If you’re looking for a showstopper dinner that’s both comforting and radiant on your table, Yellow Coconut Curry Chicken is guaranteed to be an instant favorite. This dish marries succulent chicken with a medley of colorful veggies, all swaddled in an aromatic, creamy coconut curry sauce that’s spiced just right. Whether you’re serving it to family on a weeknight or impressing friends at a cozy gathering, this curry delivers layers of flavor, a pop of bold color, and pure, spoonful-after-spoonful joy.
Ingredients You’ll Need
Every element in this curry recipe works together to create something truly special! Simple pantry staples join forces with vivid vegetables and fragrant spices, each bringing its own character to the beautiful Yellow Coconut Curry Chicken.
- Vegetable oil: Helps brown the chicken and bloom the aromatics; any light, neutral oil works well here.
- Boneless, skinless chicken thighs or breasts: Thighs offer juiciness and flavor, while breasts stay tender when cooked correctly – choose your favorite!
- Yellow onion: Adds sweetness and depth, forming the aromatic base of the curry.
- Garlic: Freshly minced for a robust, aromatic punch.
- Fresh ginger: Brings warm zest and peppery brightness to the sauce.
- Yellow curry powder: The soul of the dish, lending its signature color and fragrance; use a blend you love.
- Turmeric: Intensifies the golden hue while adding earthy, subtle bitterness.
- Ground cumin: Infuses a gentle, earthy warmth that balances the coconut milk.
- Coconut milk: The essential creamy backbone of the curry; full-fat brings richness, while light works for a slimmer version.
- Chicken broth: Adds body to the sauce and a bit of savory backbone to balance the creaminess.
- Fish sauce (optional): Delivers authentic depth and umami; optional, but highly recommended for that special “something.”
- Brown sugar: Lends gentle sweetness that rounds out the spices and accentuates the coconut.
- Carrot: Brings crunch and cheerful color while soaking up all those aromatic flavors.
- Red bell pepper: Pops of sweetness and vibrant contrast in every bite.
- Zucchini: Mild, tender, and quick-cooking – it melds beautifully with the sauce.
- Salt and black pepper: Essential for seasoning and sharpening all the other flavors.
- Chopped cilantro and lime wedges: Bright, zesty finishing touches that lift the whole dish.
How to Make Yellow Coconut Curry Chicken
Step 1: Sear the Chicken
Start by heating your vegetable oil in a large skillet or saucepan over medium heat. As soon as the oil shimmers, add the chicken pieces in a single layer. Sear them for about 5 to 6 minutes, turning to brown all sides. This step locks in juiciness and builds flavor. Once beautifully golden, remove the chicken from the pan and set it aside for later.
Step 2: Sauté the Aromatics
Using the same pan (no need to clean it – you want all those tasty brown bits!), add your diced onion. Cook for 3 to 4 minutes until it softens and turns fragrant. Stir in the minced garlic and grated ginger, letting them cook for about a minute. Your kitchen should already smell amazing!
Step 3: Toast the Spices
Sprinkle in the yellow curry powder, turmeric, and cumin, stirring constantly for about 30 seconds. Toasting the spices is a game-changer – it intensifies their aroma, deepens flavors, and ensures your Yellow Coconut Curry Chicken has that signature golden color and warmth.
Step 4: Build the Sauce
Pour in the coconut milk and chicken broth, scraping the bottom of the pan to mix in any flavorful bits. Stir in the fish sauce (if using) and brown sugar, making sure the ingredients are well combined. Let the sauce come to a gentle simmer – it will start to thicken and fill the room with irresistible aromas.
Step 5: Simmer with Vegetables and Chicken
Add the carrot, red bell pepper, zucchini, and browned chicken back into the pan. Stir them gently so everything is bathed in that creamy yellow curry sauce. Simmer uncovered for 15 to 20 minutes, letting the chicken cook through and the vegetables turn perfectly tender. Taste and adjust with salt and pepper if needed.
Step 6: Finish and Serve
When the curry is thickened and glistening, take the pan off the heat. Serve hot over fluffy jasmine or basmati rice. Top with plenty of chopped cilantro and a few lime wedges for a pop of freshness that makes the flavors sing.
How to Serve Yellow Coconut Curry Chicken
Garnishes
A good garnish makes all the difference! Chopped cilantro and fresh lime wedges are my top picks for Yellow Coconut Curry Chicken, adding a burst of color and a fresh, citrusy lift. For even more flair, sprinkle on toasted coconut flakes, thinly sliced scallions, or a pinch of chili flakes if you love some heat.
