Thai Yellow Chicken Curry with Potatoes Recipe
If you’re craving something comforting, vibrant, and just bursting with flavor, you’ll fall in love with Thai Yellow Chicken Curry with Potatoes. This classic Thai dish combines tender chicken thighs and soft golden potatoes in a creamy, coconut-rich curry sauce that’s as alluring as it is satisfying. It’s the kind of curry that brightens up any night, fills your kitchen with irresistible aromas, and impresses everyone lucky enough to share your table.
Ingredients You’ll Need
The magic of Thai Yellow Chicken Curry with Potatoes is that everything in your pot plays a special part. With just a handful of pantry-friendly ingredients, you’ll build layers of flavor and achieve that signature yellow hue and silky texture this curry is known for.
- Chicken thighs: Boneless and skinless, these stay juicy and tender throughout simmering, soaking up every bit of curry goodness.
- Vegetable oil: A neutral base for blooming your curry paste to release those aromatic oils.
- Yellow curry paste: The heart of this dish; look for it at Asian markets or well-stocked supermarkets for an authentic spice blend.
- Coconut milk: Provides that rich, velvety sauce and tames the gentle spice of the curry paste.
- Chicken broth: Adds depth while keeping your curry from becoming too heavy.
- Yukon Gold potatoes: Their creamy texture and mild flavor pair perfectly with the curry, soaking up the sauce in every bite.
- Onion: Sliced for sweetness and added body to the curry sauce.
- Red bell pepper: Pops of color and a hint of fresh crunch contrast beautifully with the creamy curry.
- Fish sauce: The salty, umami backbone that instantly transports your tastebuds to Thailand.
- Brown sugar: Just a hint to balance the savory and spice, and enhance the natural sweetness of the coconut milk.
- Fresh lime juice: A squeeze at the end brings the whole dish to life and brightens up every spoonful.
- Chopped fresh cilantro: For a fresh, herbal finishing touch right before serving.
- Steamed jasmine rice: The perfect, fluffy base to soak up every drop of curry sauce.
How to Make Thai Yellow Chicken Curry with Potatoes
Step 1: Sauté the Curry Paste
Start by heating the vegetable oil in a large pot or Dutch oven over medium heat. Add the yellow curry paste and stir it constantly for about a minute or two until it becomes intensely fragrant. This step is crucial to unlock the full flavor from the spices in your paste, so don’t rush it — your kitchen should already start to smell amazing!
Step 2: Create the Creamy Base
Pour in half of the coconut milk and combine it with the curry paste, stirring until the mixture is smooth. Let it cook for 2 to 3 minutes; you’ll see the coconut oil begin to separate and rise to the top, which signals a rich flavor foundation for your Thai Yellow Chicken Curry with Potatoes.
Step 3: Add and Sear the Chicken
Now, add the chicken pieces and stir so they’re evenly coated in your curry base. Cook the chicken for 4 to 5 minutes; you want them to absorb those flavors early as they start to turn opaque but don’t worry about cooking them all the way through just yet.
Step 4: Simmer With Vegetables and Sauce
Next, pour in the remaining coconut milk and chicken broth, then add your potatoes, sliced onion, and red bell pepper. Now’s the time to drop in the fish sauce and brown sugar, too. Give everything a good stir, then bring to a gentle boil. Reduce the heat and let the curry simmer, uncovered, for about 20 to 25 minutes. This is when the chicken finishes cooking, the potatoes become buttery soft, and the sauce thickens into curry heaven.
Step 5: Finish With Lime and Serve
Once the potatoes are easily pierced with a fork and your kitchen smells phenomenal, remove the pot from the heat. Stir in the fresh lime juice for a burst of brightness. Taste and adjust the seasoning with a little extra fish sauce, sugar, or lime if needed. Ladle the lush Thai Yellow Chicken Curry with Potatoes over fluffy steamed jasmine rice and garnish it with a shower of chopped cilantro. Dinner bliss is served!
How to Serve Thai Yellow Chicken Curry with Potatoes
Garnishes
The right garnish transforms your curry into a feast for both the eyes and taste buds. A scattering of chopped fresh cilantro adds a wake-up call of herbal freshness, while a squeeze of extra lime and some thinly sliced Thai chilies (if you like heat) turn every bowl into a restaurant-worthy presentation.
Side Dishes
Thai Yellow Chicken Curry with Potatoes was made for scooping over a mound of steaming jasmine rice, soaking up all that creamy sauce. But if you want to round out the meal, try serving it with crunchy cucumber salad or crispy Thai spring rolls for a fun contrast of textures.
