Yellow Chicken Curry featuring tender chicken and creamy baby gold potatoes is the epitome of comfort food, offering a rich and satisfying dining experience. This authentic Thai curry recipe is designed for both flavor and convenience, ready to be enjoyed in approximately 45 minutes or even less. It’s the perfect solution for a hearty, flavorful meal that doesn’t demand hours in the kitchen.

For a truly complete and delicious meal, serve this aromatic curry over fluffy basmati rice and accompany it with warm, soft naan bread. The combination creates a balanced and incredibly satisfying dish that will transport your taste buds straight to Thailand.

Vibrantly colored Yellow Chicken Curry served over a bed of fluffy white rice, with a side of naan bread ready for dipping. The dish showcases tender chicken pieces and chunks of baby gold potatoes in a rich, creamy sauce, garnished with fresh herbs.

Authentic Thai Yellow Chicken Curry: Your New Favorite Recipe

Prepare to fall in love with what many consider the ultimate curry recipe. This Yellow Chicken Curry isn’t just a meal; it’s an experience that consistently earns rave reviews. One devoted fan’s exact words after tasting the leftovers were, “That curry was frickin’ awesome. I have been reborn. I am a new man.” If that doesn’t convince you to try this amazing dish as soon as possible, nothing will!

Our Yellow Chicken Curry recipe strikes a perfect balance between complexity of flavor and ease of preparation, making it an ideal choice for busy weeknights or a cozy weekend meal. It’s a dish that promises to deliver an explosion of aromatic spices and creamy texture in every spoonful.

It’s important to note that this Yellow Chicken Curry recipe does pack a significant punch of heat, which is precisely what makes it so incredibly addictive for spice lovers. The vibrant flavors are beautifully complemented by a delightful warmth that lingers on the palate. However, if your preference leans towards a milder profile, we highly recommend exploring our Coconut Curry Chicken recipe. It offers a similar creamy, flavorful base but with a much gentler spice level, ensuring everyone can enjoy a delicious curry experience.

Close-up of perfectly prepared and diced baby gold potatoes, showcasing their smooth texture and even cuts, ready to be added to the Yellow Chicken Curry. The uniform size ensures even cooking and tender results.

Crafting Your Yellow Chicken Curry: A Step-by-Step Overview

Creating this flavorful Yellow Chicken Curry is simpler than you might imagine. The process is streamlined into a few key stages, ensuring a delicious result without unnecessary complications. Here’s a quick glance at how this incredible dish comes to life:

Effortless Prep: Begin by dicing your onion, mincing garlic and ginger, and cutting the baby gold potatoes and chicken into uniform, bite-sized pieces. This foundational step is crucial for even cooking.
Building the Curry Base: In a large, deep pan, sauté the aromatic trinity of onion, garlic, and ginger in rich coconut oil until fragrant. Next, incorporate the essential dry seasonings and the star ingredient, yellow curry paste. Stir in your prepped potatoes to coat them beautifully in this flavor-packed mixture.
Perfect Simmering: Pour in the creamy coconut milk and savory chicken stock. Allow the mixture to gently simmer, giving the potatoes ample time to become tender and the sauce to naturally thicken to a luxurious consistency.
Cooking the Chicken to Perfection: While the curry simmers, prepare your chicken by tossing it with cornstarch and a touch of seasoning. Sear the chicken pieces in a separate hot pan until they’re mostly cooked through and beautifully golden. Then, add them to the simmering curry to finish cooking, ensuring they absorb all the wonderful flavors without becoming overdone.
The Finishing Touches: Just before serving, stir in granulated sugar, fresh cilantro, bright lime juice, and a dash of fish sauce (if desired, for an extra layer of umami). A final taste test allows you to adjust seasonings to your personal preference. Serve immediately and savor every bite!

Featured Comment

I absolutely LOVE this curry! It’s now a requested favorite at my home. It’s flavorful, simple and filling. I didn’t change a thing. It’s absolutely perfect and I’m so happy I found it. Thank you!
– Mary

The Heart of the Flavor: Understanding Yellow Curry Paste

The true star and flavor powerhouse of this remarkable recipe is undoubtedly yellow curry paste. This vibrant, aromatic blend is the foundation of authentic Thai Yellow Chicken Curry, infusing the dish with its signature color, rich texture, and complex flavor profile. Far from being a simple spice mix, yellow curry paste is a harmonious fusion of carefully selected ingredients, each contributing to its distinctive character.

Typically, a high-quality yellow curry paste will feature a blend of fresh and dried spices including aromatic ginger, pungent garlic, earthy curry powder, the distinctive golden hue of turmeric, fresh cilantro, zesty lemongrass, warm cumin, and dried red chiles for that essential kick. These ingredients are meticulously ground together to create a potent, concentrated paste that delivers an unparalleled depth of flavor and a satisfying level of spice. It’s this intricate balance that makes yellow curry so unique, offering a savory, slightly sweet, and notably spicy experience.

