Thai Yellow Chicken Curry

30 Min Prep - 25 Min Cook
Discover the Taste of Thailand

Our Thai Curry Chicken is bursting with flavor from the chicken, coconut milk, and Nomad Yellow Curry seasoning. Enjoy!

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  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons Nomad Yellow Curry seasoning
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons yellow curry paste
  • 1 (14-ounce) can coconut milk
  • 1 cup chicken broth
  • 2 cups chopped vegetables (such as bell peppers, carrots, and potatoes)
  • Salt and black pepper, to taste
  • Fresh cilantro, chopped, for garnish
    1. In a large mixing bowl, combine the chicken and Nomad Yellow Curry seasoning. Mix well and let the chicken marinate in the refrigerator for at least 30 minutes (or up to 4 hours).
    2. Heat the vegetable oil in a large skillet over medium-high heat.
    3. Add the chopped onion and cook for 5-7 minutes, until softened.
    4. Add the minced garlic and grated ginger, and cook for another 1-2 minutes.
    5. Add the yellow curry paste and stir well to combine.
    6. Add the marinated chicken to the skillet and cook for 8-10 minutes, until lightly browned.
    7. Pour in the coconut milk and chicken broth, and stir to combine.
    8. Add the chopped vegetables and bring the mixture to a boil.
    9. Reduce the heat to low, cover the skillet, and let simmer for 20-25 minutes, until the vegetables are tender and the chicken is cooked through.
    10. Season with salt and black pepper, to taste.
    11. Garnish with fresh cilantro and serve with rice or naan bread.

    Enjoy your delicious yellow curry chicken with Nomad Yellow Curry seasoning!