Better-Than-Takeout Thai Yellow Chicken Curry!
If you love rich, creamy curries but think they take hours to make—think again!
This Thai Yellow Chicken Curry is a one-pot wonder loaded with tender chicken, golden potatoes, and a velvety coconut sauce that’s packed with bold, comforting flavors.
The best part? It’s quick, easy, and customizable—perfect for busy weeknights or meal prep!
Serve it over fluffy jasmine rice, and you’ve got a restaurant-worthy meal in just 40 minutes!
Warning: This might just become your new go-to curry.
For Thai Yellow Chicken Curry
- Chicken – Use boneless, skinless chicken breasts, cut into bite-sized pieces. You can also substitute with chicken thighs for a juicier texture.
- Yellow Curry Paste – This is the heart of the dish! A good quality store-bought paste (like Maesri) works great, or you can use homemade for extra depth of flavor.
- Coconut Cream or Coconut Milk – Gives the curry its signature richness and creaminess. Coconut cream is thicker, while coconut milk is slightly lighter.
- Baby Yukon Gold Potatoes – These small golden potatoes add a hearty, buttery texture. Cut them into halves or bite-sized pieces.
- Onion – Thinly sliced yellow onion adds sweetness and enhances the flavor of the curry.
- Fish Sauce (Optional) – Adds umami depth and authentic Thai flavor.
- Brown Sugar (Optional) – A little sweetness balances out the spices in the curry.
- Salt – A pinch to bring all the flavors together.
- Vegetable Oil – Used to sauté the onions and curry paste.
- Water or Broth – Helps adjust the consistency of the sauce to your liking.
For Serving
- Jasmine Rice – The perfect base to soak up the creamy curry sauce.
- Fresh Cilantro – A sprinkle of chopped cilantro adds a burst of freshness.
Thai Yellow Chicken Curry with Potatoes
Ingredients
For the Curry:
- 1 tbsp avocado oil
- ½ yellow onion, thinly sliced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- ¼ cup yellow curry paste (see notes for store-bought options)
- 10 baby Yukon gold potatoes, halved or cut into bite-sized pieces
- 1 can (14-ounce) can unsweetened coconut cream or coconut milk
- ½-1 cup water or broth (adjust for desired consistency)
- A generous pinch of salt
- 2 tsp fish sauce (optional)
- 1-2 tbsp brown sugar (optional)
For Serving:
- ¼ cup chopped cilantro
- 2 cups uncooked jasmine rice
Instructions
Sauté Aromatics & Chicken:
- Heat the oil in a large pot over medium-low heat. Add the onions and cook until softened and fragrant. Add the chicken and curry paste, stirring to coat. Sauté for 3-5 minutes.
Simmer the Curry:
- Add the potatoes, coconut cream, and ½ cup water or broth. Season with salt and stir to combine. Let it simmer for 20-30 minutes, or until the potatoes are tender. Add more liquid as needed to reach your desired sauce consistency.
Enhance the Flavor:
- Stir in the fish sauce and brown sugar to balance the flavors. Taste and adjust as needed.
Serve & Enjoy:
- Serve hot over jasmine rice, garnished with fresh cilantro.
Notes
- Curry Paste: If using store-bought yellow curry paste, such as Maesri, start with 2-3 tablespoons instead of ¼ cup.
- Coconut Cream vs. Coconut Milk: Coconut cream is thicker and richer than coconut milk, but either works in this recipe.
- Thicker Sauce: For a thicker consistency, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir into the simmering curry.
- Cooking Rice: Follow package instructions for perfectly fluffy jasmine rice.
1. Can I adjust the spice level?
Of course! If you’re not into heat, just dial down the chili in your curry paste. You can even opt for a mild paste or reduce the amount. Start small, taste, and adjust until it’s perfect for you!
2. Can I use coconut milk instead of coconut cream?
You absolutely can! Coconut milk is a bit lighter, but it’ll still give you that luscious, creamy curry base. Just keep an eye on the consistency—add a little extra water or broth if it’s a bit thinner than you’d like.
3. Can I swap the chicken for something else?
Yes, absolutely! This curry is super versatile. Try it with shrimp, beef, tofu, or even chickpeas for a vegetarian twist. Just make sure to adjust the cooking times for different proteins.
4. How do I make the sauce thicker?
If the sauce is a little too thin, simply stir in a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water). Pop it into the curry while it’s simmering, and it’ll thicken right up!
5. Can I prep the curry paste ahead of time?
Totally! In fact, making the paste in advance is a great idea. You can store it in the fridge for up to a week or freeze it for future curry nights. It’ll save you time when you’re ready to cook!
