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Thai Yellow Chicken Thigh Curry

  • 30 m
  • 30 m
Julia Clancy
“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.”


    • 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


  • 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.
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