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Yellow Curry Chicken

A quick and easy Thai dish featuring tender chicken in a rich, creamy yellow curry sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
  • 2 tbsp yellow curry paste
  • 1 can 14 oz coconut milk
  • 1 cup chicken broth
  • 2 tbsp fish sauce
  • 2 tbsp brown sugar
  • 1 onion sliced
  • 2 cloves garlic minced
  • 1 bell pepper sliced
  • 1 cup snap peas
  • Fresh cilantro for garnish

Equipment

  • Large skillet or wok
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • Serving bowls

Method
 

  1. Heat a large skillet over medium heat.
  2. Add sliced onion and minced garlic; sauté for 2-3 minutes until translucent.
  3. Stir in chicken pieces and cook until browned on all sides.
  4. Mix in yellow curry paste; cook for 1 additional minute.
  5. Slowly add coconut milk; stir to create a creamy sauce.
  6. Pour in chicken broth and bring to a gentle simmer.
  7. Add fish sauce and brown sugar; stir to combine.
  8. Stir in bell pepper and snap peas; cook for an additional 5 minutes.

Notes

Serve with steamed jasmine rice for a complete meal.