Yellow Chicken Curry
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4.8 from 5 votes

Thai Yellow Curry Baked Chicken Thighs

This Yellow Chicken Curry is full of wonderful Thai flavors and comes together quickly, so it's perfect for a weeknight meal. It's also a little unusual because I baked the chicken in the oven and air fryer rather than cooking it stovetop, or in an Instant Pot. It's a great hands-off meal and it's yet another low carb chicken recipe to add to your weekly rotation.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Courses
Cuisine: Thai
Servings: 4
Calories: 286kcal
Author: Urvashi Pitre



  • 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.


Serving: 1g | Calories: 286kcal | Carbohydrates: 4g | Protein: 26g | Fat: 14g