Thai Yellow Chicken Curry with Potatoes

148 reviews / 4.7 average

Why hello, my love. And when I say my love, I most definitely do mean this creamy, savory-sweet, Thai Yellow Chicken Curry that is rice’s best friend + my idea of food heaven. ♡

The thing is that I don’t normally post on Thursdays, but sometimes life tells you to make Thai Yellow Curry Paste, and as a result, you need to share a recipe that uses it on the very next day. NEED to. Because I know every single one of you sweet readers has that curry paste made, packed into jars, and ready to be made into this luscious Thai Yellow Chicken Curry. Right? COME ONNNNNN you guys.

You should know – or should you know? too late – that just this morning I went into the fridge to pack up the leftovers of this Thai Yellow Chicken Curry and I found myself eating them straight out of the pan instead. This is one of a million reasons why writing a food blog works for me – I don’t even need to make this stuff up.

I am usually not a savory morning person, okay? I want my toast and peanut butter and honey and/or my donuts, and I want them bad.

But this curry is honestly so good and so perfectly savory with just a teensy bit of sweet that this morning, before 8am, I found myself scraping out the extra curry-coated rice from the bottom of the pan and spooning it all straight into Ze Mouth. And as I enjoyed a few bites of that cold, creamy Thai Yellow Curry as my .5 breakfast, I had this thought: why am I not eating yellow curry for breakfast every single day? It’s so comforting, spicy-sweet-savory, soul-hugging, and it just generally puts me in a good mood about life.

Curry therapy. Curry morning therapy.

This is a thing starting now.

Thai Yellow Chicken Curry with Potatoes - the ultimate comfort food that is surprisingly easy to make! So perfectly savory with just a teensy bit of sweet. | pinchofyum.com

Okay, here’s what we have going on in this beauty.

Obviously, to start, the yellow curry paste from yesterdays’ post.

If you did not make the yellow curry paste from yesterday’s post, fear not. You can either make it real quick (45 minutes) so you’re ready for this recipe x4 because you’ll have enough left over to make it again and again, or you can buy a little jar of yellow curry paste.

Except the only problem is that if you BUY yellow curry paste, a) I don’t know where you’re going to buy it from because I can never find it at my grocery stores – they have red, they have green, but they never have yellow – because they hate me and they want to starve my curry addiction? I don’t know. You tell me. and b) you will probably need to change the amount used in the recipe because I make no guarantees that the store bought will match the spiciness and potent-ness of the homemade version.

Thai Yellow Chicken Curry with Potatoes - the ultimate comfort food that is surprisingly easy to make! So perfectly savory with just a teensy bit of sweet. | pinchofyum.com

*begin PSA for Thai yellow curry paste*

Guys, I know it takes a little time (45 minutes, yes, I hear you) but it’s SO TOTALLY WORTH IT. You will love yourself so much in a few weeks when you’re ready to have curry again and you remember – boom! I’m awesome and I already made curry paste and it’s in the freezer ready to become my delicious, comforting, Thai Yellow Chicken Curry dinner.

Because I’m happppppyyyyyyyyyyy. 🎶

If you make your own paste and have it on hand in advance, this Thai Yellow Chicken Curry recipe *almost* reaches the level of Five-Ingredient Easy, which, in and of itself, is worth the effort.

This is the best food gift you could give yourself. Make it make it make it. You’ll love it. Please try it. BUT SERIOUSLY. DO IT NOW.

*end PSA for Thai yellow curry paste*

Thai Yellow Chicken Curry with Potatoes - the ultimate comfort food that is surprisingly easy to make! So perfectly savory with just a teensy bit of sweet. | pinchofyum.com

This Thai Yellow Chicken Curry is comfort food meets takeout at home. Or are those the same thing? It’s so good – especially if you treat yoself with the coconut cream instead of the usual coconut milk – and it is so simple to make, you won’t even believe it.

Onion / chicken / yellow curry paste / potatoes / coconut milk / done. 

That’s it. And the flavor. Ohhhhh that sweet Thai yellow curry flavor!!!! <– it has come to this.

Excuse me while I go back to the fridge for those leftovers I meeeeeean….

Check Out Our Video For How To Make Thai Yellow Chicken Curry:

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Thai Yellow Chicken Curry with Potatoes in a bowl with cilantro.

