A rich and flavorful Thai-inspired yellow curry made with tender chicken, golden potatoes, onions, and a creamy coconut curry sauce. Perfect for a cozy dinner!
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
Sauté Aromatics & Chicken:
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.
- 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.