Thai Yellow Chicken Curry with Potatoes Recipe
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.
- 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
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
- Heat the oil: Heat the avocado oil in a large pot over medium-low heat to prepare for sautéing.
- Sauté onion: Add the thinly sliced yellow onion to the pot and cook for a few minutes until it becomes fragrant and soft.
- 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.
- Add potatoes: Add the halved Yukon potatoes and stir thoroughly to coat them evenly with the curry paste.
- 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.
- 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.
- Cook rice: While the curry simmers, cook the jasmine rice according to the package instructions.
- Finish curry: Once the curry is done, stir in the fish sauce and brown sugar to taste to add depth and sweetness.
- 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
