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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.
I have made probably too many HBH recipes, and this is now in my top 5 recipes of Tieghans. I subbed sweet potatoes and added in some roasted broccoli afterwards to get my veggies in, but wow. It was incredible. 12/10
Hi Megan,
Wonderful!! Thanks a lot for giving this recipe a try, I love to hear that it was a winner! xTieghan
Hi! Love the flavors however my sauce turned out super liquid, it never thickened. Any ideas why, or how to thicken at the end?
Hi Miranda,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it!! It’s not meant to be thick, but more like a broth. Have the best week:) xTieghan
This was delicious!! Make it tonight!
Hi Misty,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it!! Have the best week:) xTieghan
This was really good! I didn’t make the garlic sauce the first time but will definitely make it next time. Our whole family enjoyed it very much!
Hey Julia,
Happy Friday!! I am thrilled that this recipe was a hit, thanks so much for trying it out!! xx
THISSSSSSS. This recipe. I love Indian food and this was sooooo delicious. I was so excited to make my own curry at home. I made it with a side of rice and the spicy honey butter on top was just perfect. I also made HBH garlic naan recipe with it!! Literally like my own indian restaurant at home, just missing mango lassis.
Also, side note: I’ve been making HBH recipes for about 2 years now. The first recipe I ever tried was the butter chicken florentine and 2 years ago I was a TERRIBLE cook (could hardly scramble eggs) her recipes, starting with that first one, have never failed me. I have always found her recipes extremely easy to follow and I truly credit these recipes for advancing me as a cook. I never would have thought I cook make naan but I did today and it was PERFECT and I didn’t struggle at alllllll. I will say a few things that help me are to look at all the stuff you need and do all the prep stuff first (cutting garlic, onion) anything time consuming like that first. Really helps you get things done faster. If I can get this good from HbH recipes you can too!
Hey Nicole,
Happy Friday!! I am thrilled that this recipe was a hit, thanks so much for trying it out!! Thanks so much for sharing your feedback and your super kind message, means a lot:) xx
First, I have to say that I always start with your website to plan my weekly meals and I’m typically cooking a HBH recipe at least twice a week if not more, and have for the past year. So I’ve tried a bunch of them. This one is definitely in my top 3. I couldn’t wait for leftovers the next day for lunch. The potatoes were the best part! I roasted broccoli using a simple recipe from Love & Lemons and had that on ether side. This is definitely working it’s way into my regular rotation. Keep them coming!
Hey Jennifer,
Happy Friday!! I am thrilled that this recipe was a hit, thanks so much for trying it out!! xx
This recipe is everything. Added chickpeas and sweet potato instead. Yum!
All recipes by Tieghan are great.
Hey Molly,
Happy Friday!! I am thrilled that this recipe was a hit, thanks so much for trying it out!! xx
Loved this quick and very delicious recipe! I used sweet potatoes per my neighbor’s suggestion, and it was wonderful! The chicken cooked through in only 5 minutes. One question: What is the secret to preventing the garlic chili honey butter from separating?
Hey Emily,
Wonderful!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed!! It will separate, just mix it before using:) ?xTieghan
The first meal I’ve made in a LONG time and I was shocked at how simple it was, yet SO AMAZING. It was a hit, even my 3 year old loved it!
Hi Meghan,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go! xx
Delicious! Everyone loved this dish!
Hey Caroline,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go! xx
This was delicious. Very easy and yes the hot honey butter put it over the top.
Looking forward to next week when your new cookbook should arrive at my house. It has been a long wait but I am sure it will be worth it.
Thank you for being so wonderful.
Hey Kelly,
Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed!! xTieghan
Question—is there anything I can sub for coconut milk to make this have less calories? Coconut milk has a ton of calories. Would regular milk work?
Hi Tieghan,
If I can’t find lemongrass paste, should I skip it or substitute?
Thank you!
Hey Jessica,
You can skip it:) Please let me know if you give the recipe a try, I hope you love it! xTieghan
Hi Nicole,
Sure, you can use any milk that you enjoy. Please let me know if you give the recipe a try, I hope you love it!! xTieghan
Can I save the hot honey butter after? i’m assuming it will solidify in the fridge but could i just remelt it? If i don’t use it all when the recipe is done.
Hey Nicole,
Yes, totally!! I hope you love the recipe! xTieghan
SO good! Our new favorite curry! And relatively easy to throw together. I added broccoli florets with the chicken and a bag of fresh spinach at the very end. We loved it and will be making it again!
Hi Michelle,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! Have the best week:) xT
Absolutely loved this dish. Followed the recipe exactly and it turned out so well. Prep and cook time took a bit longer than in the notes but still came in well under an hour. Will make again.
Hey Morgan,
Happy Sunday!! So glad to hear that this recipe was enjoyed, thanks so much for making it!! ? xx
I’m very excited to make this dish!! My question is do you have to use full fat coconut milk or is it ok to use the light version? Thank you ?
Hey Jules,
You can use the light version:) Please let me know if you give the recipe a try, I hope you love it! xTieghan