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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.
You have in this recipe fish sauce or tamari. I can’t get that either. 🙂
Hi Judy,
How about soy sauce? That would work well for you! Let me know if you give this recipe a try, I hope you love it! xT
Followed the recipe to the letter and it was fantastic. Perfect amount of spice and heat! All told it took me an hour and 15 from prep to table…but being the first time I expected it to take longer and I had a kitchen full of “helpers”.
Hey Angela,
Happy New Year!!🎆 I love to hear that this recipe was a winner, thanks so much for giving it a try and sharing your review! xT
OMG! This is, without a doubt, the Best Thai Curry I’ve ever made! Do Not skip the intriguing honey, brown butter, garlic garnish at the end! Couple this with the Amazing Soulful Sour cocktail from Shaker & Spoon fame.
p.s., I used Thai Basil from my Aerogarden. Oh Yes!!
Hey Lorie,
Happy New Year!!🎆 I love to hear that this recipe was a winner, thanks so much for giving it a try and sharing your review! xT
Hi.. can I replace the cilantro with any other herb? Or can I use dry ?
Hi Tala,
Basil would also be great to use here! Please let me know if you have any other questions! xT
This was absolutely dreamy! Complete comfort food! I found green Thai curry paste and used it instead of red (because I like green curry better anyway) and I had no lemongrass. But otherwise, followed the recipe. I rarely make any sort of Asian food, so it was good to see my family devout this and ask for it to be in regular rotation. 😋
Hey Kim,
Happy Friday! ☃️ So glad to hear that this recipe was enjoyed, I appreciate you making it! xT
Hi Tieghan, I want to make this recipe in advance (the day before) for 20 people. What do you think of doubling the recipe? Think it would work OK? I could make 2 batches (each a doubled recipe), which would give me 24 servings. I was thinking to make in advance through step 2. Then on the day of the party reheat on low and do steps 3 and 4. What do you think?
Hey Kathryn,
Sure, as long as you have a pot large enough to hold it all I think that would work well for you! I hope this recipe turns out amazing, please let me know if you give it a try! xx
Yum, yum, yummy, yum, YUM!!! Will definitely be part of our dinner menu rotation, thank you!! ???❤️♥️?
Hi Kathi,
Happy Friday!! Thanks a lot for trying this recipe out, I am so glad to hear it was enjoyed! Have a great weekend:)
Oh my goodness!!! So delicious!! This will definitely be made again and again and again! Thank you so much for this dinner inspiration!! The house smells heavenly… bonus!!
Hi Kathi,
Happy Friday!! Thanks a lot for trying this recipe out, I am so glad to hear it was enjoyed! Have a great weekend:)
Delicious!!!
Hi Shelby,
Fantastic!! I love to hear that this recipe was a hit, thanks for trying it out! xTieghan
Recommendations for freezing and reheating this recipe?
Hi Christina,
I would follow the recipe as is, freeze in an airtight container, and reheat on the stove top on low. Please let me know if you have any other questions! xx
So delicious! Even my picky eater who doesn’t usually care for curry loved it!
Hey Aimee,
Thanks so much for your comment and sharing your feedback! I am glad that this recipe was enjoyed, thanks for trying it out! xTieghan
I love this recipe so much! Now that I have made it a few times I have become more comfortable and add different veggies and sometimes switch sweet potatoes for the potatoes. I have also made it with salmon. Every time it is so, so, so good!!
Hey Molly,
Fantastic!! Thanks a lot for trying this recipe and sharing your review, I love to hear that it was enjoyed! ?Tieghan
I’m wondering how much chili flakes I should add to the butter? And if I don’t have any chili flakes on hand, would crushed red pepper suffice?
Hey Aly,
Yes, chili flakes are the same as crushed red peppers:) You can use a pinch or more to your liking! Let me know if you have any other questions! xTieghan
The curry turned out to be extremely delicious!
Hi there,
Fantastic!! Thanks a lot for trying this recipe out and sharing your feedback, I love to hear that it was enjoyed! xxT
One of the most delicious dishes I have made! I make a lot of curry dishes and stews. This recipe has so much flavour. Perfect for winter. Thank you.
Hey there,
Happy Friday!! I love to hear that this recipe was a winner, thanks so much for giving it a try!! xTieghan
Sadly this one didn’t work that well for me. The flavour was yum but the potatoes didn’t cook in the time and by the time they were done the chicken was tough. Also was a very watery sauce and I prefer curries a bit thicker. Would try again with some modifications!
Hey Anna,
Thanks for giving the recipe a try, sorry to hear it was not enjoyed, please let me know if there is any way that I can help! xTieghan
Did you notice the recipe called for the potatoes to be *cooked* prior to adding them into the recipe? However you want to cook them. Boiled, roasted, etc.