Making this authentic Thai yellow curry recipe is like taking a trip to Thailand, but without the jet lag and the expensive plane ticket. This Thai yellow curry is creamy, spicy, and healthy. And if you don't have all the ingredients, don't worry! This recipe is very versatile, so you can add in whatever vegetables and proteins you have on hand. Seriously, this stuff is the real deal. It's authentic, absolutely delicious, and now that you've seen this recipe, it's something you cannot live without!

Authentic Thai Yellow Curry with Chicken

Craving some authentic Thai yellow curry? Don't have the time to take an island vacation? Well, this simple, spicy, and delicious recipe will take your tastebuds on a journey to Thailand, and you don't even have to leave your own kitchen.

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes


  • 1 tbsp virgin coconut oil
  • 4 tbsp yellow curry paste
  • 2 15-ounce cans of coconut milk
  • 2 cups chicken stock
  • 4 carrots, peeled and sliced into 1/8" rounds
  • 4 medium-size potatoes, peeled and cut into bite-size pieces
  • 1 yellow onion, sliced into wedges, then halved
  • 2 chicken breasts, very thinly sliced
  • 1 1/2 tsp fish sauce
  • 3/4 tsp salt
  • 1 1/2 tsp sugar
  • cilantro, for garnish (if desired)
  • serve with jasmine rice (if desired)


  1. Bring a pot of salted water to a boil, and boil potatoes until fork-tender. Drain and set aside. 

  2. Then, in a large pot, heat up coconut oil.

  3. Add curry paste to oil, and stir for a few minutes.

  4. Add in coconut milk and chicken stock, and stir. Bring to a boil.

  5. Add in carrots and onions. 

  6. Once carrots are almost fork-tender, add in very thinly sliced chicken and cook for two or three minutes. Then remove from heat.

  7. Add in potatoes.

  8. Stir in fish sauce, salt, and sugar.

  9. If desired, serve over rice and garnish with cilantro. 

Recipe Notes