Authentic Thai Yellow Curry Recipe with Coconut Milk

Bring the flavor to curry night at home!

If you crave takeaway-style Thai curry but want to cook at home, this Thai Yellow Curry recipe delivers the same fragrant, comforting flavors in a fraction of the time. With a few pantry staples—yellow curry paste, canned coconut milk, and a handful of fresh vegetables—you can create a restaurant-quality curry in roughly 20 minutes.

I tested this recipe repeatedly to find the right balance of sweetness, salt, and creaminess. The result is an approachable, authentic-tasting yellow curry that’s versatile: use chicken as written, or swap in eggplant, zucchini, or tofu for a vegetarian option.

Ingredients overview

Create a flavorful Thai Yellow Curry with a small set of quality ingredients. Below is a concise look at the main components and why they matter:

• Coconut oil – adds a subtle tropical note and works well for sautéing aromatics.
• Onion – builds savory depth; yellow onion is ideal for cooking but white or red will work.
• Yellow curry paste – the core flavor of the dish. A good pre-made paste saves time and delivers authentic aromatics like turmeric, lemongrass, and warm spices.
• Coconut milk – use full-fat canned coconut milk for a rich, creamy sauce. Carton coconut beverages are too thin for authentic curry texture.
• Bell pepper – adds crunchy sweetness and color; any color will work.
• Carrots – slice thin so they soften quickly in the simmering sauce.
• Protein or vegetables – boneless, skinless chicken breast or thighs cook quickly; swap with tofu or a pound of hearty vegetables for a vegetarian curry.
• Brown sugar, fish sauce, and lime juice – balance sweet, salty/umami, and bright acidity in the finished curry. Use soy sauce or coconut aminos to keep it vegetarian.

For exact measurements and a printable recipe, see the recipe card below.

Instructions

Follow these simple steps for a reliably delicious yellow curry. All cooking is done in one pot for ease and minimal cleanup.

1. Heat the coconut oil in a large pot over medium-high heat. Add the diced onion and sauté for 2–3 minutes until it becomes translucent.
2. Add the yellow curry paste and cook for 1–2 minutes, stirring, to release the aromatics.
3. Pour in the canned coconut milk and bring the mixture to a gentle simmer.
4. Add the bell pepper and sliced carrots. Simmer for 3–4 minutes so the vegetables begin to soften.
5. Add the thinly sliced chicken and continue to simmer for 6–8 minutes, or until the chicken is cooked through.
6. Stir in the brown sugar, fish sauce (or soy sauce/coconut aminos for vegetarian), and fresh lime juice. Taste and adjust seasoning as needed.
7. Remove from heat and serve over jasmine rice, brown rice, rice noodles, quinoa, or cauliflower rice for a lower-carb option.

Which yellow curry paste to use

Yellow curry is milder and slightly sweet compared with green or red curry. A reliable pre-made paste captures the complex blend of turmeric, cumin, galangal, lemongrass, and warm spices without extra effort. Choose a paste that lists real spices and aromatics on the label and that does not rely on artificial colors or unnecessary additives. Some brands are vegan and contain no shrimp paste, making them suitable for vegetarian curries.

If you prefer more heat, add 1–2 diced Thai chilies with the onions for medium spice, or 3–4 chilies for a spicier finish. Always taste and adjust toward the end of cooking.

Thai Yellow Curry — Recipe Card

Summary

This easy Thai Yellow Curry recipe comes together in about 20 minutes and serves four. It yields a creamy, mildly sweet curry with tender chicken and crisp-tender vegetables. Swap in vegetables or tofu to make it vegetarian.

Servings: 4  •  Prep & Total Time: 20 minutes  •  Author: Whitney Bond

Ingredients (serves 4)

• 1 tablespoon coconut oil
• 1 cup onion, large dice (about 1 medium onion)
• 1/3 cup yellow curry paste
• 30 ounces coconut milk (two 15 oz cans)
• 1 cup red bell pepper, large dice
• 1 cup carrots, about 1/4-inch slices
• 1 pound boneless, skinless chicken breasts, thinly sliced (or 1 lb mixed vegetables or tofu)
• 1 tablespoon brown sugar
• 1 teaspoon fish sauce (or 1 teaspoon soy sauce / coconut aminos for vegetarian)
• 1 teaspoon fresh lime juice

Directions

1. Heat oil in a large pot over medium-high heat. Sauté onions 2–3 minutes until softened.
2. Stir in curry paste and cook for 1–2 minutes to bloom the flavors.
3. Add coconut milk and bring to a simmer.
4. Add bell pepper and carrots; simmer 3–4 minutes.
5. Add chicken and simmer 6–8 minutes until cooked through (longer for thicker pieces). For vegetables, simmer until tender.
6. Stir in brown sugar, fish sauce (or substitute), and lime juice. Adjust salt, sugar, or lime to taste.
7. Serve hot over jasmine rice, brown rice, rice noodles, quinoa, or cauliflower rice.

Notes

• For a richer, thicker sauce, substitute coconut cream for coconut milk.
• To make this vegetarian, replace chicken with 1 lb of firm tofu or a mix of vegetables such as eggplant, zucchini, red potatoes, or broccoli.
• Check labels of curry paste and fish sauce if you need gluten-free or allergen-safe options.
• Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove until warmed through.

Nutrition (approximate per serving)

• Calories: 767 kcal
• Carbohydrates: 19 g
• Protein: 26 g
• Fat: 67 g (Saturated fat: 48 g)
• Sodium: 251 mg
• Fiber: 3 g
• Vitamin A: high; Vitamin C: high

More authentic curry recipes

If you enjoy this yellow curry, try other authentic curry preparations that are easy to make at home. These recipes offer different flavor profiles—from rich Massaman to spicy red curry and creamy Indian-style butter curries.

Crock Pot Massaman Curry Chicken

Indian Butter Cauliflower Curry

Red Curry Shrimp

Indian Butter Chicken