Yellow Jungle Chicken Curry (Printable)
Vibrant Thai-inspired yellow curry with tender chicken in rich coconut sauce, fresh vegetables, and aromatic herbs.
# What You'll Need:
→ Proteins
01 - 1.3 lbs 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 oz green beans, trimmed and halved
06 - 1 onion, thinly sliced
→ Aromatics & Herbs
07 - 3 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated
09 - 2 stalks lemongrass, bruised and chopped
10 - 3 kaffir lime leaves (optional)
11 - 1 handful fresh cilantro, chopped (for garnish)
→ Curry Sauce
12 - 2 tbsp yellow curry paste (check for gluten-free if needed)
13 - 1.7 cups coconut milk
14 - 0.85 cup chicken stock
15 - 1 tbsp fish sauce
16 - 1 tbsp soy sauce (use tamari for gluten-free)
17 - 1 tsp brown sugar
18 - 1 tbsp vegetable oil
→ To Serve
19 - Steamed jasmine rice or rice noodles
20 - Lime wedges
# Directions:
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 (if using).
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.
# Cooking Tips:
01 -
- The sauce develops this incredible complexity while you sip wine and stir occasionally
- Leftders taste even better after the spices have had time to really become friends
02 -
- Canned coconut milk separates, the thick cream at the bottom is liquid gold for curry bases
- Fish sauce smells intense in the bottle but disappears into the most incredible depth of flavor
03 -
- Make this a day ahead if you can, the flavors deepen and become absolutely extraordinary overnight
- Freeze portions in individual containers for those nights when cooking feels impossible