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This Simple Thai Yellow Chicken Curry with Spicy Garlic Butter is full of Thai flavors and so quick to make. Made with flavorful Thai red curry paste, yellow curry powder, lemongrass, and creamy coconut milk. The chicken is simmered in the sauce with potatoes and then served with spicy garlic honey butter. A side of rice soaks up all that yummy curry sauce, so delicious.
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I feel like a broken record here, but yet again, this Thai yellow curry recipe was inspired by Creighton. He’s obviously been spending much more time here in Colorado this year. It’s not that he loves the snowy climate, it’s honestly more that he just really loves being around family. I think that all of his years of being in Cleveland with no one around really helped him realize how much he loves being with the family, and more importantly these days, little Oslo.
So with Creighton here I’ve been tending to make more recipes with him in mind. I love to cook for people, so inspiration is welcomed.
When it comes to curry, Creighton loves any kind, whether it’s Indian or Thai. He requests it weekly. And while I’ve perfected his favorite butter chicken, I haven’t done much with Thai-inspired curries.
Most yellow curry is made with a Thai yellow curry paste, which you can make at home. However, lack of time and ingredients lead me to improvise a little, using a mix of Thai red curry paste and then yellow curry powder.
This ended up taking less than 30 minutes to throw together, and it was so good.
The process is simple
What I love about this dish is just how easily it comes together, nothing fancy at all. Cook the potatoes, then add in the chicken thighs and a mix of Thai red curry paste and yellow curry powder. I love to add lemongrass as well, which adds a really bright pop of freshness.
Cook the spices without any liquid for a few minutes to really activate their flavor. Then stir in the coconut milk and a small splash of fish sauce. Allow this to simmer.
On to the spicy honey butter
While the chicken is simmering in the curry sauce, make the spicy honey butter. When I made this the first time around, I felt like it was good. But, of course, I wanted it to be really great.
I thought about the recent curry I had made with salmon. We all loved the spicy butter so much, so I wanted to add that element to this curry. I also decided to add a touch of honey for a sweet and spicy element.
It ended up being just what the dish needed to make it really delicious!
For serving, keep it simple, steamed basmati rice or jasmine rice and garnish with lots of cilantro, and a side of limes.
This dish is definitely becoming a quick, weeknight family favorite. Creighton loved this, and the rest of the family enjoyed it too. Even my dad, who is not really a curry fan, thought the sauce was delicious.
Looking for other curries?
Coconut Curry Salmon with Garlic Butter
Creamy Coconut Chicken Meatball and Noodle Curry
Sweet Potato Lentil Curry with Crispy Sesame Chickpeas
Lastly, if you make this Simple Thai Yellow Chicken Curry with Spicy Garlic Butter be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Simple Thai Yellow Chicken Curry with Spicy Garlic Butter
Ingredients
- 2 tablespoons extra virgin olive oil
- 3/4 pound baby potatoes, cubed
- 1 yellow onion, chopped
- 1 1/2 pounds boneless chicken breasts, cubed
- 2 tablespoons Thai red curry paste
- 2 tablespoons yellow curry powder
- 1 tablespoon lemongrass paste
- 2 cups canned full-fat coconut milk
- 2 teaspoons fish sauce or tamari
- 1/3 cup chopped fresh cilantro
- juice and zest of 1 lime
- 4 tablespoons salted butter
- 3-4 cloves garlic, chopped
- chili flakes
- 2 teaspoons honey
Instructions
- 1. Heat the oil in a large skillet over medium-high heat. Add the onion and potatoes. Cook 10 minutes, until soft. Add the chicken, curry paste, curry powder, lemongrass paste, and season with salt. Toss to coat the chicken, then cook 3 minutes. 2. Pour in the coconut milk and 1/3 cup water. Season with salt. Cover and cook 5-10 minutes until the chicken is cooked through and the sauce thickened.3. Meanwhile, melt together the butter and garlic. Cook until the butter is browning. Stir in the chili flakes and honey. 4. Remove the curry from the heat. Stir in the fish sauce, cilantro, and lime zest + juice. Serve the chicken and sauce over rice. Top with spicy honey butter.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Just made this for dinner, and it is delicious. It’s also beautiful!
