This aromatic Yellow Curry balances rich flavors and wholesome ingredients in just 50 minutes. Packed with 31g of protein and bursting with essential vitamins, this curry delivers restaurant-quality taste right in your kitchen.
The velvety coconut-based sauce, enriched with warming spices, creates an irresistible dish that’s both comforting and nutritious. Perfect for busy weeknights or weekend family dinners, this recipe proves that authentic Asian flavors are achievable at home.
Ingredients Needed
- Oil: 1 tablespoon, any neutral cooking oil works well
- Onion: 1/2 large, finely chopped for best flavor distribution
- Chicken: 1 pound boneless skinless breasts, cut evenly for consistent cooking
- Potatoes: 2 medium gold potatoes, cubed into ½-inch pieces
- Carrot: 1 large, thinly sliced for quick cooking
- Yellow Curry Paste: 3-4 tablespoons, adjust according to heat preference
- Fresh Aromatics: 2 teaspoons grated ginger, 2 cloves garlic
- Coconut Milk: 27 ounces (2 cans), creates rich, creamy base
- Thickener: 2 teaspoons cornstarch
- Seasonings: Fish sauce, lime juice, brown sugar for perfect balance
Cooking Instructions
- Prepare Base: Heat oil over medium-low, soften onions until translucent
- Add Main Components: Incorporate chicken, carrots, and potatoes, cooking briefly
- Build Flavor: Add aromatics and curry paste, sauté for 3 minutes to release flavors
- Create Sauce: Pour in coconut milk, mix cornstarch with remaining portion
- Simmer: Bring to boil, then reduce heat and cook 20-30 minutes until chicken is done
- Final Touches: Mix in seasonings, simmer 5 more minutes for flavor melding
- Serve: Enjoy hot over your choice of rice, garnished with fresh cilantro
Cooking Techniques
This yellow curry is all about building layers of flavor! The secret is in the order of cooking – starting with softening those onions really sets the base. When you’re cooking the chicken and veggies with the curry paste, give them a good stir to coat everything evenly.
The coconut milk needs a gentle simmer rather than a hard boil to keep it from separating. If your sauce gets too thick, just add water bit by bit until you get that perfect, silky consistency.
Variations & Substitutions
You can make this curry your own! Try swapping chicken for firm tofu or shrimp. Not a fan of potatoes? Sweet potatoes work beautifully here. For a veggie-packed version, add bell peppers, green beans, or bamboo shoots.
If you can’t find yellow curry paste, red curry paste makes a tasty alternative – just know it might be a bit spicier. For a lighter version, use light coconut milk, though the sauce won’t be quite as rich.
Serving Suggestions
While jasmine rice is the classic choice, this curry tastes amazing over so many bases! Brown rice adds a lovely nutty flavor, or try cauliflower rice for a low-carb option. Add fresh toppings like bean sprouts, fresh basil, or crushed peanuts for extra crunch.
A squeeze of lime and fresh cilantro brightens everything up. For a complete Thai-inspired meal, serve with a simple cucumber salad on the side.
Storage Tips
This curry actually gets better the next day as the flavors mix together! Store it in an airtight container in the fridge for up to 3 days.
When reheating, warm it gently on the stove or microwave, adding a splash of coconut milk or water if it’s too thick. You can even freeze portions for up to 2 months – just thaw overnight in the fridge before reheating.
Yellow Curry
Equipment
- Large pot
Ingredients
Main Ingredients
- 1 tablespoon oil
- 1/2 large onion chopped
- 1 pound boneless skinless chicken breasts cut into bite-sized pieces
- 2 medium gold potatoes ½” cubed
- 1 large carrot thinly sliced
- 3-4 tablespoons yellow curry paste or homemade curry paste
- 2 teaspoons freshly grated ginger
- 2 cloves garlic
- 27 ounces coconut milk 2- 13.5 ounce cans
- 2 teaspoons cornstarch
- 1 teaspoon fish sauce optional
- 1 tablespoon lime juice
- 1.5 tablespoons brown sugar
Instructions
- Heat the oil in a large pot over medium low heat. Add the onion and saute for a few minutes until softened.
- Add the chicken, carrots, potatoes and cook for a minute or two.
- Add ginger, garlic and curry paste and saute for 3 minutes.
- Add 1 ½ cans of coconut milk to the pot. Stir cornstarch into remaining ½ can of coconut milk and add to the pot.
- Bring to a boil. Reduce heat and simmer for 20-30 minutes or until the chicken and potatoes are cooked through. Adjust the thickness of the curry by adding more water to thin, if needed.
- Stir in the fish sauce, brown sugar and lime juice. Simmer 5 more minutes.
- Serve with any type of rice (white, brown, and jasmine are my favorites) or over zoodles, spaghetti squash or quinoa.
