Trader Joes Yellow Curry Chicken Recipe

This creamy comforting Trader Joes Yellow Curry Chicken Recipe is made with chicken breast, coconut milk, and mixed vegetables, and ready in 30 minutes. The rich golden sauce bubbles up around the tender chicken chunks, filling the kitchen with an incredible aroma. I always keep a jar of this sauce in my pantry for busy weeknights.

Restaurant-Quality At Home

I used to order Thai takeout every Friday, but the costs added up quickly over the month. I discovered that doctoring up store-bought sauces gets you surprisingly close to the real thing without the wait.

My big mistake early on was dumping the sauce straight from the jar over raw chicken. I learned that quickly browning the aromatics and chicken first builds a flavor base the sauce alone cannot provide.

Trader Joes Yellow Curry Chicken Recipe Ingredients

• 1 jar (11 oz) Trader Joe’s Thai Yellow Curry Sauce
• 1 lb boneless skinless chicken breasts, diced
• 1/2 cup canned full-fat coconut milk
• 1 red bell pepper, sliced
• 1 yellow onion, sliced
• 1 cup baby potatoes, quartered
• 1 tbsp olive oil

How To Make Trader Joes Yellow Curry Chicken Recipe

1. Prep the ingredients: Cut the chicken into bite-sized chunks and slice the onion, bell pepper, and potatoes uniformly.
2. Sear the chicken: Heat the olive oil in a large skillet over medium-high heat and brown the chicken pieces for 5 minutes.
3. Sauté the vegetables: Add the onion, bell pepper, and potatoes to the skillet, cooking for another 5 minutes until they begin to soften.
4. Simmer the curry: Pour in the Trader Joe’s yellow curry sauce and the coconut milk, stirring well to combine everything.
5. Finish the dish: Reduce the heat to low, cover the skillet, and let simmer for 15 minutes until the potatoes are tender and the chicken is fully cooked.

Recipe Tips

• Thin the sauce: The jarred sauce can be thick, so adding a splash of coconut milk or broth balances the final texture.
• Cut uniform pieces: Dicing the potatoes and chicken to the exact same size ensures they finish cooking at exactly the same time.
• Toast the spices: Let the sauce hit the hot pan and bubble for a minute before stirring it in to wake up the resting flavors.

What To Serve With Yellow Curry Chicken

Serve this warm curry over fluffy jasmine rice to soak up the rich, spiced sauce. It also pairs wonderfully with warm naan bread or a simple side of steamed green beans.

How To Store

Store any leftover curry in an airtight container in the fridge for up to 4 days. You can also freeze this dish for up to 3 months, though the potatoes might become slightly softer upon reheating.

FAQs

Is Trader Joe’s yellow curry sauce spicy?
No, it has a very mild heat that is family-friendly and focuses heavily on warm, aromatic spices rather than chili heat.

Can I use a different protein?
Yes, shrimp, tofu, or thinly sliced beef work incredibly well simmered in this sauce.

Do I have to use coconut milk?
No, you can omit it, but adding coconut milk makes the final dish much creamier and helps stretch the jarred sauce further.

Nutrition

• Calories: 380 kcal
• Total Fat: 18 g
• Saturated Fat: 8 g
• Cholesterol: 75 mg
• Sodium: 650 mg
• Total Carbohydrate: 22 g
• Protein: 28 g

Try More Recipes:

• Trader Joe’s Spicy Jalapeño Chicken Sausage Skillet Recipe
• Trader Joes Chicken Salad Copycat Recipe
• Trader Joe’s Chicken Meatballs Recipe

Trader Joes Yellow Curry Chicken Recipe

Recipe by Nate Collins

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

This Trader Joes Yellow Curry Chicken Recipe features creamy coconut milk, tender chicken, and vibrant bell peppers ready in 30 minutes. This quick weeknight dinner delivers comforting flavors of classic takeout with a fraction of the effort.

Ingredients

• 1 jar (11 oz) Trader Joe’s Thai Yellow Curry Sauce

• 1 lb boneless skinless chicken breasts, diced

• 1/2 cup canned full-fat coconut milk

• 1 red bell pepper, sliced

• 1 yellow onion, sliced

• 1 cup baby potatoes, quartered

• 1 tbsp olive oil

Directions

• Prep the ingredients: Cut the chicken into bite-sized chunks and slice the onion, bell pepper, and potatoes uniformly.
• Sear the chicken: Heat the olive oil in a large skillet over medium-high heat and brown the chicken pieces for 5 minutes.
• Sauté the vegetables: Add the onion, bell pepper, and potatoes to the skillet, cooking for another 5 minutes until they begin to soften.
• Simmer the curry: Pour in the Trader Joe’s yellow curry sauce and the coconut milk, stirring well to combine everything.
• Finish the dish: Reduce the heat to low, cover the skillet, and let simmer for 15 minutes until the potatoes are tender and the chicken is fully cooked.