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Thai Yellow Chicken Curry with Potatoes

149 reviews / 4.7 average

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

Major rich delicious takeout vibes but you made it your very own self and it is absolutely craveable.

Super creamy and lush, thanks to the coconut cream, level the spice just where you want it and then let your Thai-inspired yellow curry dreams come true. Impeccably savory with a teensy bit of sweet, scooped over a bed of steamy rice. Yes, yes please right now.

Okay, so, there is a tiny 45-minute detour TOTALLY WORTH TAKING here, to make your own yellow curry paste first. Please trust us. Don’t run away! Because here is the thing, it will freeze beautifully and then be ready for you for the next, like, five times you want to make this super easy creamy, silky bowl of yellow chicken curry comfort. And you’re going to want to make it. Like, a lot.

In This Post: Everything For Yellow Chicken Curry

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Yellow chicken curry in a bowl with a fork

Ingredients For Tender Yellow Chicken Curry

You can find everything needed to whip up your very own homemade batch golden yellow curry paste here [link]. After that, the ingredient list is beautifully short! Like, aaaalmost 5-ingredient short.

  • curry paste
  • boneless skinless chicken breasts (chicken thighs can also work)
  • golden potatoes
  • onion
  • coconut cream
  • fish sauce & brown sugar (optional but SO good!) and rice & cilantro for serving! (We just made this all one point so you could see we were *so close* to 5-ingredients)

Simmer, Stir, and Get Ready To Fall In Love with This Curry Dish

Once you’re in curry paste business, this lil’ treasure is so so easy to make. Like, weeknight dinner easy. Yes please, here for it.

  1. Sauté. Grab a skillet or a large pot and get your onions going first over medium heat until nice and fragrant. Then, toss in your chicken and curry paste and let that do it’s thing. Finally, toss the potatoes in there.
  2. Simmer. Pour that luscious coconut cream in there with a bit of water and let it simmer away until the chicken and potatoes are cooked.
  3. Stir. Add in a little splish splash of fish sauce and a sprinkle of brown sugar to really make it sing.
  4. Serve. On a pile of steamy rice. Fall in love forever.
Yellow curry in a bowl with a fork

Big Flavors From The Curry Paste

We don’t know about you, but sometimes that yellow curry paste is hard to find in our go-to stores. Green, red, yep yep…but that beautiful golden deliciousness, where art thou?! Well, homemade yellow curry paste it is then. It takes a little time to come together, but it’s a big batch and then that is on hand for the next time your yellow curry craving strikes. Like, maybe tomorrow for breakfast? (Seriously, don’t knock it until you try it. We’ve been known to scrape a pan or two of cold curry in the morning as, like, a pre-breakfast. Worth it, every time.)

You’ll roast up some aromatics first, like a whole bunch of garlic, some ginger and some shallot. You’ll rehydrate some Thai chilis, you decide on the spice level. And then it’s just blend up and store in a jar and ta-da, curry paste at the ready!

Homemade yellow curry paste in a jar with a spoon.

We love that this recipe is also pretty flexible. The chicken/potato combo is such a delicious win but you could absolutely sub tofu or throw in any other veg you might have hanging out in the fridge. And if you only have coconut milk on hand, that can totally work, you’ll just adjust the liquid amounts accordingly to get the right consistency. But if you are ready to swim in a sea of lush, rich, unbelievably smooth creaminess – then coconut cream it simply must be! You will not regret it.

Such a beautiful bit of rich, creamy, surprisingly easy, takeout-vibe comfort food which we can get behind any day of the week. Yum.

Thai Yellow Chicken Curry: Frequently Asked Questions

Can I use coconut milk instead of coconut cream?

Coconut milk would work fine in this recipe, if you just adjust the amount of water based on the consistency you want for the sauce. But if you can find it, coconut cream will make this REALLY delicious.

What other protein options would work well here?

This beef curry recipe is similar and beef would be great! For a vegetarian-friendly option, you could use tofu or chickpeas.

What can I serve with this?

This is really filling as-is, but some type of flatbread (like naan) would be delicious to soak up the curry sauce.

