My Favorite Yellow Thai Curry

My Favorite Yellow Thai Curry | Get Inspired Everyday!

My Favorite Yellow Thai Curry is based off a seriously addictive curry from a local restaurant!

My Favorite Yellow Thai Curry | Get Inspired Everyday!

This is my favorite curry of all time, and I promise I’m not exaggerating. I love all curries from all types of cuisines, but this one has always had my heart. The inspiration for this one is based on #54 at our local Thai restaurant. They make a yellow curry enriched with just a hint of peanuts that will keep you coming back again and again for more years than anyone would want to count.

Over the years I’ve tried to come up with a yellow curry that is even close, but I’ve mostly been disappointed. It wasn’t until I started using a specific curry paste which we’ll talk about below that I finally started getting some good results.

From there it was just a matter of getting just the right amount of peanut flavor in there without it being overwhelming. And finally after so many years of trying to get it right, I have a recipe that rivals #54!

My Favorite Yellow Thai Curry | Get Inspired Everyday!

And as a quick note, you definitely don’t have to make this with peanut butter. You can easily sub in cashew butter to keep it paleo, or if you have a peanut allergy. If you can’t have nuts at all, just leave it out, and the curry will still be good. Nut butter just gives it a little something extra that keeps everyone coming back for more.

I should also mention that the veggies I used here are based on what our local restaurant uses, and what I had in the fridge. You can use any mix of veggies you’d like, but this is the particular combination I come back to again and again.

My Favorite Yellow Thai Curry | Get Inspired Everyday!

Tips for how to make My Favorite Yellow Thai Curry:

Start by prepping the veggies!

My Favorite Yellow Thai Curry | Get Inspired Everyday!

And now on to the curry paste. This isn’t sponsored or anything, this is simply the best curry paste I’ve ever purchased. Not only does the flavor take your curries to the ‘next level’, there’s no additives, dyes, or sugar added.

It’s a lot of curry paste, so if you don’t make curry very often, split it with someone else. Or you can freeze it in ice cube trays, before placing the curry paste cubes into a sealed container to freeze.

My Favorite Yellow Thai Curry | Get Inspired Everyday!

The final thing to prep is to roughly chop the spinach. I like to add the spinach when the curry is done, and just let it wilt in the residual heat.

My Favorite Yellow Thai Curry | Get Inspired Everyday!

My Favorite Yellow Thai Curry | Get Inspired Everyday!

More Curry Inspiration:
  1. Ethiopian Inspired Berbere Chicken Curry
  2. Curried Mango Chicken Salad
  3. Easy Thai Green Curry
  4. Pumpkin Thai Curry
  5. Red Curry Shrimp Fried Cauliflower Rice

My Favorite Yellow Thai Curry | Get Inspired Everyday!

You can serve this with steamed rice/noodles or cauliflower rice. I’ve even served this curry over sweet potato, butternut, and zucchini noodles. And each one is good in it’s own way!

I sure hope you enjoy this curry as much as we have! If you do make it, be sure and leave me a comment/rating below and tag me with your photos over on Instagram.

My Favorite Yellow Thai Curry | Get Inspired Everyday!

My Favorite Yellow Thai Curry

  • Author: Get Inspired Everyday!
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 8 servings 1x


1 Tablespoon avocado oil, or other oil suitable for high heat

1.5 pounds boneless skinless chicken thighs, cubed into 1/2” pieces

1 large onion, 12 ounces

3 cups thinly sliced peeled carrots, about 1 pound

2 Tablespoons yellow curry paste

1 Teaspoon ground turmeric

2 cans coconut milk

1 Tablespoon lime zest

2 Tablespoons freshly squeezed lime juice

2 Tablespoons peanut butter, or cashew butter for paleo, see notes

1 Teaspoon sea salt, or to taste

4 cups chopped baby spinach, 4-6 ounces

Optional Toppings:

Chopped fresh cilantro

roughly chopped peanuts, or cashews for paleo

lime wedges


To prepare the onion, slice off both ends, then cut the onion in half from the top to the bottom. Peel away the tough outer layer, and place both halves flat side down on the cutting board. Then cut across the rounded top into 1/4″ thick half moon slices. Set the onion aside along with the thinly sliced carrots, and assemble the rest of the ingredients.

When all the ingredients have been prepped, place a 10-12″ skillet over medium high heat. When the pan is hot, add the avocado oil and cubed chicken thighs. Sauté the chicken until it’s just done and browned, (use a metal spatula if you’re using a cast iron skillet to make it easier to scrape the browned bits off the bottom). Remove the chicken from the pan and set it aside.

Add the onion and carrots to the pan, and cook just until crisp tender, about 6-8 minutes. Then add the curry paste and turmeric. Stir to combine, breaking up the curry paste, about 1 minute. Finally add the coconut milk and lime zest.

Bring the mixture to a boil, then lower the heat to maintain a simmer. Cook until the curry has thickened and the veggies are done, about 8-10 minutes.

To finish the curry add the chicken back to the pan along with the lime juice and nut butter of choice if you’re using it. Stir to combine, then add sea salt to your taste.

Turn the heat off and add the chopped baby spinach. Stir to combine and let the curry sit just long enough for the spinach to wilt, about 3-4 minutes.

