Yellow coconut chicken curry packed with mushrooms and asparagus. It’s super creamy, rich and surprisingly easy to make. Level the spice, scoop over a bed of steamy rice and let your curry dreams come true. Seriously, you’ll want to mop up every last drop. Extra bonus? Ready in 30 minutes and made in one skillet.
Why you’ll love this chicken curry recipe
This yellow curry is easy and mighty delicious, with the perfect amount of heat and lots of flavors in every bite! It’s hearty comfort food made with juicy chicken simmered in a garlic-ginger-scented lush coconut sauce enriched with turmeric and curry powder for an unforgettable taste.
The recipe is also pretty versatile. Add any other flavoring elements desired like lemongrass, bay leaves or kaffir lime leaves. If you want to make it even more over-the-top delicious, add in more of your favorite veggies. The sky’s the limit! If you want more heat, sprinkle with thinly sliced serrano chili or red pepper flakes before serving. Serve with freshly steamed rice, naan, chopped cilantro and lime wedges for the best result. Everyone at your table will rave about this one!
Let me guide you through the recipe with this step-by-step VIDEO.
Let me guide you through the recipe with this step-by-step VIDEO.
Helpful tips
Customize this dish to your own preferences!
- You could absolutely sub chicken for shrimp or salmon.
- For a vegetarian-friendly option, you could use tofu or chickpeas.
- Throw in any other vegetable you might have hanging out in the fridge like broccoli, cauliflower, zucchini, frozen peas, potatoes, bamboo shoots, sugar snap peas, green beans, kale, spinach, corn, mushrooms or bell peppers.
- Use full fat coconut milk or even coconut cream (unsweetened) for the best unbelievably smooth creaminess.
- Level the heat to your own liking.
- Add any other flavoring element like lemongrass, bay leaves or kaffir lime leaves.
- Swap cilantro for thai basil.
- Top with cashews or peanuts.
- Serve with jasmine rice, naan or with a Thai salad.
How to store coconut chicken curry
- Fridge: Leftovers can be refrigerated in an airtight container for up to é days.
- Freezer: Leftovers can also be frozen for up to 3 months.
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Yellow Coconut Chicken Curry
Super creamy, rich and surprisingly easy to make. Level the spice, scoop over a bed of steamy rice and let your curry dreams come true. Seriously, you’ll want to mop up every last drop. Ready in 30 minutes and made in one skillet.
Ingredients
- 2 tbsp vegetable oil divided
- 1 tbsp unsalted butter
- 4 chicken breast fillets
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp sweet paprika
- 7 ounces mushrooms
- 4 garlic cloves minced
- 1 shallot finely chopped
- 1 tbsp grated ginger
- 1 chili pepper chopped, less or more to taste
- 1 tsp ground turmeric
- 1 tsp curry powder
- 1 tsp ground cumin
- ¼ tsp white pepper
- ½ tsp brown sugar
- ¾ cup chicken broth
- 1 ⅔ cups unsweetened coconut milk full fat
- 1 tbsp fish sauce
- 2 tbsp low sodium soy sauce
- 3 tbsp lime juice
- 7 ounces green asparagus
- chopped cilantro and scallions for serving
Instructions
- Get the prep done before you start cooking. Season the chicken all over with salt, black pepper and paprika. Slice the mushrooms, mince the garlic, finely chop the shallot and the chili pepper, grate the ginger. If using large asparagus, remove the woody ends and cut into small pieces.
- Heat butter and 1 tablespoon oil in a large nonstick skillet over medium. Add chicken and cook, for 5-8 minutes per side or until fully cooked and browned on both sides. This can vary with the size of your chicken. Remove from skillet and place on a clean plate.
- To the same skillet, add mushrooms and cook until they start to release moisture. Add the remaining oil and stir in garlic, ginger, shallot and chili pepper. Cook until fragrant, for 2 minutes. Stir in turmeric, curry powder, cumin, brown sugar and white pepper. Deglaze the skillet with chicken broth and simmer for 2 minutes, while scraping up the brown bits on the bottom of the skillet with a wooden spoon.
- Pour in coconut milk and bring to a boil. Add soy sauce, fish sauce and lime juice. Stir in asparagus and transfer chicken back to the skillet. Simmer over low for 5 minutes or until the asparagus are crisp-tender and the chicken is heated through. Taste and add more soy sauce, if needed.
- Finish off with cilantro and scallions, serve with rice or naan. Enjoy!
Video
Nutrition
Calories: 490kcalCarbohydrates: 14gProtein: 30gFat: 37gSaturated Fat: 25gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 81mgSodium: 1539mgPotassium: 1019mgFiber: 4gSugar: 7gVitamin A: 496IUVitamin C: 26mgCalcium: 53mgIron: 4mg
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Hi, I followed this recipe as closely as I could (only thing I changed was substituting a vegan fake chicken alternative) but mine came out with a very thin and dark brown sauce. It isn’t really creamy at all and I’m wondering where I might have gone wrong?
Hi Sabrina, thank you so much for your feedback. Next time, you can look for a coconut milk brand that has two ingredients: coconut and water, or a brand that doesn’t contain emulsifiers and/or preservatives. Also try to buy whole coconut milk, good quality coconut milk should be solid at room temperature and will thicken the sauce very nicely. Hope this helps! Anna
Freaking delicious
thanks so much Isabella!
Great, easy recipe.
Thank you, I’m so happy you enjoyed it!
I absolutely love this recipe, easy to follow tastes great every time, is great on those cool winter nights.
The only change I made was chicken thigh instead of breast just a preference.
Thanks for sharing this great recipe.
You’re welcome Martina!
I made this dish last night and I used part coconut milk (canned) and part coconut creme (canned). This was perhaps the most delicious and tender chicken. I have some left over and I really hope the chicken is as ahhhhhmazing today as it was last night.
I will say however, the prep time is definitely more than 10 minutes, more like 20. I prepped everything earlier in the day and then when it was time to cook, it was such a breeze.
So glad you enjoyed it Angela!
Tasty, flavorful and so easy to make. Loved it!
That’s so nice to hear Gillian!
I made this recipe with green beans instead of asparagus, and left out the paprika (I have an allergy) and was so so pleased! Absolutely delicious and will be making again. One note: I recommend d using only about 2 tablespoons of chicken broth. It keeps the sauce creamier in my opinion but flavor wise did not matter. I love making your recipes and this one definitely did NOT disappoint!
Thank you Alix! It makes me so happy to hear that!
I almost never leave reviews on recipes I find but this one was too good not to comment! I am obsessed with curry so I’ve been looking for a quality recipe and this one takes the cake! Thanks so much!
You’re welcome Alyssa! It makes me so happy to hear that!
Wow. This was restaurant quality good. Followed ALL directions as written, except:
No mushrooms, asparagus, shallots or scallions. I used white onion, carrots and topped it off with a few big handfulls of super greens. Next time I’m going to make this with crushed tomatoes (drained), potatoes, onions and carrots.
I used boneless, skinless chicken thighs.
Served on a bed of coconut rice. I added a dollop of chili crisp on top of mine.
I do this think is a wee bit salty so I’m going to reduce to 1/2 tsp of salt. Otherwise the flavors are bomb and this recipe is endlessly versatile. Thanks for posting!
Thank you so much AJ!!