Thai Yellow Chicken Curry (Baked or Stovetop)

This wildly aromatic Thai Yellow Chicken Curry comes together quickly to make a hearty, healthy weeknight meal that everyone will find irresistible. 

I have deep love for any and all Indian, Thai, or Malaysian curries. I can’t choose a favourite. But if there is one I love, love, love to make at home it’s this Thai yellow curry chicken. Made with a good-quality, ready-made curry paste, it’s loaded with fresh aromatics that just nail the complex flavours of the much-loved classic Thai yellow curry.

This chicken curry also happens to be incredibly budget friendly – great for a family meal with leftovers. Finished with a bit of cilantro, and a chopped cashew nut, it’s wonderfully fragrant, filling, and tastes much more indulgent than it actually is. I could honestly eat it everyday.

Easy Baked Thai Yellow Chicken Curry Recipe

In Thai cuisine, a yellow curry dish is often prepared without the addition of coconut milk. This recipe is a more  Americanized version which includes coconut milk. The coconut milk creates a luxuriously rich sauce that keeps the chicken beautifully juicy and flavourful.

A Thai yellow curry is not meant to be spicy and is typically made with a combination of meat and potatoes which makes it super hearty.

For this recipe, we take a less hands-on approach and cook the dish in the oven. Whole boneless, skinless thighs are submerged in the coconut curry sauce then baked until fall-apart tender and juicy. No marinating, no browning, super easy, flavourful, and delish!

The oven-method does a take a little longer to cook so if you’re in a hurry and prefer to go the stove-top route, I have included instructions down below.

Curry Paste Made From Scratch Vs Store-Bought

To make a Thai Yellow Curry you will need a yellow curry paste. Much like green, or red Thai curry pastes, the yellow variety starts out with the same base ingredients; chillis, lemongrass, shallots, galangal, and garlic. Yellow curry, however, has less heat, if any, and the addition of Indian curry-style spices such as turmeric, cinnamon, nutmeg, cumin, and coriander.

You can make the yellow curry paste from scratch, and if made right, it will absolutely be more flavourful than store bought. But, you may be surprised to hear that I do not recommend you make it from scratch. Hear me out. Galangal, dried chilis, kaffir lime leaves, fresh turmeric, and fresh lemongrass are crucial in a Thai curry paste and not always easy to find. So unless you are willing to hunt down every single ingredient needed to make an authentic curry paste, you are better off buying a good quality pre-made paste from an Asian store. I learned this tip from the legendary Thai food writer and cook Leela Punyaratabandhu (if you love Thai cuisine, her award-winning Thai food blog is a must read) and have never made my own since.

That said, not all curry pastes are created equal so read on to learn which brands I recommend and which ones I avoid.

Best Store-Bought Thai Curry Pastes

Thai curry pastes are full of complex flavours and buying pre-made is much more practical than making your own. To clarify, we are not talking about pre-made curry sauces. Those come prepared with coconut milk already added and serve a complete different purpose.

Favourite store-bought Thai curry pastes:

Let’s get my least favourite out of the way. Thai Kitchen is perhaps the easiest to find at most supermarkets but unfortunately it is very inferior in taste. In fact, I find it unpleasantly flavourless. If this is the only brand you have access to, make sure and double the quantity called for in this recipe.

Most Asian grocery stores sell Mae Ploy, Aroy-D, and Maesri. I have used, and like, all three brands but they do vary greatly in spice level and saltiness so choose accordingly. Mae Ploy is the saltiest of the three so do not add any extra salt if using this brand.

Maesri is my favourite because the flavours seem very authentic and well-balanced. It also comes in a convenient small can so you don’t have a lot of leftover paste to deal with.

I have never seen these recommended brands at a regular grocery store so you will have to visit an Asian grocery store to find them. Lately, in my area, I have been having a hard time finding the maesri yellow curry (labelled Karee Curry Paste) so when I find it I stock up. If you find a different brand at an Asian store that isn’t listed here, check the ingredient list. If galangal, kaffir lime, and lemongrass are among the ingredients, it is likely worth a shot.

