the coconut milk and bring the mixture to a gentle simmer.
03
StepIn a separate skillet, heat the olive oil over medium heat. Add the sliced onion and diced garlic and sauté until the onion is softened and translucent, about 5 minutes.
04
StepAdd the cubed chicken breast and chicken soup base to the skillet with the onions and garlic. Cook until the chicken is lightly browned, about 4-5 minutes.
05
StepTransfer the chicken mixture to the skillet with the coconut-curry sauce. Cover and simmer, stirring occasionally, for 30 minutes, or until the chicken is cooked through and tender.
06
StepWhile the curry simmers, prepare the jasmine rice. In a saucepan, combine the rinsed and drained rice with water. Cover and bring to a boil.
07
StepOnce boiling, reduce the heat to low and simmer for 9 minutes, or until all the water has been absorbed. Turn off the heat and let the rice sit, covered, for an additional 10-15 minutes.
08
StepFluff the rice with a fork and serve the chicken curry over a bed of fluffy jasmine rice. Garnish with lightly salted cashews just before serving.
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Alexandre Hoppe
Jun 27, 2025The combination of coconut milk and yellow curry paste is simply divine. It's the perfect balance of sweet, savory, and spicy.
Marcellus Mitchell
Jun 24, 2025I made this for a dinner party and it was a huge hit! Everyone raved about the authentic Thai flavors.
German Cartwright
Jun 21, 2025I love how easy this recipe is to follow. Even a beginner cook can make this Thai curry successfully.
Aliyah Moen
Jun 9, 2025Next time, I will try using chicken thighs instead of chicken breast for a more flavorful and juicy curry.
Mohamed Hodkiewiczbraun
Jun 8, 2025The addition of cashews as a garnish is genius! It adds a lovely crunch and nutty flavor to the dish.
Rachelle Will
Jun 3, 2025This recipe is amazing! The curry is so flavorful and the chicken is so tender. I will definitely be making this again.
Axel Yundt
Jun 1, 2025I added some red bell peppers and baby corn to the curry for extra veggies. It was delicious!
Humberto Marvin
May 30, 2025I halved the recipe and it turned out perfectly for a smaller portion.
Vada Tillman
May 21, 2025This is the best Thai yellow curry chicken recipe I've ever tried! Thank you for sharing!