Thai Yellow Curry Recipe

Thai · Main course · 40 min total

A creamy, mildly spicy Thai curry with tender chicken and vegetables in a fragrant coconut milk sauce, perfect for a comforting weeknight dinner.

Ingredients

• 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp vegetable oil
• 3 tbsp Thai yellow curry paste
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 2 medium potatoes, peeled and cubed
• 1 medium onion, sliced
• 1 red bell pepper, sliced
• 1 cup green beans, trimmed and halved
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice
• Fresh cilantro for garnish

Instructions

1. Heat oil in a large pot over medium heat. Add curry paste and cook for 1 minute until fragrant.
2. Add chicken and cook until browned on all sides, about 5 minutes.
3. Pour in coconut milk and chicken broth, stirring to combine. Add potatoes and onion. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
4. Add bell pepper and green beans. Simmer for another 10 minutes until vegetables are tender.
5. Stir in fish sauce, brown sugar, and lime juice. Adjust seasoning to taste.
6. Serve over steamed jasmine rice and garnish with fresh cilantro.

Tips

• For a vegetarian version, substitute chicken with firm tofu and use vegetable broth.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Adjust the amount of curry paste to control spiciness.

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