Spread the love

Why make this recipe

Thai Yellow Chicken Curry with Potatoes is a comforting and flavorful dish that brings the vibrant tastes of Thailand to your kitchen. The creamy coconut base, paired with the warmth of yellow curry and the hearty potatoes, makes this curry a delightful meal. It’s simple to prepare and perfect for feeding a family or sharing with friends. The rich flavors meld beautifully, making each bite satisfying and delicious.

How to make Thai Yellow Chicken Curry with Potatoes

Ingredients:

1 tablespoon avocado oil
½ yellow onion, sliced thinly
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
¼ cup yellow curry paste
10 baby golden Yukon potatoes, halved or cut into bite-sized pieces
One 14-ounce can unsweetened coconut cream (or coconut milk)
½ – 1 cup water or broth
A heavy pinch of salt
2 teaspoons fish sauce (optional)
1–2 tablespoons brown sugar (optional)

Directions:

Heat the avocado oil in a large pot over medium heat.
Add the sliced onion and sauté until translucent.
Add the chicken pieces and cook until browned.
Stir in the yellow curry paste and cook for another minute.
Add the potatoes and coconut cream (or milk), then pour in the water or broth to reach your desired consistency.
Season with salt, fish sauce, and brown sugar if desired.
Bring to a simmer, cover, and cook for about 20-25 minutes until the potatoes are tender and the chicken is cooked through.
Serve hot with rice.

How to serve Thai Yellow Chicken Curry with Potatoes

Serve the Thai Yellow Chicken Curry hot, ideally alongside freshly steamed rice. The rice acts as a perfect base, soaking up the delicious curry sauce. You can also garnish with fresh cilantro or lime wedges for an extra burst of flavor.

How to store Thai Yellow Chicken Curry with Potatoes

You can store leftovers in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, consider freezing it. Let the curry cool completely, then store it in a freezer-safe container for up to 2-3 months. Thaw in the refrigerator before reheating on the stove or in the microwave.

Tips to make Thai Yellow Chicken Curry with Potatoes

Adjust the curry paste to your taste. If you like it spicier, add more!
Feel free to add other vegetables like bell peppers or peas for added color and nutrition.
If you want a thicker curry, reduce the amount of water or broth.
For a vegan version, replace chicken with chickpeas or tofu and use vegetable broth.

Variation (if any)

You can easily adapt this recipe by using shrimp instead of chicken or go for a vegetarian option with tofu and various vegetables. Different types of curry paste can also give unique flavors to the dish.

FAQs

1. Can I use regular coconut milk instead of coconut cream?
Yes, you can use coconut milk. Coconut cream will give a richer and creamier texture, but coconut milk works just fine.

2. Is this dish very spicy?
The spice level depends on how much yellow curry paste you add. You can adjust it to make it milder or spicier according to your preference.

3. Can I make this in a slow cooker?
Yes! You can combine all the ingredients in a slow cooker and cook on low heat for 6-8 hours or on high for 3-4 hours until the chicken and potatoes are tender.