Thai Yellow Chicken Curry


This Thai-style curry is fast and easy to make. It has a unique flavor that makes this dish anything but ordinary. Serve over jasmine rice.

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
6 servings


  • 1 tablespoon olive oil

  • 3 tablespoons Thai yellow curry paste (such as Mae Ploy®)

  • 1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces

  • 2 (14 ounce) cans coconut milk

  • 1 cup chicken stock

  • 1 yellow onion, chopped

  • 3 small red potatoes, cut into cubes, or as needed

  • 3 red Thai chile peppers, chopped with seeds, or more to taste

  • 1 teaspoon fish sauce


  1. Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.

  2. Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.

  3. Stir fish sauce into chicken curry mixture just before serving.

Nutrition Facts (per serving)

501 Calories
36g Fat
22g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 501
% Daily Value *
Total Fat 36g 46%
Saturated Fat 27g 133%
Cholesterol 58mg 19%
Sodium 471mg 20%
Total Carbohydrate 22g 8%
Dietary Fiber 4g 13%
Total Sugars 4g
Protein 26g
Vitamin C 42mg 212%
Calcium 50mg 4%
Iron 6mg 33%
Potassium 910mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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