Source notes: Kaeng Kari is the yellow curry dish commonly found in Thai restaurants outside of Thailand. It usually incorporates the use of yellow curry powder (“kari” referencing “curry powder”), which came to Thailand via the spice route. It is the result of British military presence bringing the Indian powder spices like turmeric and, according to Wiki, the “Anglo-Indian invention, curry powder.” It’s usually milder and less oily than traditional Thai curries. The bones of this recipe came from The Saveur New Classics Cookbook (affiliate link). The recipe in the book was created and contributed by chef Andy Ricker, who owns the Thai restaurant PokPok in Portland. This version has some adjustments to taste and for some more readily available ingredients for the paste! You can do so many things with this curry paste / method – like the chicken and potatoes that you see here, but the beef version is also super delicious!

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Yellow curry in a bowl with rice and a fork

Thai Yellow Chicken Curry with Potatoes


  • Author: Pinch of Yum
  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Description

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


Ingredients

Units Scale
  • 1 tablespoon oil
  • half a yellow onion, sliced thinly
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 1/3 cup yellow curry paste
  • 10 baby golden yukon potatoes, cut into bite-sized pieces
  • one 14-ounce can coconut cream (it’s like coconut milk, but even more luscious)
  • 1/21 cup water
  • 2 teaspoons fish sauce (optional)
  • 12 tablespoons brown sugar (optional)
  • cilantro and rice for serving

Instructions

  1. Heat the oil in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.
  2. Add the coconut cream and 1/2 cup water to the pot – simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce.
  3. Stir in the fish sauce and brown sugar to really take it up a notch. Seriously – so good. Serve over rice.

Equipment

Notes

The nutrition label does not include the rice. 

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Sauté
  • Cuisine: Thai-Inspired

Keywords: yellow curry recipe, yellow curry chicken, chicken curry, thai yellow curry

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Recipe rating

452 Comments

  1. Pinch of Yum Logo

    I don’t know what I did wrong. The flavours were amazing, but it turned out super gritty instead of smooth. Maybe the cream curdled? I know it is my mistake 100% but some feed back would be great! Amazing recipe I am going to soon make amazing

  2. Pinch of Yum Logo
    Jane Netley

    Have made this several times … very popular with the family …… I use Tofu for my Vegan daughter … altogether delicious






    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Hi Emily! So sorry we don’t have the exact measurement for that. I’d estimate a serving would be around 3/4 cup.

  3. Pinch of Yum Logo
    Jamie-Lee Stain

    This yellow curry is divine! It was surprisingly easier to make than I thought it would be. Very happy that I have enough paste to make another 3 or so meals! It is definitely a recipe I will come back to over and over.






  4. Pinch of Yum Logo
    Susan

    Love this recipe thank you. Fortunately here in the UK most cities will have Asian supermarkets and they do sell yellow curry paste Mae Ploy being a popular brand






  5. Pinch of Yum Logo
    Lisa

    Soooo good. Its definitely worth making the curry paste. Its restaurant quality! Easy to veganize (sub a block of pressed tofu in cubes, no fish sauce). I made a vegan version for me and a chicken version for my husband. He said “I am not a curry guy, but this is really good.” I say “yellow curry with potatoes is one of my favorite foods abs this is AMAZING”






  6. Pinch of Yum Logo
    Christa Temple

    This recipe and the recipe for the yellow curry paste has changed my life. Thank you so much.






    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Thank you so much for the sweet comment, Christa! We’re so glad to hear it!

  7. Pinch of Yum Logo
    Lucie

    ⭐ WOWZA !! ⭐

    10 gold stars for you lady!
    ⭐⭐⭐⭐⭐ ⭐⭐⭐⭐⭐

    I got seriously inspired by your recipe and made this last night.

    Such a magical result – and can’t wait to have it all again tonight !

    Sometimes all you need is an inspirational spark to get you into and all fired up in the kitchen … And this is what you and this recipe did for me yesterday !

    THANK YOU 💗🙏

    I wanted to take a moment to share a few things that I did …

    Made the paste – added a couple of fresh kefir lime leaves (I freeze these and they still stay bright green)

    In my early 20’s I had one of the best red chicken Currys ever .. asked my friend how he got the chicken SOOOOO juicy…
    (As though it had been cooked for hours with the bone…)

    His secret (which I’ve done ever since) is to always use skinless thigh meat – cut it into small even pieces (bout the size of an Aussie 50 cent piece) and you flour coat it ( you can use gluten free / potato starch – which the Japanese swear by – or whatever you like) — and brown it / flash fry / seal it on both sides on at as high a heat possible without it burning – then set aside in a glass or metal bowl (to catch any juices) – I found that coconut oil was a good choice for this step and for this curry)

    So I did this while the ginger / garlic / shallots were in the oven.