Thai Yellow Chicken Curry with Potatoes

  • Author: Pinch of Yum
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 6 1x


Thai Yellow Chicken Curry with Potatoes – the ultimate comfort food that is surprisingly easy to make! So perfectly savory with just a teensy bit of sweet.


  • 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
  • 1 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


  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.



The yellow curry paste I use is HOMEMADE because I can never find it in the store – and it’s super easy to make. It takes about 45 minutes, but then you’ll have enough to last you through five batches of curry (and you can freeze it). Here’s the recipe: https://pinchofyum.com/easy-homemade-yellow-curry-paste

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 calories are less of a concern, coconut cream will make it REALLY delicious.

The nutrition label does not include the rice. 

  • Category: Dinner
  • Method: Sauté
  • Cuisine: Thai

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

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Recipe rating


  1. Pinch of Yum Logo

    Red, yellow, green, massaman, I love ALL the curries. In fact, the recipe that led me to your blog was crockpot red curry lentils a few years ago. I’ve been reading ever since!

      1. Pinch of Yum Logo

        I hope to not sound rude at all, but I wish people would only comment if they have made the recipe. Drooling comments are nice but not helpful to those looking to make it. I DID make the easy homemade curry paste and have made the curry 4 times now. To be honest the paste was a bit of a pain the day of but so worth it when you just pull those little flavor disks out of the freezer to make fabulous, quick yellow curry! (And knowing it was made of all fresh ingredients). My brother brought over takeout yellow curry the other day and my adult foodie kids said mine (yours) was better! Thank you for providing this amazing recipe.

        1. Pinch of Yum Logo

          This is my go to curry recipe – it is absolutely delicious (better than most restaurants!)

          I make few adjustments for personal preference (they are tips from a good friend who was a chef in Bangkok:)

          1. I use the Maesri ‘Masaman’ Curry Paste (found is most Asian grocery stores or on Amazon – just becareful not to buy the sour curry which is also in the yellow can)

          2. I sauté the onion with curry paste to make it fragment before adding the chicken/potato/carrot

          3. I also prefer coconut milk over coconut cream – my favorite brand is Chaokoh.

          4. Adding a few Kefir Lime leaves while the sauce simmers definitely takes it to the next level. I usually use 2 leaves and tear the leaves slightly to help the flavor develop.

          Lastly the fish sauce and sugar are a must!

      2. Pinch of Yum Logo

        Thank you for sharing – this is amazing! Just made it tonight and we are in food coma 🙂 OK, I had to twist it a little, didn’t have dry chilli, so used the crushed chilli and made paste for 1 time only, so cut amount of ingredients. Oh, and used regular onion instead of shallots. And stewed it on minimum for about an hour and a half and to be honest it could do with extra half an hour. But the flavors, OMG! It was so, so good, so worth it! Loved it and definitely goes to my favorites. If you didn’t do it yet, do it! My husband said that he feels like he is back to Thailand 🙂 never made yellow curry before, but not looking for other receipts, happy to stick to this one 🙂

  2. Pinch of Yum Logo

    I thought I am the only one who scrapes curry & rice off the pan into mouth before 8 a.m 😛 Well, i guess curry does that amd if the curry is as fab looking as this, you know….. 🙂

  3. Pinch of Yum Logo

    I am seeeeriously drooling over here! I’ll be honest with ya when I say that making Thai food has always been pretty daunting for me. It just seems a bit exotic, even though I’m comfortable cooking up a storm when it comes to most other Asian cuisine (I grew up eating a lot of traditional Japanese food!). You’ve given me the courage to get out of my comfort zone, so thank youuuuu! 🙂

  4. Pinch of Yum Logo

    Oh man I could eat curry for breakfast every day! I love it. There really is nothing else like it. Your curry paste (and this recipe) are on my list of things to make for dinner soon. Thanks for sharing!

      1. Pinch of Yum Logo

        Is it ok to substitute lemon grass in place on lemon grass paste in the curry paste recpie?. It has whey in it and I’m vegan. Thanks.

  5. Pinch of Yum Logo

    This looks gorgeous! I love the way you make sauces and then show us all the ways we can use it. Such a brilliant idea! I so excited to make your curry recipe and make this! It sounds so good!

  6. Pinch of Yum Logo
    mellissa @ ibreatheimhungry

    I love these vibrant colors and confess that I have never made my own curry – looks like it’s time to start!!!

      1. Pinch of Yum Logo

        This is insanely delicious! I make the curry paste and store it in the freezer in 1/3c portions. Then cooking the next batch is so easy. Definitely worth the effort!

