How to Make Authentic Thai Chicken Yellow Curry with Potatoes

Simple Summary

This vibrant Thai Chicken Yellow Curry with Potatoes is a comforting, aromatic dish that combines tender chicken, creamy potatoes, and a rich coconut curry sauce for a satisfying meal that's both exotic and approachable.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 medium potatoes, peeled and cut into 1-inch cubes
• 1 can (14 oz) coconut milk
• 2 tbsp yellow curry paste
• 1 tbsp vegetable oil
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 red bell pepper, sliced
• 1 cup chicken broth
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 1/4 cup chopped fresh cilantro
• 2 green onions, thinly sliced
• Salt to taste

Instructions

1. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant and onions are translucent.

2. Add yellow curry paste to the pot and stir for 1 minute to release the flavors.

3. Pour in the coconut milk and chicken broth. Stir well to combine and bring to a gentle simmer.

4. Add chicken pieces and potatoes to the pot. Simmer for 15-20 minutes, or until the chicken is cooked through and the potatoes are tender.

5. Add sliced red bell pepper and cook for an additional 5 minutes.

6. Stir in fish sauce, brown sugar, and lime juice. Taste and adjust seasoning with salt if needed.

7. Remove from heat and stir in chopped cilantro.

8. Serve hot, garnished with sliced green onions and additional cilantro if desired.

Chef's Notes

• For a spicier curry, add 1-2 Thai chili peppers or increase the amount of curry paste.
• You can substitute chicken breast for thighs, but reduce cooking time to prevent drying out.
• For a vegetarian version, use firm tofu instead of chicken and vegetable broth instead of chicken broth.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve overnight.
• If the curry is too thick, thin it with additional chicken broth or coconut milk.

Nutritional Info

Per serving (approximate):

• Calories: 450
• Protein: 25g
• Fat: 30g (mostly from healthy coconut milk)
• Carbohydrates: 25g
• Rich in vitamins A and C from the vegetables
• Good source of potassium from potatoes

Serving Suggestions

• Serve over steamed jasmine rice or brown rice for a complete meal.
• Pair with a crisp, cold Thai beer or a chilled lemongrass tea for balance.
• Garnish with a wedge of lime and a sprinkle of crushed peanuts for added texture.
• For a full Thai-inspired spread, serve alongside a green papaya salad and crispy spring rolls.
• This curry is perfect for cozy dinners or for impressing guests at a casual dinner party.