Authentic Thai Yellow Curry with Chicken

Do you ever have those days where you wake up and think, “I would do anything right now, to be on a sunny island in Thailand, with a big, spicy bowl of curry in front of my face”?

Because I do.

And today was one of those days.

Sunny day on a beach in Thailand

Inconveniently, though, I’m over here in California. And no matter how much I want it to be, going to Thailand just isn’t on the agenda today.

So instead of pouting, I’ve decided to bring Thailand to me.

Today, I’m cooking up a big ol’ pot of Thailand, in the form of some creamy yellow curry, packed with tender chicken, potatoes, carrots, and onions.

I know I can hardly wait to share my Thai yellow curry recipe with you. So let me ask you one thing.

Are you ready for this?!

How to make authentic Thai Yellow Curry

Making this authentic Thai yellow curry recipe is like taking a trip to Thailand, without the jet lag. As good as your favorite restaurant!

This Thai yellow curry recipe couldn’t be easier to make, and it couldn’t be more satisfying either.

It’s one spicy, creamy, flavorful trip to Thailand, packed into one bowl. And it’s healthy, too!

Serve this curry over some rice, and garnish with a pinch of cilantro, and you’ll transport yourself to a faraway land — the Land of Smiles — where the sun is hot, the curry is even hotter, the Asian elephants roam, and the beaches are nothing short of screensaver material.

All of the ingredients you need to make authentic Thai yellow curry!

Which curry paste should you use?

To make this Thai yellow curry recipe properly and authentically, you need one very important ingredient: Authentic Thai Yellow Curry Paste.

If you search high and low, you might be able to find yellow curry paste at the grocery store. But if you want your curry to taste just like the curry you’ve had in Thailand – or at your favorite Thai restaurant – you need this curry paste, which is imported straight from Bangkok. Most of the pastes you’ll find in the grocery stores and Asian markets just don’t cut it.

Trust me on this one.

Note: If you can get your hands on the Mae Anong Curry Paste (it’s often sold out), then get it… and stock up! It’s the best. If you can’t, then a very close second best is the Mae Ploy Yellow Curry Paste. Truly though, both are great.

Get your authentic Thai curry paste on Amazon: 

Can of coconut milk. What kind of coconut milk or cream should you use to make authentic Thai yellow curry?

The hardest part about this Thai yellow curry recipe is simply waiting for the mailman to deliver your beautiful parcel of curry paste.

Once you have it, all you need to do is thinly slice your chicken, chop up your vegetables, and let the curry paste work its magic.

And of course, you can’t forget to throw in some of that thick and luscious coconut milk. Mmmmm. Yes, please.

Which coconut milk should you use?

Just like choosing the right curry paste, it’s important to get high-quality coconut milk.

The quality of coconut milk brands varies widely. When you’re shopping, look at the ingredients list to find the product with the highest coconut solids to water ratio, ideally with no extra additives. You may need to trial and error a few different brands to find the one you prefer. Low-quality coconut milk will result in a more “soupy” or “runny” curry.

Traditionally, Thai curries are not supposed to be extremely thick. If you prefer a thicker curry, you can simply substitute coconut milk for coconut cream. And again, the same rules apply. Check the ingredients list; see if you can find a can of 100% coconut kernel extract, with no extra water, thickeners, or other additives listed on the label.

Delicious bowl of Thai Yellow Curry

Authentic Thai Yellow Curry Recipe with Chicken

A staycation never looked so good. Am I right?

Seriously, this stuff is the real deal.

Making this Thai yellow curry recipe is like taking a trip to Thailand, but without the jet lag and the expensive plane ticket. It’s creamy, spicy, and healthy, and it’s everything you’ve been needing in your life.

And if you don’t have all the ingredients, don’t worry! This recipe is very versatile, so you can add in whatever vegetables and proteins you have on hand.

This Thai yellow curry is authentic and absolutely delicious. And now that you’ve seen this post, you know you want to make it! So what are you waiting for?!

Get your authentic Thai curry paste on Amazon: 

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Authentic Thai Yellow Curry with Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 56 reviews

Craving some authentic Thai yellow curry? Don’t have the time to take an island vacation? Well, this simple, spicy, and delicious recipe will take your tastebuds on a journey to Thailand, and you don’t even have to leave your own kitchen.