  7. Pinch of Yum Logo

    Oh gawsh – now my screen is covered in drool!

    This isn’t just tastebud tantalizing, but it is mind fooling too – fooled my mind into thinking that bowl was right in front on me and not behind a screen! 🙂

  8. Pinch of Yum Logo

    Love, love, love this!! I’ve never tried eating curry for breakfast – I don’t think I’ve ever managed to have leftovers hang around that long!

    I also love your enthusiasm in trying to persuade us to make the curry paste…yellow is not easy to find in-store over here either! Pinned!

    1. Pinch of Yum Logo

      Glad to have a fellow yellow curry lover on board with this! 🙂 Hope you get the chance to make the paste Justine!

  9. Pinch of Yum Logo

    This looks SO amazing, Lindsay! Yellow curry is my absolute favorite and this looks so good! I mean, so good I could eat it for breakfast as well good. And I’m usually a firm believer in oats -> microwave -> frozen blueberries 🙂

  10. Pinch of Yum Logo

    Oh, gosh ….. I just fell off my kitchen stool – wow!
    The thought of Yellow Curry for breakfast sounds amazing.

    I’m all over this, right now. 🙂

  11. Pinch of Yum Logo

    This looks AWESOME!!! How do I not know what coconut cream is? I know cream of coconut, like what you use in pina coladas in the drink aisle… but am assuming this is different? Can it be found in the Asian section of the grocery store near the coconut milk and I’ve missed it all my life?! Thanks, Lindsay!

    1. Pinch of Yum Logo

      Yes – they have it stocked with the coconut milk at my grocery store. It’s SO GOOD – it’s just like coconut milk but even more creamy. NOT the same as cream of coconut, though (I don’t think) because it’s not sweet at all – it’s just the coconut milk x 10 in thickness and lusciousness. 😉 Good luck Senika!

  12. Pinch of Yum Logo

    Whoa. Savory things for breakfast? I thought only my guy did that! (He hates anything sweet in the mornings. Which means we only eat donuts or cinnamon rolls as dessert after dinner. He also hates chocolate and peanut butter, so… Take his opinions on breakfast food with a grain of salt. 😉 ) You’re doing an awesome job at selling this yellow curry Lindsay — I’m so tempted to get started on the 45-min process right now!

  13. Pinch of Yum Logo

    Made it yesterday and LOVED it!! Thanks for the recipe. I love eating curries and now I can say I know how to make a great one! Yaaay!

    I used fresh red Thai chilis (that’s all I could find) and they were delicious but I used 10 and it was super hot! I love spicy food, and I definitely enjoyed it but took a few “tongue panting, must drink milk” moments. Might use 7 ish next time. There will absolutely be a next time! 🙂 Delicious!

      1. Pinch of Yum Logo

        I’m trying to recreate a yellow curry I ate every other day while living in Seattle. If I use coconut milk will the broth me thinner? The curry I had before had a lot of broth I loved to soak up with the rice

        1. Pinch of Yum Logo

          This may be a silly question but where can I find the ginger? I’ve never seen sheets of ginger. Thank you!

  14. Pinch of Yum Logo

    Oh I LOVE that you used a homemade curry paste! Ever since living in India for a summer, I can’t get enough of curry. Red, yellow, green, brown, you name it and I’ll eat it. Thanks, Lindsay!

  15. Pinch of Yum Logo

    Wow this looks so good. Can remember having Thai green and red curries before but not yellow. Definitely going to have to give it a go

      1. Pinch of Yum Logo

        I just made the yellow curry chicken & potatoes recipe. It was easy and tastes like the one I love at the Thai restaurant near me. I served it on rice. My family enjoyed it. Thanks!

  16. Pinch of Yum Logo

    You’re right, to get yellow curry paste you have to make a special trip to an Asian grocery store. It’s an ordeal when you live in a rural area. Making curry from scratch can be time consuming but it is so worth it! After visiting this amazing famous Thai restaurant in London, I bought a bunch of Thai cookbooks spent a month making curry pastes. Needless to say, I was obsessed! No doubt, the fresh stuff is better! Can’t wait to try these recipes!

    1. Pinch of Yum Logo
      Jenny Johnson

      OMG!!!!! So delicious and so easy. I did add the fiah sauce and wow! I could eat this every day. Served with Basmati Rice and Naan.