I had like a third of a jar of roasted red peppers that needed to be used, so I added them in when I added the lime and fish sauce. It added an extra layer of tang ?
Hey Alyssa,
Happy Friday!! Thanks a bunch for giving this recipe a go, I love to hear that it was enjoyed!! xTieghan
Loved this. I wasn’t able to find lemongrass paste in time so I made my own. Turned out great!
Hey Noelle,
Happy Friday!! Thanks a bunch for giving this recipe a go, I love to hear that it was enjoyed!! xTieghan
This is a little bit different, love it though I can just taste the flavour layers reading it, mmm.
I often sub in lemongrass paste, as it keeps in the fridge and I can sometimes get fresh lemongrass stalks, but not always. Xx
Let me know if you give the recipe a try, I hope you love it!
Could the potatoes be added 1/2 through the cooking? Can’t get my head around adding potatoes through it all.
Hi Diane,
Sorry, I am not sure what you mean? I would recommend following the recipe as is and adding the potatoes when instructed so that they can fully cook through. I hope you love the recipe, please let me know if you give it a try! xTieghan
This was amazing! The honey sauce was ?.
My sister is alergic to milk, so what could I use instead of butter? You think vegan options would work?
I LOVE all your recipes and this one did not dissapoint.
I don’t know where you are but in England, Flora do a great vegan butter which works just as well as normal butter. If not available I would give other vegan alternatives a try.
Hey Elena,
Happy Friday!! Thanks a bunch for giving this recipe a go, I love to hear that it was enjoyed!! Yes, you could use a vegan butter here. xTieghan
Did anyone actually make this? Serving potato over rice? I omit one or the other?
This is classic yellow chicken curry (with potatoes in it). If you google yellow chicken curry most every recipe will include potatoes! Sounds like an odd combo but it’s amazing.
Hi Jacqueline,
If that’s not your thing you can totally skip the potatoes and use some other veggies:) Please let me know if you give the recipe a try, I hope you love it! xTieghan
Q: will the potatoes not get too soft if they’re already cooked??
Hey Elease,
Sorry for any confusion, the potatoes are going to be cubed, not cooked, they will fully cook in the dish. Let me know if you give the recipe a try, I hope you love it! xTieghan
can you use coconut cream instead of coconut milk? looking forward to making this tonight
Hi Brooke,
Yes, that will work for you! Let me know if you give the recipe a try, I hope you love it! xTieghan
Lemongrass paste! Omg that’s totally brilliant. I am going to make my own and cook this for dinner tonight. I always learn something new from you, mahalo!
Lol thanks so much Colleen, I hope you love the recipe!! xTieghan
The potatoes are cooked before they go in the pan, correct?
Hi Sylvia,
You are going to cube the potatoes, uncooked, and then they will cook in the dish. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Hi! What brand of yellow curry powder did you use? Thanks!!!
Hi Emily,
I like the Simply Organic brand. Please let me know if you have any other questions, I hope you love the recipe! xTieghan
Can I leave out the lemongrass paste and it will still be ok? Thanks!
Hi Heather,
Yes, that will be okay to do. I hope you love the recipe, please let me know if you give it a try! xTieghan
Do you think this recipe would also work well with shrimp instead of chicken?
Hey Laura,
Yes, that will work well for you. Please let me know if you have any other questions, I hope you love the recipe! xTieghan
Wow!! It was sooo good with shrimp! Thanks for an amazing recipe
So glad to hear this!! Thanks again for trying the recipe Laura!
Is it correct that the potatoes are pre-cooked? And then also cooked the rest of the time? Are they just par-cooked to start? Thank you!
I would like to know the same thing.
Hi Kim,
The potatoes are not cooked, they are cubed, and then they will fully cook in the dish. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Hi Julie,
The potatoes are going in uncooked, you will cube them first. Please let me know if you have any other questions! xTieghan
I truly adore your Asia inspired recipes!
Miki x
https://www.littletasteofbeauty.com/
Thanks so much!!
This recipe looks delicious
Thanks so much Cheryl!!