For a richer flavor, try using full-fat coconut milk. Adjust the amount of Thai chile peppers according to your spice preference. Start with less and add more as needed. If you don't have red potatoes, other varieties like Yukon Gold or white potatoes can be substituted. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Thai Yellow Chicken Curry
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING6 People
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VIEWS209
Embark on a culinary journey to Thailand with this vibrant and aromatic yellow chicken curry. A symphony of flavors unfolds as tender chicken simmers in a rich coconut milk broth, infused with the warmth of yellow curry paste and the subtle heat of Thai chiles. Serve over fluffy jasmine rice for an unforgettable dining experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate22 g
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Cholesterol58 mg
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Fiber4 g
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Protein26 g
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Saturated Fat27 g
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Sodium471 mg
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Sugar4 g
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Fat36 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Heat olive oil in a large skillet or Dutch oven over medium-high heat. (2 minutes)
02 Step
Recipe View Stir in the Thai yellow curry paste until fragrant and smooth, ensuring it's well combined with the oil. (1 minute)
03 Step
Recipe View Add the cooked chicken pieces to the skillet and stir to coat evenly with the curry paste mixture. (2 minutes)
04 Step
Recipe View Pour in one can of coconut milk, stirring continuously until the curry paste is completely dissolved and the mixture begins to gently bubble. (3-5 minutes)
05 Step
Recipe View Add the remaining coconut milk, chicken stock, chopped yellow onion, cubed red potatoes, and chopped Thai chile peppers to the skillet. (2 minutes)
06 Step
Recipe View Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently until the potatoes are tender and cooked through. (approximately 25 minutes)
07 Step
Recipe View Remove the skillet from the heat and stir in the fish sauce just before serving to enhance the overall flavor. (1 minute)
08 Step
Recipe View Serve hot over jasmine rice, garnished with fresh cilantro or a squeeze of lime, if desired.
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RECIPE REVIEWS
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Please Rate
Woodrow Towne
Apr 2, 2025The perfect balance of spice and sweetness. I highly recommend it!
Amya Botsford
Jun 12, 2024I added some bell peppers and bamboo shoots for extra vegetables, and it turned out amazing.
Reina Wisozk
Apr 27, 2024This recipe is a game-changer! So easy to follow and the flavor is incredible.
Rafaela Buckridge
Oct 3, 2023I've made this curry multiple times and it's always a hit with my family.