Go Back

Thai chicken curry

Thai Yellow Chicken Curry with Potatoes! Chicken, golden potatoes, onion, coconut cream, and an absolutely incredible homemade yellow curry paste sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon avocado oil
  • 0.5 medium yellow onion sliced thinly
  • 1 pound boneless skinless chicken breasts cut into bite-sized pieces
  • 0.25 cup yellow curry paste
  • 10 pieces baby golden Yukon potatoes cut into halves or bite-sized pieces
  • 1 can unsweetened coconut cream 14-ounce can, or coconut milk
  • 0.5 cup water or broth add more as needed for desired consistency
  • 0.5 teaspoon salt to taste, a heavy pinch
  • 2 teaspoons fish sauce optional
  • 1.5 tablespoons brown sugar optional, adjust to taste
  • 0.25 cup chopped cilantro for serving
  • 2 cups uncooked jasmine rice for serving

Method
 

Preparation Steps
  1. Heat the avocado oil in a large pot over medium-low heat. Add the sliced yellow onions and sauté for a few minutes until they are fragrant and softened.
  2. Add the bite-sized chicken pieces and yellow curry paste to the pot. Sauté for 3-5 minutes, stirring to coat the chicken evenly.
  3. Add the potatoes to the pot and stir to ensure they are well coated with the curry paste.
  4. Pour in the coconut cream and 0.5 cup of water or broth. Season with salt to taste. Bring to a simmer and cook for 20-30 minutes, or until the potatoes are fully cooked. Add more liquid if needed to achieve your desired sauce consistency. While the curry simmers, cook jasmine rice according to package directions.
  5. Stir in the fish sauce and brown sugar, adjusting amounts to taste until the flavor is rich and balanced. Serve the curry hot over the cooked jasmine rice, garnished with fresh cilantro.

Notes

You can adjust the spiciness by modifying the amount of yellow curry paste or adding fresh chilies. Coconut milk can be used instead of coconut cream; just adjust the amount of water/broth for desired sauce consistency. For a vegetarian option, substitute chicken with tofu or chickpeas and omit fish sauce for vegan.