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Slow-Cooked Thai Yellow Curry Chicken with Coconut Cream and Fragrant Jasmine Rice

A rich and aromatic Thai yellow curry with tender chicken, simmered slowly in coconut cream and served over jasmine rice. This dish is comforting and full of flavor.

  • Total Time: 2 hours 15 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 2 lbs boneless skinless chicken thighs
  • 1 tablespoon olive oil
  • 1 medium onion, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons Thai yellow curry paste
  • 1 can (13.5 oz) coconut milk
  • 1 cup chicken broth

Instructions

  1. Heat olive oil in a large pot over medium heat. Add sliced onion and cook until softened, about 5 minutes.
  2. Add minced garlic and grated ginger, cook for 1 minute until fragrant.
  3. Stir in Thai yellow curry paste and cook for another minute.
  4. Add chicken thighs and brown on all sides, about 4-5 minutes per side.
  5. Pour in coconut milk and chicken broth, bring to a simmer.
  6. Reduce heat to low, cover, and slow-cook for 1.5 to 2 hours until chicken is tender and easily shreds.
  7. Shred chicken with two forks directly in the pot, stir to combine.
  8. Serve over steamed jasmine rice, garnished with fresh cilantro if desired.

Notes

For extra richness, use full-fat coconut milk. Adjust curry paste to taste for more or less heat.

  • Author: Chef Stella
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Method: Main Course
  • Cuisine: Thai

Nutrition

  • Calories: 520
  • Sugar: 3g
  • Fat: 35g
  • Carbohydrates: 12g
  • Protein: 38g