This Thai Yellow Chicken Curry with Potatoes is a creamy, comforting dish bursting with flavor and just the right amount of spice. The combination of tender chicken, soft golden potatoes, and aromatic curry paste makes it a cozy bowl of deliciousness that’s perfect for any night of the week. Rich coconut cream brings a lush, smooth texture to the curry, balancing the spices and creating an irresistible sauce to soak up with jasmine rice.
Homemade yellow curry paste gives this dish a fresh and authentic Thai taste, and it’s easy to adjust the heat to your preference. The curry is simple to prepare, yet delivers a flavorful meal that’s guaranteed to satisfy your cravings for takeout-style comfort food – all made in the comfort of your kitchen.
Full Recipe:
- 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)
For serving:
- ¼ cup chopped cilantro
- 2 cups uncooked jasmine rice
Directions:
- Heat avocado oil in a large pot over medium-low heat. Add sliced onions and sauté for a few minutes until fragrant and softened.
- Add chicken and curry paste to the pot, sautéing for 3-5 minutes until chicken is lightly browned.
- Stir in potatoes, coating them with the curry paste.
- Pour coconut cream and ½ cup of water or broth into the pot. Season with a pinch of salt. Let simmer for 20-30 minutes until the potatoes are fully cooked, adding more liquid as needed for desired sauce consistency.
- While the curry simmers, cook jasmine rice according to package instructions.
- For an extra layer of flavor, stir in fish sauce and brown sugar, adjusting to taste.
- Serve the curry hot over a bed of steamy jasmine rice and garnish with chopped cilantro.
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Kcal: 350 kcal per serving | Servings: 4
About Thai Yellow Curry
Thai yellow curry, known as “Kaeng Kari” in Thailand, is a mildly spicy and aromatic dish that sets itself apart from other Thai curries with its vibrant color and rich, comforting flavors. The dish combines influences from Indian and Malay cuisines, often integrating turmeric, cumin, and coriander as key spices. The use of coconut cream in the curry creates a smooth and lush texture, making it richer and creamier than other Thai curries like red or green curry.
The Role of Curry Paste
The real hero of this recipe is the yellow curry paste. Traditionally, Thai yellow curry paste is made from a combination of dried chilies, ginger, garlic, lemongrass, and turmeric. This blend gives the curry its golden hue and fragrant aroma. While store-bought curry paste can be used for convenience, homemade yellow curry paste brings a depth of flavor that transforms the dish into something truly special. The paste can be prepared ahead of time, stored, and even frozen for later use – making weeknight curry dinners a breeze.
Why You’ll Love This Recipe
- Creamy Comfort in a Bowl: This curry is all about comfort food with a punch of flavor. The coconut cream makes the sauce irresistibly silky, enveloping tender chunks of chicken and golden potatoes in every spoonful.
- Quick and Flexible: Despite its rich taste, this recipe is surprisingly simple and quick to make, with most of the work done in under 40 minutes. It’s also highly customizable – you can substitute the chicken with tofu for a vegetarian twist, or add extra veggies like peas, carrots, or green beans for more nutrition.
- Perfect Make-Ahead Dish: Yellow chicken curry tastes even better the next day as the flavors continue to develop and meld together. Store leftovers in the fridge for up to 3 days, making it a great option for meal prepping.
Ingredient Tips & Substitutions
- Coconut Cream vs. Coconut Milk: Coconut cream is thicker and richer than coconut milk, resulting in a luscious sauce. If you can’t find coconut cream, full-fat coconut milk works well too, though the sauce may be slightly lighter.
- Potatoes: Baby Yukon gold potatoes are ideal for their creamy texture, but you can also use red potatoes or any waxy variety that holds its shape well during cooking.
- Curry Paste: For a mild version, use fewer Thai chilis when making the curry paste, or choose a mild store-bought version. For more spice, add more chilis or throw in a dash of chili powder when sautéing the curry paste.
Health and Nutritional Benefits
This curry is a balanced dish with lean protein from the chicken, healthy fats from the coconut cream, and carbohydrates from the potatoes and rice. It’s naturally gluten-free and can be made dairy-free and vegetarian by swapping the chicken for tofu or chickpeas and omitting the fish sauce. Plus, the anti-inflammatory benefits of turmeric, which gives the curry its beautiful golden color, make this dish not just delicious but also nutritious.
