Easy Spicy Yellow Chicken Curry

A 20 Minute Recipe with a Smoky Twist!

This Easy Spicy Yellow Chicken Curry is perfect when you’re craving bold flavor in a hurry. Best of all, it’s made with tender chicken breast, creamy coconut milk, and just the right amount of smoky chipotle powder. As a result, you get a curry that’s rich, satisfying, and full of depth.

What’s more, this 20-minute spicy yellow curry is everything you want in a quick and delicious comfort food dish. Whether you’re new to Thai-inspired curries or just need a weeknight winner, this flavorful recipe delivers with minimal effort and maximum flavor.

To serve, spoon it over fluffy basmati rice and enjoy those warm, cozy vibes. In fact, adding this spicy yellow curry to your weeknight dinner rotation is an easy way to elevate your meals.

💥 Bonus: This version of curry kicks it up a notch with chipotle powder—a smoky addition that takes yellow curry to the next level!

Enjoy the richness of your spicy yellow curry.

Ingredients for this Spicy Yellow Curry:

• 1 lb protein of choice (chicken thighs, tofu, shrimp, etc.)
• 3 tbsp yellow curry paste (Mae Ploy or Thai Kitchen brand works well)
• 1 can (13.5 oz) coconut milk
• 1 cup chicken or vegetable broth
• 1 tbsp oil (olive, coconut or neutral)
• 1 small onion, sliced
• 2 cloves garlic, minced (1 tsp garlic powder)
• 1 tbsp ginger, minced (1 tbsp ginger powder)
• 1 tsp turmeric
• 1/2 tsp smoky chipotle powder (the twist)(optional)
• 1-2 medium potatoes, peeled and cubed
• 2 carrot, sliced
• 1 tbsp fish sauce (or soy sauce for vegetarian)
• 1 tsp sugar
• Salt and pepper to taste
• Optional: chili flakes or fresh chili for heat
• Fresh cilantro or Thai basil for garnish
• Cooked basmati or jasmine rice to serve

Directions to make this EASY Spicy Yellow Curry:

1. Heat oil in a large skillet or pot over medium heat. Add onions. Cook until fragrant (about 2–3 minutes).
2. In a separate bowl, add chicken and all spices (garlic powder, ginger powder, turmeric, salt, and combine)
3. Add curry paste and about 1/4 can of coconut milk.
4. Stir in yellow curry paste and coconut milk to remove lumps and cook for 1 to 2 minutes release flavors and combine with onions. The curry will begin to show its spicy yellow hues.
5. Add your seasoned protein (chicken or tofu, etc.) to the onions, yellow curry and coconut milk and cook until lightly browned. About 4 – 6 minutes
6. Pour in the rest of the coconut milk and broth. If adding chipotle powder, add it now. Stir well to combine. This will enhance the spicy yellow curry.
7. Add potatoes and carrots. Bring to a simmer and cook until the vegetables are tender (about 15 minutes).
8. Stir in fish sauce, or soy sauce, sugar, and adjust salt to taste. Add chili flakes if you want more heat.
9. Finish and serve:
10. Simmer until slightly thickened. Garnish with herbs and serve over basmati or jasmine rice.

📌 Cooking steps in the video

https://youtu.be/Wg1aaRVE4PA

👇 Let us know in the comments how you spice up your curry!

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