Yellow Thai Chicken Coconut Curry

A fragrant, mild Thai-style yellow curry with tender chicken, coconut milk, and vibrant vegetables.

Prep Time5

Cook Time20

Total Time25

Servings: 4 servings

3 tablespoons olive oil (coconut oil may be substituted)
1 large yellow onion diced small (sweet Vidalia may also be used)
1.25 pounds boneless skinless chicken breast diced into bite-sized pieces
3 cloves garlic finely minced or pressed
2-3 teaspoons ground turmeric
2 teaspoons ground ginger or 1 tablespoon fresh ginger
2 teaspoons ground coriander
2-4 tablespoons Mekhala Organic Yellow Curry Paste or as desired
13.5 ounces full-fat coconut milk (lite may be substituted)
1.5 cups shredded carrots
2-3 cups fresh spinach loosely packed (2 to 3 heaping handfuls)
1/2 teaspoon freshly ground black pepper or to taste
1-2 tablespoons lime juice (optional but recommended)
1/4-1/3 cup fresh cilantro finely chopped for garnishing (basil may be substituted)
1-4 tablespoons light brown sugar packed (optional and to taste)
salt (optional and to taste)

Heat a large skillet over medium-high heat and add the oil. Add the diced onion and sauté, stirring occasionally, until the onion begins to soften, about 5 minutes.
Add the diced chicken to the skillet and cook about 5 minutes, stirring and flipping often, until the pieces are cooked through.
Stir in the minced garlic, turmeric, ground ginger, and ground coriander; cook for about 1 minute, stirring frequently, until fragrant.
Add the yellow curry paste, coconut milk, and shredded carrots, stirring to combine. Reduce heat to medium and simmer gently for about 5 minutes, until the sauce has slightly reduced and thickened to your liking.
Add the fresh spinach and black pepper, stirring until the spinach wilts into the curry.
Taste and finish with lime juice, chopped cilantro, and optional brown sugar and salt as needed; adjust extra spices or curry paste to taste before serving.