Easy 30-Minute Thai Yellow Curry (Printable Version)

# What You'll Need:

→ Main Ingredients

01 - 400 g boneless chicken breast, cut into bite-sized pieces
02 - 2 tablespoons Thai yellow curry paste
03 - 1 medium onion, finely sliced
04 - 3 cloves garlic, minced
05 - 30 g fresh ginger, grated
06 - 1 tablespoon vegetable oil

→ Sauce and Seasoning

07 - 400 ml full-fat coconut milk
08 - 1 tablespoon fish sauce
09 - 1 tablespoon palm sugar or light brown sugar
10 - Salt, to taste
11 - Black pepper, to taste

→ Finishing & Garnish

12 - 50 g fresh spinach leaves
13 - 2 tablespoons lime juice, freshly squeezed
14 - 15 g fresh cilantro, chopped
15 - Red chili pepper, thinly sliced, optional
16 - Lime wedges, for serving

→ Optional Vegetables

17 - 100 g zucchini, sliced
18 - 75 g baby corn, halved
19 - 100 g bell pepper, sliced
20 - 100 g broccoli or cauliflower florets

→ Serving Suggestions

21 - Steamed jasmine or basmati rice
22 - Naan bread

# Step-by-Step Directions:

01 - Season chicken pieces with salt and pepper. Heat vegetable oil in a large skillet over medium heat. Sauté sliced onion until softened, about 3-4 minutes. Add minced garlic and grated ginger, sauté an additional 2 minutes until aromatic.
02 - Add chicken pieces to the skillet and cook for 2-3 minutes, stirring to coat with aromatics. Add Thai yellow curry paste and stir well, allowing the paste to toast and incorporate with the chicken.
03 - Pour in coconut milk, fish sauce, and palm sugar. Stir to combine and bring to a gentle simmer. Cook uncovered for 10 minutes, stirring occasionally, until chicken is fully cooked and flavors meld.
04 - Add spinach leaves, allowing them to wilt into the curry. Adjust seasoning with additional salt, pepper, or fish sauce as needed. Stir in fresh lime juice.
05 - Stir in chopped cilantro for freshness. Serve curry over steamed rice and accompany with naan. Garnish with sliced red chili pepper, more cilantro, and lime wedges as desired.

# Helpful Notes:

01 - Taste the sauce before serving and adjust the balance of sweet, salty, sour, and spicy by adding more fish sauce, sugar, lime juice, or curry paste as needed.
02 - For vegetarian adaptation, use tofu instead of chicken and substitute soy sauce for fish sauce.
03 - To enhance the creamy texture, use full-fat coconut milk and simmer the curry gently to prevent separation.
04 - This curry develops deeper flavor when made ahead and reheated the next day.

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