Yellow Jungle Chicken Curry (Printable Version)
Thai-inspired yellow curry with tender chicken, vegetables, and aromatic coconut sauce.
# What You Need:
→ Proteins
01 - 1.3 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 zucchini, sliced
04 - 1 carrot, julienned
05 - 3.5 oz green beans, trimmed and halved
06 - 1 onion, thinly sliced
→ Aromatics & Herbs
07 - 3 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated
09 - 2 stalks lemongrass, bruised and chopped
10 - 3 kaffir lime leaves (optional)
11 - 1 handful fresh cilantro, chopped (for garnish)
→ Curry Sauce
12 - 2 tbsp yellow curry paste (check for gluten-free if needed)
13 - 1.7 cups coconut milk
14 - 0.85 cup chicken stock
15 - 1 tbsp fish sauce
16 - 1 tbsp soy sauce (use tamari for gluten-free)
17 - 1 tsp brown sugar
18 - 1 tbsp vegetable oil
→ To Serve
19 - Steamed jasmine rice or rice noodles
20 - Lime wedges
# How to Make It:
01 - Heat the vegetable oil in a large wok or deep skillet over medium heat. Add the onion and sauté for 2 minutes until slightly softened.
02 - Add the garlic, ginger, and lemongrass. Cook for another minute until fragrant.
03 - Stir in the yellow curry paste and cook for 1 minute, allowing it to release its aromas.
04 - Add the chicken pieces and sauté until lightly browned on all sides, about 5 minutes.
05 - Pour in the coconut milk and chicken stock. Stir to combine, then add the fish sauce, soy sauce, brown sugar, and kaffir lime leaves (if using).
06 - Bring to a gentle simmer. Add the bell pepper, zucchini, carrot, and green beans. Simmer uncovered for 15–20 minutes, or until the chicken is cooked through and the vegetables are tender.
07 - Remove the lemongrass and kaffir lime leaves. Taste and adjust seasoning as needed.
08 - Serve hot over steamed jasmine rice or rice noodles. Garnish with fresh cilantro and lime wedges.
# Expert Advice:
01 -
- The creamy coconut sauce balances perfectly with the tender chicken and crisp vegetables
- This curry comes together in under an hour but tastes like it simmered all day
02 -
- Coconut milk can separate if boiled too vigorously so keep the curry at a gentle simmer
- Fish sauce smells strong in the bottle but transforms into subtle savory depth when cooked
03 -
- Prep all ingredients before you start cooking since this recipe moves quickly once you hit the stove
- Make extra sauce and freeze it for an almost instant dinner on busy nights