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Simple Thai Yellow Chicken Curry

Simple Thai Yellow Chicken Curry

The ultimate comforting dish, Simple Thai Yellow Chicken Curry is creamy, flavorful, and easy to make. Packed with tender chicken and vibrant spices, it's perfect for a cozy family dinner. Try it tonight for a delightful experience!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Thai
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 3/4 pound baby potatoes cubed
  • 1 yellow onion chopped
  • 1 1/2 pounds boneless chicken breasts cubed
  • 2 tablespoons Thai red curry paste
  • 2 tablespoons yellow curry powder
  • 1 tablespoon lemongrass paste
  • 2 cups canned full-fat coconut milk
  • 2 teaspoons fish sauce or tamari
  • 1/3 cup chopped fresh cilantro
  • 1 juice and zest of 1 lime
  • 4 tablespoons salted butter
  • 3-4 cloves garlic chopped
  • chili flakes
  • 2 teaspoons honey

Equipment

  • Chef's Knife
  • Wooden Spoon
  • Skillet

Method
 

  1. 1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and potatoes. Cook 10 minutes, until soft. Add the chicken, curry paste, curry powder, lemongrass paste, and season with salt. Toss to coat the chicken, then cook 3 minutes.
  2. 2. Pour in the coconut milk and 1/3 cup water. Season with salt. Cover and cook 5-10 minutes until the chicken is cooked through and the sauce thickened.
  3. 3. Meanwhile, melt together the butter and garlic. Cook until the butter is browning. Stir in the chili flakes and honey.
  4. 4. Remove the curry from the heat. Stir in the fish sauce, cilantro, and lime zest + juice. Serve the chicken and sauce over rice. Top with spicy honey butter.

Notes

Leftovers can be stored in an airtight container for up to three days. You can freeze this curry and enjoy it later!