Hey there, my friend 
. If you love a warm, comforting, and rich curry, then you are going to love this Thai yellow chicken curry with potatoes.
The secret? The potatoes soak up all that creamy, coconut-infused curry, making every bite extra delicious. And the best part? You can make it in just one pot. No messy cleanup. Let me show you how to make it.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Large pot or deep skillet
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
- Peeler (for the potatoes)
Important Info
- Servings: 4 bowls
- Estimated Cost to make this recipe: Around $12
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Calories per serving: 450
- Cook method: Stovetop
- Season: All-year-round
- Courses: Main Course
- Cuisine: Thai
- Diets: DairyFreeDiet, GlutenFreeDiet
How to Make Thai Yellow Chicken Curry with Potatoes
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp yellow curry paste
- 2 tbsp oil (vegetable or coconut)
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1-inch ginger, grated
- 2 medium potatoes, peeled and cubed
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- ½ tsp turmeric
- ½ tsp cumin
- ½ cup carrots, sliced
- ½ cup bell peppers, sliced
- ½ cup green beans
- Fresh cilantro for garnish
- Cooked jasmine rice, for serving
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Chicken thighs | Chicken breast or tofu |
| Yellow curry paste | Red or green curry paste |
| Coconut milk | Heavy cream or evaporated milk |
| Fish sauce | Extra soy sauce |
| Brown sugar | Honey or white sugar |
| Jasmine rice | Basmati or white rice |
Instructions
- Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger. Sauté for 2 minutes until fragrant.
- Add the yellow curry paste, turmeric, and cumin. Stir for 1 minute to release the flavors.
- Add the chicken pieces and cook until they are lightly browned on the outside.
- Pour in the coconut milk and chicken broth. Stir to combine.
- Add the fish sauce, soy sauce, and brown sugar. Stir well.
- Toss in the potatoes, carrots, and bell peppers. Cover and let it simmer for 20 minutes, stirring occasionally.
- Add the green beans and let the curry cook for another 5 minutes.
- Taste and adjust seasoning if needed. If you want it spicier, add a little chili powder.
- Turn off the heat and garnish with fresh cilantro.
- Serve hot with jasmine rice. Enjoy!
Helpful Tips
- Cut the potatoes into equal sizes so they cook evenly.
- Simmer on low heat for a richer flavor. Let the curry develop its taste.
- Use full-fat coconut milk for a thicker, creamier curry.
- If you like it spicy, add chopped Thai chilies or a dash of chili flakes.
- Leftovers taste even better. The flavors blend overnight, making it more delicious the next day.
What to Serve with Thai Yellow Chicken Curry
This curry pairs perfectly with:
- Steamed jasmine or basmati rice
- Naan or roti bread
- A side of cucumber salad for freshness
How Do You Serve the Recipe?
Serve it in deep bowls with a spoon for scooping up the rich sauce. A sprinkle of fresh cilantro on top makes it look and taste even better.
Where Do You Serve This Recipe the Most?
This is a great meal for cozy dinners at home. It’s also perfect for gatherings because it’s a crowd-pleaser. If you’re hosting a dinner, serve it with some Thai iced tea for an extra special touch.
Storage
Short-Term Storage (Room Temperature)
- If you are serving within 2 hours, keep the curry in a covered pot on the stove at low heat.
Refrigeration
- Store in an airtight container in the fridge for up to 4 days.
- Reheat on the stovetop over low heat, adding a splash of broth or water if needed.
Freezing
- Let the curry cool completely before transferring it to a freezer-safe container.
- Freeze for up to 3 months.
- Thaw overnight in the fridge and reheat on the stovetop.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, but chicken breast tends to dry out faster. If using chicken breast, cut it into slightly larger pieces to keep it juicy.
Can I make this curry vegetarian?
Yes, you can swap the chicken for tofu, chickpeas, or extra vegetables. Use vegetable broth instead of chicken broth.
What if I don’t have yellow curry paste?
You can use red or green curry paste, but the flavor will change slightly. Yellow curry paste has a milder, slightly sweet taste.
Can I make this in a slow cooker?
Yes. Brown the chicken first, then add everything to the slow cooker. Cook on low for 6 hours or high for 3 hours.
How do I thicken the curry if it’s too thin?
Let it simmer uncovered for a few more minutes, or stir in a slurry of cornstarch and water.
Meta Description
This Thai yellow chicken curry with potatoes recipe is rich, creamy, and packed with flavor. It’s easy to make in one pot and perfect with jasmine rice.