Serving Suggestions & Pairings
Serve this curry with a steaming bowl of jasmine rice to soak up all the flavors, or try it with basmati rice for a different aroma. It pairs beautifully with a simple side salad or a Thai-inspired cucumber salad for a refreshing crunch. If you prefer bread, naan or roti can be a great addition to scoop up the curry sauce.
A Family-Friendly Curry
This recipe is perfect for family dinners as it has a mild spice level (which you can easily adjust) and familiar flavors. It’s a great introduction to Thai cuisine for those who may be wary of trying spicier curries. Kids love the tender chicken and creamy sauce, and it’s an excellent way to introduce a new flavor profile into weekly meal rotations.
Cooking Tips for Best Results
- Sauté the Curry Paste: When adding the curry paste to the pot, make sure to sauté it until it’s fragrant. This step blooms the spices and releases all the wonderful flavors into the dish.
- Consistency of the Sauce: If you like a thicker sauce, dissolve a bit of cornstarch in cold water and add it to the curry while it simmers. For a thinner sauce, add more water or broth until it reaches the desired consistency.
- Garnishes: Fresh cilantro adds a pop of color and a hint of freshness to the dish. You can also top with lime wedges for an extra zesty kick before serving.
History & Origin of Thai Yellow Curry
Thai yellow curry, or “Kaeng Kari,” has origins that reflect Thailand’s diverse culinary influences. Unlike traditional Thai curries that focus on local ingredients and fresh herbs, yellow curry was inspired by Indian and Persian traders who brought spices like turmeric, cumin, and coriander to Thailand centuries ago. These spices were adapted into Thai cooking techniques, giving rise to the golden-hued, mildly spicy curry that we know today.
Yellow curry is known for being milder than its red and green counterparts, making it more accessible to those who are sensitive to heat. It has a touch of sweetness, which complements the savory and slightly earthy flavors from the turmeric and spices. The use of coconut cream further softens the heat and makes it a rich, satisfying dish.
How to Make Homemade Yellow Curry Paste
If you’re looking to take this dish to the next level, making homemade yellow curry paste can make a significant difference in flavor. Here’s a simplified rundown of what goes into the paste and how to make it:
- Key Ingredients: Dried Thai chilies (soaked), garlic, shallots, ginger, turmeric, lemongrass, coriander seeds, cumin seeds, shrimp paste, and a bit of oil to blend.
- Instructions: Toast the dried spices until fragrant to deepen their flavor. Soak the dried chilies in warm water to soften them. Roast the garlic, shallots, and ginger until soft and caramelized. Blend all the ingredients together in a food processor or mortar and pestle to form a thick paste.
- Storage Tips: This paste can be stored in an airtight container in the fridge for up to 2 weeks or frozen for 2-3 months. Make a big batch and have it ready for multiple uses – a time-saver for weeknight cooking!
Thai Cuisine and Flavor Balancing
Thai cuisine is all about balancing the four primary tastes: salty, sweet, sour, and spicy. This yellow curry with chicken and potatoes is no different:
- Salty: The fish sauce in the recipe adds saltiness and umami depth. If you’re vegetarian or vegan, soy sauce or tamari is a good alternative.
- Sweet: The brown sugar provides a touch of sweetness, balancing the spicy curry paste. Palm sugar is another traditional sweetener used in Thai cooking.
- Sour: Though not included in this specific recipe, a squeeze of lime or a dash of rice vinegar can add a sour kick that contrasts beautifully with the other flavors.
- Spicy: The yellow curry paste contains dried Thai chilis, which offer a gentle heat. The level of spiciness can be adjusted based on preference, either by increasing or reducing the chili quantity.
How to Adjust the Recipe to Your Preference
The beauty of Thai Yellow Chicken Curry is its versatility:
- Protein Options: Besides chicken, this curry can be adapted to use shrimp, beef, pork, tofu, or even chickpeas. Just ensure the cooking times are adjusted to match the protein you choose.
