Name: Yellow Chicken Curry with Potatoes and Carrots Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Thai
Ingredients: 1 tablespoon oil; ½ large onion, chopped; 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces; 2 medium gold potatoes (or about 10 baby gold), cubed into ½-inch pieces; 1 large carrot, thinly sliced; 3–4 tablespoons yellow curry paste (store-bought or homemade); 2 teaspoons freshly grated ginger; 2 garlic cloves, minced; 27 ounces coconut milk (2 cans, 13.5 ounces each); 2 teaspoons cornstarch; 1 teaspoon fish sauce (optional); 1 tablespoon lime juice; 1 ½ tablespoons brown sugar; Cooked rice (white, jasmine, or brown); Fresh cilantro; Sriracha (optional)

Jump to Recipe

Introduction

Yellow curry is a comforting and flavorful dish that blends tender chicken, hearty potatoes, and aromatic spices in a creamy coconut sauce. Easy to prepare and perfect for any weeknight, this dish brings vibrant colors and warm flavors to your table.

A dark bowl filled with a creamy yellow curry containing chunks of golden chicken, orange carrot slices, and light yellow potato pieces. The curry appears thick and smooth, with small green herb bits visible throughout. On one side of the bowl, there is a neat mound of fluffy white rice. A small green herb leaf garnish sits atop the curry near the middle. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon oil
½ large onion, chopped
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 medium gold potatoes (or about 10 baby gold), cubed into ½-inch pieces
1 large carrot, thinly sliced
3–4 tablespoons yellow curry paste (store-bought or homemade)
2 teaspoons freshly grated ginger
2 garlic cloves, minced
27 ounces coconut milk (2 cans, 13.5 ounces each)
2 teaspoons cornstarch
1 teaspoon fish sauce (optional)
1 tablespoon lime juice
1 ½ tablespoons brown sugar
Cooked rice (white, jasmine, or brown) for serving
Fresh cilantro and/or sriracha for garnish

Instructions

Step 1: Heat the oil in a large pot over medium-low heat. Add the chopped onion and sauté until softened, about 3 minutes.
Step 2: Add the chicken pieces, cubed potatoes, and sliced carrots to the pot. Cook for 2 minutes, stirring occasionally to combine.
Step 3: Stir in the grated ginger, minced garlic, and yellow curry paste. Cook for 3 minutes to release the flavors.
Step 4: Pour in 1½ cans of coconut milk. In a small bowl, whisk the cornstarch into the remaining ½ can of coconut milk, then add this mixture to the pot.
Step 5: Bring the curry to a gentle boil, then reduce heat to a simmer. Cook uncovered for 20–30 minutes, until the chicken is cooked through and the potatoes are tender. Add a splash of water if the curry becomes too thick.
Step 6: Stir in the fish sauce (if using), lime juice, and brown sugar. Simmer for an additional 5 minutes to blend the flavors.
Step 7: Serve the yellow curry hot over cooked rice, garnished with fresh cilantro and a drizzle of sriracha if desired.

Tips & Variations

For a vegetarian version, substitute chicken with firm tofu or mixed vegetables like bell peppers and green beans.
If you prefer a milder curry, start with 2 tablespoons of curry paste and adjust to taste.
Add a handful of fresh spinach or kale in the last few minutes of cooking for extra greens.
Use homemade yellow curry paste for a fresher, more vibrant flavor.

Storage

Store leftover yellow curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the curry has thickened. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A bowl features a close-up of a creamy yellow curry with chunks of chicken, bright orange carrot slices, and large pieces of light yellow potato all mixed in a thick sauce. The curry is garnished with a small sprig of fresh green herbs placed near the center. On the right side of the bowl, there is a portion of fluffy white rice with distinct grains. The bowl is white, set on a white marbled surface, adding a clean background to the colorful dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat instead of chicken?

Yes, yellow curry works well with pork, beef, or shrimp. Adjust cooking times accordingly to ensure the meat is fully cooked and tender.

What if I can’t find yellow curry paste?

If yellow curry paste is unavailable, you can substitute with a mild curry powder mixed with a bit of turmeric and ginger for a similar flavor. Keep in mind the taste may vary slightly from traditional yellow curry paste.