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5 from 4 votes
Servings: 4

The BEST Yellow Curry

This curry tastes like it came straight from your favorite Thai restaurant.


  • 1 tbsp canola oil
  • 1/4 cup yellow curry paste*
  • 14 oz canned, unsweetened coconut milk, full fat
  • 1 tbsp brown sugar
  • 1 lb boneless, skinless chicken breasts, pounded thin
  • 1/2 sweet onion, diced
  • 1 large russet potato, peeled and cubed into 1.5" cubes
  • 2 large carrots, peeled and sliced into thin rounds
  • 1 handful cilantro, optional
  • 3 cups cooked jasmine rice, for serving
  • kosher salt


  • In a high sided saute pan over medium low heat, add canola oil and curry paste. Saute and stir the curry paste for 1-2 minutes, or until it becomes fragrant.
  • Add coconut milk and brown sugar, and stir until combined.
  • Once the mixture begins to bubble, add chicken and onion.
  • Saute, stirring frequently for about five minutes, or until the chicken is opaque.
  • Add potato, set to a low simmer, and cover. Cook for 10 minutes.
  • Add carrot, stir, and cover. Cook for 5 more minutes.
  • Remove cover and check potatoes and carrots for doneness. You want the potatoes to be tender, and the carrots to be soft, but still retain a bit of crispness.
  • Add a few sprinkles of salt, to taste
  • Serve over cooked jasmine rice. Add cilantro if desired.


*I made this recipe using Mae Ploy yellow curry paste, so I can't vouch for how it will turn out with other curry pastes. If you want to try a different type of paste, just experiment with the combination of paste, coconut milk and brown sugar until you get the right flavor.

Nutrition Facts

Calories 517kcal (26%)Carbohydrates 33g (11%)Protein 29g (58%)Fat 31g (48%)Saturated Fat 22g (138%)Cholesterol 72mg (24%)Sodium 180mg (8%)Potassium 1229mg (35%)Fiber 5g (21%)Sugar 11g (12%)Vitamin A 8375IU (168%)Vitamin C 14.8mg (18%)Calcium 74mg (7%)Iron 3.4mg (19%)
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