Ingredients You’ll Need

• Chicken – As previously mentioned, I use whole boneless, skinless chicken thighs for this Thai yellow curry chicken recipe. The thighs get juicy and tender when cooked in the sauce and you barely need to check on it. However, if you are in a hurry, you can chop up the chicken and cook it on the stovetop (see instructions below). If going stovetop route, feel free to use chicken breast, if you prefer.
• Potatoes – Thai yellow curries commonly include potatoes even when served with rice. I love the combination and it also stretches the dish even more. If you aren’t fond of eating potatoes with rice, you can serve the chicken curry with flatbread, or omit the potatoes and serve with rice.
• Yellow curry paste – Even though yellow curry is not supposed to be spicy, some brands have a lot more heat than others. If you are sensitive to heat, add a little less paste to start, then more to taste. For reference, I used 1/3 cup of maesri paste for this dish and I did not find it spicy at all. Add a little cayenne pepper if you like a little heat.
• Onions – You can use red or yellow onions.
• Ginger root – Adding some grated fresh ginger results in a much more flavourful curry broth.
• Brown or coconut sugar – Optional but just a little helps balance the saltiness of the curry paste.
• Coconut milk – Use full-fat coconut milk for best flavour and texture.
• Fish sauce – Provides the umami boost required in Thai cuisine. I recommend this brand which is now sold at Costco stores in Canada (yay!).
• Cilantro – Some fresh cilantro leaves for garnish are optional but add some brightness and freshness to the dish.
• Lime juice – Contrary to popular belief, Thai yellow curry is not typically finished with a drizzle of lime juice. That said, I miss the tanginess and freshness it lends the dish so I still use it.
• Chopped cashews – Optional, but a little crunch with this dish is quite nice.

How To Make Thai Yellow Curry Chicken

Because curry pastes vary so greatly in strength, flavour, and spiciness, try not to rely on the exact amount given in this recipe. Add less to start, then let your taste buds guide you adding more if needed.

• Heat oil in a large skillet over medium heat, add onions and cook until soft, about 4 minutes. Shove onions aside and add in the curry paste and ginger, and stir until paste is fragrant and darker, about 1 minute.
• Pour in the coconut milk a little at a time, stirring as you go. Add 1/2 cup water then stir in the brown sugar and fish sauce and cook for 30 seconds, until sugar is dissolved. Add the potatoes and stir to coat in the sauce. At this point you can taste the sauce. If it seems bland, add another tablespoon of curry paste. Don’t panic if it tastes too salty – the chicken and potatoes will take care of toning down the saltiness as they cook.
• Using tongs, add the chicken and turn to coat folding the thighs into little bundles so they are seam side down.
• Transfer to 400ºF preheated oven and bake for 30 to 35 minutes, basting halfway through. Depending on the size of the chicken thighs, they could take 5 minutes more, or less.
• Garnish with fresh cilantro and serve with lime wedges for squeezing over. Enjoy!

How To Make On The Stovetop

To make this Thai yellow chicken curry  recipe on the stovetop, you will need to cut the chicken into bite-size pieces.

• Heat oil in a large skillet over medium heat, add onions and cook until soft, about 4 minutes. Shove onions aside. Add in the curry paste and ginger, and stir until paste is fragrant and darker, about 1 minute.
• Pour in the coconut milk a little at a time, stirring as you go and cook until bubbling, about 1 minute. Add 1/2 cup water, stir in brown sugar and fish sauce and cook until sugar is dissolved, about 30 seconds.
• Add the potatoes and stir to coat in the sauce. At this point you can taste the sauce. If it seems bland, add another tablespoon of curry paste. Don’t panic if it tastes too salty. The chicken and potatoes will take care of toning down the saltiness as they cook.
• Add the chicken pieces and cook, stirring occasionally, until potatoes are tender and chicken is cooked through, about 20 to 25 minutes.
• Garnish with fresh cilantro and serve with lime wedges for squeezing over. Enjoy!

Tips

• Cook the curry paste. Before you add any liquids, it is best to cook the curry paste to release all the flavours.
• Add Turmeric. Yellow curry pastes already contain turmeric. But for a curry that is more golden-yellow, add a teaspoon of turmeric powder to the sauce.
• Use canned coconut milk. This curry is made with canned coconut milk, not coconut milk beverage. 
• Add some spice. Most yellow curry paste are very mild. If you like a little heat, ad some cayenne pepper or a few chopped red chilis.

