Yellow Jungle Chicken Curry (Printable)
Tender chicken in rich yellow coconut curry with vegetables and aromatics.
# What's Needed:
→ Proteins
01 - 1.3 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 zucchini, sliced
04 - 1 carrot, julienned
05 - 3.5 ounces green beans, trimmed and halved
06 - 1 onion, thinly sliced
→ Aromatics & Herbs
07 - 3 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
09 - 2 stalks lemongrass, bruised and chopped
10 - 3 kaffir lime leaves
11 - 1 handful fresh cilantro, chopped for garnish
→ Curry Sauce
12 - 2 tablespoons yellow curry paste
13 - 1.7 cups coconut milk
14 - 0.8 cup chicken stock
15 - 1 tablespoon fish sauce
16 - 1 tablespoon soy sauce
17 - 1 teaspoon brown sugar
18 - 1 tablespoon vegetable oil
→ To Serve
19 - Steamed jasmine rice or rice noodles
20 - Lime wedges
# How to Make It:
01 - Heat vegetable oil in a large wok or deep skillet over medium heat. Add onion and sauté for 2 minutes until slightly softened.
02 - Add garlic, ginger, and lemongrass. Cook for another minute until fragrant.
03 - Stir in yellow curry paste and cook for 1 minute, allowing it to release its aromas.
04 - Add chicken pieces and sauté until lightly browned on all sides, approximately 5 minutes.
05 - Pour in coconut milk and chicken stock. Stir to combine, then add fish sauce, soy sauce, brown sugar, and kaffir lime leaves.
06 - Bring to a gentle simmer. Add bell pepper, zucchini, carrot, and green beans. Simmer uncovered for 15-20 minutes until chicken is cooked through and vegetables are tender.
07 - Remove lemongrass and kaffir lime leaves. Taste and adjust seasoning as needed.
08 - Serve hot over steamed jasmine rice or rice noodles. Garnish with fresh cilantro and lime wedges.
# Tips for Success:
01 -
- The balance of creamy coconut and bright citrus makes every bowl feel like a warm embrace
- It comes together faster than delivery but tastes like you spent all day tending to it
02 -
- The curry paste needs that minute of cooking in hot oil to release its full potential
- Coconut milk can separate if boiled too hard, so keep it at a gentle simmer
03 -
- If your curry paste is mild, add fresh chili slices at the end so you can control the heat
- Squeezing fresh lime over each bowl right before eating brightens the entire dish