Yellow Jungle Chicken Curry (Printable)

Tender chicken simmers in aromatic yellow coconut curry sauce with fresh vegetables and fragrant Thai herbs for a vibrant, gluten-free meal.

# What You'll Need:

→ 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 or tamari for gluten-free
17 - 1 teaspoon brown sugar
18 - 1 tablespoon vegetable oil

→ To Serve

19 - Steamed jasmine rice or rice noodles
20 - Lime wedges

# Directions:

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 1 minute until fragrant, stirring constantly to prevent burning.
03 - Stir in yellow curry paste and cook for 1 minute, allowing spices to release essential oils and develop deeper flavor.
04 - Add chicken pieces and sauté until lightly browned on all sides, approximately 5 minutes.
05 - Pour in coconut milk and chicken stock. Stir thoroughly to combine. Add fish sauce, soy sauce, brown sugar, and kaffir lime leaves.
06 - Bring to 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 stalks and kaffir lime leaves. Taste curry and adjust seasoning as needed. The sauce should be rich and well-balanced.
08 - Serve hot over steamed jasmine rice or rice noodles. Top generously with fresh cilantro and accompany with lime wedges for squeezing.

# Expert Tips:

01 -
  • The sauce reaches this incredible velvety richness that clings to every single vegetable and chicken piece
  • It's one of those rare dishes that actually tastes better the next day, if you manage to have any leftovers
  • The vegetables stay tender-crisp and colorful, making each bowl feel like a vibrant work of art
02 -
  • Letting the curry paste cook in the oil for that full minute is what transforms it from raw spice to complex flavor
  • Don't rush the simmer, letting the sauce reduce slightly concentrates all those beautiful flavors
  • Coconut milk can separate if boiled too vigorously, so keep it at a gentle simmer
03 -
  • If your curry tastes slightly flat, try adding another pinch of salt and a squeeze of lime before anything else
  • The curry tastes even better after resting in the refrigerator overnight, making it perfect for meal prep

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