Yellow Jungle Chicken Curry (Printable)

Vibrant Thai-inspired curry with tender chicken in aromatic yellow coconut sauce, fresh vegetables, and fragrant herbs.

# What You’ll Need:

→ Proteins

01 - 1.3 pounds boneless, skinless chicken thighs, cut into bite-sized pieces

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 zucchini, sliced
04 - 1 carrot, julienned
05 - 3.5 ounces green beans, trimmed and halved
06 - 1 onion, thinly sliced

→ Aromatics & Herbs

07 - 3 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
09 - 2 stalks lemongrass, bruised and chopped
10 - 3 kaffir lime leaves
11 - 1 handful fresh cilantro, chopped for garnish

→ Curry Sauce

12 - 2 tablespoons yellow curry paste
13 - 1.7 cups coconut milk
14 - 0.85 cup chicken stock
15 - 1 tablespoon fish sauce
16 - 1 tablespoon soy sauce or tamari for gluten-free
17 - 1 teaspoon brown sugar
18 - 1 tablespoon vegetable oil

→ To Serve

19 - Steamed jasmine rice or rice noodles
20 - Lime wedges

# How-to Steps:

01 - Heat the vegetable oil in a large wok or deep skillet over medium heat. Add the onion and sauté for 2 minutes until slightly softened.
02 - Add the garlic, ginger, and lemongrass. Cook for another minute until fragrant.
03 - Stir in the yellow curry paste and cook for 1 minute, allowing it to release its aromas.
04 - Add the chicken pieces and sauté until lightly browned on all sides, about 5 minutes.
05 - Pour in the coconut milk and chicken stock. Stir to combine, then add the fish sauce, soy sauce, brown sugar, and kaffir lime leaves.
06 - Bring to a gentle simmer. Add the bell pepper, zucchini, carrot, and green beans. Simmer uncovered for 15–20 minutes, or until the chicken is cooked through and the vegetables are tender.
07 - Remove the lemongrass and kaffir lime leaves. Taste and adjust seasoning as needed.
08 - Serve hot over steamed jasmine rice or rice noodles. Garnish with fresh cilantro and lime wedges.

# Expert Advice:

01 -
  • The sauce comes together with minimal effort but tastes like it simmered for hours
  • Yellow curry has that perfect middle-ground heat that wont scare off spice-sensitive dinner guests
02 -
  • Dont rush the initial aromatics step because that layered foundation is what separates home curry from restaurant-quality results
  • Let the curry paste cook in the oil for a full minute before adding any liquids or youll end up with raw powdery spice notes
  • The sauce will continue thickening as it rests off the heat so stop simmering while it still looks slightly looser than you want
03 -
  • Coconut milk sometimes separates in the can so give it a good shake or whisk before adding
  • If your sauce looks too thin at the end mash a few pieces of potato against the side of the wok to naturally thicken it

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