Thai Yellow Chicken Curry with Potato Recipe

Thai Yellow Chicken Curry with Potatoes! Chicken, golden potatoes, onions, coconut cream, and an absolutely amazing homemade yellow curry paste sauce.

It’s the main rich and delicious takeaway vibe, but you’ve made it your own and you’re absolutely craving it.

Spice it wherever you want it to be super soft and rich thanks to coconut cream, then make your Thai-inspired yellow curry dream come true. It is impeccably salty with a slight sweetness spread over the steamed rice. Yes, yes, please give me right now.

Well, here’s a short detour of about 45 minutes. First, make your own yellow curry paste. Trust us. Don’t run away! Because here’s the stuff, it will freeze beautifully and be ready for the next one. Number 5, for example, when you want to make this yellow chicken curry very easy to make into a creamy, soft bowl. And you will want to make it. A lot of.

In This Post: All About Yellow Chicken Curry

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Yellow chicken curry in bowl with fork

Tender Yellow Chicken Curry Ingredients

Here you will find everything you need to make homemade golden yellow curry paste. https://pinchofyum.com/thai-yellow-chicken-curry-with-potatoes. After that, the ingredient list is beautifully short! For example, aaa almost lacks 5 ingredients.

  • curry paste
  • Boneless skinless chicken breast (chicken thighs can also work)
  • golden potato
  • onion
  • coconut cream
  • Served with fish sauce and brown sugar (optional but so good!), rice and coriander! (We put all of these into one point so you can see that they are *very close* to the 5 ingredients.)

Get ready to fall in love with this curry dish.

If you are in the curry paste business, you can make this treasure very easily. For example, a weekday dinner is easy. Yes, come here.

  1. Sauté. Take a frying pan or large pot and sauté the onions first over medium heat until delicious and fragrant. Then add the chicken and curry paste and set aside. Finally, drop the potatoes there.
  2. boil. Pour in the sweet coconut cream with a little water and simmer until the chicken and potatoes are cooked.
  3. churn. If you fry a little fish sauce and add a little brown sugar, the song really comes out.
  4. That’s right. in a pile kimbap. Fall in love forever.
Yellow curry in bowl with fork

Great taste of curry paste

We don’t know about you, but sometimes that yellow curry paste is hard to find in our regular shop. Green, red, yep… But those beautiful golden flavors, where are you?! Now, this is homemade yellow curry paste. It takes a bit of time to assemble, but it’s a large batch, so you’ll be ready for the next time your yellow curry craving strikes. Maybe for breakfast tomorrow? (Seriously, don’t knock until you try. We’ve been known to scrape a cold curry pan or two in the morning like before breakfast. It’s worth it every time.)

We will first roast the aromas like a clove of garlic, a little ginger and a little shallot. You will rehydrate some Thai chilli, and you will decide how spicy it is. Then mix, store in jars and prepare your curry paste!

Homemade yellow curry paste in jar with spoon.

We also like that this recipe is very flexible. The chicken/potato combo is a really tasty win, but you can absolutely serve tofu or toss in any other vegetables you have in the fridge. And if you have coconut milk on hand, it can fully work. You just need to adjust the amount of liquid accordingly to get the right concentration. But if you’re ready to swim in the lush, rich and incredibly soft creamy waters, then coconut cream is for you! You won’t regret it.

A rich, creamy, and surprisingly easy-to-take-out comfort food, readily available any day of the week. yum.

Thai Yellow Chicken Curry: Frequently Asked Questions

Can I use coconut milk instead of coconut cream?

Coconut milk works well in this recipe if you adjust the amount of water according to the consistency you want for the sauce. But if you can find it, coconut cream will make this really tasty.

What other protein options are right for you here?

This beef curry recipe is similar and the beef is great! For vegetarian-friendly options, you can use tofu or chickpeas.

What can you serve with this?

This is really filling on its own, but some kind of flatbread (like naan) will be delicious to soak up the curry sauce.

Source Note: Kaeng Kari is a yellow curry dish commonly found in non-Thai Thai restaurants. It usually incorporates the use of yellow curry powder (“kari” meaning “kari powder”) that came to Thailand via the spice route. This is the result of British troops bringing in Indian powdered spices like turmeric and, according to the Wiki, “Anglo-Indian invention, curry powder”. It is generally softer and less greasy than traditional Thai curry. The bones in this recipe are Saveur New Classics Cookbook (affiliate link). The recipes in this book were created and contributed by Chef Andy Ricker, who owns the Thai restaurant PokPok in Portland. This version has adjustments to the ingredients that make it easier to use for flavor and paste! You can do a lot with this curry paste/method. It’s like the chicken and potatoes you see here, but the beef version is also very tasty!

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Explanation

Thai Yellow Chicken Curry with Potatoes! Chicken, golden potatoes, onions, coconut cream, and an absolutely amazing homemade yellow curry paste sauce.


  • 1 tablespoon Oil
  • in half yellow onionsliced
  • One pound Boneless Skinless Chicken BreastCut into bite-size pieces
  • 1/3 cup yellow curry paste
  • 10 Baby Golden Yukon PotatoesCut into bite-size pieces
  • one 14– ounce cans coconut cream (Similar to coconut milk, but sweeter)
  • 1/2One cup water
  • 2 teaspoons fish sauce (optional)
  • Onetwo tablespoon brown sugar (optional)
  • Cilantro and rice for serving

  1. Heat the oil in a large pot over medium heat. Add the onion and sauté for a few minutes until the onion is fragrant and soft. Add chicken and curry paste. Fry for 3-5 minutes. Add the potatoes and stir to coat the curry paste.

  2. Add coconut cream and 1/2 cup water to the pot. Simmer for 20-30 minutes or until chicken and potatoes are fully cooked. Add more water depending on the desired sauce concentration.

  3. Mix fish sauce and brown sugar to really take it to the next level. Seriously – so good. Serve over rice.

note

The nutrition label does not include rice.

  • Preparation time: 15 minutes
  • Cooking Time: 25 minutes
  • category: dinner
  • Way: sauté
  • Cooking: Inspired by Thailand

keyword: Yellow Curry Recipe, Yellow Curry Chicken, Chicken Curry, Thai Yellow Curry

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Thai-inspired yam

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