This Yellow Thai Chicken Coconut Curry is rich, creamy, and full of flavor. Tender chicken pieces are simmered in a fragrant coconut milk-based curry sauce with yellow curry paste, veggies, and a touch of sweetness. It’s the perfect one-pan dinner that comes together fast and tastes even better the next day.

• 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

• 1 tbsp vegetable oil

• 1 small onion, sliced

• 2 cloves garlic, minced

• 1 tbsp fresh ginger, minced

• 2–3 tbsp yellow curry paste (adjust to taste)

• 1 can (13.5 oz) coconut milk

• 1/2 cup chicken broth

• 1 tbsp fish sauce

• 1 tbsp brown sugar

• 1 red bell pepper, sliced

• 1 carrot, thinly sliced

• 1 cup baby potatoes, halved

• 1 cup green beans or snap peas (optional)

• Juice of 1/2 lime

• Fresh cilantro, chopped (for garnish)

• Cooked jasmine rice, for serving