Family-Friendly Mild Thai Coconut Curry

A gentle, aromatic Thai curry with tender chicken, kid-friendly vegetables, and naturally sweet coconut milk with mild yellow curry paste for introducing children to Thai flavors.

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Ingredients Equipment Method Notes

Ingredients

1 tablespoon coconut oil or olive oil
2 to 3 tablespoons yellow curry paste start with 2 for mildest version
1 small yellow onion diced (or 1 tablespoon onion powder)
3 to 4 cloves garlic minced (or ½ teaspoon garlic powder)
1 teaspoon fresh ginger grated (or ¼ teaspoon ginger powder—optional)
1 to 1¼ pounds boneless skinless chicken breasts, cut into bite-sized chunks
½ teaspoon salt
¼ teaspoon black pepper
2 cans 13.5-15 oz each full-fat coconut milk
1 cup low-sodium chicken or vegetable broth
1 tablespoon fish sauce or substitute 2 tablespoons soy sauce
1 to 2 tablespoons brown sugar or honey
3 medium Yukon Gold or red potatoes cut into ¾-inch chunks
2 medium carrots peeled and shredded or grated
1 red or yellow bell pepper diced
1 cup green beans trimmed and cut into 1-inch pieces
½ cup frozen peas
1 handful baby spinach optional
1 teaspoon lime juice optional
Cooked white rice basmati, or jasmine rice for serving
Optional garnishes: crispy fried onions cilantro, lime wedges

Equipment

Large Dutch oven or deep skillet (5-6 quart)
Sharp chef's knife
Cutting Board
Box grater or food processor for shredding carrots
Wooden spoon or silicone spatula
Measuring spoons and cups
Ladle
Kitchen timer

Method

Heat 1 tablespoon coconut oil in a large Dutch oven or deep skillet over medium heat. Add yellow curry paste and stir constantly for 1-2 minutes until fragrant and oil takes on golden color.
Add diced onion and cook for 2-3 minutes until softened. Add garlic and ginger (if using) and cook 1 more minute until aromatic.
Add chicken pieces and stir to coat in curry mixture. Cook 4-5 minutes, stirring frequently, until lightly browned. Season with salt and pepper.
Pour in both cans of coconut milk, broth, fish sauce (or soy sauce), and brown sugar. Stir well to combine. Add potato chunks and shredded carrots, stirring to submerge in liquid. Bring to a boil over medium-high heat.
Once boiling, reduce heat to medium-low and cover. Simmer for 10-12 minutes until potatoes are tender and chicken is cooked through completely.
Remove lid and add bell pepper, green beans, and diced tomatoes (if using). Cook uncovered for 5-7 minutes until beans are tender-crisp.
Add frozen peas and cook 2 more minutes until heated through and bright green. If using spinach, stir in now and let wilt 1 minute. Remove from heat and stir in lime juice (if using).
Taste and adjust seasoning—add more brown sugar if kids find it too spicy, or pinch more salt if needed.
Serve over fluffy white rice, garnished with crispy fried onions for adults. Let kids customize their own bowls!

Notes

Yellow curry paste is KEY: It's the mildest Thai curry and perfect for kids. Start with 2 tablespoons and add more only if needed.

Full-fat coconut milk essential: The creaminess appeals to kids—don't use lite version for this recipe.

Shred the carrots: They blend into sauce while adding nutrition and sweetness invisibly.

Brown sugar balances spice: Use 2 tablespoons if kids need extra sweetness to accept the curry.

Make it ultra-mild: Use curry powder instead of curry paste for the absolute gentlest version.

For picky eaters: Serve curry, rice, and chicken in separate sections so kids control how much sauce they want.

Kid participation: Let children measure ingredients, stir, use timer, and help serve.

Storage: Keeps in fridge 4 days or freezer 3 months. Reheats beautifully.

Texture-sensitive kids: Use immersion blender to partially puree vegetables into sauce.

Calories
Approximately 485 kcal per serving with ¾ cup rice

Protein
Approximately 28 g protein per serving from chicken breast