Description
This Easy 30-Minute Thai Yellow Curry is a flavorful and vibrant dish featuring tender chicken breast simmered in a rich coconut milk sauce with fragrant yellow curry paste, fresh herbs, and spinach. Perfect for a quick weeknight meal, it combines savory, tangy, and mildly spicy notes, served best with steamed white rice and garnished with fresh cilantro, Thai basil, red chili peppers, and lime wedges.
Ingredients
Protein
- 1 pound chicken breast, cubed
Produce
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 cups baby spinach
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Fresh Thai basil leaves (for garnish)
- Sliced red chili peppers (for garnish)
- Lime wedges (for serving)
Pantry
- 1 tablespoon vegetable oil
- 3 tablespoons yellow curry paste
- 1 can (14 oz) coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon light brown sugar or palm sugar
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Season the cubed chicken breast with salt and pepper. Chop the onion, mince the garlic, grate the ginger, and gather all other ingredients.
- Sauté Aromatics: Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent. Add the grated ginger and minced garlic, continuing to sauté for another 2 minutes until fragrant.
- Cook Chicken and Simmer Curry: Add the cubed chicken and yellow curry paste to the skillet. Cook for 2-3 minutes, stirring to evenly coat the chicken with the curry paste and start cooking. Pour in the coconut milk, fish sauce, and brown sugar; stir well to combine. Bring the mixture to a simmer and let it cook uncovered for about 10 minutes, or until the chicken is fully cooked through and the sauce has slightly thickened.
- Add Spinach and Season: Stir in the baby spinach until it wilts. Squeeze in the lime juice and taste the curry, adjusting the seasoning with additional salt, pepper, or fish sauce as needed.
- Garnish and Serve: Mix in the chopped fresh cilantro just before serving. Serve the curry hot over fluffy white rice or with naan bread. Garnish with fresh Thai basil leaves, sliced red chili peppers, and lime wedges on the side.
Notes
- Chicken breast is preferred for a lean protein, but chicken thighs can be used for a more flavorful and tender option.
- Yellow curry paste varies by brand in spiciness; adjust quantity based on your heat preference.
- Coconut milk adds creaminess and richness; full-fat coconut milk is recommended for the best texture and flavor.
- Use palm sugar if available for a more authentic Thai sweetness.
- If Thai basil is unavailable, substitute with sweet basil or omit.
- Serve over jasmine rice for a traditional pairing.