Serve the curry with your choice of toppings, and your choice of veggie noodles/rice/cauliflower rice.


Use unsalted, unsweetened nut butter for this recipe.

Keywords: Paleo, Gluten Free, Thai Curry, Yellow Thai Curry, Dairy Free


42 Comments on “My Favorite Yellow Thai Curry”

    1. I think you could make this in a slow cooker. While I haven’t tried it myself, I would start by whisking together the coconut milk, turmeric, lime zest, and curry paste in the bottom of your slow cooker. Then add the veggies and keep the chicken thighs whole, and the cooking time should be around 3-4 hours on high or 6-7 on low. Whisk in the peanut butter, spinach, and lime juice last along with seasoning to taste with salt. That’s what I would try if I was going to make this in a slow cooker, and I sure hope it works out well for you! If you do try it, I hope you’ll let me know how it goes, or if you have anymore questions!

    1. Yes unsalted and unsweetened, and thanks so much for asking because now I can make a note in the recipe! I sure hope you’ll let me know how it goes or if you have anymore questions!

  1. This recipe is so delicious!! We love a good curry takeout, so thankful for a nutritious homemade option!

    1. I’m so glad you enjoyed it, that just makes my day! This recipe was definitely inspired by curry takeout/or eating in here at a local restaurant, so I hope it satisfies your takeout cravings too!

    2. just curious, usually the curry paste goes into the hot pan first then the coconut milk and the chicken is poached? Also, could you sub the lime zest for a kaffir lime leaf? and the spinach for thai basil ?

      1. So first the chicken is sautéed and removed from the pan, then the onion and carrots go in, followed by the curry paste getting briefly cooked as well before the coconut milk goes in! You can definitely sub in a kaffir lime leaf which would be way more authentic! I don’t have easy access to them myself, but they would be perfect in this instance. And for the spinach to Thai basil, if you don’t like spinach just leave it out or find another green veggie you do like and just add Thai basil to your taste. I hope all this makes sense, and be sure and let me know how it goes, or if you have anymore questions!

  2. Mae ploy has been a staple in my house for years.. I get it on Amazon as no stores here in NC seem to carry it. It is the best I have ever come across..This dis was delicious by the way.. I loved the addition of the peanut butter and found it a nice subtle “background” flavor that made the dish more complex! I am challenged to getting coconut milk that is consistent..many seem to change their formulations and end up watery or they add guar gum… do you have any favorite?

    1. I’m so glad to hear you enjoyed this! Native Forest is my favorite brand, I like the Simple one without any additives. I’ve found them to be very consistent so hopefully you’ll be able to find them, if not Thai Kitchen makes a good coconut milk as well but it does have guar gum in it if that’s a concern for you.

  3. Just made this for brunch and felt like I was back in Bangkok, insanely good! Thank you for all the incredible recipes

    1. Yes you can definitely sub in shrimp, but just be aware they cook quickly, usually just a few minutes! I sure hope you enjoy this, and be sure and let me know if you have anymore questions!

  4. I just made this curry for the first time as it is my favorite and OMG it is delicious l! Thanks for sharing this amazing recipe. I omitted the oil to make it oil-free and it tastes soo creamy and amazing. I love it!

  5. where did i go wrong? I followed this recipe exactly and ended up with a brown sauce which tasted only of peanuts!

    1. I’m not sure what might have gone wrong, but first up did you find the exact same curry paste? This is important for balance of flavor, also carefully measuring the peanut butter because too much doesn’t taste great. Also I’m not sure how it could be brown with a full teaspoon of bright yellow turmeric which turns everything bright yellow, did you use that as well?

  6. Best curry recipe I’ve ever tried. So good!! I’ve already passed it along to my curry loving friends. Thank you!!

    1. I actually get mine from the regular grocery store, the natural/health food stores don’t carry it here. You can also order it online, it’s definitely worth tracking down because it’s so much better than any other brand I’ve tried!

  7. Kari, I did find the curry paste here at my local Coop, was so excited, because I wanted to try your delicious-looking curry… I made it this evening, and it is truly wonderful…I topped it w/some pineapple chunks, and some chutney and the cashews. Yummy! thanks for posting.

  8. Oh, I have been craving curry. I haven’t tried this paste before. I have to try it. The color is amazing! YUM!!

  9. I always make my own Thai curry paste at home ( I called it my curry flavor enhancer) then add a few teaspoons of store bought curry paste to deepen the flavor. I love that you add peanut butter to give it a more nutty taste. It reminds me of an African-influenced curry dish my co-worker showed me years ago. Yum !

  10. Omg, I just used Mae Ploy curry paste this weekend for the first time and I made (accidentally) the BEST curry I’ve ever had! It’s truly a game changer with the shrimp paste. I can’t wait to try your recipe.

  11. I’ve never attempted making yellow curry at home but yours looks fantastic! I need to check out that curry paste.

  12. I love curry, and yellow curry is my favorite. This looks so delicious, love that creamy base with all those veggies.

  13. I totally shop at Asian markets, so I will look for this curry paste…it is not one I have seen yet!! Yum!! i am total sucker for Thai food and flavors…I want to travel there and eat my way around the country!

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