<p>Thai Yellow Chicken Curry with Potatoes - the ultimate comfort food that is surprisingly easy to make! So perfectly savory with just a teensy bit of sweet.</p>

Thai Yellow Chicken Curry with Potatoes

yellow onion, sliced thinly

chicken breasts, cut into bite-sized pieces

yellow curry paste

baby golden yukon potatoes, cut into bite-sized pieces

coconut cream (it’s like coconut milk, but even more luscious)

water

fish sauce (optional)

brown sugar (optional)

cilantro and rice

Heat the oil in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.

Yellow Curry Chicken and Potatoes Step 1

Add the coconut cream and 1/2 cup water to the pot &#8211; simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce.

Add the coconut cream and 1/2 cup water to the pot - simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce.

Yellow Curry Chicken and Potatoes Step 2

Stir in the fish sauce and brown sugar to really take it up a notch. Seriously &#8211; so good. Serve over rice.

Stir in the fish sauce and brown sugar to really take it up a notch. Seriously - so good. Serve over rice.

Yellow Curry Chicken and Potatoes Step 3

I hope to not sound rude at all, but I wish people would only comment if they have made the recipe. Drooling comments are nice but not helpful to those looking to make it.  I DID make the easy homemade curry paste and have made the curry 4 times now. To be honest the paste was a bit of a pain the day of but so worth it when you just pull those little flavor disks out of the freezer to make fabulous, quick yellow curry! (And knowing it was made of all fresh ingredients). My brother brought over takeout yellow curry the other day and my adult foodie kids said mine (yours) was better! Thank you for providing this amazing recipe.

This is my go to curry recipe - it is absolutely delicious (better than most restaurants!)

I make few adjustments  for personal preference (they are tips from a good friend who was a chef in Bangkok:)

1. I use the Maesri ‘Masaman’ Curry Paste (found is most Asian grocery stores or on Amazon - just becareful not to buy the sour curry which is also in the yellow can)

2. I sauté the onion with curry paste to make it fragment before adding the chicken/potato/carrot 

3. I also prefer coconut milk over coconut cream - my favorite brand is Chaokoh. 

4. Adding a few Kefir Lime leaves while the sauce simmers definitely takes it to the next level. I usually use 2 leaves and tear the leaves slightly to help the flavor develop. 

Lastly the fish sauce and sugar are a must!

Thank you for sharing - this is amazing! Just made it tonight and we are in food coma :)  OK, I had to twist it a little, didn't have dry chilli, so used the crushed chilli and made paste for 1 time only, so cut amount of ingredients. Oh, and used regular onion instead of shallots. And stewed it on minimum for about an hour and a half and to be honest it could do with extra half an hour. But the flavors, OMG! It was so, so good, so worth it! Loved it and definitely goes to my favorites. If you didn't do it yet, do it! My husband said that he feels like he is back to Thailand :) never made yellow curry before, but not looking for other receipts, happy to stick to this one :)

This isn’t just tastebud tantalizing, but it is mind fooling too – fooled my mind into thinking.

I love these vibrant colors and confess that I have never made my own curry - looks like it's time to start!!!

This is insanely delicious! I make the curry paste and store it in the freezer in 1/3c portions. Then cooking the next batch is so easy. Definitely worth the effort!

Made it yesterday and LOVED it!! Thanks for the recipe. I love eating curries and now I can say I know how to make a great one! Yaaay! 

I used fresh red Thai chilis (that's all I could find) and they were delicious but I used 10 and it was super hot! I love spicy food, and I definitely enjoyed it but took a few "tongue panting, must drink milk" moments. Might use 7 ish next time. There will absolutely be a next time! :) Delicious!

I’m trying to recreate a yellow curry I ate every other day while living in Seattle. If I use coconut milk will the broth me thinner? The curry I had before had a lot of broth I loved to soak up with the rice

I just made the yellow curry chicken &amp; potatoes recipe. It was easy and tastes like the one I love at the Thai restaurant near me. I served it on rice. My family enjoyed it. Thanks!

OMG!!!!! So delicious and so easy.  I did add the fiah sauce and wow!  I could eat this every day.  Served with Basmati Rice and  Naan.

https://www.youtube.com/watch?v=nQNfrEQwQxw

Thai Yellow Chicken Curry with Potatoes - the ultimate comfort food that is surprisingly easy to make! So perfectly savory with just a teensy bit of sweet.

Full recipe: https://pinchofyum.com/thai-yellow-chicken-curry-with-potatoes

Yellow curry paste: https://amzn.to/2H4ZHRt
Coconut cream: https://amzn.to/2VRvU6I

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thai yellow chicken curry with potatoes

Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 40 minutes

Servings: 6

Author : Pinch of Yum

Ingredients

Instructions

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