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
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Cooking Video
Calories Per Serving: 375 kcalYellow Coconut Chicken Curry
Ingredients
Instructions
If using large asparagus, remove the woody ends and cut into small pieces.Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
Great, easy recipe.
Thank you, I’m so happy you enjoyed it!