This post is all about the best yellow curry recipe that tastes amazing, comes together easily, is great for meal prep, and would be an easy weeknight meal! It is the ultimate one-pot meal. Have a take-out-inspired meal in the comfort of your own home at a fraction of the price. You shouldn’t have to sacrifice taste when we’re all trying to be more careful with our money here and there.
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The Best Simple and Delicious Yellow Curry Recipe
This recipe yields 6-8 servings when paired with rice.
Notes are indicated by the asterisks (*) and will be provided under the recipe.
These are the exact ingredients I use for this recipe. However, you could swap out your preferred protein or vegetables. As long as it yields the same amount of ingredients, it should be fine.
Ingredients:
1 lb cooked chicken (or protein of choice)*
1 Medium Yellow Onion – chopped
1 Bell Pepper – roughly Chopped into ¼ inch pieces
2 Medium Carrots – peeled and roughly chopped into ¼ inch pieces
1 Medium Russet Potato – roughly chopped into ¼ inch pieces
1-2 Tablespoons cooking oil
2 Jars of Yellow Curry Sauce**
1-2 teaspoons Yellow Curry Powder (optional)***
Chili Powder to taste (optional)***
1 Can Unsweetened Coconut Milk (about 14 oz)****
3-4 Cups of Jasmine or Basmati rice (or any rice of your choice)*****
Naan Bread (optional)
Instructions:
- Prepare the first 5 ingredients. Chop the cooked chicken, onion, bell pepper, carrot, and potato.
- Next, prepare the rice and start it with your preferred cooking method. I use a rice cooker, but you can also do it on a stovetop. Or, this step can wait until the end if you use microwavable rice packets (no judgment, those things are the bomb).
- Heat a large pot over medium-high heat. Drizzle in the cooking oil and add the onion, bell pepper, and potato. Cook through for 15-20 minutes, stirring occasionally. The onion should be partially translucent, and the potato can easily be poked with a fork or knife.
- Turn the heat down to medium, then add the cooked chicken. Stir, and give it a minute or two to heat through (if not already warm aka using leftover chicken instead of freshly cooked chicken).
- Then, add the 2 jars of Yellow Curry Powder. Stir well to incorporate the vegetables and chicken with the sauce.
- After stirring it well, add in your desired amount of Unsweetened Coconut Milk. I recommend starting with about a quarter of the can at first. Taste it after stirring well, and add more if desired, tasting it after each addition of coconut milk.
- If using the yellow curry powder, add as much as you desire. Stir it well, and taste after each addition. You can adjust with coconut milk and curry powder until you find your desired taste.
- Afterwards, turn the heat to low and let the curry rest over low heat allowing the flavors to incorporate. The longer the better, whenever possible. You can enjoy it after 5-10 minutes, stirring occasionally.
- If you’re pairing the yellow curry with naan bread, prepare it now.
- Lastly, fluff the prepared rice. Add your desired amount of rice and curry to a bowl. Enjoy!
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Notes for the Yellow Curry Recipe:
* This is a great option for using leftover chicken or rotisserie chicken. That being said, using freshly cooked chicken is great too!
** The Yellow Curry Sauce I always is Trader Joe’s Yellow Curry Sauce. I will include an Amazon link for the Trader Joe’s sauce because that is the one I use so I feel comfortable recommending it! However, it is definitely cheaper at Trader Joe’s if you’re close to one. Also, make sure you use Yellow Curry Sauce, and not paste.
*** The Trader Joe’s Yellow Curry Sauce is mild. I prefer that, personally. It is also a great option for kids. That being said, we add yellow curry powder to this recipe. It gives it a better depth of flavor. You can also add chili powder if you want the yellow curry to be spicier. I usually don’t add chili powder, but my boyfriend does. If there are differing spice levels, I recommend withholding the chili powder from the recipe and letting people add it to their own bowls.
**** As mentioned, use your desired amount of Unsweetened Coconut Milk. My boyfriend does not love the taste of coconut, so we use about half a can when we make it together. It masks the coconut flavor well, while still complementing the yellow curry flavor beautifully. That being said, if I was eating it by myself I would most likely use the entire can of coconut milk. Plus, it makes more yellow curry, helping to stretch your ingredients and meal longer. Anywhere I can do that is always a plus.
Side note: Make sure you buy the regular Unsweetened Coconut Milk. I accidentally bought a “first press” coconut milk. It was similar to a tangy yogurt taste. I would not recommend it. I’m not an expert when it comes to coconut milk so I wanted to mention it so that you don’t make the same mistake I did lol.
***** This amount of rice may need to be adjusted. For one, preference of rice to yellow curry ratio. Also, if you use more or less coconut milk you may need more or less rice. Also, I recommend using white rice in general with this recipe, it pairs well with the yellow curry and does not take away from the flavor.
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There you have it, an irresistible yellow curry that is delicious and easy to make!
This yellow curry recipe comes together so easily. It is perfect for meal prep and an easy weeknight meal.
For one, it tastes so good. Yellow curry has an incredible depth of flavor that is unmatched. The flavor of the spices in the yellow curry sauce and the richness and creaminess the coconut milk provides come together so well. Experience a restaurant quality meal with minimal effort at a fraction of the cost!
It’s a great way to sneak in some vegetables too! Finding an enjoyable way to eat vegetables can be a struggle at times. So this is an easy way to sneak in some extra vegetables due to the incredible flavor of the yellow curry.
For anyone who’s looking for inspiration or to change up their usual dinner rotation, this yellow curry is perfect for you! It’s so easy to make because the sauce and coconut milk do all the work for you. All you have to do it chop up some vegetables and throw everything in one pot. It is the ultimate one-pot meal.
Yellow curry is honestly better as leftovers because it gives the curry time for all the flavors to meld together. It’s one of those meals that makes you excited for your lunch the next day! Isn’t that the best feeling?
Adding rice and naan bread to the meal also helps to yield a ton of servings. You get more bang for your buck, it helps stretch your meal and ingredients farther, and it tastes amazing! It would be something easy to throw together for a large crowd, as well.
Not to mention, for those days when it’s cold out or you need some extra comfort, it makes for an incredibly comforting meal.
I no longer live in a town with Thai or Indian food close by, so I love having an option to make it at home when I’m craving it. Can anyone else relate to that struggle?
Lastly, the Trader Joe’s Yellow Curry Sauce is mild, so it’s worth a try to make for your kiddos. Or, anyone who has a sensitivity to spice but doesn’t want to sacrifice flavor.
What is your go-to weeknight dinner? Do you see yourself adding this yellow curry recipe to your meal rotation? Have any questions or comments? I’d love to hear them!
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