Thai Yellow Chicken Curry with Potatoes Recipe

Introduction

Thai Yellow Chicken Curry with Potatoes is a comforting, flavorful dish that combines tender chicken, creamy coconut, and aromatic curry paste. This easy recipe brings a taste of Thailand to your dinner table with minimal effort and maximum satisfaction.

Ingredients

• 1 tablespoon avocado oil
• 1/2 yellow onion, sliced thinly
• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• 1/4 cup yellow curry paste
• 10 baby golden Yukon potatoes, cut into halves or bite-sized pieces
• 1 (14-ounce) can unsweetened coconut cream or coconut milk
• 1/2 – 1 cup water or broth
• Heavy pinch of salt
• 2 teaspoons fish sauce (optional)
• 1–2 tablespoons brown sugar (optional)
• 1/4 cup chopped cilantro, for serving
• 2 cups uncooked jasmine rice

Instructions

1. Step 1: Heat the avocado oil in a large pot over medium-low heat.
2. Step 2: Add the sliced onion and sauté for a few minutes until fragrant and softened.
3. Step 3: Add the chicken and yellow curry paste; sauté for 3–5 minutes until the chicken begins to cook through.
4. Step 4: Add the potatoes and stir to coat them evenly with the curry paste.
5. Step 5: Pour in the coconut cream and 1/2 cup of water or broth. Season with a heavy pinch of salt.
6. Step 6: Simmer for 20–30 minutes or until the potatoes are fully cooked, adding more water or broth as needed to achieve your desired sauce consistency.
7. Step 7: While the curry cooks, prepare the jasmine rice according to package directions.
8. Step 8: Once the curry is done, stir in fish sauce and brown sugar to taste.
9. Step 9: Serve the yellow curry over cooked jasmine rice, garnished with chopped cilantro.

Tips & Variations

• For a vegetarian version, substitute chicken with firm tofu or chickpeas and use vegetable broth instead of chicken broth.
• Adjust the curry paste quantity depending on your preferred spice level.
• Using coconut cream instead of coconut milk results in a richer, creamier texture.
• Add vegetables like carrots or bell peppers for extra color and nutrients.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. If the sauce thickens after storage, add a splash of water or broth to loosen it while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coconut milk instead of coconut cream?

Yes, you can use regular coconut milk, but the curry will be lighter and less creamy. Coconut cream adds richness and a thicker texture.

Is yellow curry paste spicy?

Yellow curry paste is generally milder than red or green curry pastes but still has a pleasant warmth. You can adjust the spice by adding more or less paste to suit your taste.

Thai Yellow Chicken Curry with Potatoes Recipe

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★★★★★

4.6 from 54 reviews

This Thai Yellow Chicken Curry with Potatoes is a comforting and flavorful dish featuring tender chicken simmered in a rich coconut yellow curry sauce with baby Yukon potatoes. Scented with traditional Thai spices, the curry is balanced with a hint of sweetness and umami from fish sauce and brown sugar, served perfectly over fragrant jasmine rice for a hearty meal.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon avocado oil
• 1/2 yellow onion, sliced thinly
• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• 1/4 cup yellow curry paste
• 10 baby golden Yukon potatoes, halved or cut into bite-sized pieces
• 1 (14-ounce) can unsweetened coconut cream or coconut milk
• 1/2 – 1 cup water or broth
• Heavy pinch of salt
• 2 teaspoons fish sauce (optional)
• 1–2 tablespoons brown sugar (optional)
• 1/4 cup chopped cilantro, for serving

Side

• 2 cups uncooked jasmine rice

Instructions

1. Heat the oil: Heat the avocado oil in a large pot over medium-low heat to prepare for sautéing.
2. Sauté onion: Add the thinly sliced yellow onion to the pot and cook for a few minutes until it becomes fragrant and soft.
3. Add chicken and curry paste: Stir in the bite-sized chicken pieces and yellow curry paste, cooking for 3–5 minutes until the chicken starts to cook through and the paste is well combined.
4. Add potatoes: Add the halved Yukon potatoes and stir thoroughly to coat them evenly with the curry paste.
5. Add liquids and season: Pour in the coconut cream and 1/2 cup of water or broth, then add a heavy pinch of salt for seasoning.
6. Simmer curry: Let the curry simmer gently for 20–30 minutes, or until the potatoes are fully cooked. Add more water or broth if needed to reach the desired sauce consistency.
7. Cook rice: While the curry simmers, cook the jasmine rice according to the package instructions.
8. Finish curry: Once the curry is done, stir in the fish sauce and brown sugar to taste to add depth and sweetness.
9. Serve: Serve the yellow chicken curry hot over the cooked jasmine rice, garnished with chopped cilantro for freshness and color.

Notes

• For a vegetarian version, substitute chicken with tofu and use a vegetarian fish sauce alternative or skip it.
• You can adjust the spiciness by choosing a milder or spicier yellow curry paste depending on preference.
• Using coconut cream instead of coconut milk results in a richer, creamier curry.
• Baby Yukon potatoes hold their shape well but feel free to substitute with fingerlings or regular potatoes cut into similar size pieces.
• Leftovers taste great and can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Thai curry, yellow chicken curry, coconut curry, comfort food, chicken and potatoes, jasmine rice, easy Thai recipe