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This yellow chicken curry is the one I make when I want a creamy coconut curry without turning dinner into a project. It uses Thai yellow curry paste, chicken thighs, coconut cream, and a quick simmer to build a sauce that is warm, savory, and just a little sweet.
It is not as involved as my chicken Panang curry, and that is the point. This one is weeknight-friendly, but still has enough depth from the curry paste, onions, garlic, lime, fish sauce, and Thai basil to keep it from tasting flat.
The sauce is creamy but not overly heavy, with tender chicken, sweet peppers, and just enough lime to keep everything balanced. Serve it with my white rice recipe and add the peanuts at the end so you get a little crunch with the curry sauce.
Here’s Why This Yellow Curry Chicken Recipe Works
Chicken thighs for the win : I used chicken thighs because they stay juicy and tender, even after a long simmer in the coconut curry sauce.
Curry paste shortcut: Thai yellow curry paste adds big, layered flavor without extra chopping or prep. An easy win for weeknight curry.
Coconut cream for body: I went with coconut cream instead of coconut milk because it gives the sauce a thicker, creamier texture without making it greasy.
Finish with acid: A squeeze of lime and a dash of fish sauce balance the richness and make the flavors pop.
Ingredient Notes
Yellow curry paste: You can use homemade yellow curry paste if you want the most control over the flavor, or use a good store-bought paste to keep the recipe easier. Mae Ploy and Maesri are both common brands. Mae Ploy tends to be a little bolder and spicier, while Maesri is usually milder.
Chicken thighs: I prefer chicken thighs here because they stay tender during the simmer and bring more flavor to the sauce. Chicken breasts work too, but they cook faster and are easier to dry out.
Coconut cream: Use full-fat, unsweetened coconut cream for the richest texture. Coconut milk works in a pinch, but the sauce will be thinner. Avoid cream of coconut, which is sweetened.
Fish sauce: Fish sauce adds the savory depth that keeps the curry from tasting flat or overly sweet. It should not make the curry taste fishy.
Thai basil: Thai basil has a slightly peppery, citrus-like flavor that works especially well with yellow curry. Regular basil can be substituted if needed.
Lime juice: Fresh lime juice makes a big difference here. It balances the richness of the coconut cream and brightens the whole sauce.
Vegetables: Bell peppers, carrots, snow peas, baby corn, and bamboo shoots all work well in this curry. Add quick-cooking vegetables near the end so they stay crisp-tender.
Roasted peanuts: A handful of chopped peanuts on top adds crunch and works well with the warm spices in the yellow curry paste.
My peanut butter chicken curry is a quicker recipe that is perfect for a weeknight, but has similar flavors to this recipe.
Recipe Tips
Sear in batches: Don’t crowd the pan. Browning the chicken in two rounds gives you that golden crust and richer curry flavor.
Take your time with the onions: Let them soften and caramelize slightly before adding the garlic and Thai curry paste. This slow build is what gives the sauce real depth.
Use full-fat coconut cream: Skip the “lite” stuff. Thick, unsweetened coconut cream gives your curry its signature body and richness.
Add veggies at the right time: Toss in quick-cooking vegetables like snow peas, baby corn, or carrots during the simmer so they stay tender-crisp, not soggy.
Finish with Thai basil: Stir it in off the heat for a burst of freshness and that classic, slightly anise kick you expect in a good coconut chicken curry.
Love curry? Try my Kamut Chicken Curry Bowl for a hearty twist or my Curry Chicken with Potatoes for classic comfort.
Coconut Curry Chicken
This coconut chicken curry hits all the notes; creamy, savory, citrusy, and a little spicy. It’s fast enough for a busy Tuesday night but tastes like you worked all day. Spoon it over hot rice, pile on the peanuts, and don’t skip the lime wedge.
For more curry recipes, check out our Tiger Prawn Yellow Curry or our Salmon with Thai Yellow Curry.
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Thai Coconut Chicken Curry
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Ingredients
- 3 tablespoons vegetable oil, or coconut oil, divided
- 2½ pounds boneless skinless chicken thighs, cut into 1-inch pieces
- ½ teaspoon salt
- ¼ teaspoon ground pepper, white or black pepper
- 2 large yellow onions, diced
- 4 to 5 garlic cloves, grated or minced
- 1 tablespoon grated fresh ginger
- 3 to 4 tablespoons Thai yellow curry paste
- 1 red bell pepper, cut into thin strips
- 1 (14 ounce) can canned coconut cream, (full fat, unsweetened)
- 2 cups chicken broth, homemade or canned
- 2 tablespoons fish sauce
- ¼ cup fresh lime juice
- 2 tablespoons toasted sesame oil, optional
- 2 tablespoons fresh Thai basil, torn
- Lime wedges
- salted dry-roasted peanuts, for garnish
- fresh Thai basil, for garnish
Instructions
- In a large skillet, heat the oil over medium-high. Add half of the chicken, sprinkle with salt/pepper and sauté for 4-5 minutes until lightly browned. Transfer to a plate and repeat with the remaining chicken.
- Reduce the heat to medium-low, add the remaining oil and onions. Cook for 4-5 minutes, stirring frequently, until they are translucent; add the garlic, ginger, Thai yellow curry paste. Cook for 1 minute. Stir in the reserved chicken and the red bell pepper, cook for 1-2 minutes. stirring to coat the chicken.
- Pour in the coconut cream, the chicken broth and fish sauce, stirring to combine.
- Reduce the heat to low and simmer for 15 minutes until the chicken is tender.
- Remove from the heat and stir in the lime juice, toasted sesame oil and the torn bits of Thai basil.
- Serve: Serve over hot Jasmine rice and garnished with chopped peanuts and lime wedges.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I love Thai cuisine. That coconut gravy is to die for and I would ask for more of your perfectly fluffy rice!
Thanks, Angie….this is so easy to put together and tastes so good! I think I will plan it for dinner again this week, lol
Love curry! And although I make mainly Indian-style curries, I do enjoy Thai curries. They tend to be loaded with flavor, and yours certainly is not an exception. Lovely dish – thanks.
Hi, John….I guess I am the opposite as I do more Thai curries than Indian curries but both have their individual flavors and I enjoy both styles. Thanks for the comments..:)