How spicy is yellow curry?

What I love about this recipe is that if you make the homemade curry paste, you have control over how spicy it is. All you'll need to do is reduce the number of whole dried Thai chili peppers in the paste (maybe doing 5 vs. 20).

What's the difference between yellow, red, and green curry?

Traditionally, it all came down to the chilies - yellow curry made with yellow chilies, red curry made with red chilies, and green curry made with green chilies. Over time they each have changed to be even further apart (like adding lemongrass and kaffir leaf to green curry, or turmeric to yellow curry), but traditionally, the difference was in the chilies!

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 u003ca href=u0022https://pinchofyum.com/thai-yellow-curry-with-beef-and-potatoesu0022u003ebeef curry recipeu003c/au003e is similar and beef would be great! For a vegetarian-friendly option, you could use tofu or chickpeas.

How could I add more vegetables to this?

Adding some frozen peas directly to the pan with the chicken would be delicious, or sautéing some green beans to serve on the side.

Can I make this vegetarian or vegan?

Absolutely! Tofu would be a great substitute in place of the chicken. If you're going for vegan, omit the fish sauce as well.

Thai Yellow Chicken Curry with Potatoes Recipe

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

For the yellow curry:

1 tablespoon avocado oil
half a yellow onion, sliced thinly
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1/4 cup yellow curry paste
10 baby golden yukon potatoes, cut into halves or bite-sized pieces
one 14-ounce can unsweetened coconut cream or coconut milk (see notes)
1/2 – 1 cup water or broth
a heavy pinch of salt
2 teaspoons fish sauce (optional)
1–2 tablespoons brown sugar (optional)

For serving:

1/4 cup chopped cilantro for serving
2 cups uncooked jasmine rice

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Instructions

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.
Add the coconut cream and 1/2 cup water or broth to the pot. Season with salt. Simmer for 20-30 minutes or until the potatoes are fully cooked, adding more liquid depending on the consistency you want for the sauce. While the chicken and potatoes cook, cook rice according to package directions.
Stir in the fish sauce and brown sugar to really take it up a notch. Add until it tastes amazing. Seriously – so good. Serve over rice.

Equipment

Nylon Spoon

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Large Pot

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Notes

For store-bought yellow curry paste, I like the Maesri brand (affiliate link) which I buy on Amazon. If you use this, you likely will only need 2-3 tablespoons rather than 1/4 cup of the homemade paste.

Coconut cream is like a richer, thicker version of coconut milk. I have used both over the years.

If you are wanting a bit more thickness to your sauce after simmering, add 1 tablespoon cornstarch dissolved in 1 tablespoon cold water to the bubbling pot to thicken it up slightly.

The nutrition label does not include the rice.

Need some tips on how to thinly slice that onion? Check out this guide on how to cut an onion.

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