How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Thai Yellow Chicken Curry?

You need 9 ingredients. The key ingredients include: 1 tablespoon olive oil, 3 tablespoons Thai yellow curry paste (such as Mae Ploy(R)), 1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces, 2 (14 ounce) cans coconut milk, and more.

Is Thai Yellow Chicken Curry suitable as meat & poultry?

Yes, Thai Yellow Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Thai Yellow Chicken Curry?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Yellow Chicken Curry Recipe

Name: Thai Yellow Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 3 tablespoons Thai yellow curry paste (such as Mae Ploy(R)); 1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces; 2 (14 ounce) cans coconut milk; 1 cup chicken stock; 1 yellow onion, chopped; 3 small red potatoes, cut into cubes, or as needed; 3 red Thai chile peppers, chopped with seeds, or more to taste; 1 teaspoon fish sauce

Try this homemade Thai Yellow Chicken Curry recipe the whole family will love. Made with olive oil, curry, chicken breast and coconut milk. Easy step-by…

This Thai Yellow Chicken Curry relies on simple, everyday ingredients such as olive oil, (14 ounce) cans coconut milk, chicken stock and yellow onion, chopped. It comes together quickly and makes 4 servings, at about 418 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

1 tablespoon olive oil
3 tablespoons Thai yellow curry paste (such as Mae Ploy(R))
1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces
2 (14 ounce) cans coconut milk
1 cup chicken stock
1 yellow onion, chopped
3 small red potatoes, cut into cubes, or as needed
3 red Thai chile peppers, chopped with seeds, or more to taste
1 teaspoon fish sauce

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Quick Info

Servings
4 servings
Calories
418 kcal
Category
Meat & Poultry

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