This versatile and easy-to-make Thai Yellow Curry Recipe will surely become one of your family’s favorite meals. It is that good!
One of my biggest ordering dilemmas occurs when I visit a Thai restaurant. Do I want yellow, red, massaman, green, or panang curry? They’re all so tasty and tempting. Once I make that decision, the next step is to choose the protein. Should I go with chicken, beef, or shrimp? Do you see what I mean? It’s no surprise that it takes me forever to decide.
I also tend to have the same problem at home. Do I make this delicious Thai yellow curry dish or one of the many other amazing curry recipes we have here at FFF? Let’s say, for the sake of argument, that I’ve chosen to go with this yellow chicken curry. My next decision is which way to serve it, as you will see in the numerous serving suggestions that I provide. Of course, there’s also the option of adding additional vegetables. Cooking dinner sure can give me decision fatigue, but thankfully I can count on this recipe being delicious no matter which way I decide to serve it.
Let’s talk about what makes this yellow curry so great. For starters, it’s one of the mildest curries, so it’s a great intro dish if you’re just getting started on your curry journey, especially if you don’t like spicy foods. It gets its yellow color from the inclusion of turmeric, a bright golden spice that has an earthy, slightly peppery flavor. When paired with coconut milk, ginger, and garlic, not to mention salty fish sauce and sweet brown sugar, it creates such a vibrant sauce that’s bursting with savory goodness. It’s no wonder so many people order it at restaurants and make it at home. Now, you can, too!
Other proteins to try with Thai yellow curry
As I mentioned, one of my ordering dilemmas is deciding which protein to enjoy in my curry dishes. I tend to use chicken breast often because it’s a lean, low-calorie option that soaks up all that delicious curry sauce. However, you can also go with skinless, boneless chicken thighs, duck (another one of my favorites), beef, or pork.
Seafood also goes great with curry—shrimp, lobster, scallops, and crabmeat are all excellent choices. You can also serve any type of firm white fish with Thai yellow curry. Just be careful not to use a fish like tilapia that tends to flake and fall apart easily. For a vegetarian version, you can substitute tofu or add plenty of vegetables. Lentils and chickpeas are another great way to increase the protein.
How do I store leftovers?
After cooling leftovers, store them in an airtight container in the refrigerator for up to 4 days. Once chilled, you can also freeze this dish for up to 3 months in freezer-safe bags or containers. Defrost the dish overnight in the refrigerator, and then reheat it in the microwave or on the stovetop.
Serving suggestions
If you’ve never made it before, learn How To Cook Jasmine Rice to serve with this Thai yellow curry recipe. Jasmine rice is soft and slightly sweet, making it a perfect pairing for curry dishes. If you’re trying to reduce carbs, serve it over Cauliflower Rice, using this tutorial for four different ways to prepare it. Another way to serve this curry is over spiralized zucchini, yellow squash, or Butternut Squash Noodles. Adding a refreshing Thai Cucumber Salad is the perfect accompaniment to this delicious meal. Or pair it with these Spring Rolls for a refreshing start to the meal.
Ingredients
- 2 teaspoons coconut oil
- 1 medium yellow onion sliced thinly
- 2 boneless, skinless chicken breasts sliced thinly
- 4 cloves garlic minced
- 2 teaspoons fresh ginger grated
- 4 tablespoons yellow curry paste
- 4 carrots peeled and sliced
- 4 small potatoes peeled and diced
- 2 cans 14 ounces full-fat coconut milk
- 1 cup chicken stock
- 1 1/4 teaspoons fish sauce optional
- 1 teaspoon salt or to taste
- 2 teaspoons brown sugar optional
- Juice of 1 lime
- 2 cups baby spinach
- Cooked jasmine rice for serving
- Fresh cilantro chopped, for garnish
Instructions
- Heat the coconut oil in a large pot over medium heat. Add the sliced onion and sauté until soft, about 3-4 minutes. Then add the chicken slices and cook until lightly browned.
- Stir in the minced garlic, grated ginger, and yellow curry paste. Cook for 1 minute until the mixture is fragrant.
- Add the sliced carrots and diced potatoes. Pour in the coconut milk and chicken stock. Bring the mixture to a simmer, cover, and cook for about 15-20 minutes until the vegetables are tender.
- Stir in the fish sauce, salt, brown sugar, and lime juice. Add the baby spinach and let it wilt for 2-3 minutes. Taste and adjust the seasoning if needed. Serve the curry over cooked jasmine rice and garnish with fresh cilantro.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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