  • Author: Maddy’s Avenue
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 people 1x
  • Category: Main Dish
  • Method: Stove
  • Cuisine: Thai

Ingredients

Scale
  • 1 tbsp virgin coconut oil
  • 4 tbsp yellow curry paste
  • 2 15-ounce cans of coconut milk (high quality, see notes)
  • 1 or 2 cups chicken stock
  • 4 carrots, peeled and sliced into 1/8” rounds
  • 4 medium-size potatoes, peeled and cut into bite-size pieces
  • 1 yellow onion, sliced into wedges, then halved
  • 2 chicken breasts, very thinly sliced
  • 1.5 tsp fish sauce, plus more to taste
  • 3/4 tsp salt, plus more to taste
  • 1.5 tsp sugar, plus more to taste
  • cilantro, for garnish
  • lime wedges, for garnish
  • serve with jasmine rice

Instructions

  1. In a large pot, heat the coconut oil over medium-high heat.
  2. Add the curry paste to the oil, and stir-fry until fragrant, about two minutes. Take care to scrape any bits that stick to the bottom of the pot with your spoon.
  3. Spoon in the coconut solids from the top of the can first, and allow it to fry with the paste for a minute. Stir in the rest of the coconut milk (or coconut cream) and 1 cup of chicken stock. If you would like the curry to be thinner/soupier, then you can add 1 more cup of stock. Bring to a low boil, then turn the stove down to a simmer.
  4. Stir in the potatoes. When the potatoes are about halfway cooked through, stir in the carrots and onions.
  5. Once the carrots are almost fork-tender, add in the thinly sliced chicken and cook for two or three minutes, until the chicken is just cooked through and tender. Pay attention not to overcook the chicken, this process doesn’t take long.
  6. Remove the pot from the heat. Stir in the fish sauce, salt, and sugar, adjusting each to suit your tastes.
  7. Serve the curry in bowls, over jasmine rice. Garnish with cilantro and lime wedges.

Notes

  • The quality of coconut milk brands varies widely. When you’re shopping, look at the ingredients list to find the product with the highest coconut solids to water ratio, ideally with no extra additives. You may need to trial and error a few different brands to find the one you prefer. Low-quality coconut milk will result in a more “soupy” or “runny” curry.
  • Traditional Thai curries should be on the soupier side, but not too thin either. If you prefer a thicker curry, substitute one or two cans of coconut milk for coconut cream. And again, the same rules apply. Look at the ingredients list. See if you can find cans of 100% coconut kernel extract, with no extra water, thickeners, or other additives listed on the label.
  • If your curry still ends up “soupy” or “runny,” you can thicken it with a slurry of corn starch and water.
  • Make sure to purchase this yellow curry paste from Amazon. While you might be able to find other yellow curry pastes at the grocery store, none of them are as authentic as this one, which comes straight from Thailand!
  • If you don’t have virgin coconut oil, you can also use vegetable oil.
  • You can make this recipe vegetarian/vegan by simply omitting the chicken and fish sauce. Use soy sauce or vegan fish sauce instead, to taste.
  • We used a mandoline to cut all of the carrots equally and to give them the fun, ridged texture you’d see in a restaurant.

Did you make this recipe?

Please leave a comment and rating below to let us know what you thought.

Make sure to tag your photos with @maddysavenue so we can see your creations!

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124 Comments

  1. YUM! I just made curry last week. Mine is really similar–just add veggies, coconut milk, and curry paste (I prefer red). It’s one of those ridiculously easy meals I forget about, and then when I finally make it again I kick myself for not making it more!

    Also, gorgeous photos! Look at you, miss professional food photographer ;)

    -Claire

      1. Maddy I could not find the chaudoc coconut milk you suggest to use -on Amazon.😞 What do you think about the Chaukoh brand instead?-Carie

        1. I grew up in Thailand. (And never saw the first carrot in yellow curry there lol. I think that’s an American addition – Just potatoes and meat – chicken or beef.) And my absolute preference for coconut milk is the Chaukoh brand! Thick and creamy and fragrant and delicious! And when it was served, it was always with yummy accompaniments for toppings – pineapple chunks, roasted peanuts, crispy, quick-fried rice stick noodles, sliced banana, sliced cucumbers and sometimes cherry tomatoes. This recipe is how we always made it (minus the carrots :) ) Yummm. So easy and delicious.






