Thai Yellow Chicken Curry Recipe - Evolving Table (2024)

Thai Yellow Chicken Curry with Potatoesis a surprisingly easy but super flavorful recipe that you can make at home. Simply combine yellow curry paste with chicken, potatoes, carrots, onions, and coconut milk and simmer away. This is one of the best healthy dinners that’s SO much better than takeout!

Best Thai Yellow Curry Recipe

I used to live near an inconspicuous yet amazingly authentic Thai place. It is probably my favorite Thai restaurant.

I simply loved theirThai yellow chicken curry. No matter how much I ate there, I never got tired of the rich flavor and creamy sauce that warmed me from the inside out.

After some time enjoying this dish a little too often, I realized that I had a true fear… a fear ofattemptingand ultimatelyfailingat executing a foreign cuisine’s classic recipe.

But it’s surprisingly easy to make, and SO delicious. You can keep it simple by buying a Thai yellow curry paste at the store or make your own at home! (And make all kinds of Thai curries…)

Now that I’ve done the legwork, I can honestly say this homemade curry is incredible. I don’t feel the need to eat outquiteso often. If it’s your first time making Thai food, don’t fear! You’ll be digging into a delicious bowl in no time.

What is Yellow Curry?

Yellow curry is amilder currythat is often served at Thai restaurants in the West. It is made from a paste full of numerous spices such ascurry powder, coriander, turmeric, ginger, garlic, peppers, lemongrass, and sometimes a touch ofsugaris added. It is then cooked together withcoconut milkto make a delicious yellow curry sauce.

Most yellow curries are made with eitherchicken, beef, or fish. Then starchy vegetables, such aspotatoes, are added.It is served over steamed rice or with rice noodles.

Ingredients

• Chicken. Bothchicken breastsandboneless chicken thighswill work equally as well. Just make sure you cut it into similarly-sized cubes so they cook at the same rate. You can also substitute beef or shrimp and adjust the cooking time accordingly.
• Potatoes.Yukon goldare a great variety to use in this curry recipe. However, if you happen to have red potatoes or another waxy potato available, feel free to use those instead.
• Carrots. These give the dish a nice texture and a natural sweetness.
• Red Bell Peppers. You can also use a green or yellow bell pepper.
• Coconut Milk. Make sure you buy the CANNED coconut milk, not the kind in the refrigerator.Also, if you want a thicker curry, opt for full fat coconut milk.If you are okay with it being a bit more watery, but with fewer calories, lite coconut milk works great!
• Yellow Curry Paste.You can easily grab a jar of yellow curry paste at local grocery stores. Or, make your own curry paste! All you need is fresh garlic and ginger, Thai chili peppers, lemongrass paste, and spices (salt, turmeric, curry powder, and coriander). Check a local Asian market, if needed.

How to Make Thai Yellow Curry

Please see the recipe card below for more detailed ingredient amounts.

1. (Optional) Make the Yellow Curry Paste

You can either use a store-bought or make your own Thai yellow curry paste at home! If making at home, you’ll want to follow these steps:

Add the garlic, ginger, diced Thai chili peppers, salt, turmeric, curry powder, coriander, and lemongrass paste to a food processor or high-speed blender. Process until a smooth paste forms.

You especially want to be sure the peppers are fully blended to best distribute their flavor throughout the curry.

You can store this fragrant paste for up to2 weeksin an airtight zip-top bag in the refrigerator for the best flavor. If you keep it much longer it will most likely start to lose its potency!

2. Prep the Vegetables and Chicken

Use a sharp knife and a cutting board.

Chop the potatoes, red pepper, carrots, and onions into small, bite-sized pieces.

Slice the chicken into 1-inch cubes, as well. Remember, keep everything as similarly sized as possible so it cooks at the same rate.

3. Make the Curry Sauce

Add the oil to a large skillet over medium heat. Sauté the onions in olive oil until translucent, then add the chicken breast.

Cook the chicken until it’s almost cooked through. Add the coconut milk, yellow curry paste, bell pepper, potatoes, and carrots. Stir it all together.

Simmer the yellow curry sauce for 25-35 minutes, or until you have tender chicken and vegetables.

4. Serve the Curry

Serve Thai curry over your favorite rice and garnish with Thai basil if you’d like.

These rice recipes will all work great with this dish:

• Instant Pot White Rice
• Cauliflower Rice
• Instant Pot Basmati Rice
• Coconut Cilantro Brown Rice
• Jasmine Rice

FAQs

Other Thai-Inspired Dishes

Skip the take-out and whip up your own Thai dishes easily at home with any of these recipes.

• Thai Basil Chicken
• Easy Pad Thai
• Ground Chicken Thai Lettuce Wraps
• Thai Peanut Quinoa Salad
• Thai Chili Baked Wings
• Spaghetti Squash Pad Thai
• Asian Cucumber Salad

More Easy Curry Recipes

Curry is such a diverse dish that can be enjoyed in so many ways—yet somehow always manages to be perfectly warming and satisfying.

• Green Chicken Curry
• Massaman Curry.
• Chickpea Curry
• Slow Cooker Chicken Curry with Coconut Milk
• Chicken Korma Curry
• Instant Pot Yellow Chicken Curry
• Salmon Curry with Coconut Milk