Yellow Chicken Curry with Coconut and Turmeric

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant Thai yellow chicken curry simmered in creamy coconut milk with turmeric and warm spices, perfect for a comforting weeknight meal. This Thai-inspired curry recipe, ready in about 40 minutes, pairs boneless chicken thighs, yellow curry paste, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Thai cuisine 420 cal/serving

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Ingredients

1 lb, cut into 1.5-inch pieces boneless chicken thighs
2 tbsp yellow curry paste
1 can (14 oz) coconut milk
1 medium, sliced onion
2 medium, peeled and cubed potatoes
1 tsp turmeric powder
2 tbsp vegetable oil
1 tbsp fish sauce
1 tsp brown sugar
3 leaves, torn fresh kaffir lime leaves
1/4 cup, chopped fresh Thai basil
1 cup water
to taste salt
for serving lime wedges

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium sliced onion and sauté for 4 minutes until softened and translucent.
Step 2: Stir in 2 tbsp yellow curry paste and 1 tsp turmeric powder, cooking for 1 minute until fragrant and spices bloom.
Step 3: Add 1 lb boneless chicken thighs cut into 1.5-inch pieces, stirring to coat the chicken with the curry paste. Cook for 5 minutes until chicken begins to brown.
Step 4: Pour in 1 can (14 oz) coconut milk and 1 cup water, stirring to combine. Add 2 medium cubed potatoes, 1 tbsp fish sauce, 1 tsp brown sugar, and 3 torn kaffir lime leaves.
Step 5: Bring to a gentle boil, then reduce heat to low and simmer uncovered for 20 minutes until potatoes are tender and chicken is cooked through, stirring occasionally.
Step 6: Season with salt to taste. Remove from heat and stir in 1/4 cup chopped fresh Thai basil. Serve hot with steamed jasmine rice and lime wedges on the side for squeezing.