Yellow Curry Chicken with Vegetables Recipe

Yellow curry chicken with red bell peppers, broccoli, and carrots in a creamy curry sauce, garnished with chopped peanuts and fresh cilantro, served in a cream-colored cast iron skillet.

Yellow Curry Chicken with Vegetables Recipe

This yellow curry chicken with vegetables is fragrant and satisfying. Coconut milk balances the warm curry spice, while chicken and vegetables make it hearty yet easy. Perfect for weeknights or meal prep, the flavors deepen beautifully over time. Serve with jasmine rice or naan for a complete meal.

Prep Time15

Cook Time30

Total Time45

Servings: servings

Calories: 242kcal

Author: Sandra

Ingredients

2 tablespoons coconut oil unrefined virgin (Note 2)
1 cup chopped onion
3 cloves garlic minced
1 tablespoon ginger freshly grated
½ to 1 tablespoon Thai yellow curry paste adjust based on spice preference (Note 3)
1 pound chicken breasts boneless, skinless, cut into 1-inch pieces (Note 4)
1 medium carrot sliced into thin coins
1 cup red bell pepper chopped
1 ½ cups broccoli florets
1 14 oz can coconut milk full fat (Note 5)
2 teaspoons fish sauce (Note 6)
½ cup water
Optional Garnishes: Fresh cilantro leaves lime wedges, chopped peanuts, scallions

Instructions

Heat the 2 tablespoons coconut oil in a large skillet or wok over medium heat. Add the 1 cup chopped onion and cook for 3–4 minutes, stirring occasionally, until softened and lightly browned. Stir in the minced 3 cloves garlic and 1 tablespoon ginger, cooking for about 1 minute until fragrant.
Add ½ to 1 tablespoon Thai yellow curry paste and cook for 1–2 minutes, stirring constantly to toast the spices and deepen the flavor. (Note 3).
Add the 1 pound chicken breasts pieces. Stir until evenly coated in the paste.
Add the sliced 1 medium carrot, chopped 1 cup red bell pepper, and 1 ½ cups broccoli florets, stir again until evenly coated in the paste.
Pour in the 1 14 oz can coconut milk, 2 teaspoons fish sauce, and ½ cup water. Bring the mixture to a gentle boil, then reduce to a simmer. (Note 7) (Note 8)
Cook uncovered for 15–20 minutes, stirring occasionally, until the chicken is fully cooked and the vegetables are tender-crisp.
The chicken should reach an internal temperature of 165 F (74 C) with a meat thermometer (Note 9).
Adjust and thicken (if needed). Taste the curry and adjust seasoning with more fish sauce or a pinch of salt if needed. If the sauce is too thin, stir together 1 teaspoon cornstarch with 1 tablespoon cold water and add to the curry. Simmer for 1–2 minutes until thickened (Note 10).
Serve and garnish. Serve hot, garnished with cilantro, lime wedges, chopped peanuts, and scallions if desired.

Notes

A large, heavy-bottomed skillet or wok works best for even heat distribution and easy stirring.
Use unrefined (virgin) coconut oil for a richer flavor that complements the curry.
Some Thai yellow curry pastes are spicier or saltier than others. Start with ½ tablespoon and add more if desired.
Cutting the chicken into even 1-inch pieces ensures even cooking and juicy results.
Full-fat coconut milk gives the curry a creamy texture. Light coconut milk can be used, but the sauce will be thinner.
If you prefer to keep this dish vegetarian or don't have fish sauce on hand, you can substitute with soy sauce or coconut aminos for a similar salty, umami flavor.
Avoid boiling the curry. A few bubbles here and there are all you need to gently poach the chicken and keep the vegetables tender-crisp. Boiling too vigorously can toughen the chicken and make the vegetables soggy.
Don’t worry if the sauce seems thick when you first mix everything together. As the vegetables cook, they release liquid, naturally thinning the sauce to the perfect consistency.
Chicken should reach an internal temperature of 165 F (74 C).
If the sauce is too thin, use a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) to thicken it.

Nutrition