This easy yellow curry recipe is great for a flavorful and healthy dinner! This Thai inspired dish is filled with strong international flavors and aromatic spices. Great for family dinners, healthy meal prep, leftovers and more. This recipe comes together quickly and easily.
Why You’ll Love This Recipe
- This family friendly dinner is quick and easy.
- This dish is filled with lean protein, vegetables, wholesome ingredients and nutrients.
- Great for meal prep and leftovers.
- Feel free to customize this recipe.
- Feel free to serve over rice, spaghetti squash or pasta.
- Just like restaurant takeout but better!
- Add in carrots, zucchini or another veggie.
- For vegan, try using chickpeas or tofu instead of chicken.
- This recipe is Whole30 compliant, Paleo, gluten free, dairy free, and sugar free.
- Check out this Sweet Potato Curry for another delicious homemade curry recipe.
Ingredients & Substitutions
These are the main ingredients and substitutions for yellow curry. Scroll down to the recipe card for full ingredients list and instructions.
Baby golden potatoes add substance to this recipe. Boil the potatoes to make them tender inside.
Olive oil helps the onions cook. Use avocado oil or coconut oil if desired.
Finely dice the yellow onion.
Both chicken breasts and chicken thighs work well. Cut into 1 inch cubes.
Yellow curry sauce adds so much flavor and creaminess.
Canned coconut cream thickens the sauce. In addition, it makes this curry so creamy! This is typically sold in the Asian food aisle. Do not substitute with regular milk. Heavy cream or half and half are good substitutes.
Some water helps thin out the sauce. Add more as needed.
Fresh ginger and minced garlic add so much flavor.
Fish sauce adds flavor. It is optional.
Garnish with fresh cilantro if desired.
What is Yellow Curry?
Yellow curry is a Thai dish made with a curry sauce and veggies.
Occasionally, the curry flavor comes from curry paste.
The paste is typically made with turmeric, cumin, coriander, ginger, garlic, and chili peppers.
The paste is then mixed with coconut milk, vegetables, and protein to create a flavorful and aromatic curry.
In this case, yellow curry sauce saves time and money. It adds a ton of flavor to this Thai yellow curry recipe.
Taste & Texture
Yellow curry is a fragrant and aromatic dish that is full of complex flavors. It tastes like classic Thai inspired coconut curry. The chicken is hearty and savory.
This curry is so creamy and smooth. The addition of coconut milk adds a creamy and rich texture to the dish. The potatoes are soft and tender while the chicken is juicy.
How to Make
First, add potatoes and enough water to cover them to a pot. Boil potatoes for 7 minutes, or until slightly softened. Drain potatoes, pat dry and carefully slice in half. Set aside.
In a large skillet, add olive oil and diced onion. Cook for 3 to 4 minutes on medium heat. Stir occasionally to prevent burning.
Then, add chicken to the skillet. Cook for 3 minutes on each side.
Add all remaining ingredients and halved potatoes to the skillet. Stir to combine.
Bring to a light boil. Simmer for 20 minutes or until potatoes are tender and chicken is cooked through. Add more water to the skillet if needed.
Finally, remove yellow curry from heat. Serve with fresh cilantro if desired.
Expert Tips & Tricks
Here are a few expert tips and tricks to help you make the best yellow curry.
Use fresh ingredients. Use fresh herbs and spices for the best flavor.
Boil the potatoes. This helps them become soft and tender. Otherwise, they may not get fully cooked through.
Simmer sauce for at least 20 minutes. This creates a thick and creamy sauce.
Use canned coconut milk. Do not use regular milk.
If needed, add more water or curry sauce to the skillet. The longer it cooks, the more liquid will evaporate.
Flavor Variations & Add Ins
One of the best things about this yellow curry recipe is that it can be easily customized to your liking. Here are a few different flavor variations.
Swap out the yellow curry paste for green curry paste for a spicier and more herbaceous flavor.
Swap out the yellow curry paste for red curry paste for a more spicy and tangy flavor.
Make Massaman curry. This is a milder and sweeter curry that is made with peanuts and potatoes.
Try Panang curry. This is a thick and creamy curry that is made with ground peanuts and kaffir lime leaves.
Feel free to add in carrots or zucchini.
Replace chicken with chickpeas or tofu for vegan.
How to Serve & Store
Yellow curry is best served over rice or noodles. For a lower carb option, serve over cauliflower rice, kelp noodles, or spaghetti squash.
You can also serve it with naan bread or other flatbreads. Use gluten free if needed.
Leftover curry can be stored in an airtight container in the refrigerator for up to 4 days.
To reheat, simply microwave or heat on the stovetop until warmed through.
Frequently Asked Questions
It has a mild and somewhat sweet flavor due to the coconut milk.
Red curry is more spicy. It is made with red chillies for a hot flavor.
Sure! Add in any veggies you want.
Yes. Replace chicken with chickpeas or tofu.
This curry works very well as leftovers. The flavors marinate together even longer, creating a more robust flavor.
Pyrex Glass Measuring Cups: These are my favorite measuring cups for both baking and cooking.
Our Place Always Pan: This is my go to pan for any cooking recipe.
You May Also Like
- Butternut Squash Curry
- Whole30 Chicken Tikka Masala
- Pumpkin Chili (Whole30)
- Whole30 Baked Meatballs
- Baked Cod Recipe
If you make this yellow curry recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dinner Recipes.
Get the Recipe: Yellow Curry
- 12 baby golden potatoes, halved
- 2 tbsp olive oil
- 1 yellow onion, finely diced
- 1 ½ pounds chicken breasts or thighs, cut into 1 inch cubes
- ¾ cup yellow curry sauce
- 14 ounces canned coconut cream
- ½ cup water
- 1 tsp fresh ginger
- 1 tsp minced garlic
- 1 tsp fish sauce, optional
- fresh cilantro, to garnish
- First, add potatoes and enough water to cover them to a pot. Boil for 7 minutes, or until slightly softened. Drain, pat dry and carefully slice in half. Set aside.
- In a large skillet, add olive oil and diced onion. Cook for 3 to 4 minutes on medium heat. Stir occasionally to prevent burning.
- Then, add chicken to the skillet. Cook for 3 minutes on each side.
- Add all remaining ingredients and halved potatoes to the skillet. Stir to combine.
- Bring to a light boil. Simmer for 20 minutes or until potatoes are tender and chicken is cooked through. Add more water to the skillet as needed.
- Finally, remove from heat. Serve with fresh cilantro if desired.
- Boiling the potatoes helps them become fork tender. Skipping this step will result in potatoes that may be too firm.
- The sauce will thicken as it continues to cook. Add more water or curry sauce to the skillet as needed.
- Store leftovers in the fridge for up to 4 days.
- To reheat, add leftovers to a skillet with some water or more sauce. Cook on low heat until warmed through.
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5 Comments on “Yellow Curry”
We made this this weekend for meal prep and the flavor was so good! It was so easy to make, too.
I love Thai food and the dish yellow curry transported me back to Thailand. I love how easy it is to make, and it is so savory. My husband added a bit of chili, he likes it hotter, but for me, it was just perfect.
Making it again.
I love this protein filled meal. My kids asked for seconds. I’ll make it again.
This was so easy to make and delicious! I added some additional spice to mine. Will definitely be making again.
I used green curry paste instead of yellow; it was a bit spicy but very delicious. The recipe is perfect.