Thai Yellow Chicken Curry with Potatoes Recipe
If there’s one dish that wraps you in a cozy, golden hug with every spoonful, it’s Thai Yellow Chicken Curry with Potatoes. Imagine tender chicken thighs, creamy coconut milk, and hearty chunks of potatoes mingling in a wonderfully aromatic yellow curry sauce. This is comfort food that manages to feel both exotic and deeply familiar — and it always brings joy to my dinner table, whether I’m cooking for two or hosting a hungry crowd.
Ingredients You’ll Need
What I truly love about Thai Yellow Chicken Curry with Potatoes is the simplicity of the ingredient list — nothing fancy, just a handful of fresh staples that each play a starring role. Every element really matters: they create layers of flavor, richness, and the signature vibrant yellow color that makes this dish so inviting.
- Vegetable oil: Just a touch to get the aromatics sizzling and prevent sticking — feel free to use canola or even coconut oil.
- Chicken thighs: Boneless and skinless, these stay incredibly moist and soak up all the gorgeous curry flavor.
- Yellow onion: A little sweetness from the onion perfectly balances the savory spice of the curry.
- Garlic: Essential for a deep, savory foundation — freshly minced makes all the difference.
- Yellow curry paste: The heart of the dish; look for a good Asian market blend or make your own for even more personality.
- Coconut milk: Lusciously creamy and a must for that authentic Thai curry richness.
- Chicken broth: Brings just enough savory depth and helps meld everything together.
- Yukon gold potatoes: They hold their shape and become perfectly creamy, absorbing all those delicious spices.
- Carrot: Adds color, sweetness, and a little extra bite.
- Fish sauce: An irreplaceable umami booster — don’t worry, it won’t make your curry taste fishy!
- Brown sugar: A hint of sweetness that rounds out the sharper edges of the curry paste.
- Ground turmeric (optional): For an extra pop of golden color and earthy flavor.
- Salt: Season as needed — a pinch at the end always ties everything together.
- Fresh cilantro and lime wedges: Bright, fresh finishing touches for serving.
How to Make Thai Yellow Chicken Curry with Potatoes
Step 1: Sauté the Aromatics
Start by heating up your vegetable oil in a large pot over medium heat. Toss in the sliced onion and let it soften for a couple of minutes until it turns translucent and slightly sweet-smelling. Add the minced garlic and yellow curry paste, swirling everything together as those incredible spices start to bloom and fill your kitchen with warmth. This is where the backbone of your Thai Yellow Chicken Curry with Potatoes truly comes alive!
Step 2: Add the Chicken
Next, slide those juicy chicken thigh pieces into the pot. Give everything a good stir, letting the chicken pick up the fragrant curry and onion flavors. Sauté for several minutes until the chicken loses its raw color and starts to brown up a little — this gives your curry such a wonderful depth of flavor.
Step 3: Form the Curry Base
Pour in the coconut milk and chicken broth, stirring well to combine. Suddenly, you’ll notice the bright yellow curry paste swirling together with the creamy coconut milk, creating that signature golden hue. This is when the fragrance goes from great to absolutely irresistible!
Step 4: Add Veggies and Seasonings
Time to layer in those distinctive Thai Yellow Chicken Curry with Potatoes veggies! Add the Yukon gold potatoes, sliced carrot, fish sauce, brown sugar, and turmeric (if using). These elements not only amp up the color but also bring sweet, earthy, and umami notes to the dish. Stir everything together, making sure the veggies are mostly submerged and ready to soak up the curry sauce.
Step 5: Simmer to Perfection
Bring the curry up to a gentle simmer, then reduce the heat to low and cover your pot. Let it bubble away softly for 25 to 30 minutes, until the potatoes are fork-tender and the chicken is cooked through. Check the flavor, add a little salt if you like, and marvel at how gorgeously inviting your Thai Yellow Chicken Curry with Potatoes looks and smells!
How to Serve Thai Yellow Chicken Curry with Potatoes
Garnishes
Fresh cilantro and lime wedges are my go-to finishing touches for Thai Yellow Chicken Curry with Potatoes. The cilantro offers a lively, herbal pop, and a quick squeeze of lime brings a gentle zing that makes every spoonful feel even more vibrant and balanced. Sprinkle both with abandon for maximum joy!
