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Simple Thai Yellow Chicken Curry with Spicy Garlic Butter

A warm, comforting dish featuring chicken simmered in a creamy yellow curry sauce and finished with spicy garlic butter.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast (cut into bite-sized pieces)
  • 2 tablespoons yellow curry powder
  • 1 can (13.5 oz) coconut milk
  • 1 cup chicken broth
  • 2 tablespoons vegetable oil
  • 1 medium onion (finely chopped)
  • 3 cloves garlic (minced)
  • 1 tablespoon ginger (grated or minced)
  • 1 tablespoon fish sauce available at most grocery stores
  • to taste salt and pepper
  • to garnish fresh cilantro (optional)
  • for serving cooked jasmine rice

Method
 

Cooking the Chicken
  1. In a large pot, heat vegetable oil over medium heat. Season the chicken pieces with salt and pepper, then add them to the pot. Sauté until the chicken is browned, about 5-7 minutes. Remove the chicken and set aside.
Sautéing the Aromatics
  1. In the same pot, add the chopped onion, minced garlic, and ginger. Sauté until the onion is translucent and fragrant (about 3-5 minutes).
Adding the Curry Flavor
  1. Sprinkle in the yellow curry powder and stir for about 1 minute to activate the spices.
Making the Sauce
  1. Gradually pour in the coconut milk and chicken broth, stirring constantly to combine.
Simmering the Curry
  1. Once you have a nice creamy mixture, bring it to a gentle simmer. Add the chicken back into the pot, mixing well to incorporate. Let it simmer for 15-20 minutes until chicken is cooked through and the sauce thickens.
Final Touches
  1. Stir in fish sauce, taste, and adjust salt and pepper as needed. If it’s too thick, you can add a bit more chicken broth.
Preparing Garlic Butter
  1. In a small pan, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté until it becomes fragrant. Drizzle it over the curry when serving.
Serving
  1. Serve your curry hot over cooked jasmine rice, garnish with fresh cilantro, and enjoy!

Notes

For a vegetarian version, swap the chicken with tofu or your favorite vegetables. Warning: Ensure not to overcook the garlic in the butter; it can turn bitter if browned too much.