This Thai yellow curry chicken with potatoes is a mild and slightly sweet curry that's packed with warm, flavorful spices and is super quick and easy to make.
What is Yellow Curry?
Yellow curry is a mild, slightly sweet Thai curry that primarily gets its color from turmeric and also contains coriander and cumin. Yellow curry paste can be difficult to find in American supermarkets so in this yellow curry recipe I use more commonly available red curry paste and curry powder. You can find true yellow curry paste online or in many Asian markets. It doesn't have shrimp paste like red curry so if you want to make this a vegetarian curry you'll want to use true yellow curry paste.
- Chicken - I prefer to use boneless skinless breasts but thighs will work as well. Cut them into bite sized pieces.
- Potatoes - Quartered baby gold potatoes work great in this dish. They will cook through quickly with their small size and the soft and creamy texture is perfect with the tender chicken but holds up in the simmering sauce.
- Red Curry Paste
- Curry Powder
- Coconut Milk - I recommend using full fat coconut milk in this dish and not the reduced fat version. It adds so much creamy richness to the sauce.
- Chicken Stock
- Fish Sauce - Fish sauce adds a wonderful complex umami flavor to the dish and despite it's name it will not make the dish taste fishy.
- Brown Sugar - Adds another layer of sweetness to complement the curry flavor
How to prepare the curry
The preparation is really quick and easy. You'll start by heating the oil in a large pan over medium heat and cook the onion for 2 to 3 minutes until softened and translucent. Then add the garlic and cook for 30 to 45 seconds until fragrant. Stir constantly while cooking your garlic to avoid burning.
Next add your chicken and cook for 3 to 4 minutes stirring occasionally. You want the chicken lightly browned but not fully cooked through. Then add your potatoes and cook for another minute.
Lower the heat slightly and add your curry paste and curry powder. Cook for 1 to 2 minutes stirring constantly until the curry is very fragrant and slightly darkened. Blooming the curry really brings out the flavor and is a key step in making the best yellow curry.
Add in your coconut milk and chicken stock along with the fish sauce and brown sugar and stir until combined. Bring to a low simmer and let cook for around 20 minutes until the sauce is slightly thickened and the chicken and potatoes are cooked through.
What to serve with your curry
This yellow chicken curry is packed with delicious warm flavors and is best served with simple side such as steamed rice, cauliflower, or broccoli. It's also great with zoodles.
Can I make this a vegetarian curry?
Yes! As mentioned earlier, if you are making a vegetarian yellow curry you will want to use a true yellow curry paste since it doesn't contain shrimp paste. You can also substitute vegetable stock for the chicken stock.
Cauliflower is a great substitute for the chicken and you can add any veggies you have on hand. Thick sliced bell peppers, carrots, zucchini, and squash are great options too.
Can I make this curry ahead of time?
The chicken curry keeps really well and the flavors are even better the next day. Store it in the refrigerator for 3 to 4 days covered in an airtight container.
If you are reheating a large batch, reheat it in a large skillet over medium heat. You can also reheat it in the microwave if doing a smaller portion. It will thicken up when storing so you may need to add a little water or stock to help thin it out.
Other quick and easy weeknight meals
Yellow Curry Chicken with Potatoes
- 1 pound boneless skinless chicken breasts cut into bite sized pieces
- 1 pound baby gold potatoes quartered
- 1 cup diced yellow onion
- 2 tsp minced garlic
- 1 tbsp vegetable oil
- 3 tbsp red curry paste
- 2 tbsp yellow curry powder
- 1-2 tsp fish sauce
- 1 14 oz can full fat coconut milk
- 1 cup chicken stock
- 1 tbsp brown sugar
- Heat the oil in a large pan over medium heat then add the diced onion and cook for 2-3 minutes until translucent and softened. Add the garlic and cook for around 30 -45 seconds until fragrant.
- Add the chicken and cook for 3-4 minutes until browned but not fully cooked through, then add the potatoes and cook another minute.
- Lower the heat slightly then add the curry paste and curry powder and stir constantly for 1-2 minutes until fragrant.
- Add in the coconut milk, chicken stock, fish sauce, and brown sugar and stir to combine. Bring to a low simmer and cook for around 20 minutes until the sauce is thickened and the chicken and potatoes are cooked through. Serve over steamed rice.
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.