Yellow Coconut Chicken Curry

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.

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.

RECIPE NOTES

Adapt 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 or bell peppers
• use full fat coconut milk or even coconut cream (unsweetened) for the best unbelievably smooth creaminess
• level to 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

Try These Next

• Thai Coconut Salmon Curry
• Thai Coconut Curry Chicken Meatballs
• Spicy Coconut Curry Ramen

Cooking Video

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Yield: serves 4

Yellow Coconut Chicken Curry

Print

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 2 tbsp vegetable oil, divided
• 1 tbsp unsalted butter
• 4 chicken breast fillets
• 1 tsp each: salt, black pepper, sweet paprika
• 200 g/7 oz mushrooms
• 4 garlic cloves, minced
• 1 shallot, finely chopped
• 1 tbsp grated ginger
• 1 chili pepper, chopped, less or more to taste
• 1 tsp each: ground turmeric, curry powder, ground cumin
• ¼ tsp white pepper
• ½ tsp brown sugar
• ¾ cup chicken broth
• 400 ml/ 1 ⅔ cups coconut milk, full fat
• 1 tbsp fish sauce
• 2 tbsp low sodium soy sauce
• 3 tbsp lime juice
• 200 g/7 oz small green asparagus
• chopped cilantro and scallions, for serving

Instructions

1. 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.
2. 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. 
3. 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.
4. 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.
5. Finish off with cilantro and scallions, serve with rice or naan. Enjoy!

Notes

Calories Per Serving: 375 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

Let me know! Leave a comment on the blog or share a photo on Instagram and don’t forget to tag me with @anna_s_table or #servingdumplings I’d love to see what you’re making. Happy cooking!

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