Side Dishes
Nothing beats a bowl of fluffy jasmine rice to soak up every luscious drop of curry sauce. You could also pair it with steamed brown rice or even a warm roti for a change. If you’re feeling festive, serve alongside a simple cucumber salad or pickled veggies for a cool, crisp contrast.
Creative Ways to Present
Thai Yellow Chicken Curry with Potatoes is so gorgeous it deserves to be shown off! Try ladling it into colorful bowls, topping with extra fresh herbs, chilies, or even toasted cashews for crunch. You can also serve it family-style from a big pot right in the middle of the table — everyone helps themselves and the conversation flows as easily as the curry!
Make Ahead and Storage
Storing Leftovers
This curry is such a treat the next day! Simply cool any leftovers quickly and store them in an airtight container in the fridge. The flavors meld and deepen overnight, making Thai Yellow Chicken Curry with Potatoes even more irresistible for lunch or dinner tomorrow.
Freezing
Good news — this curry freezes beautifully. Let the curry cool to room temperature, transfer to freezer-safe containers (leave a bit of room for expansion), and freeze for up to two months. Just keep in mind that the texture of the potatoes may soften slightly after thawing, but the flavor remains absolutely divine.
Reheating
To reheat, simply warm the curry gently in a saucepan over low to medium heat, stirring occasionally until piping hot. If it’s thickened up a bit in the fridge, add a splash of water or coconut milk to loosen things up. For microwave reheating, cover loosely and stir halfway through for even warming. Garnish fresh just before serving to recapture that just-cooked brightness.
FAQs
Can I swap in chicken breast or tofu instead of thighs?
Absolutely! While thighs are super juicy and forgiving in stews, chicken breast works well for a leaner twist. For a vegetarian version, tofu soaks up the curry beautifully — just cube and add when you’d usually add the chicken.
How can I make this curry spicier?
If you crave more heat, toss in a few sliced Thai chilies, drizzle with a bit of chili oil, or even add a dash of crushed red pepper. It’s easy to dial the spice up or down to match your crowd’s comfort level.
What kind of potatoes are best for this recipe?
Yukon gold potatoes are my top pick for Thai Yellow Chicken Curry with Potatoes, thanks to their creamy texture and ability to hold their shape. But small white or red potatoes work nicely too — just avoid russet potatoes, as they can fall apart during simmering.
Do I need a special yellow curry paste for this?
Yellow curry paste is essential for that signature color and flavor. Look for it at Asian markets or larger grocery stores in the international aisle. Some brands are spicier than others, so feel free to taste and adjust. If all else fails, a homemade mix of curry powder, turmeric, and a little extra garlic works in a pinch.
How can I make this dish gluten-free and dairy-free?
This recipe is naturally dairy-free thanks to coconut milk, and most yellow curry pastes are gluten-free — but always check the label to be sure. Served with jasmine rice or a gluten-free bread, it’s a fantastic allergy-friendly main.
Final Thoughts
Few meals bring as much color and comfort to the table as Thai Yellow Chicken Curry with Potatoes. I hope you give it a try — it’s one of those crowd-pleasers that fills your home with irresistible aromas and invites everyone back for seconds. There’s truly no better way to enjoy a cozy night in or a special dinner with friends!
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Thai Yellow Chicken Curry with Potatoes Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and aromatic flavors of this Thai Yellow Chicken Curry with Potatoes. A hearty and comforting dish that brings together tender chicken, creamy coconut milk, and fragrant spices for a satisfying meal.
Ingredients
For the Curry:
- 1 tablespoon vegetable oil
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 1 small yellow onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons yellow curry paste
- 1 (14 oz) can coconut milk
- 1/2 cup chicken broth
- 2 medium Yukon gold potatoes, peeled and cut into chunks
- 1 medium carrot, sliced
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1/2 teaspoon ground turmeric (optional)
- Salt to taste
- Fresh cilantro and lime wedges for serving
Instructions
- Heat the oil: Heat vegetable oil in a large pot over medium heat.
- Saute aromatics: Add the sliced onion and cook until soft. Stir in garlic and curry paste.
- Cook the chicken: Add chicken pieces and cook until lightly browned.
- Add liquids and vegetables: Pour in coconut milk and broth, add potatoes, carrot, fish sauce, sugar, and turmeric. Simmer.
- Finish and serve: Adjust salt, then serve hot with rice, cilantro, and lime wedges.
Notes
- You can substitute chicken breast or tofu for the chicken thighs.
- For extra spice, add Thai chilies or chili oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 105mg
