Thai Yellow Chicken Curry with Potatoes – Your Kitchen Passport to Bangkok!

Hey curry lovers! 


Get ready to embark on the most flavorful journey with this incredible Thai Yellow Chicken Curry! Tender chicken, golden potatoes, and onions swimming in the richest coconut cream sauce with homemade curry paste that will make your taste buds dance. This isn't just dinner - it's a culinary adventure to Thailand right from your kitchen! Let's create some magic! 





Why You'll Love This Recipe

  • Authentic Thai flavors made accessible in your own kitchen!
  • Creamy, comforting, and packed with aromatic spices.
  • Perfect balance of savory, sweet, and just the right amount of heat.
  • Great for meal prep - tastes even better the next day!


Tools You'll Need

Large Pot

Rice Cooker

Sharp Knife

Cutting Board


Ingredients

For the Yellow Curry:

  • 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
  • A heavy pinch of salt
  • 2 teaspoons fish sauce (optional)
  • 1-2 tablespoons brown sugar (optional)

For Serving:

  • 1/4 cup chopped cilantro
  • 2 cups uncooked jasmine rice


Step-by-Step Instructions

  1. Start cooking jasmine rice according to package instructions.
  2. Heat the oil in a large pot over medium low heat.
  3. Add the onions and sauté for a few minutes until fragrant and softened.
  4. Add the chicken and curry paste; sauté for 3-5 minutes.
  5. Add the potatoes and stir to coat with the curry paste.
  6. Pour in the coconut cream and 1/2 cup water or broth.
  7. Bring to a gentle simmer and cook for 15-20 minutes until potatoes are tender.
  8. Season with salt, fish sauce (if using), and brown sugar to taste.
  9. Add more water if needed to reach your desired consistency.
  10. Serve over jasmine rice, garnished with fresh cilantro! 


Pro Tips

  • Don't boil vigorously - keep at a gentle simmer to prevent coconut milk from separating.
  • Cut potatoes evenly for consistent cooking.
  • Taste and adjust seasoning at the end - balance sweet, salty, and spicy to your preference.


Recipe Variations

  • Vegetarian: Use tofu or chickpeas instead of chicken, and vegetable broth.
  • Extra Veggies: Add carrots, bell peppers, or bamboo shoots.
  • Spice Level: Adjust heat by using more or less curry paste.


FAQs

Can I use regular potatoes instead of Yukon gold?
Yes! Any waxy potato will work. Cut into bite-sized pieces for even cooking.

What's the difference between coconut cream and milk?
Coconut cream is thicker and richer. Milk works fine but may result in a slightly thinner sauce.

Can I make this ahead?
Absolutely! The flavors deepen overnight. Reheat gently on the stove.



Thai Yellow Chicken Curry Recipe

Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins

Yield: 4 servings

Nutrition Info: Available soon

Ingredients:

Curry: 1 tbsp avocado oil, 1/2 onion, 1 lb chicken, 1/4 cup curry paste, 10 potatoes, 14 oz coconut cream, 1/2-1 cup water, salt, 2 tsp fish sauce (opt), 1-2 tbsp brown sugar (opt)

Serving: 1/4 cup cilantro, 2 cups jasmine rice

Instructions:

  1. Cook rice according to package directions.
  2. Sauté onions in oil until softened.
  3. Add chicken and curry paste; cook 3-5 minutes.
  4. Add potatoes, coconut cream, and water.
  5. Simmer 15-20 minutes until potatoes are tender.
  6. Season with salt, fish sauce, and sugar to taste.
  7. Serve over rice with fresh cilantro.


So there you have it - the most aromatic and comforting Thai Yellow Chicken Curry that will transport you straight to the streets of Bangkok! 

If you try this recipe, let me know in the comments how you customized your spice level. 

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