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Yellow Chicken Curry Recipe

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3.8 from 10 reviews

A fragrant and creamy Thai Yellow Chicken Curry featuring tender chicken, potatoes, and rich coconut milk simmered with aromatic yellow curry paste. This easy-to-make dish is perfect for a flavorful weeknight dinner, served best with jasmine rice and garnished with fresh Thai basil and crunchy peanuts.

Ingredients

Curry Paste and Base

  • 3 tbsp Thai yellow curry paste
  • 1 tbsp vegetable oil
  • 400ml / 14 oz coconut milk

Protein and Vegetables

  • 1kg / 2 lbs chicken breasts, cubed or skinless boneless chicken thighs
  • 2 medium potatoes, peeled and cubed

Seasonings and Garnish

  • 2 tsp brown sugar or cane sugar
  • 4-5 Thai basil leaves (optional)
  • 2 tbsp peanuts, chopped

Instructions

  1. Prepare the curry base: Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add 3 tablespoons of Thai yellow curry paste and stir-fry for about 1 minute until the paste softens and releases its fragrant aroma.
  2. Add coconut milk and simmer: Pour in 400ml (14 oz) of coconut milk and bring the mixture to a gentle simmer, stirring occasionally to combine thoroughly with the curry paste.
  3. Cook chicken and potatoes: Add the cubed chicken breasts (or boneless chicken thighs) and peeled, cubed potatoes to the pan. Continue to simmer the curry gently for 15-20 minutes, or until the chicken is fully cooked through and the potatoes are tender. The sauce will thicken during this time.
  4. Season and finish: Stir in 2 teaspoons of brown sugar (or cane sugar) to balance the flavors, then remove the pan from the heat.
  5. Serve and garnish: Serve the curry hot alongside steamed jasmine rice. Garnish with 4-5 fresh Thai basil leaves and 2 tablespoons of chopped peanuts for added texture and flavor.

Notes

  • For a spicier curry, add more yellow curry paste to taste.
  • You can substitute chicken breasts with chicken thighs for a juicier texture.
  • If you prefer a thicker curry sauce, let it simmer a bit longer until desired consistency is reached.
  • Thai basil leaves add authentic flavor but can be omitted if unavailable.
  • Serve with jasmine rice or your preferred rice variety to complement the curry.

Find it online: https://dishcooks.com/yellow-chicken-curry-recipe/