Welcome, curry lovers! If you’re craving a bold, comforting, and flavorful dish, look no further than this delicious Thai Yellow Chicken Curry with Potatoes. This authentic and hearty meal brings together tender chicken, golden potatoes, and a fragrant, homemade yellow curry paste, sure to become your go-to comfort food. It’s perfect for weeknights, quick to prepare, and packed with flavors that will transport you to the heart of Thailand.
Introduction
Thai yellow chicken curry, known for its rich, creamy, and mildly spiced flavor, is a dish that showcases the delicate balance of coconut milk, spices, and fresh ingredients. Originating from Thailand, this curry is a favorite among curry enthusiasts due to its warming and satisfying qualities. If you enjoy exploring international flavors, or are simply a fan of Thai curries, this dish is a must-try! The blend of tender chicken, creamy coconut sauce, and golden potatoes makes it the perfect comfort meal that can be whipped up in less than an hour.
For anyone seeking a delightful combination of savory and sweet flavors, Thai yellow curry is a fantastic option. Its subtle spices and creamy coconut milk base make it an easy, crowd-pleasing meal.
Related Recipe: If you’re a fan of flavorful sauces, check out this Chick-Fil-A Sauce Recipe for another amazing condiment that complements so many dishes. Chick-Fil-A Sauce Recipe
Ingredients for Thai Yellow Chicken Curry
To make this mouthwatering Thai yellow chicken curry with potatoes, you will need the following ingredients:
For the Yellow Curry:
- 1 tablespoon avocado oil: A neutral oil for sautéing.
- ½ yellow onion, sliced thinly: Adds a mild sweetness.
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces.
- ¼ cup yellow curry paste: Homemade or store-bought.
- 10 baby golden Yukon potatoes, cut into halves or bite-sized pieces: Provides heartiness to the dish.
- 14-ounce can of unsweetened coconut cream or coconut milk: For creaminess.
- ½ – 1 cup water or broth: Adjust for desired consistency.
- A pinch of salt: For seasoning.
- 2 teaspoons fish sauce (optional): Adds umami depth.
- 1–2 tablespoons brown sugar (optional): Balances the flavors.
For Serving:
- 2 cups uncooked jasmine rice: Traditional pairing for curry.
- ¼ cup chopped cilantro: For garnish and fresh flavor.
Tip: For a vegetarian version, substitute chicken with tofu or chickpeas and omit the fish sauce.
How to Make Thai Yellow Chicken Curry – Step by Step
Follow these simple steps to make your perfect Thai yellow chicken curry:
Step 1: Heat the avocado oil in a large pot over medium-low heat. Add the thinly sliced onions and sauté for a few minutes until fragrant and softened.
Step 2: Add the chicken pieces and yellow curry paste to the pot. Cook for about 3-5 minutes, stirring occasionally to coat the chicken with the paste.
Step 3: Add the halved potatoes, stirring them into the curry paste to ensure they are fully coated.
Step 4: Pour in the coconut cream and ½ cup of water or broth. Season with a heavy pinch of salt. Bring the mixture to a simmer, and allow it to cook for 20-30 minutes until the potatoes are fully tender, adding more liquid if necessary.
Step 5: For an extra boost of flavor, stir in the fish sauce and brown sugar toward the end of cooking. Adjust to taste.
Step 6: While the curry simmers, prepare the jasmine rice according to package instructions.
Step 7: Serve the curry over the steamed rice, and garnish with fresh chopped cilantro.
Pro Tip: Always taste your curry at the end and adjust the salt, fish sauce, or brown sugar as needed. The balance between sweet, salty, and savory is key to authentic Thai flavors.
Helpful Tips for Thai Yellow Chicken Curry
- Coconut Milk vs. Coconut Cream: Use coconut cream for a richer, thicker curry. If you prefer a lighter version, coconut milk works perfectly as well.
- Spice Level: For a spicier curry, you can add Thai chilies or red pepper flakes.
- Make it Ahead: This curry tastes even better the next day, making it ideal for meal prepping.
Cooking Tips for the Best Thai Yellow Chicken Curry
- Fresh Ingredients Matter: Use fresh potatoes, chicken, and spices for the most authentic and vibrant flavor.
- Simmer Gently: Simmer the curry on low heat to allow the flavors to meld beautifully and to ensure tender potatoes.
- Perfect Potatoes: Cut your potatoes into even, bite-sized pieces to ensure they cook at the same time as the chicken.
Serving Suggestions for Thai Yellow Chicken Curry
Pair this curry with:
- Steamed Jasmine Rice: A classic accompaniment that soaks up the curry sauce beautifully.
- Thai Cucumber Salad: A light, refreshing side to balance the richness of the curry.
- Iced Thai Tea: Sweet and creamy, it complements the spice of the curry perfectly.
