Least Spicy Thai Curry: A Mild Yellow Curry Recipe

This mild Thai yellow curry combines chicken, potatoes, carrots, coconut milk, and a small amount of yellow curry paste, served over jasmine rice. Thai curries vary by region and household; this gentle version keeps the fragrant coconut sauce and lets you adjust the heat to suit your table.

Ingredients

1½ cups (285 g) jasmine rice
2¼ cups (530 ml) water, for cooking the rice
1 tablespoon (15 ml) neutral oil, such as canola oil
1 medium yellow onion (about 150 g), thinly sliced
1 tablespoon (about 15 g) mild Thai yellow curry paste; check the label for chili and start with less if needed
1 can (13.5 fl oz / 400 ml) full-fat coconut milk, well stirred
1 cup (240 ml) low-sodium chicken broth
1 pound (450 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
12 ounces (340 g) Yukon Gold potatoes, cut into ¾-inch (2 cm) cubes
1 large carrot (about 120 g), peeled and cut into thin rounds
1 tablespoon (15 ml) fish sauce, or 1 tablespoon (15 ml) soy sauce for a vegetarian-friendly alternative
1 teaspoon (4 g) granulated sugar
½ teaspoon (3 g) fine salt, plus more to taste
1 tablespoon (15 ml) fresh lime juice, plus lime wedges for serving
¼ cup (10 g) loosely packed Thai basil leaves, or regular basil leaves
2 tablespoons (12 g) chopped roasted peanuts, optional

Instructions

Rinse the rice. Put the jasmine rice in a fine-mesh sieve and rinse under cool water, swishing the grains gently, until the runoff is mostly clear. Drain well. This removes loose surface starch and helps the cooked grains stay distinct.
Start the rice. Combine the rinsed rice and 2¼ cups (530 ml) water in a medium saucepan. Bring to a boil over medium-high heat, then cover, reduce the heat to low, and cook for 15 minutes. Remove the pan from the heat without lifting the lid and let the rice rest for 10 minutes. Fluff with a fork just before serving.
Soften the onion. While the rice cooks, warm the oil in a wide, heavy saucepan or Dutch oven over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until it is soft and translucent but not browned. Lower the heat if the edges begin to darken.
Bloom the curry paste. Stir in the yellow curry paste and cook for about 30 seconds, stirring constantly. The paste should smell fragrant, not scorched. If you are particularly sensitive to chili, begin with 2 teaspoons (10 g); you can add more later, but you cannot take heat back out of the sauce.
Build the coconut sauce and soften the vegetables. Pour in a few tablespoons of the coconut milk and stir to loosen the paste, then add the rest of the coconut milk and the chicken broth. Add the potatoes, carrot, sugar, and salt. Bring the sauce to a gentle simmer, not a hard boil, and cook uncovered for 10 minutes, stirring now and then so the vegetables cook evenly.
Cook the chicken through. Add the chicken pieces and fish sauce. Keep the curry at a steady, gentle simmer for 10 to 12 minutes, stirring occasionally, until the potatoes are tender and the chicken is fully cooked. Check a large piece of chicken in its thickest part with a food thermometer; the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If the chicken is not there yet, simmer for another minute or two and check again.
Finish and serve. Turn off the heat and stir in the lime juice. Taste the sauce before adding more salt, since curry paste and fish sauce can both be salty. Fold in the basil, spoon the curry over the rested rice, and finish with peanuts and lime wedges if using.

Tips

Choose paste by its label, not just its color. Yellow curry is often a gentler choice than red or green curry, but brands differ and some yellow pastes are still quite hot. Look for a mild version, check the ingredient list for chilies, and use 2 teaspoons at first if heat is a concern. Keep extra paste at the table only for diners who want more.
Keep the sauce at a simmer. A vigorous boil can make coconut milk look grainy or oily and may toughen the chicken. Small, steady bubbles are enough. If the sauce becomes thicker than you like before the potatoes are tender, add broth or water 2 tablespoons (30 ml) at a time.
Cut the vegetables evenly. Potatoes in ¾-inch cubes and thin carrot rounds cook at a similar pace. Larger potato chunks may stay firm when the chicken is ready; smaller pieces can break apart as you stir. Yukon Gold potatoes hold their shape while still becoming tender.
Adjust salt and acidity at the end. Curry paste, broth, and fish sauce vary in saltiness, so taste before adding extra salt. Lime juice brightens the rich coconut sauce, but add it gradually if you prefer a softer tang. For a vegetarian version, use soy sauce and vegetable broth, and verify that the curry paste contains no shrimp or fish ingredients.

