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

Scale

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.

Notes

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.