Thai Yellow Chicken Thigh Curry

Thai Yellow Chicken Thigh Curry

2 Reviews
From: EatingWell Magazine, September/October 2018

Yellow curry paste is generally spicier than green but not as spicy as red, making it just right for this easy stir-fried chicken thigh recipe. Sizzling the curry paste in oil before making the curry gives it a boost in complexity.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 cups water
  • 1 cup basmati or jasmine rice
  • 2 tablespoons Thai yellow curry paste
  • 2 tablespoons peanut oil
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 4 cups green beans, trimmed and halved (about 12 ounces)
  • 1 medium yellow onion, cut into 1-inch pieces
  • 1 medium red bell pepper, cut into 1-inch pieces
  • 1 (15 ounce) can unsweetened coconut milk
  • 1 tablespoon fish sauce
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped, unsalted dry-roasted peanuts
  • 1 lime, quartered


  • Prep

  • Ready In

  1. Bring water to a boil in a large saucepan. Add rice, cover and reduce heat to low. Cook until the water is absorbed, about 20 minutes.
  2. Meanwhile, whisk curry paste and oil in a large pot. Cook over medium-high heat, stirring, until it sizzles, 1 to 2 minutes. Add chicken and cook, stirring occasionally, until starting to brown, 3 to 5 minutes.
  3. Add green beans, onion, bell pepper, coconut milk and fish sauce. Cover and bring to a boil. Reduce heat to a simmer, and cook, covered, until the chicken is cooked through and the vegetables are tender, 8 to 10 minutes.
  4. Serve the curry over the rice, topped with cilantro, peanuts and lime wedges.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 644 calories; 35 g fat(18 g sat); 5 g fiber; 54 g carbohydrates; 27 g protein; 69 mcg folate; 104 mg cholesterol; 8 g sugars; 0 g added sugars; 1,720 IU vitamin A; 57 mg vitamin C; 69 mg calcium; 3 mg iron; 815 mg sodium; 619 mg potassium
  • Nutrition Bonus: Vitamin C (95% daily value), Vitamin A (34% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ vegetable, 2½ starch, 3 lean protein, 5½ fat

Reviews 2

September 13, 2019
profile image
By: cmccloud5
My husband and I loved this recipe. I added extra yellow curry but everything else was as the recipe stated. Will make again for sure!
February 06, 2019
profile image
By: nmchilecat
Made this for dinner tonight, and we both LOVED IT! I have never had authentic Thai food before, so I can't say if this was the real deal or not, but nevertheless it was superb! Also easy to make. I live at 7200 ft., so it took about 17 minutes at the simmer stage. I served it with jasmine rice because I had some already cooked in the fridge. Definitely a keeper!
More Reviews