Yellow Chicken Curry with Coconut and Turmeric

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 40 minutes pairs yellow curry paste, (14 oz) coconut milk, medium, sliced onion 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

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Instructions

  1. 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.
  2. Step 2: Stir in 2 tbsp yellow curry paste and 1 tsp turmeric powder, cooking for 1 minute until fragrant and spices bloom.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Frequently asked questions

How long does Yellow Chicken Curry with Coconut and Turmeric take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Yellow Chicken Curry with Coconut and Turmeric?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep yellow curry paste from drying out.

Can I substitute ingredients in Yellow Chicken Curry with Coconut and Turmeric?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Yellow Chicken Curry with Coconut and Turmeric for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Yellow Chicken Curry with Coconut and Turmeric?

Thai curry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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