Serving Suggestions

Serve the curry in shallow bowls with a generous bed of jasmine rice, making sure each portion gets chicken, potatoes, carrots, and plenty of sauce. The rice is useful for balancing the richness of the coconut milk and catching the mild curry gravy. If you prefer a different grain, steamed brown rice works, though its nutty flavor is more pronounced and its cooking time will differ.

Offer lime wedges, basil, and chopped peanuts separately so everyone can finish their bowl to taste. A simple side of sliced cucumber, lightly dressed with rice vinegar and a pinch of sugar, adds a cool, crisp contrast. Steamed green beans or broccoli are also easy additions to the meal; serve them alongside rather than simmering them in the curry if you want the sauce to remain smooth and uncluttered.

Variations

Make it vegetarian. Replace the chicken with 14 ounces (400 g) firm tofu, pressed and cubed, and use vegetable broth. Add the tofu during the last 5 minutes, just long enough to warm it through, and use soy sauce instead of fish sauce. For more vegetables, replace some or all of the chicken with 1 cup (150 g) sliced mushrooms or 1 cup (130 g) green beans. Check the curry paste carefully: traditional pastes can contain shrimp paste or fish ingredients.

Use chicken breast. Boneless, skinless chicken breast works, but it can become dry if simmered too long. Cut it into even pieces, add it after the potatoes have simmered for about 7 minutes, and check the thickest piece with a thermometer for 165°F (74°C). Remove the chicken as soon as it reaches that temperature; return it to the curry if the potatoes need a little more time.

Make the flavor less sweet or richer. The teaspoon of sugar rounds out the sauce but is not essential; reduce it or leave it out if you prefer a more savory curry. For a thinner sauce, add a little broth. For a richer sauce, use full-fat coconut milk as written rather than light coconut milk, which tends to make the curry thinner and less creamy.

If yellow curry paste is unavailable, use 2 teaspoons (about 10 g) mild curry powder mixed with 1 teaspoon (5 ml) water to form a paste. It will give the dish a more dry-spice, less distinctly Thai flavor, because it lacks the aromatic ingredients found in Thai curry paste. Add it with the onion and stir constantly so the powder does not scorch.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, covered containers. The curry and rice are best stored separately because rice left sitting in sauce absorbs liquid and softens. Refrigerated cooked curry and rice keep for 3 to 4 days. For longer storage, freeze the curry in a freezer-safe container for up to 2 months for best quality; potatoes may become a little softer after thawing. Rice can also be frozen separately.

Reheat only the portion you plan to eat. Warm the curry in a saucepan over medium-low heat, stirring occasionally, until steaming throughout; loosen it with a splash of broth or water if needed. Reheat rice with a spoonful of water, covered, in a microwave or saucepan. Leftovers should reach 165°F (74°C) when checked with a food thermometer. Avoid repeatedly cooling and reheating the full batch.

Frequently Asked Questions

What is the least spicy Thai curry?
Yellow curry is commonly a mild starting point, particularly compared with many green or red curries, but there is no guarantee based on color alone. Heat depends on the paste recipe and how much is used. For this recipe, choose a mild yellow paste, begin with 2 teaspoons, and taste the sauce after it simmers before deciding whether to add more.

Can I make this curry completely non-spicy?
You can make it very gentle, but curry paste usually contains chili, so even a small amount may leave a little warmth. Use the smallest amount of a mild paste that still gives you the flavor you want, or use the curry-powder variation for a different, generally gentle profile. Check labels rather than assuming a product is chili-free.

Can I make it ahead?
Yes. You can cook the curry a day ahead, cool it promptly, and refrigerate it. Its flavor may deepen as it rests, while the potatoes soften slightly. Cook fresh rice close to serving if convenient, or refrigerate it separately and reheat it to 165°F (74°C). Add a little broth when reheating if the sauce has thickened.

Why did my coconut curry sauce separate?
A hard boil is a common cause, especially if the sauce simmers for a long time or the pan is left uncovered over high heat. Keep it at a gentle simmer and stir now and then. If a little oil separates, lower the heat and stir in a tablespoon or two of broth; the sauce may look smoother, though it can still taste good if it remains slightly split.

Can I use light coconut milk?
Yes, but expect a thinner sauce with less richness. If that is what you have, use it in the same amount and simmer gently until the potatoes are tender. Avoid boiling it hard to force it to thicken, since that can make the sauce separate. You can instead serve the curry with slightly less sauce or use a little less broth.

What can I use instead of fish sauce?
For a vegetarian-friendly version, use the same amount of soy sauce or tamari; the result will be savory but will lack fish sauce’s distinctive salty, fermented depth. For a fish-free option that is also gluten-free, choose tamari labeled gluten-free. Taste before adding more salt, since these alternatives vary in saltiness.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).