yellow curry chicken

<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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One pot meals are life! Make this One Pot Curry Chicken and Rice when you&#039;re craving Indian food but you don&#039;t want to do a lot of dishes. Chicken and rice seasoned with curry and coconut milk over fragrant Basmati rice hits the spot!

One Pot Curry Chicken and Rice

½ pounds boneless skinless chicken breasts

bell pepper (red

onion

curry powder + 2 teaspoons (divided)

salt

rice

chicken broth

sugar

coconut milk

cilantro

In a large, 2-inch deep skillet with a lid, heat oil. Add chicken, onions, and bell peppers, and saute 1 minute.

Sprinkle with 1 tablespoon curry powder and 1/2 teaspoon salt and saute about 1 minute longer til golden brown on the outside. (Chicken will not be cooked through yet) Transfer to a dish and cover to keep warm.

In the same pan, combine rice, broth, water, salt, sugar, and remaining 2 teaspoons curry powder. Stir well.

Bring to a boil then reduce to high simmer. Cover and cook for 15 minutes.

Uncover, return chicken to the pan (do not stir it in, just arrange it in a single layer on top of the rice so it isn&#039;t all heaped in the center of the pan). Cover and cook 10 minutes longer.

Uncover, stir in coconut milk and salt to taste. Garnish with fresh herbs if desired and serve.

Spicy Jamaican Curry Chicken is a classic Caribbean yellow curry recipe made with chicken, potatoes, carrots, and lots of vibrant seasonings.

Jamaican Curry Chicken Recipe + VIDEO

lime (juiced)

chicken

garlic (minced)

curry powder

adobo seasoning (or all-purpose chicken seasoning)

ginger

thyme leaves (1 tsp dried thyme)

allspice

habanero peppers (scotch bonnet, seeded and minced)

vegetable oil

potatoes

carrots

bell pepper

Prep the Chicken: Set out a large mixing bowl. Remove the chicken skins, leaving the meat and bones intact. Place the chicken in the bowl and discard the skins. Pour the lime juice over the top of the chicken and toss them to coat.

Marinate: To the chicken, add the chopped onion, garlic, curry powder, adobo seasoning, ginger, thyme, allspice, and habanero. Toss well to coat. Then allow the chicken to rest and marinate for at least 30 minutes. (If you want to do this ahead, cover the bowl with plastic wrap and place in the refrigerator.)

Brown the Chicken: Set a large 6-8 quart saucepot over medium heat. Add the oil. Once hot, add half the chicken pieces. Brown the chicken on both sides, for 2-3 minutes. Remove the chicken pieces, then brown the remaining chicken pieces in the oil for 2-3 minutes per side. Add the first batch of chicken back to the pot. Then pour in all the onions and seasonings from the bowl. Use tongs to stir the onions and garlic to the bottom of the pot to brown for 2-3 minutes.

Simmer: Pour in the chopped potatoes, carrots, bell peppers, and chicken broth. Stir well. Cover and simmer for 25 minutes, reducing the heat if needed. Then uncover and simmer another 5 minutes to thicken the broth. Once the potatoes and carrots are fork-tender, taste, then salt and pepper as needed.

Serve: Enjoy warm with rice or Jamaican Peas and Rice.

https://content.jwplatform.com/videos/Bw9XY56v.mp4

Jamaican Curry Chicken - A classic Caribbean yellow curry recipe made with chicken, potatoes, carrots, and lots of vibrant seasonings. This spicy, saucy dish is perfect to serve with rice and your favorite sides!

Jamaican Curry Chicken

This Yellow Thai Curry recipe will keep you coming back time and time again with it's addictive flavor!

Thai Yellow Chicken Curry

tbsp avocado oil

onion (12 ounces)

carrots (about 12 ounces)

tbsp yellow curry paste

tsp turmeric

full fat coconut milk

tbsp lime zest (or 2 kaffir lime leaves if available)

lime juice (or to taste)

peanut butter (or to taste, or cashew butter

tbsp fish sauce (optional)

tsp sea salt (more or less to taste if you use the fish sauce)

baby spinach (4-6 ounces, chopped)

fresh cilantro

peanuts (or cashews

lime wedges

To prepare the onion, slice off both ends, then cut the onion in half from the top to the bottom. Peel away the tough outer layer, and place both halves flat side down on the cutting board. Then cut across the rounded top into 1/4&quot; thick half-moon slices. Set the onion aside along with the thinly sliced carrots, and assemble the rest of the ingredients.

Place a 12&quot; skillet or medium-sized pot, (5 1/2 quarts) over medium-high heat. When the pan is hot, add the avocado oil and cubed chicken thighs. Sauté the chicken until it&#39;s just done and browned, and remove the chicken from the pan and set it aside.

Add the onion and carrots to the pan, and cook just until crisp-tender, about 6-8 minutes. Then add the curry paste, potatoes, and turmeric. Stir to combine, breaking up the curry paste, about 1 minute. Finally, add the coconut milk and lime zest.

Bring the mixture to a boil, then lower the heat to maintain a simmer. Cook until the curry has thickened and the veggies are tender, 10-15 minutes.

To finish the curry add the chicken back to the pan along with the lime juice, nut butter of choice, and fish sauce if you&#39;re using it. Stir to combine, then add sea salt to your taste.

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The most viewed yellow curry chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine