Yellow Curry Chicken with Vegetables

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.

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Yellow curry chicken with red bell peppers, broccoli, and carrots in a creamy curry sauce, garnished with chopped peanuts and fresh cilantro, with lime wedges and extra peanuts in the background.

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This yellow curry chicken with vegetables is the perfect blend of comfort and flavor. Chicken, vegetables, and coconut milk come together with Thai yellow curry paste to create a dish that’s satisfying yet surprisingly easy to make.

The mild heat of the curry is balanced by the sweetness of coconut milk, making it approachable for all spice levels.

It’s quick enough for busy weeknights but flavorful enough to serve at a casual gathering. Plus, it’s perfect for meal prep since the flavors deepen beautifully over time. Serve it over jasmine rice or with naan for a delicious, complete, and comforting meal.

Reasons to Love This Recipe

Easy to Make. This recipe comes together in about 45 minutes with simple ingredients and minimal prep, making it perfect for busy weeknights.
One-Pan. Everything cooks in a single skillet, which means less cleanup and more time to enjoy your meal.
Customizable. Adjust the amount of curry paste to control the spice level to suit your taste.
Meal-Prep Friendly. The flavors deepen as it sits, making it perfect for meal prep. Leftovers reheat beautifully for a quick and delicious lunch or dinner.
Naturally Gluten-Free and Dairy-Free. Perfect for those with dietary restrictions without sacrificing flavor.

Ingredient Overview

Be sure to check out the full recipe and ingredient list below

Labeled ingredients for Yellow Curry Chicken with Vegetables on a marble surface, including chicken, coconut milk, curry paste, fish sauce, coconut oil, garlic, ginger, onion, red bell pepper, carrot, and broccoli.

Coconut Oil. Coconut oil adds a subtle sweetness and flavor that complements the curry paste. For something with more neutral flavor, you can substitute it with avocado oil, vegetable oil, or olive oil.
Onion. Chopped onion forms the aromatic base of the curry. Yellow or white onions work best, but you can also use shallots.
Garlic. Fresh minced garlic adds flavor. If you’re out of fresh garlic, substitute with ½ teaspoon garlic powder for each clove.
Ginger. Freshly grated ginger adds warmth and a slightly spicy kick. If you don’t have fresh ginger, you can substitute with ¼ teaspoon ground ginger. The flavor will be milder.
Thai Yellow Curry Paste. This is the star of the dish. Start with ½ tablespoon and adjust to taste. If you can’t find yellow curry paste, red or green curry paste will work, but they’ll change the flavor profile a bit.
Chicken Breasts. Boneless, skinless chicken breasts cook quickly and stay tender in the curry. You can substitute with chicken thighs for a richer flavor or use tofu for a vegetarian option.
Carrot. Sliced carrots add a touch of sweetness and a nice crunch. Substitute with sweet potato or butternut squash for a similar texture and sweetness.
Red Bell Pepper. Red bell peppers add sweetness and color. Yellow or orange bell peppers can be used instead, or swap with snap peas or green beans.
Broccoli Florets. Broccoli adds texture and absorbs the curry sauce well. Cauliflower or green beans make good substitutes if you prefer a different vegetable.
Coconut Milk. Full-fat coconut milk creates a creamy, rich sauce. Light coconut milk can be used to reduce fat, but the sauce will be thinner. If you need a non-coconut option, cashew cream or heavy cream (if dairy is allowed) are good alternatives.
Fish Sauce. Fish sauce adds umami and saltiness. If you want to keep the dish vegetarian, substitute with soy sauce, tamari, or coconut aminos.
Water. Water helps adjust the consistency of the curry. For a richer flavor, you can substitute with chicken broth or vegetable broth.
Optional Garnishes. Fresh cilantro, lime wedges, chopped peanuts, and scallions enhance the flavor and presentation. If you’re not a fan of cilantro, try fresh basil or parsley instead. For a nut-free option, skip the peanuts or use toasted pumpkin seeds.

Step-By-Step Instructions with Photos

This is a brief overview. Be sure to check out the full recipe and ingredient list below

Chopped onions sautéing in a cream-colored cast iron skillet with oil until softened and lightly browned. — **Step 1:** Heat coconut oil in a skillet over medium heat. Cook chopped onion for 3–4 minutes until softened and lightly browned.

Chopped onions sautéing in a cream-colored cast iron skillet with minced garlic and grated ginger added to the center. — Add garlic and ginger, cooking for 1 minute until fragrant.

Chopped onions, garlic, and ginger sautéing in a cream-colored cast iron skillet with yellow curry paste added to the center. — **Step 2:** Stir in curry paste and cook for 1–2 minutes, stirring constantly.

Raw chicken pieces added to sautéed onions, garlic, ginger, and curry paste in a cream-colored cast iron skillet. — **Step 3:** Add chicken and stir to coat with curry paste.

Chopped red bell peppers, broccoli florets, and sliced carrots added to chicken and sautéed aromatics in a cream-colored cast iron skillet. — **Step 4:** Add carrot, bell pepper, and broccoli; stir to coat with curry paste.

