Ah, the joy of making a meal that brings the family together! There’s nothing I love more than seeing my family’s faces light up around the dinner table, especially when I’ve cooked something special like this Thai Yellow Chicken Curry. You know, I first stumbled upon this delightful dish while searching for an easy recipe to spice up our usual dinner fare. The warm, aromatic flavors were just what we needed to break out of our dinner rut and try something a little different yet totally satisfying.
Curry has always been one of those dishes that feels like a hug in a bowl. It’s wholesome, flavorful, and incredibly comforting — the kind of meal that makes you want to grab a spoon and savor every bite slowly. And Thai curry? Well, it takes that comfort to a whole new level. The balance of spice, sweetness, and citrusy notes feels like a little celebration for your taste buds. The best part is, you don’t have to be a seasoned chef to pull this off. Seriously, if I can do it amidst the clamor of a busy household, you absolutely can.
There’s a certain magic to preparing a dish that hits all the right notes — color, aroma, and taste. What makes this Thai Yellow Chicken Curry a standout is its simplicity without compromising on flavor. The ingredients are straightforward: chicken, fresh vegetables, creamy coconut milk, and a touch of spice. The yellow curry paste adds a beautiful depth, and there’s just something miraculous about how the peanut butter and lime create a texture and flavor that’s just right.
Every time I make this recipe, I remember when we first tried it. The kids were skeptical at first — they’re always suspicious of anything too new or colorful. But once they took a bite, they were hooked! My husband, too, couldn’t resist going back for seconds. Over time, this dish has become a staple in our family rotation, especially when the weather gets nippy or we just need a little comfort food magic.
So next time you find yourself wondering what to cook that’s both nourishing and exotic, this Thai Yellow Chicken Curry might just be the ticket. It’s one of those recipes that feels like home, even if it’s inspired by flavors from halfway across the world. Plus, it’s an excellent way to introduce your family to a taste of Thailand in the comfort of your own kitchen.
How to Make Thai Yellow Chicken Curry
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Ingredients
- 2 cups peeled and thinly sliced carrots (about 12 ounces)
- 1 tbsp avocado oil (or any cooking oil you prefer)
- 1-2 tbsp lime juice (add to taste)
- 1 large onion (12 ounces)
- Chopped fresh cilantro
- 1.5 pounds boneless skinless chicken thighs (cut into 1/2″ cubes)
- 2 cups diced Yukon gold potatoes (about 12 ounces)
- 1 tbsp fish sauce (optional)
- 1 tsp sea salt (to taste, especially if using fish sauce)
- 2 tbsp yellow curry paste
- 4 cups chopped baby spinach (4-6 ounces)
- 1 tsp ground turmeric
- 2 cans full-fat coconut milk (13.66 oz each)
- 1 tbsp lime zest (or 2 kaffir lime leaves if you have them)
- 1-2 tbsp peanut butter (or cashew butter for a paleo option)
- Chopped peanuts (or cashews for paleo)
- Lime wedges
Directions
- Begin by preparing the onion: trim off both ends, cut in half, remove the peel, and slice into quarter-inch thick half-moon shapes. Set these aside with your sliced carrots.
- Heat a large saucepan or a medium pot over medium-high heat and add the avocado oil. Carefully place the chicken in the pot, allowing it to cook until each piece is browned and cooked through. Remove the chicken and set aside for now.
- In the same pot, toss in the onion and carrots. Sauté these vegetables until they become tender yet crisp, which should take around 6 to 8 minutes. Add the curry paste, potatoes, and turmeric, stirring constantly for a minute to meld the flavors. Next, pour in the coconut milk and lime zest, bringing the mixture to a gentle boil.
- Lower the heat to allow the curry to simmer, and continue cooking until the sauce thickens and the vegetables are fully cooked, roughly 10 to 15 minutes. Reintroduce the chicken, blending in the lime juice and peanut butter, and the optional fish sauce. Season with salt after tasting.
- After removing the pot from the heat, fold in the chopped spinach, stirring until it gently wilts. This will take only a few minutes.
- Serve your curry hot, with a variety of toppings and alongside a side of rice or veggie noodles. Enjoy!
Storing Suggestion
Leftovers of this delicious curry can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or microwave before serving to preserve the creamy texture and robust flavor. Avoid freezing, as coconut milk can separate upon thawing.
Cooking Tips
If you prefer a spicier curry, feel free to add a pinch of red pepper flakes or a splash of hot sauce. Don’t have coconut milk? Use heavy cream or almond milk for a lighter alternative. Always taste test and adjust your seasonings as you see fit.
