This yellow chicken curry is mild, yet packed with sweet, savory, and sour elements. Creamy coconut milk is the ideal base for this rich and delicious curry because it can stand up to the pungent flavors of fish sauce, lime, and curry paste, while also imparting its own tropical, coconut vibe to the dish. We like using yellow or massaman curry paste for a flavorful curry that isn’t too spicy. For those who would like to increase the heat we recommend serving with sambal oelek or sriracha. 

Note: If you would like to schedule this meal, but do not want to wait for the broiler to cool before refrigerating, sauté the shallots, red bell pepper, and vegetable oil in a large skillet over high heat until softened, about 6 minutes, instead of broiling.

Yellow Chicken Curry

  • Servings: 4
  • Difficulty: 2 hours and 50 minutes
  • Print


  • 2 large shallots, peeled and thinly sliced
  • 1 red bell pepper, stemmed, seeded, and thinly sliced
  • 2 tsp vegetable oil
  • 20 oz boneless skinless chicken breast, vacuum sealed
  • 2 tbsp yellow curry paste or massaman curry paste
  • 2 (14 oz) cans full fat or light coconut milk
  • 2 tbsp fish sauce or soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp fresh lime juice
  • 1 cup jasmine rice
  • ¼ cup chopped Thai or Genovese basil


In a Suvie pan, stir together the shallots, red bell pepper, and vegetable oil.

Insert into the top left zone of your Suvie and broil for 10 minutes, stirring halfway through cooking. Do not fill reservoir before broiling.

While the vegetables broil, whisk together the curry, coconut milk, fish sauce, and brown sugar in a medium bowl until the sugar has dissolved.

Remove vegetables from your Suvie and add the coconut milk mixture, stirring to combine. Return pan to your Suvie. Place rice in the starch pan and place in your Suvie. Place chicken in a Suvie pan, cover with water, and insert into your Suvie. Input settings and cook now or schedule.

My Cook > Multi-Cook Settings

Protein: 160°F for 1 hour

Vegetable: 0 minutes

Starch: 15 minutes

After the chicken has finished cooking, remove all pans from your Suvie.

Remove chicken from packaging, cut into bite-size pieces and stir into the coconut mixture. Season coconut mixture to taste with salt and pepper. 

Fluff rice with a fork and season with salt to taste. Add lime juice to chicken, stirring to incorporate. Divide rice and curry between bowls, garnishing with basil. 


Nutritional Information per serving (4 servings per recipe): Calories 469, Total Fat 20g, Total Carbohydrates 20g, Total Sodium 945mg, Total Protein 49g

CategoriesChicken Dinner Thai
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