Savor the rich and vibrant flavors of our Yellow Coconut Curry Chicken. It’s a delicious blend of juicy chicken, rich coconut, and exotic spices that are perfect for spicing up any weeknight dinner!
Curry chicken bowls are always in our monthly meal rotation. Some of our favorite curry recipes include massaman curry, spicy sweet potato curry, and this yellow coconut curry chicken. They’re all easy dishes to prep/make. Plus, curry is a great way to get our kids to try new veggies and bold flavors.
This yellow coconut curry chicken recipe is a great way to use up the odds and ends that you have left at the bottom of your veggie drawer or hidden in the back of your freezer. Everything comes together in a thick, golden sauce, and it tastes heavenly.
Table of Contents
Recipe Ingredients
- Yellow Curry Powder: Imparts a warm, earthy flavor with a hint of sweetness and gives curry that classic yellow coloring.
- Red Curry Paste: Adds depth with a slightly spicy, robust flavor.
- Coconut Milk: Brings a creamy, rich texture and a subtle, sweet coconut flavor.
See the recipe card for full information on ingredients and quantities.
Variations
- Proteins: This recipe calls for chicken breast but you can use chicken thighs or other proteins such as pork, tofu, or any you prefer, simply adjust your cooking time to ensure your protein has cooked through.
- For Added Spice: While this Coconut Curry is naturally mild, if you’re craving a bit of spice, try adding a few drops of chili oil or a sprinkle of cayenne pepper.
- Curry Paste Variation: For a twist on this Thai Yellow Chicken Curry recipe, you can substitute the red curry paste with Thai yellow curry paste. Yellow curry paste brings a milder, slightly sweeter flavor profile to the dish.
How to Make Yellow Coconut Curry Chicken
Step 1: In a large skillet set over medium heat, add oil. Once the oil is hot, add the onion and cook for 2 minutes. Add garlic and sauté for 30 seconds.
Step 2: Add chicken and brown, about 3 minutes per side. Add carrots and potatoes, and cook until lightly browned. Stir in curry powder and curry paste. Cook for 1 minute or until fragrant.
Step 3: Pour in the coconut milk, broth, sugar, and fish sauce. Gently simmer (covered or uncovered) for 20 minutes or until potatoes and carrots are cooked through.
Step 4: Remove from heat and serve with rice. Garnish with cilantro, if desired.
Expert Tip
Toasting the seasonings in the pan before adding the liquid ingredients can significantly enhance the flavors in your Yellow Coconut Curry. This simple trick intensifies the aroma and depth of the spices, making a noticeable difference in the overall taste of the dish.
FAQs
You can add any vegetables you prefer! Some I would recommend would be red bell peppers, peas, spinach, green beans, broccoli, or even cauliflower.
Basmati rice, jasmine rice, white rice, brown rice, or cauliflower rice all complement this dish well.
Storage Info
You can store this Yellow Curry Chicken in an airtight container in the fridge for 3-4 days. To freeze it, place your leftovers in an airtight container in your freezer for up to 2 months.
Thaw in the refrigerator overnight before reheating. To reheat, warm it slowly in a saucepan over low heat, stirring occasionally, until heated through. Avoid high heat to prevent the sauce from separating. Alternatively, reheat in the microwave, using a microwave-safe dish, in 30-second intervals, stirring in between.
More Delicious Curry Recipes
Yellow Coconut Curry Chicken Recipe
Ingredients
- 1 Tbsp oil - coconut, olive, canola
- 1/2 yellow onion - diced
- 2 cloves garlic - minced
- 1 lb. chicken breasts - cut into 1/4-inch thick slices; bite size pieces
- 3 carrots - cut into 1/4-inch thick slices
- 2 russet potatoes - cut into 1-inch cubes
- 3 Tbsp yellow curry powder
- 1 1/2 Tbsp red curry paste
- 1 14 oz. can full-fat coconut milk
- 3 cup low-sodium chicken broth - more if needed
- 2 Tbsp brown sugar or coconut sugar
- 1 tsp fish sauce - optional
Instructions
- In a large skillet set over medium heat, add oil. Once the oil is hot, add the onion and cook for 2 minutes. Add garlic and cook for 30 seconds.
- Add chicken and brown, about 3 minutes per side. Add carrots and potatoes, and cook until lightly browned. Stir in curry powder and curry paste. Cook for 1 minute or until fragrant.
- Whisk in coconut milk, broth, sugar, and fish sauce. Gently simmer (covered or uncovered) for 20 minutes or until potatoes and carrots are cooked through.
- Remove from heat and serve with rice. Garnish with cilantro, if desired.
Curry is one of my favorite dishes to make! This recipe did not disappoint! The flavor was amazing!
This looks so flavorful!! I personally haven’t made a lot of dishes with curry, but I need to…it’s a delicious spice!
Nice flavor, but too much chicken broth. Just use 2 cups of chicken broth which will leave you with enough curry sauce.
Hi Stan, I prefer a thinner curry, but you can definitely reduce the chicken broth according to your tastes. Glad you enjoyed it anyway 🙂
This curry was awesome and had great flavor. My son loves a curry dish from a local Thai restaurant and he thought that this sauce was even better!
I did have the same problem though in it being very thin. I added 2 T of cornstarch mixed with some broth toward the end of the cooking time and that thickened it up perfectly.
Will definitely make this again!
I made this tonight and it didn’t get thick 🙁 I let it simmer 20-30 mins until the veggies were soft and the liquid was still super.. liquidy haha. I used full fat canned coconut milk. Any idea why?
Perhaps yours just needed less chicken broth. I always find mine gets really thick so I tend to use more broth. Maybe next time only add 2 cups instead of 3 🙂
Add a little corn flour and it will thicken right up 🙂