Thai Yellow Chicken Curry

Thai Yellow Chicken Curry


"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."
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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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


Read all reviews 26
  1. 31 Ratings

Most helpful positive review

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

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 .

Great base for the recipe we altered it because we wanted it to taste like one we have at a local restaurant. We used one can of coconut milk. About 1 1/2 cans of chicken broth. 1/2 can sweetene...

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...

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

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 made it as is, then made some adjustments to fit my taste better. I used serrano peppers, no potato since we are serving over rice. Then I used 2 extra Tbs curry powder, 1/2 the chicken stock,...

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

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