    I had to add a bit of water and some liquid coconut oil to get the paste to blend in my bullet blender – oh, and I also added fresh coriander roots (and toasted coriander seeds that I ground)

    When I made the curry, I fried the onions, added the paste and then the potatoes (I used med baby potatoes cut in half and left the skins on) .and the liquids and let that summer for 20 mins until the potatoes were just getting slightly soft … Then I added in the chicken for the last 10 mins.

    As there were only 2 of us, I took out half the curry and put it in a bowl.

    The half left in the pot I added more water to (as the flour component thickens the sauce) and extra fish sauce.

    PLUS:
    1 x quite thinly sliced zuccini
    Finely sliced broccoli stalk and some tiny florets
    Sliced baby Bok Choy
    Frozen green peas.

    When I added the veg, I turned the curry off – which cooked while I made the brown rice (which takes 20 – 25 mins)

    I like to cook the brown rice till it’s really fluffy (and you get the nutty flavour and all those b vitamins along with great texture from the brown husk)

    Using the brown rice means that a slightly more liquidy curry sauce works really well – also makes it more filling if you have big appetites to feed (and more curry leftovers … Heh heh 😎👍)

    By this time the green veg had cooked itself in the curry (with heat off – lid firmly on) and was all bright green and crisp – which added a really great textural dimension to this dish.

    After dishing up, I added some finely grated fresh ginger and a whole lot of fresh green coriander and it was EPIC

    The chicken tip is a total winner and I highly recommend this extra step – like the paste … you will probably never go back 😘

    My spices, rice, coconut cream, chicken and veg were all organic / local bio-dynamic – which, I find, takes the flavours to a whole new stratosphere!

    Thank you so much for such a delightful culinary experience – I have never ever made my own yellow curry paste and I have never taken the time to share my additions or alterations – but it was SO good I wanted to share it with you.

    NOTE : there’s a good authentic yellow curry paste I’ve found that is good (with additions – if you email me back I can send you a pic of it) for an emergency back up 😎

    Tonight all I have to do is heat and add veg – is it too early for dinner yet? Nope, no it’s not!

    Laughed at you eating it straight outta the fridge for breakfast – brilliant!

    Bless you and your passion for food (which I whole heartedly share)

    With much love from me / us – oh and my partner dearly thanks you too – it certainly made his Saturday – since he had to work all day 🥰

    xx
    💕






  8. Pinch of Yum Logo
    Tony Bruno

    I made this tonight but used curry powder instead of making the paste and the end result smelled amazing but was shockingly bland. How much curry powder should I have used as a substitute? I’ll definitely be making your paste next time I give this another shot.






    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Hi Tony! The bland flavor was most likely due to lack of salt. Lindsay’s curry paste contains a heavy hit of salt, and since curry powder is typically salt-free, the dish probably needed a teaspoon or two to bring out the flavor of the dish. We appreciate the feedback and hope you love the recipe with the homemade paste!

  9. Pinch of Yum Logo
    Dana Ragoonath

    This look delicious! I will be making this tonight. I was able to find the yellow curry paste in my grocery store. Do you think I would need 1/3 cup of that? I am just wondering how concentrated it is…

    Thanks!






  10. Pinch of Yum Logo
    Sarah

    This has become a favorite of ours. I make a double batch of the curry paste, and I freeze it in 1/3 cup blobs. That way, this becomes a weeknight recipe. We’ve played around with less chicken and more veggies. Peas are easy to throw in toward the end. Thanks for this treat!






    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Awesome, Sarah! We’re so glad you’ve enjoyed the curry. Thanks so much for the comment!

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Sorry for the confusion! It should be 1 can (14 ounces) of coconut cream.

  11. Pinch of Yum Logo
    Jess

    I had Thai yellow curry for the first time at a restaurant and came home and said I can make this…. Best decision I’ve ever made. The frozen yellow pucks of curry paste in my freezer have been given out to the guys at work non stop. I’m going to start charging them if they dont stop asking. Amazing recipe!






