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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.
Really delicious but I had problems with the brown butter garlic sauce. The honey separated and became a floating glop in the honey. Thoughts on what I should do next time?
Hi Shannon,
Amazing!! Love to hear that this recipe turned out well for you, thanks so much for making it! Hmm, was your honey cold? I’m not sure why else it would have done that! xx
Just made this for dinner and it was simple and SO delicious! Definitely going into my regular rotation. Also added some cashews on top, which I recommend!
Hey Paige,
Happy Monday!!🌴 I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well for you! xT
I’m hoping to make this this week! Am I able to make it in advance and refresh it in the oven or stove? What do you recommend?
Hey Bethany,
Sure! I would just warm on low on the stove top! I hope you love this recipe, let me know how it turns out! xx
This could not be easier and it is delicious. Great weeknight meal! I didn’t have lemongrass paste and omitted the butter topping and it is still great. Thanks for an easy addition to the weeknight routine.
Hey Nicole,
Fantastic!!🌻 I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xT
This was SO good! The honey butter was amazing. Definitely adding this one to my regular rotation.
Hi Heather,
Happy Wednesday!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was tasty! xx
Hi! Really excited to try this recipe tonight! Do you cook the potatoes before throwing them in with the onions?
Hey Samantha,
Nope, the potatoes will cook in the dish:) Please let me know if you have any other questions, I hope you love this recipe! xx
How spicy is the red thai curry paste? I have tried several different brands and most have been too spicy for my family but I haven’t tried the one you recommend.
Hey Wendy,
It has a nice kick, but coconut milk really mellows out the spice in this recipe. Please let me know if I can help in any other way! xx
Hi I want make this but is there something I can substitute the coconut cream to make it less calories? Thanks
Hi Angela,
You could use coconut milk. Let me know if you give this recipe a try, I hope it’s delish! xT
Loved this recipe. It will be a regular in our house. So good my husband said “I hope this meal never ends”
Hey Jessica,
Happy Monday!!🌞 Thanks so much for making this recipe and sharing your review, I love to hear that it turned out well for you! xx
Is there a something I can use as a substitute for lemongrass paste?
Hey Lynne,
I would just skip it:) Please let me know if you have any other questions, I hope you love this recipe! xT
The nicest chicken curry. The garlic and honey sauce really added to the flavour. I added some baby spinach at the end of the cooking. DELICIOUS. Thank you for your excellent recipes.
Hey Martina,
Happy Sunday!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! xT
Fantastic! I used less chicken and added petite peas and yellow bell pepper. I missed adding the water, but the sauce turned out well, anyway. I served this with brown basmati rice and naan.
Hey Djienne,
Wonderful!! Thanks so much for trying this recipe, I love to hear that it turned out well for you! Have a great weekend:)
I think this is one of our family’s favorites. The flavors are perfect together.
Hey Cheyanne,
Wonderful!! I appreciate you making this recipe and your comment, so glad to hear it was enjoyed! Have a great weekend:)
This is really, really good. Followed the directions exactly. Again…. really, really good 😊
Hey Dani,
Fantastic!!🌺 I love to hear that this recipe turned out well for you and thanks so much for making it! xT
This recipe is a winner! We’ll be making it again. Wanted some vegetables so I sautéed some zucchini in olive oil, salt, pepper & chili flakes- which was delicious with the honey butter sauce. About 45 minutes to get everything ready – would probably be closer to 30 if I skipped the zucchini.
Hey Angela,
Happy Friday!!⛄️ Thanks so much for making this dish and sharing your review, so glad to hear it was a hit! xx
Really amazing recipe. Made this tonight and decided to add a few veggies like green + red peppers, peas, and cauliflower. SOOOOO GOOD! Thank you so much for this delicious recipe.
Hey Olivia,
Happy Wednesday! Thanks so much for making this recipe and your comment, so glad to hear it turned out well for you! xx