    1. Have made this recipe twice now and its so delicious but mine comes out a lighter yellow color. Am I doing something wrong?






  2. Do you need to “break” the coconut milk? I tried a curry recipe recently and found that it wasn’t the right consistency bc I didn’t wait 7-10 minutes for the break (read this tip in comments section after I cooked) Ended up cheating with corn starch and it was delicious but looking for something more authentic

    1. Hi Beth,

      You can do it that way if you choose to.

      However, this recipe first calls for cooking your curry paste in coconut oil, which should give you that same rich curry flavor you’re looking for. So if you have coconut oil on hand, follow this recipe and then you will add the coconut milk in at a later step.

      If not, you should break the coconut milk.

      1. This was my first time making Thai yellow curry. This recipe is easy and the curry was everything you described. It was warm and comforting and delicious. I will make this again…and again! Thank you so much!! (I bought the yellow curry paste recommended from Amazon, too!)






    2. Made this last night. My daughter and I love yellow curry from one of our local restaurants. Decided to search for a recipe, so I could make it myself. Super yummy!






  3. This looks great! One question I have, how is the chicken cooked? Do i boil in a pot and shred? Cook in a pan and cut thin? Or do I put it raw and have it cook in the soup for 3 minutes? Just want to make sure I’m doing this correctly

    1. Take your raw chicken and thinly slice it. Then you’ll add it to the curry toward the end of the process (see the directions) and it’ll cook in there – it should only take a few minutes. Enjoy!

    1. You technically could…but I would not recommend it. You won’t get the same result. Curry powders are often Indian, while pastes are usually Thai, so they have completely different flavor profiles. See our Indian curry recipe (it’s my absolute favorite) if you prefer to use your curry powder!

  4. Hi, thank you for this recipe! I just tried it. I bought my paste from an Asian store, so I felt confident with it. The taste was good, but very runny. Any suggestions to get the thick texture? Thank you, Shirley






    1. Hi Shirley,

      I suspect it could have been your coconut milk. Some brands are much runnier than others. If possible, try making it with this coconut milk brand next time. Then make sure to cook down the curry to the thickness and consistency you want before you add in the vegetables and chicken. And if all else fails, you can always use corn starch to thicken… However, keep in mind that Thai curries should not be very thick.

    2. I used coconut cream instead of milk and cooked the potatoes in the sauce. It was thicker than with coconut milk.

    3. I’m wondering if this will be too spicy for my kids. With 4 TBSP curry spice will it be more mild, medium, or hot? Wondering if I need to adjust.

      Thanks

  5. This is a very good recipe! I followed the advice and bought the recommended coconut milk and paste and it tastes better than that of my favorite restaurant. The second time I made it, I substituted the coconut milk for cream. I also cooked the potatoes in the sauce. I simply added the potatoes before the rest of the vegetables and allowed it to cook until near fork ender. I proceeded to add the rest of the veggies and finished following the recipe. This is a matter of personal taste, the recipe is very good as is :)






  6. Made this last night and it was so so good. I was a little skeptical that the chicken could cook that quickly, but I sliced it really really really thin as directed and it came out perfect. Mine was a tad thin so I add some cornstarch to a cup and spooned some of the coconut curry liquid in to the cup at the end to make a slurry and it helped, but next time I will use the suggested coconut milk which others have said make all the difference. Thank you for this really delicious recipe, it tasted just like the one that made me fall in love with yellow curry to start with :)






  7. I have recently fell in love with Thai yellow curry so I am excited to try this. Question though, is the fish sauce absolutely necessary? I hate fish and worry that by adding the fish sauce it will give the fish a fish taste. Will it still come out delicious if I omit it?

    1. You could use salt, but then you won’t get that umami flavor from the fish sauce. I’d recommend not omitting it. Using fish sauce will not make the curry taste “fishy.”

      1. Hi, Cami! I hate fish sauce and anything fishy, as well. I came across this substitute on Amazon and just bought it specifically for this recipe. You may want to give it a try. I haven’t used it yet but when I make this curry, I’ll post my review.

        Copy and paste the link in your browser:
        https://amzn.to/3u5qfIC

    2. For those who are fish haters and are concerned about adding fish sauce. I promise you won’t taste it as fishy. I made a caramelized pork dish that called for fish sauce and was very concerned that people would taste it. you couldn’t taste it and it adds something to the dish, else they wouldn’t put it in the recipe.

