Thai Yellow Chicken Curry

Thai Yellow Chicken Curry

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"This Thai-style curry is fast and easy to make. It has a unique flavor that makes this dish anything but ordinary. Serve over jasmine rice."


45 m servings 500 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 500 kcal
  • 25%
  • Fat:
  • 36.1 g
  • 55%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 25.8 g
  • 52%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 437 mg
  • 17%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
  2. Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.
  3. Stir fish sauce into chicken curry mixture just before serving.
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Your rating



  1. 17 Ratings


Loved it! Thank you. Just left out the peppers when I made it.

Fabulous! This recipe is easy and fast. After making it several times, I use less coconut milk because I like a stronger curry flavor. Delicious.

Very good , I always make adjustments . I love veggies so I added sliced carrots and sliced yellow squash and sliced zucchini .

Flavor was OK, but the sauce was incredibly thin. Not sure what went wrong, but this was a big miss for me.

This was just AMAZING! Instead of 3 thai peppers I used one jalapeƱo and one Serrano. Had perfect amount of 'medium' heat for us. I also added 1 inch of lemongrass. After cooking it let it s...

OH MY GOD this is so good that I ate way to much. I've been looking for a recipe like this forever. This is exactly like the yellow curry I get at a restaurant that I go to. Now I can make it at...

EXCELLENT! thank you for this wonderful, easy recipe...I LOVE yellow chicken curry and have been ordering it from the local rest. (to go) for several years...paying $10-$15 each time, depending...

A great recipe and everyone I have cooked it for all say the same... It is easy and very tasty! Also for those who thinks it is too runny you can thicken it up... I use 1 tablespoon of cornstarc...

I didn't have the curry paste so instead i used the curry powder. I also added minced garlic and minced ginger for a stronger smell and taste. For the broth I dissolved a Tbsp of Knorr tomato ...