Related Recipe: For a dessert that pairs well with Thai dishes, try this delicious Peanut Butter Ganache for a perfect post-curry treat! Peanut Butter Ganache Recipe
Nutritional Information
Here is the approximate nutritional info for Thai Yellow Chicken Curry per serving:
- Calories: 350
- Protein: 25g
- Fat: 20g
- Carbohydrates: 25g
- Fiber: 3g
- Sugar: 4g
- Sodium: 600mg
Tip: For a lower-calorie option, you can use light coconut milk instead of cream.
Storage and Leftovers for Thai Yellow Chicken Curry
Leftovers are perfect for quick meals throughout the week. Here’s how to store and reheat:
- Refrigeration: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze portions in freezer-safe containers for up to 2 months.
- Reheating: Gently reheat on the stove or in the microwave, adding a splash of water or broth to loosen the sauce as needed.
Tip: When reheating, let the curry simmer gently to retain its creamy texture without overcooking the chicken.
Frequently Asked Questions (FAQs) for Thai Yellow Chicken Curry
1. Can I use curry powder instead of curry paste?
While curry powder can be used, the flavor won’t be as bold and authentic. We recommend using a yellow curry paste for the best results.
2. Can I make this curry vegetarian?
Yes! Substitute the chicken with tofu or chickpeas, and omit the fish sauce for a completely vegetarian meal.
3. How do I adjust the spice level?
You can add or reduce the curry paste to control the heat. For an extra kick, add fresh Thai chilies or red pepper flakes.
4. What is the best type of rice to serve with this curry?
Jasmine rice is ideal due to its fragrant aroma and soft texture, which complements the curry perfectly.
Conclusion
This Thai Yellow Chicken Curry with Potatoes is the ultimate comforting dish that brings together the best of Thai flavors. Whether you’re preparing it for a weeknight meal or a special dinner, it’s sure to impress with its creamy, savory, and slightly sweet taste. Give this recipe a try, and let us know in the comments how you made it your own! Don’t forget to share your feedback and variations.
PrintThai Yellow Chicken Curry Recipe with Potatoes | Easy Meal
Description
Welcome, curry lovers! If you’re craving a bold, comforting, and flavorful dish, look no further than this delicious Thai Yellow Chicken Curry with Potatoes. This authentic and hearty meal brings together tender chicken, golden potatoes, and a fragrant, homemade yellow curry paste, sure to become your go-to comfort food. It’s perfect for weeknights, quick to prepare, and packed with flavors that will transport you to the heart of Thailand.
Ingredients
For the Yellow Curry:
- 1 tablespoon avocado oil: A neutral oil for sautéing.
- ½ yellow onion, sliced thinly: Adds a mild sweetness.
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces.
- ¼ cup yellow curry paste: Homemade or store-bought.
- 10 baby golden Yukon potatoes, cut into halves or bite-sized pieces: Provides heartiness to the dish.
- 14-ounce can of unsweetened coconut cream or coconut milk: For creaminess.
- ½ – 1 cup water or broth: Adjust for desired consistency.
- A pinch of salt: For seasoning.
- 2 teaspoons fish sauce (optional): Adds umami depth.
- 1–2 tablespoons brown sugar (optional): Balances the flavors.
For Serving:
- 2 cups uncooked jasmine rice: Traditional pairing for curry.
- ¼ cup chopped cilantro: For garnish and fresh flavor.
Tip: For a vegetarian version, substitute chicken with tofu or chickpeas and omit the fish sauce.
Instructions
Step 1: Heat the avocado oil in a large pot over medium-low heat. Add the thinly sliced onions and sauté for a few minutes until fragrant and softened.
Step 2: Add the chicken pieces and yellow curry paste to the pot. Cook for about 3-5 minutes, stirring occasionally to coat the chicken with the paste.
Step 3: Add the halved potatoes, stirring them into the curry paste to ensure they are fully coated.
Step 4: Pour in the coconut cream and ½ cup of water or broth. Season with a heavy pinch of salt. Bring the mixture to a simmer, and allow it to cook for 20-30 minutes until the potatoes are fully tender, adding more liquid if necessary.
Step 5: For an extra boost of flavor, stir in the fish sauce and brown sugar toward the end of cooking. Adjust to taste.
Step 6: While the curry simmers, prepare the jasmine rice according to package instructions.
Step 7: Serve the curry over the steamed rice, and garnish with fresh chopped cilantro.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Coconut Milk vs. Coconut Cream: Use coconut cream for a richer, thicker curry. If you prefer a lighter version, coconut milk works perfectly as well.
- Spice Level: For a spicier curry, you can add Thai chilies or red pepper flakes.
- Make it Ahead: This curry tastes even better the next day, making it ideal for meal prepping.
