This Yellow Chicken Curry is full of wonderful Thai flavors and comes together quickly, so it's perfect for a weeknight meal. It's a great hands-off dinner and it's yet another low carb chicken recipe to add to your weekly rotation.
Thai Baked Yellow Chicken Curry
I try to come up with recipes that use the same ingredients, but make two flavors or two different dishes. This was one package of chicken thighs (about six, boneless, skinless thighs) and one can of coconut milk. I ended up making Yellow Chicken Curry and an Indian Style Coconut Milk chicken thighs.
I love that it's baked, which means not only is it hands off, but the coconut milk makes an easy small amount of sauce with which to baste the chicken. Definitely, an easy, flavorful meal to make.
What Do I Eat With Thai Baked Yellow Chicken Curry?
You can serve Yellow Chicken Curry over rice or noodles to complete the meal. If you're trying to stick to low-carb you can use a low-carb noodle, or riced cauliflower instead of traditional rice. Either way, you're going to love the flavor profiles in this and how easily this Instant Pot chicken recipe comes together!
What Does Thai Yellow Curry Taste Like?
Thai Yellow Curry has a fairly mild flavor. The turmeric in the curry paste gives it a slightly sweet flavor with a hint of spice.
Is Yellow Curry Healthy?
Yellow curry paste is a mixture of ingredients. One of those is Turmeric. Turmeric is known for it's anti-inflammatory and antioxidant benefits.
On top of this homemade Thai recipe having turmeric, it's also low carb. Really, there's no reason not to give it a try.
These Thai Baked Yellow Chicken Curry Thighs are the perfect solution for a weeknight dinner. With the help of your oven, you can have a delicious hand's off meal in no time at all. If you like this recipe, share it with your friends on Facebook and Pinterest so they can try it too.
Accessories You May Need To Make This Recipe
- Gowise Air Fryer or Philips Avance XL or Breville Smart Oven Air
- Meat Thermometer. Essential for Air Fryer cooking!
- Air Fryer accessory set or 7-inch pan
- Tongs to move stuff around. I use either these big silicone tongs or this set of Smaller Tongs which are easier on my hands
- Measuring cups
- My favorite cutting board
- Good set of knives
Ingredients
- 1 pound Boneless Skinless Chicken Thighs
- 2 tablespoons Thai yellow curry paste
- ½ cup Full-Fat Coconut Milk
- 3 cloves Garlic
- 2 teaspoons Minced Ginger
- ⅛ cup crushed peanuts for topping, (optional)
Instructions
- n a quart ziplock bag put in the chicken, followed by all the other ingredients.
- Zip the top of the bag securely and then start smooshing all the ingredients together until well mixed.
- Let the bag rest overnight or at least an hour to let the flavors meld.
- Heat oven to 425 degrees. Put the chicken and the sauce in a pie pan.
- Cook for 20 minutes or until internal temperature reaches 165 degrees.
- I served this with roasted cauliflower that I cooked at the same time, and in a separate pan I also made Indian-style Chicken thighs so that I had two different flavors of chicken to serve.
Get support & connect with our community on Facebook!
Nutrition
Want More Low Carb Meal Ideas?
- Keto Big Mac Salad- A favorite for the whole family because of my copycat sauce recipe taste just like the real thing!
- Low Carb Beef Stroganoff- Comfort food and Keto? Yes, it's true!
- Low Carb Beef Shawarma- An easy weeknight dinner option you'll want to make again and again!
- Ethiopian Beef Stew- You won't believe how much flavor is packed into such a simple dish.
- Beef Rendang- Fall apart tender meat in less than an hour!
- Kheema Meatloaf- The perfect solution for the days you're craving Indian food but are short on ingredients.
- Kimchi Beef Stew- An easy pour and cook recipe full of umami flavors.
- Bulgogi Burgers- Put your air fryer to work with this fun twist on burgers!
- Corned Beef and Cabbage- A classic done in a fraction of the time.
- Indian Beef Curry- Done in less than an hour and so good you'll wonder why you haven't made it before!
And don't forget to check out my air fryer cookbooks! Every day easy air fryer, and Air Fryer Revolution.
Just desire to say your article is as astounding.
The clarity on your post is simply cool and i
can think you are an expert on this subject. Well together with your permission let me
to clutch your feed to keep up to date with drawing close post.
Thanks 1,000,000 and please continue the gratifying work.
Can I substitute yellow curry powder for the paste? Family LOVES this recipe!
Shared! This is AWESOME stuff! Thank you!
So I am having a ridiculous time finding yellow curry paste. I've tried two pretty standard big box grocery stores without luck. Suggestions on substitutions? It brands? Should I go to an Asian grocery store?
You could but I also provided a link to an Amazon 3 pack of three different pastes in one. That way you can try green, yellow and I think it was red curry? They do all taste quite different. Let me know if you're having trouble finding it. I think it's in the yellow thai curry soup recipe maybe
Two questions (one related, one not so much)... First - how do you roast your cauliflower. Second (not related) - in your recipe for sausage and kale, you mention that you cook the ingredients for 6 minutes in your pressure cooker. Is that 6 minutes at pressure, 6 minutes total? And do you pre-heat the cooker so it's quicker? (I have a pressure cooker, but I've only used it once. Like it, but still learning!) Thanks!
So it's 6 minutes under pressure. I don't pre-heat the cooker, it all moves pretty fast and the less time I spend hovering over it, the happier I am 🙂
Thanks!
Could i freeze the chicken raw in the marinade?
Yup you can
Also on roasting cauliflower, here's a quick description.
http://twosleevers.com/2014/04/quick-meal-idea-sausage-bites-and-roasted-cauliflower/