Serving Suggestions
This curry pairs beautifully with steamed jasmine rice or fluffy naan bread. Garnish with freshly chopped cilantro, crushed peanuts, or even a drizzle of sriracha for an extra kick. If you’re feeling adventurous, serve it alongside a refreshing cucumber salad.
Ingredient Substitutions
Feel free to swap boneless skinless chicken breasts if thighs aren’t available. For a vegetarian version, use tofu or chickpeas instead of chicken. Peanut butter can be substituted with almond butter for a different flavor profile, or cashew butter for a paleo-friendly option.
Seasonal Variations
In summer, swap carrots for zucchini or bell peppers for a fresh touch. During fall, use sweet potatoes in place of regular potatoes for a touch of sweetness. Winter months might inspire the addition of squash or kale for heartier textures.
Allergen Information
This recipe contains peanuts and coconut, which are common allergens. Substitute peanuts with cashews or skip nuts altogether. For a nut-free version, use sunflower seed butter. Ensure all ingredients, especially fish sauce, meet dietary needs if allergies are a concern.
FAQ
Can I make this dish vegetarian?
Absolutely! You can substitute the chicken with tofu or chickpeas to create a delicious vegetarian version. Just make sure to adjust your cooking times so that your substitute protein is perfectly cooked. Also, explore adding more vegetables, like bell peppers or mushrooms, for added flavor.
How can I make this recipe spicy?
To up the spice level, you can add a finely chopped chili pepper or a sprinkle of red pepper flakes. For those who love extra heat, consider adding spicy curry paste or a dash of cayenne pepper. Remember, you can always add more spice, but you can’t take it away.
What’s the best way to reheat leftover curry?
Reheat your curry on the stovetop over low heat for the best results, stirring occasionally until warmed through. You may need to add a splash of water or coconut milk to loosen the sauce. Alternatively, microwave on medium for a minute, stir, and continue heating in 30-second intervals until hot.
Can I freeze Thai Yellow Chicken Curry?
While it is possible to freeze this curry, keep in mind that the texture might change due to the coconut milk. If you choose to freeze it, allow the curry to cool completely before placing it in a freezer-safe container. Defrost thoroughly before reheating.
Are there any low-carb alternatives to potatoes?
If you’re looking to reduce carbs, try substituting the Yukon gold potatoes with cauliflower florets or zucchini chunks. These alternatives not only work well with the curry’s flavors but also maintain a good texture after simmering in the coconut milk.
What’s the difference between yellow curry paste and other curry pastes?
Yellow curry paste is generally milder and slightly sweet compared to red and green curry pastes, which tend to be spicier. It’s made with a combination of spices like turmeric, coriander, and cumin, giving it a warm yellow hue and distinctive aromatic quality suitable for family-friendly dishes.
Thai Yellow Chicken Curry
Ingredients
- 2 cups peeled and thinly sliced carrots about 12 ounces
- 1 tablespoon avocado oil or any cooking oil you prefer
- 1-2 tablespoons lime juice add to taste
- 1 large onion 12 ounces
- Chopped fresh cilantro
- 1.5 pounds boneless skinless chicken thighs cut into 1/2" cubes
- 2 cups diced Yukon gold potatoes about 12 ounces
- 1 tablespoon fish sauce optional
- 1 teaspoon sea salt to taste, especially if using fish sauce
- 2 tablespoons yellow curry paste
- 4 cups chopped baby spinach 4-6 ounces
- 1 teaspoon ground turmeric
- 2 cans full-fat coconut milk 13.66 oz each
- 1 tablespoon lime zest or 2 kaffir lime leaves if you have them
- 1-2 tablespoons peanut butter or cashew butter for a paleo option
- Chopped peanuts or cashews for paleo
- Lime wedges
Instructions
- Prepare the onion by trimming both ends, slicing in half, peeling off the outer layer, and cutting into 1/4" thick half-moon shapes. Set aside with sliced carrots.
- Heat a large skillet or medium pot over medium-high heat. Add avocado oil and cubed chicken thighs. Cook until browned and fully cooked, then remove and set aside.
- In the same skillet, add onion and carrots. Sauté until crisp and tender, about 6-8 minutes.
- Mix in curry paste, potatoes, and ground turmeric. Stir for about a minute, then pour in coconut milk and lime zest. Bring to a low boil.
- Reduce heat and simmer until curry thickens and vegetables are soft, around 10-15 minutes. Return chicken to the skillet.
- Stir in lime juice, peanut butter, and fish sauce (if using). Taste and adjust salt as needed. Remove from heat.
- Add chopped spinach, stirring until wilted, about 3-4 minutes. Serve with toppings and rice or veggie noodles.
