Yellow Chicken Curry with Potatoes and Carrots Recipe
A flavorful and comforting Yellow Curry featuring tender chicken, golden potatoes, and carrots simmered in a rich coconut milk and fragrant yellow curry paste sauce. This easy-to-make dish is perfect served over jasmine or white rice, garnished with fresh cilantro and a touch of sriracha for heat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
Main 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
For Serving and Garnish
- Cooked rice (white, jasmine, or brown)
- Fresh cilantro
- Sriracha (optional)
Instructions
- Heat the oil and sauté onions: Heat the oil in a large pot over medium-low heat. Add the chopped onion and sauté until softened and translucent, about 3 minutes.
- Add chicken and vegetables: Add the bite-sized chicken pieces, cubed potatoes, and sliced carrots to the pot. Cook for 2 minutes stirring occasionally to combine the ingredients.
- Add aromatics and curry paste: Stir in freshly grated ginger, minced garlic, and yellow curry paste. Cook for 3 minutes to fully release the flavors of the curry paste.
- Add coconut milk and thicken: Pour in 1 ½ cans of the coconut milk into the pot. In a separate small bowl, whisk cornstarch into the remaining ½ can of coconut milk to create a slurry, then add this mixture to the pot to help thicken the curry.
- Simmer the curry: Bring the curry mixture to a gentle boil, then reduce the heat and let it simmer uncovered for 20–30 minutes until the chicken is fully cooked and potatoes are tender. Add a splash of water if the curry becomes too thick.
- Season the curry: Stir in optional fish sauce, lime juice, and brown sugar. Allow the curry to simmer for an additional 5 minutes to meld the flavors.
- Serve and garnish: Serve the yellow curry hot over cooked rice. Garnish with fresh cilantro leaves and a drizzle of sriracha if desired for added heat.
Notes
- You can adjust the amount of yellow curry paste to suit your preferred spice level.
- Fish sauce is optional but adds a depth of umami flavor; substitute with soy sauce for a vegetarian option.
- If you prefer a thicker curry, reduce the coconut milk slightly or increase the cornstarch slurry.
- Leftovers can be refrigerated for up to 3 days and often taste better the next day.
- This dish pairs well with jasmine or basmati rice to soak up the flavorful sauce.
Keywords: yellow curry, chicken curry, coconut milk curry, Thai curry, easy curry recipe, weeknight dinner, comfort food