  8. I am just waiting for my amazon package to arrive so I can make this delicious looking recipe! I have one question- it never fails that I mess up any recipes using coconut milk. Whenever I open a can it always has solid substance at the bottom and liquid at the top. So, do I open the can and only use the liquidy stuff? Do I use the solid stuff only? Or do I shake the Can and mix it all together and just use it all?

    1. Hi Jenny,

      Great question. If you are using a can of coconut milk, you will see that the coconut solids separate from the liquid and float to the top of the can. Per step #3 of the instructions, first you will scoop out the solids to fry off the curry paste, then add in the rest later. Don’t shake it up, by frying the solids with the paste, you will develop the flavor better – this is the Thai way.

      When you purchase your coconut milk, make sure to look at the ingredients and buy the can with the highest ratio of coconut solids to water. That way, you can make sure you’ll end up with a curry that’s nice and thick. Then you can control how much stock you want to add to reach the consistency you want :)

      If you like a super thick curry, you can look for coconut cream instead of milk, which will have an even higher ratio of coconut solids to water. For example, the cream I like to use is 100% coconut kernels with no liquid added.

  9. My first attempt at any curry and this recipie is just wonderful as is, which makes me very happy! My Husband told me he wasn’t very hungry for dinner and then proceeded to eat a big bowl of it and proclaim I can make it again! Thank you!






  10. Hi,

    The flavor of this was pretty good, but I had a few observations.

    -I always prefer recipes that give me the actual weights of vegetables in addition to the number of vegetables. This makes it easier to scale recipes based on what I have or to make substitutions. I used baby potatoes sliced in half rather than Yukons.

    -I like recipes that give me approximate times for various steps. This helps me coordinate preparation of multiple dishes or gives me an idea of the time I’ve got to do something else. In particular, it would be good to have an approximate cooking time for the carrot slices.

    -I tried using my mandoline to make wavy carrot slices, and found it to be a potentially dangerous endeavor. I couldn’t use the hand guard to slice the carrots end on, but rather had to do each one by hand, taking great care to avoid the blade. On my mandoline, 1/8th inch slices were hard to do. Further, the 1/8th inch slices overcooked slightly. Next time I’ll make them thicker.

    -I agree with other posters that cooking the potatoes in the same pot with the sauce would have been simpler. It took about 4 minutes for the carrot slices to become tender followed by 3 minutes for chicken, so…I would have added the potatoes, cooked for about 3 or 4 minutes, and then added the carrots, onion and chicken.

    -I found the sauce to be a little thin and the curry a bit strong. My personal preference would be to cut down on both.






  11. This is truly the best curry recipe that I’ve come across, AND the best food/travel blog. I’ll deeeefinitly be coming back for more :)






  12. My first time making curry, it was good! I added a few more veggies and some bamboo shoots. I would probably cut back on adding 2 cans of coconut milk would probably use just 1 can and a half.






  13. I’m glad I found there’re people love making authentic Thai yellow curry. It looks so good with a variety of vegetables in it. Also, using fish sauce is the key!
    Try to make the coconut milk “cracked,” and you will experience a smooth texture of it.
    Thanks for sharing:)






    1. Hi! I made this recipe last year and I’m wondering if it changed? The recipe now calls for chicken stock instead of water. Just curious why the change? Just trying to see if i should stick with the original i have here. Thanks!

  14. Made this tonight, followed the recipe exactly. I wouldn’t change a single thing. It was so very good! Loved it! Better than my favorite local Thai food place!






  15. I live in the UK. Love this recipe, I am a terrible cook but my favourite Thai Restaurant changed owners and the food is not the same so I thought I would try to make it myself and this recipe was so easy to follow and it tastes great.
    I went down to our local oriental supermarket but the didn’t have the paste you used but they suggested the Mae Ploy Yellow curry paste instead which I used. I am making another batch this afternoon but will try half coconut milk and half cream as it was a bit too runny with 2 x milk for me.
    Thank you x






  16. I want to make the sauce to take to a friend. Would go ahead and add the fish sauce step to the curry and then bottle it? She’d heat up her own veggies and poor it over. Would it ruin the flavor?

  17. I tried making yellow curry in the past and it was terrible! I’m so thankful for this recipe, it’s amazing and one of my family’s favorites.






