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Thai Chicken Curry

Thai Chicken Curry

This Thai yellow curry recipe is done in no time, plus it's all in one pot for easy cleanup.


  • 2 teaspoons vegetable oil
  • 1 4-oz. can or jar yellow curry paste
  • ¾ pound carrots, peeled, cut into ½”-thick rounds
  • 1 red bell pepper, cut into 1” pieces
  • 1 pound Yukon Gold potatoes (about 3), peeled, cut into ½” pieces
  • 1 pound skinless, boneless chicken thighs, cut into 1” pieces
  • 1 13.5-oz. or 15-oz. can unsweetened coconut milk
  • Chopped fresh basil and cilantro

Recipe Preparation

  • Heat oil in a large heavy pot over medium heat. Add curry paste and cook, stirring, until fragrant, about 1 minute. Add carrots, onion, and pepper and cook, stirring occasionally, until onion is translucent, about 10 minutes.

  • Add potatoes, chicken, coconut milk, and 1½ cups water and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and potatoes are tender, about 20 minutes. Divide curry among bowls and top with herbs.

,Photos by Christina Holmes

Nutritional Content

1 serving contains:Calories (kcal) 260Fat (g) 14Saturated Fat (g) 10Cholesterol (mg) 45Carbohydrates (g) 19Dietary Fiber (g) 3Total Sugars (g) 4Protein (g) 15Sodium (mg) 85Reviews SectionI have made this dish several times now and I think I have improved it a lot. I substituted the red pepper for fresh green beans and added one can of chopped pineapple and one can of diced tomatoes. I also add another tablespoon or maybe a bit less of curry powder. One can of coconut milk does not make the dish rich enough for me; I now use two cans. I also use chicken breast instead of the thighs. I also added some cracked red pepper flakes to give it some heat and use thai basil. I have also used red curry paste and it was delicious. Now, the dish is rich and fragrant and has more depth in flavor. When the smell fills my home it just feels warm and inviting.wjohnso9Portland, OR11/08/17

Watch the video: Thai Green Curry. Jamie Oliver (June 2021).