Creative Ways to Present
You can ladle this curry into wide bowls for a homey, family-style feel, or plate it elegantly for date night. For a unique presentation, try serving the curry in hollowed-out bread bowls, or alongside small portions of rice molded with a cup for a pretty touch. You’ll find that Thai Yellow Chicken Curry with Potatoes is as flexible and fun to serve as it is to cook.
Make Ahead and Storage
Storing Leftovers
This curry stores exceptionally well in the fridge! Once cooled, transfer leftovers to an airtight container and refrigerate for up to 3 days. The flavors actually meld and deepen overnight, making your leftovers even more delicious the next day.
Freezing
You can absolutely freeze Thai Yellow Chicken Curry with Potatoes for future weeknight magic. Let it cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Just be mindful that the potatoes may get a bit softer after thawing, but the flavor will still be sublime.
Reheating
To reheat, simply place your curry in a saucepan and warm gently over medium heat, stirring now and then. If it’s too thick, add a splash of chicken broth or coconut milk to loosen it up. Microwave reheating also works well for single servings — just cover to prevent splatters and heat until piping hot.
FAQs
Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breast, but keep in mind it cooks a bit faster and may turn out less juicy than thighs. If you do use breasts, just be careful not to overcook them during the simmering stage.
What can I use if I don’t have yellow curry paste?
If yellow curry paste isn’t available, you can use red or green curry paste, though the flavor and color will change. For the closest match, add a pinch of turmeric to another curry paste to mimic that signature yellow color.
Is this curry very spicy?
Thai Yellow Chicken Curry with Potatoes is one of the mildest Thai curries, thanks to the mellow blend of spices and the richness of coconut milk. You can easily turn up the heat by stirring in some fresh Thai chilis or a sprinkle of red pepper flakes as you cook.
Can I make this curry vegetarian?
Absolutely! Swap the chicken for cubes of tofu or tempeh, and use vegetable broth in place of chicken broth. You can even add extra vegetables like carrots, green beans, or eggplant for a plant-forward version.
What potatoes work best for this recipe?
Yukon Gold potatoes are perfect because they hold their shape while turning creamy on the inside. If you want a fun twist, try using sweet potatoes for subtle sweetness and extra color in your curry.
Final Thoughts
If you’ve been searching for a recipe that’s both impressive and comforting, Thai Yellow Chicken Curry with Potatoes ticks all the boxes. It’s easy enough for a weeknight, yet feels special enough for guests — and honestly, I think it’s impossible to stop at one bowl. Give it a try, and let this curry win a permanent spot in your meal rotation!
Print
Thai Yellow Chicken Curry with Potatoes Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Thai Yellow Chicken Curry with Potatoes is a comforting and aromatic dish that brings together tender chicken, creamy coconut milk, and fragrant spices like yellow curry paste. Perfectly balanced with a hint of sweetness and tanginess, it’s a flavorful meal that pairs beautifully with steamed jasmine rice.
Ingredients
Chicken Curry:
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1/4 cup yellow curry paste
- 1 can (14 ounces) coconut milk
- 1 cup chicken broth
Additional Ingredients:
- 3 medium Yukon Gold potatoes, peeled and cut into chunks
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon fresh lime juice
- Chopped fresh cilantro for garnish
- Steamed jasmine rice for serving
Instructions
- Heat Oil and Curry Paste: In a large pot, heat vegetable oil over medium heat. Add yellow curry paste and cook for 1-2 minutes until fragrant.
- Add Coconut Milk: Pour in half of the coconut milk, stir until well blended, and the oil separates, about 2-3 minutes.
- Cook Chicken: Add chicken pieces, cook for 4-5 minutes, stirring to coat in the curry mixture.
- Add Remaining Ingredients: Pour in remaining coconut milk and chicken broth. Add potatoes, onion, and red bell pepper. Stir in fish sauce and brown sugar.
- Simmer: Bring to a gentle boil, then simmer uncovered for 20-25 minutes until chicken is cooked and potatoes are tender.
- Finish and Serve: Remove from heat, stir in lime juice, adjust seasoning if needed, garnish with cilantro, and serve with jasmine rice.
Notes
- For extra heat, add a sliced Thai chili or a pinch of red pepper flakes.
- Substitute sweet potatoes for regular potatoes for a twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (without rice)
- Calories: 450
- Sugar: 6g
- Sodium: 850mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 135mg
