Combines comforting curry with savory satay-inspired taste
Easy enough for weeknight dinners
Perfect balance of spice, sweetness, and creaminess
Great for meal prep and leftovers
Pairs beautifully with rice or noodles
Customizable with vegetables and spice levels
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breast or thighs, sliced
yellow curry paste
coconut milk
peanut butter
onion, sliced
garlic cloves, minced
fresh ginger, grated
olive oil
chicken broth
soy sauce
brown sugar
lime juice
potatoes, diced
carrots, sliced
turmeric
cumin
coriander
crushed peanuts for garnish
fresh cilantro
salt
black pepper
Directions
Heat olive oil in a large skillet or pot over medium heat.
Add the sliced onion and cook until softened, about 4–5 minutes.
Stir in the garlic and ginger and cook until fragrant.
Add the yellow curry paste, turmeric, cumin, and coriander. Cook for 1 minute to release the flavors.
Add the chicken pieces and cook until lightly browned on the outside.
Stir in the diced potatoes and sliced carrots.
Pour in the coconut milk and chicken broth, stirring well.
Add the peanut butter, soy sauce, brown sugar, and lime juice.
Bring the curry to a gentle simmer and cook for 20–25 minutes until the chicken is fully cooked and the vegetables are tender.
Season with salt and black pepper to taste.
Garnish with crushed peanuts and fresh cilantro before serving.
Serve hot with steamed jasmine rice or noodles.
Servings and timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Variations
Add bell peppers, green beans, or spinach for extra vegetables.
Use shrimp or tofu instead of chicken.
Make it spicier with red chili flakes or fresh chilies.
Add a splash of fish sauce for deeper flavor.
Use crunchy peanut butter for extra texture.
Swap potatoes for sweet potatoes.
Serve with rice noodles for a different twist.
Storage/Reheating
Store leftover Chicken Satay Yellow Curry in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop over medium-low heat or microwave in short intervals, stirring occasionally.
This curry also freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
What is yellow curry made from?
Yellow curry typically includes turmeric, cumin, coriander, garlic, and other warm spices blended into a flavorful paste.
Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs stay especially juicy and flavorful in curry dishes.
Is this curry spicy?
Yellow curry is generally mild, but you can easily add more heat if desired.
Can I make this dish vegetarian?
Yes, replace the chicken with tofu or extra vegetables and use vegetable broth.
What type of peanut butter works best?
Creamy peanut butter creates the smoothest sauce, but crunchy peanut butter also works.
Can I use store-bought curry paste?
Yes, store-bought yellow curry paste is convenient and works very well.
What should I serve with Chicken Satay Yellow Curry?
Steamed jasmine rice, basmati rice, or noodles pair perfectly.
Can I prepare this curry ahead of time?
Yes, the flavors become even richer after resting overnight.
How do I thicken the curry sauce?
Let it simmer uncovered for a few extra minutes if you prefer a thicker sauce.
Can I freeze leftovers?
Yes, this curry freezes well for future meals.
Conclusion
Chicken Satay Yellow Curry is a comforting and flavorful dish filled with tender chicken, creamy coconut curry sauce, and warm aromatic spices. The satay-inspired peanut flavor adds richness and depth, making this curry a satisfying meal that is both easy to prepare and incredibly delicious.
Chicken Satay Yellow Curry is a rich and creamy curry recipe made with tender chicken, coconut milk, warm yellow curry spices, and savory peanut butter for a delicious satay-inspired flavor. This comforting Southeast Asian-inspired dish is easy to prepare, packed with bold flavor, and perfect served with rice or noodles for a satisfying family dinner.
Author:Catherine
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:Asian-Inspired
Ingredients
1½ pounds chicken breast or thighs, sliced
3 tablespoons yellow curry paste
1 can (13.5 ounces) coconut milk
¼ cup peanut butter
1 onion, sliced
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 tablespoon olive oil
1 cup chicken broth
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon lime juice
2 potatoes, diced
2 carrots, sliced
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
Crushed peanuts, for garnish
Fresh cilantro, for garnish
Salt, to taste
Black pepper, to taste
Instructions
Heat olive oil in a large skillet or pot over medium heat.
Add the sliced onion and cook until softened, about 4–5 minutes.
Stir in the garlic and ginger and cook until fragrant.
Add the yellow curry paste, turmeric, cumin, and coriander. Cook for 1 minute to release the flavors.
Add the chicken pieces and cook until lightly browned on the outside.
Stir in the diced potatoes and sliced carrots.
Pour in the coconut milk and chicken broth, stirring well.
Add the peanut butter, soy sauce, brown sugar, and lime juice.
Bring the curry to a gentle simmer and cook for 20–25 minutes until the chicken is fully cooked and the vegetables are tender.
Season with salt and black pepper to taste.
Garnish with crushed peanuts and fresh cilantro before serving.
Serve hot with steamed jasmine rice or noodles.
Notes
Chicken thighs provide extra tenderness and flavor in curry dishes.Use creamy peanut butter for the smoothest curry sauce.Simmer uncovered for a thicker consistency if desired.Add bell peppers, spinach, or green beans for extra vegetables.Adjust the spice level with fresh chilies or red pepper flakes.
