Delicious Yellow Curry Recipe

Yellow curry recipe


  • Prep: 15 mins
  • Cook: 20 mins
  • Total: 35 mins
  • Cooking Method: Cooking
  • Recipe Cuisine: Thai


  • 2tablespoons olive oil
  • 700grams chicken thighs (boneless skinless, cubed into 1/2” pieces)
  • 1large yellow onion (thinly sliced)
  • 2cups carrots (thinly sliced)
  • 1 1/2 cupspotatoes (cubed)
  • 2cloves of garlic (minced)
  • 3tablespoons yellow curry paste
  • 2teaspoons turmeric (ground)
  • 1teaspoon ginger (ground)
  • 1teaspoon salt
  • 1teaspoon coriander (ground)
  • 400milliliters coconut milk
  • 2tablespoons lime juice
  • 1/2 teaspoon black pepper
  • 2tablespoons peanut butter, or cashew butter (for paleo, see notes)
  • 3cups baby spinach (chopped)

This recipe for yellow curry does not differ from the Thai cuisine tradition of combining fresh vegetables, beef, and many spices to produce a mouthwatering result. With vegetables, herbs, and coconut milk put to their best use, yellow curry provides you with a sapid, salutary dish.

The combination of chicken and warm spices elevates the flavor to a whole new level. Simple to prepare and delicious, it’s the perfect meal whenever you’re craving a healthy, quick meal. The following instructions will allow you to make a delicious yellow curry that everyone will enjoy.


Step 1

For making your yellow curry recipe, heat olive oil in a skillet over medium flame. Add onion and carrots. Fry for about 4-6 minutes until onion slices are tender while stirring from time to time.

Step 2

Stir in chicken and fry for 2-3 minutes until chicken pieces turn brown, and then flip over to cook all sides evenly. It takes 5 to 6 minutes in total.

Step 3

Stir in garlic, turmeric, ginger, coriander, curry paste, and potatoes. Combine well and continue cooking for one minute until the seasonings are aromatic and stir frequently.

Step 4

Pour coconut milk and lime juice into the skillet and bring the mixture to a boil. Then reduce the heat to low and simmer the mixture for about 15 minutes until the mixture is thick and the vegetables get tender.

Step 5

Add salt and black pepper. Give a stir to combine well and adjust the taste. Stir in baby spinach and continue stirring for about 3 minutes until spinach pieces wilt.

Step 6

Remove from heat, garnish with fresh cilantro or chopped cashews, and serve.

Cooking Notes

Store yellow curry in an air-tight container for up to 5 days in the fridge.

The yellow curry can be served with rice, naan, or noodles.

You can use any vegetable or legumes desired, such as chickpeas, frozen peas, kale, or basil. 


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