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A stainless steel pan loaded with yellow Thai curry with broccoli, carrots and chicken

Sweet Yellow Thai Curry with Chicken

The most delicious and simple curry recipe loaded with unique flavours that comes together in under 30 minutes.
5 from 7 votes
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Course: Main Course
Cuisine: Thai
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4 people
Calories: 605kcal
Author: Lauren


  • 1 tablespoon oil
  • ½ yellow onion diced
  • 2 chicken breasts thinly sliced, about 1 pound
  • ½ cup yellow curry paste
  • 1 cup chicken broth
  • 1 can coconut cream about 14 oz
  • 1 ½ tablespoon brown sugar or maple syrup
  • 2 carrots, large thinly sliced
  • 1 head broccoli cut into florets
  • 1 tablespoon fish sauce


  • 1 lime
  • 2 cups jasmine rice cooked
  • cilantro for serving
  • bean sprouts optional, see notes


  • If your veggies aren't prepped, do so now by thinly slicing the carrots, dicing the onion and cutting the broccoli into florets. You can use any vegetables you want and I've made suggestions in the blog post above.
  • In a large pan (stainless steel or cast iron wok preferred), heat the oil over medium-high heat until hot. Add in the onion and saute until fragrant, about 3 minutes.
  • To the hot pan, add in the thinly sliced chicken breasts and curry paste. Stir until the curry paste fully coats the chicken and onions. Add in the coconut cream, chicken broth and brown sugar and ensure the curry paste has mixed with the liquid.
  • Add in your veggies of choice and over medium heat (about a 7), simmer the broth and chicken for about 5 minutes with a lid or until the chicken is cooked through. After about 5 minutes have passed, add in your vegetables and simmer an additional 5-7 minutes.
    *If you're using vegetables that take a long time to cook (potatoes), add them in at the same time as the chicken.
  • Take off the lid and stir everything to combine. Add in the fish sauce and taste for seasoning. You can adjust to taste with more fish sauce or salt if it isn't seasoned to your liking.


  • To serve, have a bowl of Jasmine rice on the side and slice a lime into wedges. Squeeze a lime wedge over the curry and, if desired, top with cilantro for a fresh kick. Optionally, top with home grown bean sprouts.
  • I recommend having the curry and rice in seperate bowls or the rice will get soggy, though you can eat this however you feel is best!


If you can't find or don't like fish sauce, you can leave it out but will need to adjust with salt to taste. I really recommend trying it with the fish sauce - it's not nearly as strong as it smells and it really adds a great boost to the flavour. 
The nutritional information is approximate and will depend on the size of your produce/chicken breasts as well as the brands of your ingredients. The nutritional information does not include the rice.
Here is a recipe for home grown bean sprouts.


Calories: 605kcal | Carbohydrates: 31g | Protein: 33g | Fat: 42g | Saturated Fat: 31g | Cholesterol: 72mg | Sodium: 788mg | Potassium: 1446mg | Fiber: 9g | Sugar: 12g | Vitamin A: 13282IU | Vitamin C: 155mg | Calcium: 160mg | Iron: 5mg
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