A hand pouring coconut milk from a can into a skillet filled with chicken, red bell peppers, broccoli florets, and sliced carrots. — **Step 5:** Add coconut milk, fish sauce, and water.

Chicken, red bell peppers, broccoli, and carrots simmering in a creamy yellow curry sauce in a cream-colored cast iron skillet. — Bring to a boil, then simmer uncovered for 15–20 minutes until chicken is cooked and vegetables are tender.

Fully cooked yellow curry chicken with red bell peppers, broccoli, and carrots simmering in a rich, creamy yellow curry sauce in a cream-colored cast iron skillet. — **Step 6:** Ensure chicken reaches 165 F (74 C). Adjust seasoning if needed. Thicken with cornstarch slurry if sauce is too thin. Serve hot with garnishes.

Tips for Success

Toast the Curry Paste. Cooking the curry paste for 1–2 minutes before adding the chicken helps unlock its full depth of flavor. Don’t skip this step!
Chop Ingredients Evenly. Chop the chicken and vegetables into similar-sized pieces for even cooking.
Use Full-Fat Coconut Milk. Full-fat coconut milk gives the curry a rich, creamy texture. Light coconut milk will work, but the sauce will be thinner.
Don’t Overcook the Vegetables. For crisp-tender vegetables, add them after the chicken has partially cooked and simmer just until tender. Overcooking will make them mushy.
Adjust the Heat Level. Start with ½ tablespoon of curry paste and increase to taste. If it’s too spicy, balance it out with a little more coconut milk or a pinch of sugar.
Taste and Adjust Seasoning. After simmering, taste the curry and adjust the flavors by adding more fish sauce or a squeeze of lime juice.
Thicken the Sauce (Optional). 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.
Garnish Just Before Serving. Add chopped cilantro, lime wedges, and peanuts right before serving for fresh flavor and crunch.
Make It Vegetarian. Substitute tofu or chickpeas for the chicken and use soy sauce or coconut aminos instead of fish sauce for a vegetarian version.

Close-up of yellow curry chicken with red bell peppers, broccoli, and carrots, garnished with chopped peanuts and fresh cilantro.

Storage and Reheating

Refrigerator. Let the curry cool completely, then store it in an airtight container in the refrigerator for up to 4 days.

Freezer. Once cooled, transfer the curry to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating:

Stovetop. Warm the curry over medium heat, stirring occasionally, until heated through. If the sauce is too thick, add a splash of coconut milk or water to adjust the consistency.
Microwave. Heat in a microwave-safe bowl in 30-second intervals, stirring in between, until warmed through.

👉 Tip: For best results, add fresh garnishes like cilantro, lime wedges, and peanuts after reheating to restore flavor and texture.

Comforting Recipes

Bowl of yellow curry chicken with red bell peppers, broccoli, and carrots in a creamy curry sauce, served with white rice and garnished with chopped peanuts, cilantro, and a lime wedge.

Prep Time:15

Cook Time:30

Total Time:45

Equipment

Chef's knife

Cutting board

Dry measuring cups

Heatproof spatula or wooden spoon

Instant read thermometer

Large skillet or wok (Note 1)

Liquid measuring cups

Measuring spoons

Wok or large skillet (Note 1)

Wooden spoon or heatproof spatula

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

Servings: servings

Calories: 242kcal

Author: Sandra

MEAL PREP TIPS

Double the Recipe. Make a double batch to have enough for both immediate serving and meal prep.
Cool Completely. Let the curry cool to room temperature before storing.
Portion Out. Divide the curry into individual airtight containers, pairing with jasmine rice, basmati rice, or cauliflower rice if desired.
Store Properly.
- Refrigerator. Store in the fridge for up to 4 days.
- Freezer. Store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat Carefully. Reheat in the microwave or on the stovetop over medium heat until warmed through. If the sauce is too thick, add a splash of coconut milk or water to loosen it up.
Add Fresh Garnishes. Top with cilantro, lime wedges, and chopped peanuts after reheating for the best flavor and texture.

For a quicker lunch, portion the curry over cooked rice and freeze it in individual servings for easy grab-and-go meals!

FAQs

Yes, chicken thighs work well and add extra richness to the curry. Cut them into bite-sized pieces and adjust the cooking time as needed since thighs take slightly longer to cook.

Yellow curry paste is milder than red or green curry paste. If you prefer a stronger spice level, you can increase the amount of curry paste or add a pinch of cayenne pepper.

Yes! Substitute tofu or chickpeas for the chicken and use soy sauce or coconut aminos instead of fish sauce to keep it vegetarian.

If the sauce is too thin, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water, then stir it into the curry. Let it simmer for 1–2 minutes until thickened.

Absolutely! Snap peas, zucchini, and baby spinach are great additions. Add leafy greens like spinach at the end of cooking to prevent them from overcooking.

Jasmine rice, basmati rice, or naan bread are classic pairings. For a low-carb option, try serving it over cauliflower rice.