  18. We have made this for our prep meal lunches. We use the curry paste suggested on your website and love it! Instead of chicken, we add lots of veggies. It’s so good. Thanks for the recipe and the curry paste link.






  19. Just fabulous!!! Better than our local restaurant. Did add bit more grated ginger and minced garlic with yellow curry paste. Made it with some baked tofu fingers this week. The BEST!






  20. I’m so excited to try this recipe! My boyfriend is allergic to coconut though… is there something I could substitute the coconut ingredients with?

  21. OMG!!! I love this recipe. It’s perfect. It’s my favorite Thai dish and so easy to make. I serve it over rice with cilantro and a lime wedge. The lime gives it one more little kick. Thank you for sharing.






  22. My daughter is doing volunteer work in Thailand for 3 months and I had a huge send off party for her before she left. I served this for 100 people so that they could have a “taste of Thailand” too…..everone could not stop talking about how good it was! Im so happy I found this, Thank you so much!!! It’s simply AMAZING!!!






  23. Wonderful recipe! Very flexible for what you add (I steamed cubed sweet potatoes to add last in place of white potatoes, and added mushrooms and red peppers with the chicken).






  24. Hello, how thin do you recommend slicing the chicken bvreast? How do you cut it super thin?

  25. I’ve made this several times, I simplify the directions but just sautéing the onion and chicken in a wok with the paste and then add the coconut milk and chicken stock carrots and raw potatoes and I just let the potatoes and carrots cook in the sauce. I like it because the starch from the potatoes also helps thicken the sauce slightly and it’s all done in one pot. I serve with basmati and it’s a huge hit with my 13 year old and my two year old. They both devour 2 servings.






  26. Will definately be making this again!
    Sauteed chicken first and simmered an extra 10 minutes for tenderness.
    It is a HIT!






  27. Loooooved this recipe!!! Next time I make it I will hold off when I add my onions though- they got a little overdone.






  28. Hey Maddy, I’m about to make this, I am so excited, you seem very kind and educated in your recipe. I’ll update you on how it goes, so excited!! Thanks😊






  29. Followed recipe to the tee. With two exceptions. Sherry and I simmered it on low for an extra twenty minutes and we substituted oyster sauce for fish sauce. Delicious!!!






  30. I made this tonight for my boyfriend and I, and he loved it!!! It’s a bit spicy for my likings but the flavor was delicious. Curry is easier to make than I thought! I will definitely be making this again. Also, there plenty of leftovers :)






    1. Hi Kim,

      Chillies are already in the curry paste. If you want your curry spicier, you can mince up some red chillies (you decide how many and what kind of chillies, depending on how spicy you want your curry to be), and add them in at the same time that you fry off your curry paste.

  31. A little liquidy, but super yummy! Made jasmine rice on the side as well. Next time I’ll try with better coconut milk or cream as the recipe is written, and less stock.






  32. This was amazing! I travel a lot for work and always get the yellow curry at restaurants to see if it tastes as good as my favorite restaurant back home and am often disappointed. This recipe is just as good as the one back home, so I am excited that I can finally have a good bowl of it on my layovers. Thank you so much!






  33. Love this recipe! To up the heat I added 1 tsp. Berberé seasoning blend. It ups the spiciness a little and intensifies the curry flavor. SO good! My husband asked to add it to our dinner rotation 🙌






  34. I do this regularly but add a can of coconut milk and one coconut cream to thicken it. It’s very close to the dish I order at the local thai place.






  35. Great recipe! I tweaked it slightly by using shrimp instead of chicken. I also used palm sugar in place kd regular sugar and added shrimp bouillon and red bell pepper. It came out excellent however! Will absolutely make again and again!






    1. Hi Stacey,

      No I haven’t, but it would be delicious. If it were me, I would sauté them in a cast iron pan separately with some oil, garlic, and a bit of salt, and add them on top after. That way, they’ll be cooked perfectly!

      Enjoy.

  36. This is the best yellow curry recipe. I subbed out the chicken and chicken stock for shrimp and seafood stock and it’s so good. Add cornstarch to thicken!!






  37. Such a great recipe! Everytime I make it people are astonished it’s homemade. Then they track me down for the recipe.
    I have made it many times and found I enjoyed it with half cup less stock and some chili paste.