Golden, creamy, and full of soul-soothing flavor—this Thai yellow chicken curry is the kind of cozy comfort food I keep coming back to. Tender chicken, melt-in-your-mouth potatoes, and a rich coconut curry sauce made with a fragrant homemade yellow curry paste. It’s everything I want in a bowl after a long day—warm, mildly spiced, and spooned over fluffy rice.
Why I Love This Curry
If I had to pick one curry to eat for the rest of my life, this would probably be it. The coconut cream makes the sauce ridiculously smooth and velvety. There’s a gentle heat that doesn’t punch you in the face, but it’s there—warming and balanced by just a touch of sweetness. The potatoes soak up all that flavor, and the whole dish feels hearty without being heavy.
Now, I won’t lie to you—this curry really shines when you take that extra step to make the yellow curry paste from scratch. Yes, it adds about 45 minutes, but trust me, it’s a weekend-worthy project. And you’ll have extra paste stashed away for your next curry night.
Ingredients You’ll Need
Once you’ve got the curry paste sorted (which I highly recommend making ahead and freezing), the rest of the dish is blissfully simple. We’re talking:
- Yellow curry paste – homemade is ideal
- Boneless skinless chicken breasts – or thighs if you prefer
- Golden potatoes – they hold their shape beautifully
- Onion – for depth and sweetness
- Coconut cream – for that lush, creamy texture
- Fish sauce and brown sugar – optional but highly recommended
- Steamed rice and cilantro – to serve
Let’s Make It: Step-by-Step
This is what weeknight curry dreams are made of. Once the paste is ready, the curry itself comes together quickly.
1. Sauté the Base
In a large pot or deep skillet, heat some oil over medium heat. Add sliced onions and cook until soft and fragrant.
2. Add Chicken and Paste
Toss in your chicken pieces and the yellow curry paste. Let everything cook together for a few minutes so the chicken gets coated and the paste starts to sizzle.
3. Simmer with Potatoes
Add diced golden potatoes, then pour in the coconut cream and a little water. Let it simmer gently until the chicken is cooked through and the potatoes are fork-tender.
4. Finish and Serve
Stir in a splash of fish sauce and a spoonful of brown sugar if you like that sweet-savory balance. Serve hot over steamed rice, and sprinkle with fresh cilantro.
Homemade Yellow Curry Paste
Can’t find yellow curry paste at your local store? I feel you. It’s not as common as red or green curry pastes, but making it at home is easier than you think.
You’ll need to roast some garlic, shallots, and ginger, then blend them with rehydrated dried Thai chilies (you choose how many based on your spice preference). Add ground turmeric, coriander, and a few other pantry spices. Once blended, store it in a jar in the fridge or freeze it in portions. One batch can fuel several delicious dinners.
Honestly, this paste makes the dish what it is. I’ve scraped the pan clean more than once with a spoon straight from the fridge. No shame.
Want to Add More Veggies?
This curry is flexible—feel free to bulk it up with extra veg! Here are a few ways to sneak in more goodness:
- Stir in some frozen peas or carrots while it simmers.
- Toss in fresh spinach at the end for a pop of green.
- Serve with roasted broccoli or sautéed green beans on the side.
- A simple cucumber salad with lime juice would be refreshing too.
Storage Tips
Leftovers keep beautifully! Here’s how I handle them:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in individual portions for up to 2 months.
- Reheat: Gently reheat on the stovetop or in the microwave. Add a splash of water or coconut milk if the sauce thickens too much.
Thai Yellow Chicken Curry
Thai Yellow Chicken Curry with Potatoes – A flavorful combination of chicken, golden potatoes, onion, coconut cream, and a rich, savory yellow curry paste sauce.
Ingredients
For the yellow curry:
- 1 tablespoon avocado oil
- 1/2 yellow onion, thinly sliced
- 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 can (14 ounces) unsweetened coconut cream or coconut milk
- 1/2 – 1 cup water or broth
- A generous 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
Instructions
- Heat the oil in a large pot over medium-low heat. Add the sliced onions and sauté for a few minutes until fragrant and softened.
- Add the chicken and curry paste to the pot and sauté for 3–5 minutes. Stir in the potatoes to coat them well with the curry paste.
- Pour in the coconut cream and 1/2 cup water or broth. Season with salt. Simmer for 20–30 minutes until the potatoes are fully cooked. Add more liquid if needed to achieve the desired sauce consistency.
- While the curry simmers, cook the rice according to the package instructions.
- Stir in the fish sauce and brown sugar at the end for added depth of flavor. Adjust to taste.
- Serve the curry over rice, topped with chopped cilantro.
Notes
- Store-bought yellow curry paste can be used. If opting for a strong-flavored paste, you may need less than 1/4 cup.
- Coconut cream creates a thicker, richer sauce, but coconut milk works just as well.
- For a thicker sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir into the simmering curry.
- Nutritional values do not include rice.
- For tips on slicing onions thinly, look up general knife technique guides
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 427Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 65mgSodium: 955mgCarbohydrates: 47gFiber: 1gSugar: 25gProtein: 28g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
FAQs About Thai Yellow Chicken Curry
How spicy is this curry?
If you make the paste from scratch, you’re in control of the heat. Use fewer Thai chilies for a milder version (try 5 instead of 20) and adjust as you go.
Can I use coconut milk instead of coconut cream?
Yes! Coconut milk will give you a lighter sauce. You may need to reduce the water slightly to keep it creamy. But if you can get your hands on coconut cream, it’s worth it.
What other proteins work in this curry?
Chicken is classic, but you could absolutely swap in tofu, chickpeas, or even beef. Just adjust cooking times to suit the protein you’re using.
Can I make it vegan?
Absolutely. Use tofu or chickpeas instead of chicken, and leave out the fish sauce. Add a bit of soy sauce or tamari for depth.
What’s the difference between yellow, red, and green curry?
It comes down to the chilies and aromatics used in the paste. Yellow curry typically includes turmeric and yellow chilies, making it milder and earthier. Red uses dried red chilies, and green curry uses green chilies and herbs like cilantro and basil, giving it a fresh, vibrant flavor.
Let’s Wrap It Up
This Thai yellow chicken curry is the kind of dish that feels like a warm hug in a bowl. It’s bold and creamy, just the right amount of spicy, and endlessly comforting. Whether it’s a quiet dinner at home or something you’re serving up for guests, it never disappoints.
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