Thai Yellow Curry With Chicken

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Thai Yellow Curry With Chicken. A side of white rice and extra yellow curry sauce

One of the earliest recipes on this blog is for Massaman Curry. This is actually my favorite Thai curry, and something I get multiple times every time I’m in Thailand. However also popular around the rest of Thailand is their yellow curry. This recipe for Thai Yellow Curry With Chicken is one of my favorite comfort foods to make, especially now that we are locked down during coronavirus quarantine.

The best part about this recipe is that it is totally acceptable to use store-bought curry paste. Last week I posted my favorite recipe for Prawn Pad Thai and explained that even in Thailand most vendors use a mass produced sauce. In fact I’d argue that it is even rarer to see a restaurant (or even a home cook) make these pastes themselves.

I used a brand that I brought back from my most recent Thailand trip, which I can’t seem to find on Amazon (I guess they don’t export it). Here is one I found that looks pretty good however. You want to make sure to get one that says ‘paste’ and not ‘sauce’ since we will be frying the paste in oil.

frying the yellow curry paste

The chicken I used was just a chicken breast that was cut into thin slices. As the chicken is essentially cooked in the boiling curry sauce you can’t leave it too big. It doesn’t need to be as thin as hot pot or Korean BBQ, but you aren’t making chicken tenders or strips.

thinly sliced chicken that will be boiled in the curry

For this recipe I added some white button mushrooms. It is totally not authentic to add, so you can leave them out if you want a purely Thai yellow curry with chicken. However I added them because I had them, and I like it. Let’s just say it’s optional.

After you fry the curry paste in some oil for a minute, you can add the coconut cream. That’s pretty much how to make this curry. Then drop in the chicken and mushrooms, bring the pan up to a boil and let cook for about 5 minutes. Splash with a tablespoon of fish sauce. Serve with a side of white rice and of course extra curry sauce. Garnish with fresh chopped chilies or dry chili flakes.

Thai Yellow Curry With Chicken and a side of white rice

Thai Yellow Curry With Chicken

This recipe for Thai yellow curry with chicken is a great Asian comfort food.
5 from 1 vote
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Course: Main Course, Main Dish, Sauce
Cuisine: Asian, South East Asian, Thai
Keyword: Thai Chicken Curry, Thai Yellow Curry, Yellow Chicken Curry
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 people
Cost: $5


  • Pan


  • 1 Chicken Breast thinly sliced (about .5-1 cm strip thickness)
  • 400 ml Coconut Cream
  • 50 grams Yellow Curry Paste from Thailand preferably
  • 1 tbsp Fish Sauce I recommend something from Phu Quoc, Vietnam
  • 50 grams Mushrooms about two cups quartered (optional)
  • 1 tsp Black Pepper freshly cracked
  • 1 tbsp Cilantro chopped (optional)
  • 1 tsp Red Chili Flakes optional
  • 3 tbsp Oil neutral, for frying the paste


  • In a pan or skillet add the oil and bring the heat on high. Add in the yellow curry paste and mix it into the hot oil. Fry for a minute.
  • Pour in all the coconut cream.
  • Add the chicken and mushrooms and let come to a boil. Let cook for 5 minutes then add the fish sauce. Give everything a stir then remove from heat.
  • Move the contents to a serving bowl. Serve alongside white rice.


This will hold well in the fridge for up to a week.
Did you make this?Mention @CookingToEntertain or tag #cookingtoentertain and let me know how it was!

Thai Yellow Curry With Chicken