Frequently Asked Questions

Can I add other veggies?

Yes, this Thai chicken curry would be great with other veggies such as green beans, baby spinach, broccoli, snow peas, etc. If you’re making it with potatoes, however, I would only add a bit of spinach, or a handful of green beans so you don’t crowd the ingredients.

The ample amount of delicious sauce in a Thai yellow curry chicken is screaming to be soaked up with some white rice or warm naan. We also love it with a side of cucumber and red onion salad – so, so good!

More Thai-Style Recipes To Try

• Chicken Meatballs in Thai Red Curry Sauce
• Grilled Lemongrass Chicken 
• Quick Thai Green Curry with Chicken and Vegetables
• Curried Red Lentil Soup 

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Thai Yellow Chicken Curry (Baked or Stovetop)

Author: Sandra Valvassori

This wildly aromatic Thai Yellow Chicken Curry comes together quickly to make a hearty, healthy weeknight meal that everyone will find irresistible. See recipe notes for stovetop instructions.

Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Servings 4 to 6

Ingredients  

1x2x3x

• 2 tablespoons neutral oil I use avocado
• 1 large red or yellow onion finely sliced, or diced
• 1/3 cup yellow curry paste
• 2 teaspoons freshly grated ginger
• 1 14-ounce can full-fat coconut milk
• 1 tablespoon brown sugar
• 1 tablespoon fish sauce
• 2 cups Yukon gold potatoes cut into 1-inch pieces
• pinch of salt (only if needed)
• 8 boneless, skinless chicken thighs
• 1 lime cut into wedges for serving, optional
• handful of cilantro leaves for garnish, optional
• 1/2 cup chopped cashews optional

Instructions 

• Preheat oven to 400ºF
• Heat oil in a large, ovenproof skillet over medium heat. Add onions and cook until soft, about 5 minutes. Shove onions to one side of the skillet and stir in the curry paste and ginger. Cook until paste is fragrant and a little darker, about 1 minute.
• Pour in the coconut milk a little at a time, stirring as you go. Add 1/2 cup water then stir in the brown sugar and fish sauce and cook for 30 seconds, until sugar is dissolved. At this point you can taste the sauce. It should taste a little on the salty side becasue the potatoes and chicken haven't been added. If it tastes a bit bland, add another tablespoon of yellow curry paste and a pinch of salt.
• Add the potatoes and stir to coat. Using tongs, add the chicken thighs flipping them around to coat in the sauce. Fold the thighs into little bundles so they are seam side down.
• Transfer skillet to oven and bake for 30 to 35 minutes, basting halfway through. Depending on the size of the chicken thighs, they could take 5 minutes more, or less.
• Top with chopped cashews, fresh cilantro, and lime wedges for squeezing over, if using.

Notes

STOVETOP INSTRUCTIONS

To make this Thai yellow chicken curry  recipe on the stovetop, you will need to cut the chicken into bite-size pieces.

• Heat oil in a large skillet over medium heat, add onions and cook until soft, about 4 minutes. Shove onions aside. Add in the curry paste and ginger, and stir until paste is fragrant and darker, about 1 minute.
• Pour in the coconut milk a little at a time, stirring as you go and cook until bubbling, about 1 minute. Add 1/2 cup water, stir in brown sugar and fish sauce and cook until sugar is dissolved, about 30 seconds.
• Add the potatoes and stir to coat in the sauce. At this point you can taste the sauce. If it seems bland, add another tablespoon of curry paste. Don't panic if it tastes too salty. The chicken and potatoes will take care of toning down the saltiness as they cook.
• Add the chicken pieces and cook, stirring occasionally, until potatoes are tender and chicken is cooked through, about 20 to 25 minutes.
• Garnish with fresh cilantro and serve with lime wedges for squeezing over. Enjoy!

 

To store: Once cooled, transfer to a large container, cover tightly, and refrigerate for up to 3 days. Reheat gently on the stovetop or in a warm oven until completely warmed through.

*Note that as the curry sits, it loses some of its bright yellow colour but will be just as tasty, nonetheless.

To freeze: Once completely cooled, transfer to a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Keywords: Yellow curry, Thai yellow curry, Yellow curry chicken recipe,

Cuisine Thai

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