    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Love this so much! So glad you’re able to enjoy curry at home and that you’re sharing the paste with friends!

  12. Pinch of Yum Logo
    Linda

    This is a great curry recipe, It’s really quick. You can actually find yellow curry paste in stores. My local Safeway carries it under the Mae Ploy brand.






  13. Pinch of Yum Logo
    Julie Tremblay

    Hello! I made this dish for supper tonight and let me tell ya, WOW!!!
    I made the yellow curry from scratch using your recipe and also, since I couldn’t find the lemon grass paste, I even made that from scratch. However, I couldn’t find regular coconut cream so I used sweetened coconut cream instead and topped it off with regular coconut milk and omitted the brown sugar. Next time I will try to find unsweetened coconut cream. Other than that, what an amazing dish!!! Thank you😋






  14. Pinch of Yum Logo
    Stacy

    As a note of warning, coconut cream is often very high in sugar. My curry ended up tasting like a bowl of maple syrup. Instead I would recommend using coconut milk with just a bit of cream to maintain the savory intent of the dish.

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Thanks for the great tip, Stacy! We recommend finding coconut cream vs. cream of coconut, which is usually sweetened. Thai Kitchen makes coconut cream that is perfect for this recipe!

  15. Pinch of Yum Logo
    Meredith

    This is AMAZING. We loved it. Quick question, if we wanted to make it a vegetarian dish, what would you recommend? Not sure about timing with other veggies… thanks!

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      We think tofu, paneer, or additional veggies like carrots or bell peppers would be great in this dish! You could add either of these options in step 1, or for the tofu, specifically, cook it separately to crisp it up, and stir it in at the end.

  16. Pinch of Yum Logo
    Christine

    Wow! So good! And making the curry paste was fun. I had to substitute arbol chiles for Thai. Still, whew, they added quite a bit of heat (I added about 7)!! I did not have coconut creme, so I used coconut milk. Also added about 1.5 cups of chicken stock, because I wanted more sauce. Also added zucchini and red pepper for more veggies.






  17. Pinch of Yum Logo
    BobB

    Well …I will assume something went wrong with my experience with this recipe And, with all the good reviews, I won’t rate this and insult you. But ….I followed this recipe to a tee (a double portion) except I did not add any additional sugar …and it was way, way, way, too, too, too, sweet, sweet, sweet. Both my coconut creams, two cans (Coco Lopez from Dominican Republic and Coconuts from Costa Rica) had added sugar which may have been the problem. You did not specify coconut cream with “no added sugar” if it even exists. Although the coconut creams had added sugar …I did not add any other sugar …though you suggested adding up to 2 tablespoons (for a portion 1/2 the size I made.) So …why (and everyone agreed except for 1 child) was it so overwhelmingly sweet??? …Sweeter than most ice creams! Nobody wanted seconds (rare in my house.) And, I have made many Asian, Indian, Caribbean recipes that use coconut milk or cream (many are household favorites) without such problems. Disappointing!

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Sorry the recipe didn’t work out for you! I’m wondering if you used cream of coconut instead of coconut cream. Cream of coconut is sweetened coconut cream. Coconut cream is just the plain cream without any sweeteners. We appreciate the feedback!

  18. Pinch of Yum Logo
    Shawna

    Hi! Made this once and it was soooo delicious! QQ: as I was prepping to make it again I noticed an inconsistency in amounts, can you help?

    The yellow curry paste recipe…”should make about 1 1/2 – 2 cups of curry paste, and I use about 1/3 cup or more in each of my yellow curry recipes, so usually I can get 4-5 batches of curry out of this yellow curry paste recipe”

    Yet your yellow curry recipe calls for..
    “ 1 cup yellow curry paste”

    Thanks!
    Shawna






    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Thanks for the comment, Shawna! We’d love to help clear things up. Could you confirm –which yellow curry recipe calls for 1 cup of paste? The Thai Yellow Chicken Curry recipe above calls for 1/3 cup paste. Thanks!

  19. Pinch of Yum Logo
    Diana Murphy

    Can I used bottled curry paste… I have green and a red bottle….

    Wanting to whip something up fast