Side Dishes
This curry is a natural with steamed jasmine or basmati rice, but you can also pair it with warm naan bread to sop up every drop of sauce. For a lighter spread, serve with cauliflower rice or a crisp cucumber salad on the side – both add cool, crunchy contrast to the warm, savory curry.
Creative Ways to Present
Make the Yellow Coconut Curry Chicken the centerpiece of a sharing platter, surrounded by bowls of rice, roasted cashews, and extra herbs. Serve individual portions in shallow bowls with colorful vegetable ribbons or even ladled over noodles. For a fun twist, spoon the curry into lettuce cups or hollowed-out bell peppers for a vibrant party appetizer!
Make Ahead and Storage
Storing Leftovers
Leftover Yellow Coconut Curry Chicken keeps deliciously in the refrigerator. Let the curry cool to room temperature, then transfer to an airtight container. It will stay fresh for up to 3 days, making weekday lunches or quick dinners a breeze.
Freezing
Curry is actually a freezer superstar! Once cooled completely, portion the curry into freezer-safe containers or bags, leaving a little space for expansion. It keeps well for up to 2 months. Defrost overnight in the fridge for best texture.
Reheating
When ready to enjoy again, reheat the curry gently in a saucepan over low to medium heat, stirring occasionally. You can add a splash of broth or coconut milk to loosen the sauce if needed. For the microwave, use medium power in one-minute intervals, stirring in between to ensure even warming. The flavors often deepen, making leftovers even more irresistible!
FAQs
Can I use a different protein instead of chicken?
Absolutely! Yellow Coconut Curry Chicken is fantastic with tofu for a vegetarian version, or you can swap in shrimp for a seafood spin. Just adjust the cooking time accordingly to keep your alternate protein juicy and tender.
How spicy is this curry?
This version is mild and warming by design, letting the vibrant curry powder and coconut milk shine through. Want extra kick? Toss in Thai chili or a pinch of red pepper flakes with the spices to dial up the heat to your liking.
Do I have to use fish sauce?
Fish sauce is entirely optional, but a little goes a long way in bringing savory depth to the dish. If you’re keeping things vegetarian or avoiding it for any reason, just bump up the salt a tiny bit or add a splash of soy sauce for extra umami.
What’s the best type Main Course
Any high-quality yellow curry powder you love will work perfectly! Some blends are spicier than others, so choose according to your taste. If you find a Thai yellow curry powder, even better for authentic flair in your Yellow Coconut Curry Chicken.
Can I add more vegetables?
Definitely! This curry is super flexible – feel free to add broccoli, snap peas, baby corn, or even spinach to pack in more veggies. Just add quick-cooking vegetables towards the end so they stay vibrant and crisp.
Final Thoughts
There’s something downright magical about sharing a bubbling pot of Yellow Coconut Curry Chicken fresh from your own stove. The creaminess, color, and cozy aroma invite everyone to the table again and again, whether it’s weeknight dinner or a special occasion. Give it a try – you’ll find yourself making it on repeat!
Print
Yellow Coconut Curry Chicken Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Yellow Coconut Curry Chicken is a fragrant and flavorful dish with tender chicken and vibrant vegetables simmered in a rich coconut curry sauce. Perfect for a cozy weeknight dinner or to impress guests with its exotic Thai flavors.
Ingredients
For the Yellow Coconut Curry Chicken:
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons yellow curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 1 (13.5 oz) can coconut milk
- 1/2 cup chicken broth
- 1 tablespoon fish sauce (optional)
- 1 tablespoon brown sugar
- 1 medium carrot (thinly sliced)
- 1 red bell pepper (sliced)
- 1 small zucchini (sliced)
- Salt and black pepper to taste
- Chopped cilantro and lime wedges for garnish
Instructions
- Heat the oil and cook chicken: Heat oil in a large skillet over medium heat. Brown chicken pieces on all sides, about 5–6 minutes. Remove chicken and set aside.
- Saute aromatics and spices: In the same pan, cook diced onion until softened. Add garlic, ginger, curry powder, turmeric, and cumin. Toast the spices for 30 seconds.
- Make the curry sauce: Pour in coconut milk and chicken broth. Add fish sauce and brown sugar. Bring to a simmer.
- Add vegetables and chicken: Add carrots, bell pepper, zucchini, and cooked chicken. Simmer for 15–20 minutes until chicken is cooked through and vegetables are tender.
- Season and serve: Season with salt and pepper. Serve hot over rice, garnished with cilantro and lime wedges.
Notes
- You can use full-fat or light coconut milk.
- Add Thai chili or red pepper flakes for heat.
- This dish also works well with tofu or shrimp for variation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 6g
- Sodium: 620mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg
