Spicy Chicken Yellow Curry

Elsa Beene


My husband and I love spicy food, I always add 1 tablespoon of chili oil. Serve immediately on top of warm rice.


☆☆☆☆☆ 0 votes

Stove Top


  • 4
    boneless skinless chicken thigh, cut into bite size
  • 4 small
    yukon gold potatoes, peeled and cubed
  • 2
    carrots, cubed
  • 1 can(s)
    cut baby corn
  • 1 can(s)
    coconut milk
  • 3 Tbsp
    yellow curry paste
  • 1 Tbsp
  • 1 Tbsp
    fish sauce
  • 1 tsp
  • 2 Tbsp
    peanut oil
  • 1 tsp
    chili oil, or more if you like spicy food
  • ½ tsp
    turmeric powder (optional, if you want the food looks more yellow)
  • ·
    basil leaves for garnish
  • 1 c

How to Make Spicy Chicken Yellow Curry


  1. In a medium cooking pot, heat peanut oil over medium heat. Add yellow curry paste, stir until fragrant about 3-5 minutes.
  2. Add coconut milk, whisk until the curry paste dissolved. Add chicken, cook about 5 minutes. Season with salt, sugar, fish sauce and chili oil. Add turmeric powder if the broth is not yellow enough (optional).
  3. Add carrots, potatoes, baby corn and water, let them cook about 10-15 minutes
  4. Serve over warm rice, garnish with chopped basil.

Printable Recipe Card

About Spicy Chicken Yellow Curry

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Thai

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