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Yellow Thai Curry

This easy Thai Yellow Curry Chicken recipe tastes straight out of a restaurant!  It's wonderfully creamy, bursting with flavor and veggies (potatoes, cauliflower, carrots and peas) and all made in one pot!   

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 6 servings
Course: Main Course
Cuisine: Asian

Ingredients

  • 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 .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
Add later:
  • 1 cup frozen petite peas, thawed
  • chili sauce to taste (optional)
Garnish
  • lime juice
  • fresh basil
  • fresh cilantro

Instructions

    Cup of Yum
  1. 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.
  2. 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).
  3. 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.
  4. Garnish with optional lime juice (love), fresh basil, cilantro and Sriracha to taste. Serve with rice, zoodles, etc.

Notes

  • *Chicken is much easier to slice if partially frozen. It will thaw quickly once sliced. **Yellow Curry paste can be difficult to find at local grocery stores.  I buy mine on Amazon and use Mae Ploy Thai Yellow Curry Paste. You can check to see if your local Asian market carries it, but I suggest calling ahead. ***You can substitute one can of coconut milk with light coconut milk or chicken broth for less calories.  It won't be quite as creamy, but still delicious. ***This is a great "clean out the fridge" meal and is delicious with all sorts of veggies!