- Vegetable Add-Ins: While potatoes are a classic choice for texture and heartiness, you can also add other veggies like bell peppers, carrots, peas, zucchini, or eggplant. These can be sautéed along with the chicken or added towards the end to retain some crunch.
- Serving Suggestions: While jasmine rice is the traditional pairing for this curry, you can serve it over brown rice, basmati rice, cauliflower rice, or even quinoa for a healthier twist.
Nutritional and Health Benefits
- Turmeric Power: Turmeric, the main spice in yellow curry paste, is known for its anti-inflammatory properties and is rich in antioxidants. It not only gives the curry its signature golden color but also offers health benefits.
- Balanced Macros: The dish contains a balanced mix of protein (from chicken), healthy fats (from coconut cream), and carbs (from potatoes and rice), providing a satisfying and complete meal.
- Adjustable Diet-Friendly Dish: The recipe is naturally gluten-free and can easily be adapted to be vegan (by using tofu and omitting fish sauce) or keto (by omitting potatoes and serving with a low-carb side).
Cooking Techniques for Best Results
- Layering Flavors: Sautéing the curry paste with the chicken and onions helps release the flavors and enhances the curry’s depth. Make sure to cook until fragrant before adding liquids.
- Control the Sauce Consistency: If you prefer a thinner curry, add more broth or water. For a thicker, more concentrated sauce, let the curry simmer uncovered until it reaches the desired thickness.
- Pre-Cooking Potatoes: For quicker cooking time, consider parboiling the potatoes for 5-10 minutes before adding them to the curry. This helps them cook faster and evenly in the sauce.
Serving & Presentation Ideas
- Garnishes: Apart from cilantro, you can add sliced green onions, chopped peanuts, sesame seeds, or even thinly sliced red chilies on top for a burst of color and texture.
- Side Dish Pairings: To complement the flavors of this curry, serve with Thai side dishes like papaya salad (Som Tum), fresh cucumber salad, or Thai-style vegetable stir-fry.
- Beautiful Presentation: Serve the curry in a large bowl with rice on the side, or plate it with rice on the bottom and curry layered on top. A sprinkle of fresh herbs, lime wedges on the side, and a drizzle of coconut cream can elevate the visual appeal of the dish.
Storing and Reheating Tips
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The curry flavors actually deepen over time, making it taste even better the next day.
- Freezing: You can freeze the curry (without the rice) for up to 2 months. When reheating, thaw overnight in the fridge and warm in a pot on the stovetop, adding a splash of water or broth to loosen the sauce if needed.
- Reheating: When reheating, use low to medium heat to avoid breaking the coconut cream. Stir occasionally to evenly warm up the chicken and potatoes.
Pairing with Beverages
- Non-Alcoholic Options: Pair the curry with a refreshing Thai iced tea, coconut water, or a lemongrass iced tea. These drinks complement the flavors and help balance the spiciness of the curry.
- Alcoholic Pairings: A chilled Riesling or Gewürztraminer (both slightly sweet wines) work beautifully with the creamy, spicy notes of the curry. Alternatively, a cold beer like a lager or wheat beer also pairs well and provides a refreshing contrast.
More Recipe Inspiration
Thai curries are incredibly diverse, and once you’ve mastered this yellow curry, there are so many more to explore:
- Green Curry (Kaeng Khiao Wan): A spicier, more herbaceous curry made with green chilies, Thai basil, and kaffir lime leaves.
- Red Curry (Kaeng Phet): Rich and flavorful, with red chilies giving it a deeper, slightly more robust heat compared to yellow curry.
- Panang Curry (Kaeng Panang): Slightly sweeter and thicker, often with ground peanuts added to the paste for an additional nutty flavor.
Conclusion
Thai Yellow Chicken Curry with Potatoes is a creamy, comforting dish that blends rich coconut cream, tender chicken, and golden potatoes in a fragrant, mildly spiced yellow curry sauce. Perfect for both weeknight dinners and special occasions, it offers a balance of flavors and is easily customizable to suit different dietary preferences. Whether you make it with homemade curry paste for authentic flavors or a quick store-bought version, this dish is sure to bring warmth and joy to any meal, transporting you to the vibrant streets of Thailand with every bite. 🍛