Trader Joe’s Yellow Curry Chicken With Coconut Milk Recipe

This velvety, aromatic Trader Joes Yellow Curry Chicken Coconut Milk recipe transforms a simple jar of sauce into a luxury meal using just one secret addition. By combining tender chicken and hearty root vegetables with the store-bought base, you can have a dinner ready in under 40 minutes that rivals your local Thai spot. Watching the rich coconut milk swirl into the golden spices creates a luscious sauce that coats every bite perfectly. I honestly stopped ordering takeout once I realized how fast I could whip this up on a weeknight.

Better Than Takeaway

I used to think using a jarred sauce meant settling for a mediocre dinner, but this recipe completely changed my mind. The first time I used the Trader Joe’s Thai Style Yellow Curry Sauce on its own, it was good, but it lacked that rich, silky mouthfeel you get at a restaurant. The game-changer was realizing that the jar is really a concentrated flavor base that begs to be stretched and softened with extra coconut milk.

By adding a full can of coconut milk, you dilute the aggressive saltiness of the jar while amplifying the creamy texture. It turns a thick, paste-like condiment into a luxurious pool of golden curry that soaks beautifully into jasmine rice. It’s a five-minute “hack” that makes the dish taste homemade rather than factory-made.

Jump to Recipe

Trader Joes Yellow Curry Chicken Coconut Milk Ingredients

• Chicken: 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch bite-sized pieces.
• Curry Sauce: 1 jar (11 oz) Trader Joe’s Thai Style Yellow Curry Sauce.
• Coconut Milk: 1 can (13.5 oz) unsweetened coconut milk (full-fat is best for texture).
• Potatoes: 2 medium Yukon Gold potatoes, peeled and cubed into ½-inch pieces.
• Carrots: 2 medium carrots, peeled and sliced into rounds.
• Onion: 1 small yellow onion, chopped.
• Oil: 1 tablespoon neutral oil (like avocado or vegetable) for sautéing.
• Garnish (Optional): Fresh cilantro and a squeeze of lime juice.

How To Make Trader Joes Yellow Curry Chicken Coconut Milk

1. Sear the Chicken: Heat the oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook for 5-6 minutes until browned on the outside (they don’t need to be fully cooked through yet). Remove the chicken to a plate and set aside.
2. Sauté the Vegetables: In the same pan, add the onions, carrots, and potatoes. Sauté for 3-4 minutes, scraping up any browned bits from the chicken. This head start helps the vegetables develop flavor before simmering.
3. Simmer the Curry: Pour in the entire jar of Trader Joe’s Yellow Curry Sauce and the can of coconut milk. Stir well to combine into a pale golden sauce. Return the chicken (and any juices) to the pan.
4. Cook Until Tender: Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the potatoes and carrots are fork-tender and the chicken is cooked through.
5. Finish and Serve: Taste the sauce and add salt if needed (usually the jar is salty enough). Serve hot over steamed rice, garnished with fresh cilantro.

Recipe Tips

• Cut Veggies Uniformly: Make sure your potatoes and carrots are cut into similar-sized pieces (about ½ inch). If the potatoes are huge and carrots are tiny, one will turn to mush before the other is cooked.
• Shake the Coconut Milk: Canned coconut milk often separates into liquid and thick cream. Shake the can vigorously before opening to ensure you get a smooth pour without lumps.
• Don’t Boil vigorously: Once you add the coconut milk, keep the heat at a gentle simmer. Boiling it too hard can sometimes cause the coconut milk to separate or “break,” making the sauce look oily instead of creamy.
• Add Freshness: Since jarred sauces are cooked for a long time during manufacturing, they lose fresh brightness. A squeeze of fresh lime juice right before serving wakes up the flavors significantly.

What To Serve With Yellow Curry

The classic pairing is definitely steamed Jasmine rice, which has a floral aroma that complements the ginger and turmeric in the sauce perfectly. For a fuller meal, warm up some naan bread or roti to scoop up the extra gravy. A simple cucumber salad with vinegar and red onions also cuts through the richness of the coconut milk beautifully.

How To Store

This curry stores exceptionally well and often tastes better the next day as the flavors meld. Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 2 months; just be aware that the potatoes may become slightly softer upon reheating.

FAQs

• Is the Trader Joe’s Yellow Curry Sauce spicy? It is generally considered mild. The coconut milk added in this recipe dilutes the heat further, making it very family-friendly.
• Can I make this in a slow cooker? Yes. Dump all ingredients (except the oil) into a slow cooker and cook on Low for 4-6 hours or High for 2-3 hours.
• Do I have to use full-fat coconut milk? You can use “light” coconut milk to save calories, but the sauce will be much thinner and less rich.
• Can I use frozen vegetables? Absolutely. A bag of frozen mixed vegetables can be added in the last 10 minutes of cooking instead of fresh potatoes and carrots.
• Is this recipe gluten-free? The Trader Joe’s sauce is generally gluten-free (always check the label as formulations change), and served with rice, the meal is naturally gluten-free.

Nutrition

• Calories: 480
• Total Fat: 28g
• Saturated Fat: 18g
• Cholesterol: 85mg
• Sodium: 890mg
• Total Carbohydrate: 26g
• Protein: 29g