A delicious Thai Curry with chicken and tons of veggies! This healthy Thai yellow curry has traditional flavors but is an easy recipe to make any night of the week.
This post has been sponsored by Mahatma® Rice. All thoughts and opinions are my own.
How to Make Thai Curry
Thai flavors are my favorite! Living in Asia for 10 years, I’ve had my share of curries.
It’s the complexity of flavors, like in this Thai Yellow Curry, that make the cuisine so exciting. Lemongrass, garlic, shallots, and ginger and prominent flavors that I adore and all are present in this dish to give it an authentic flavor.
Ingredients in Thai Yellow Chicken Curry
- Chicken (I used thighs instead of breasts which helps give this a more authentic flavor. Use what you have on hand!)
- Potatoes, snap peas, and cauliflower – potatoes and green peas are common in yellow curries. I like to use snap peas because they are higher in fiber and lower in starch. I added cauliflower to bulk up this dish, plus the cauliflower is so good at soaking up the curry sauce!
- Coconut Milk – an essential ingredient for Thai curries!
- Yellow Curry Paste
- Coconut Sugar – Thai food almost always has a little sugar added to help bring out the complex flavors. This curry is delicious without adding it, so omit if you’d prefer!
- Cilantro and chili sauce, or chopped red chilis — to garnish!
- Mahatma® Long Grain White & Jasmine Rice
Steps to Making the Perfect Thai Chicken Curry
- Add avocado oil to a skillet over high heat. Add bite sized pieces of chicken and allow to brown for 4-5 minutes, stirring once throughout the process. You don’t want the chicken to fully cook.
- Add the quartered potatoes, and then place the lid over the skillet to allow the potatoes to soften.
- Once the potatoes are fork tender, stir in the curry paste to evenly coat the chicken and potatoes.
- Add the cauliflower and peas. Stir fry for 4-5 minutes to soften.
- Once the chicken and veggies are ready to go, add the coconut milk, and gently heat while stirring the mixture.
- Season the curry with more salt and optional coconut sugar.
- Serve this delicious Thai Curry over over Mahatma® Rice, garnished with lots of cilantro and optional chilis or chili sauce!
How to Serve an Authentic Thai Curry
Thai curries are traditionally served with jasmine rice.
I like to buyMahatma® Long Grain White & Jasmine Rice to serve with Asian dishes, like this healthy Thai Chicken Curry. Mahatma Rice unites cultures, flavors and traditions. It’s naturally gluten free, and also Non-GMO Project Verified, which is important to me!
I buy this rice at Safeway, a store I am at several times a week! I love Safeways fresh and diverse produce department and can always find the ingredients I need for my recipes. Plus, I can search for products like Mahatma® rice, to see if they are on sale.
Check the Asian aisle to find the products!
Right now, you can tryMahatma® Long Grain White & Jasmine Rice. Click this button below!
The rice cooks up fluffy and with a tender bite, exactly like the rice that’s served with every dish in Thailand. It’s great for fried rice, or for serving with delicious curries and soups, like Tom Kha Gai and this Crockpot Moroccan Chicken.
Simply steam it per package directions, and serve it with this healthy Thai curry for a complete meal!
Right now, you can try Mahatma® Long Grain White & Jasmine Rice at your local Safeway.
More Healthy Thai Recipes
- Tom Kha Gai, by Sunkissed Kitchen
- Thai Spring Rolls, by Sunkissed Kitchen
- Thai Almond Salad Dressing, by Sunkissed Kitchen
Thai Curry with Chicken
- 1 tablespoon avocado oil
- 1 1/2 pounds chicken thighs boneless, cut into bite sized pieces
- salt to taste
- 5 mini yukon gold potatoes quartered
- 1/3 cup Thai yellow curry paste
- 2 cups cauliflower chopped
- 2 cups snap peas ends trimmed and cut in half
- 2 cups coconut milk full fat
- 1 tablespoon coconut sugar optional, but recommended
- cilantro chopped, to garnish
- chilis or chili sauce to serve, optional
- Add avocado oil to a large skillet over high heat, and then add chicken. Brown chicken for about 4-5 minutes. The chicken should not be fully cooked.
- Add the potatoes, and then cover the pan with a lid to allow the potatoes. Steam for about 10 minutes until potatoes are fork tender.
- Add the curry paste, and stir to coat the chicken and potatoes.
- Add the cauliflower and peas, and cover with the lid again, and allow the vegetables to steam about 5 minutes.
- Remove the lid, and add the coconut milk. Season with coconut sugar, if desired, and more salt if needed. Adjust the seasonings by adding chili paste if more spice is needed.
- Garnish with cilantro, and serve over Mahatma Authentic Grains Jasmine Rice.