While yellow curry paste is essential, it can sometimes be a bit challenging to locate in standard grocery stores. We highly recommend calling your local Asian market or specialty food store in advance to confirm their stock. Alternatively, for those who love a culinary project, you can always make your own yellow curry paste from scratch. This allows for complete control over the flavor and spice levels. For ultimate convenience, many home cooks, myself included, choose to order it online. The Mae Ploy® Yellow Curry Paste is a consistently reliable and excellent choice that delivers authentic Thai flavors every time.

When selecting a paste, look for brands that prioritize natural ingredients and avoid excessive fillers. A good paste should have a strong, fresh aroma and a vibrant color, indicative of its quality and potency. Don’t underestimate the impact of this single ingredient; it truly elevates the entire dish.

Quick Tip for Turmeric Stains

The turmeric in yellow curry is wonderfully potent, giving the dish its signature brilliant color. However, this also means it can stain your plastic food storage containers! To avoid permanent yellow marks, opt for glass, ceramic, or disposable containers when storing leftovers. This simple trick will keep your containers looking pristine.

Maximizing Your Ingredients: Freezing Leftover Yellow Curry Paste

Purchasing a larger container of yellow curry paste is often more economical, but it can leave you with a significant amount of leftovers, especially if you’re not planning to make Yellow Chicken Curry every single night (though, after trying this recipe, we wouldn’t blame you if you did!). Fortunately, storing leftover curry paste is incredibly simple, ensuring you always have this flavor-packed ingredient on hand for future culinary adventures.

To freeze leftover curry paste effectively:

**Portioning:** Spoon the curry paste into standard ice cube trays. This method is fantastic because it allows you to freeze the paste in convenient, pre-portioned amounts, perfect for single meals or adding a flavor boost to other dishes.
**Freezing:** Place the ice cube trays into the freezer and allow the paste to freeze until completely solid. This usually takes a few hours.
**Storage:** Once the curry “cubes” are solid, pop them out of the trays and transfer them to an airtight, freezer-safe container or a heavy-duty freezer bag. Be sure to label the container with the date.
**Longevity:** Frozen curry paste will maintain its quality and vibrant flavor for up to 3 months.
**Thawing and Usage:** When you’re ready to use them, simply thaw the desired number of cubes overnight in the refrigerator, or even add them directly to a hot pan to melt into your dish. They’re perfect for whipping up a quick curry, marinating meats, or enhancing soups and stews.

Freezing your curry paste not only minimizes waste but also ensures that the incredible flavors of Thailand are always within reach, ready to transform any meal into something extraordinary.

A beautifully plated dish of Thai Yellow Chicken Curry, featuring succulent chicken, tender baby gold potatoes, and green beans bathed in a creamy, golden coconut sauce. Garnished with fresh cilantro, ready to be enjoyed.

Frequently Asked Questions About Yellow Chicken Curry

Is Yellow Curry Spicy?

Yes, Yellow Chicken Curry typically has a noticeable level of spice, often rated as medium to medium-plus. The heat level can vary significantly depending on the brand and amount of yellow curry paste used. If you prefer a milder curry, you can reduce the amount of curry paste by half initially and add more to taste. However, be aware that using less paste will also slightly diminish the overall depth of flavor. For a truly mild alternative, consider our Coconut Curry Chicken.

Do I Have To Use Full-Fat Coconut Milk?

For the most authentic, rich, and creamy restaurant-quality Yellow Chicken Curry, we strongly recommend using full-fat coconut milk. The higher fat content provides a luxurious texture and deep flavor that lighter versions simply can’t match. While light coconut milk can be used as a substitute, your curry may be less creamy, thinner in consistency, and have a slightly less robust flavor profile. Full-fat coconut milk is truly a key ingredient for achieving the best results.

Can Yellow Chicken Curry Be Made Ahead Of Time?

Absolutely! In fact, like many curries and stews, Yellow Chicken Curry often tastes even better the next day as the flavors have more time to meld and deepen. This makes it an excellent choice for meal prep or enjoying as leftovers. Store your curry in an airtight container in the refrigerator for up to 5 days. When reheating, you might find that the sauce has thickened considerably; simply add a splash of chicken stock or water to achieve your desired consistency.

What kind of chicken is best for Yellow Chicken Curry?

Boneless, skinless chicken breast or chicken thighs both work wonderfully in this recipe. Chicken breast offers a leaner protein option, while chicken thighs tend to be more forgiving and remain incredibly tender and flavorful due to their higher fat content. Whichever you choose, ensure it’s cut into uniform 1-inch pieces for even cooking.

Can I add other vegetables to this curry?

Yes, absolutely! This Yellow Chicken Curry is very versatile. Great additions include bell peppers (red, yellow, or orange), snap peas, green beans, carrots, or broccoli florets. You can add these vegetables along with the potatoes or during the last 10-15 minutes of simmering, depending on how tender you like them. Experiment to find your favorite combinations!

A vibrant and comforting bowl of Thai Yellow Chicken Curry, served over perfectly cooked rice and garnished with fresh green herbs. The rich, golden sauce, tender chicken, and soft potatoes create a hearty and inviting meal.

Perfect Pairings: What to Serve with Your Yellow Chicken Curry

A well-balanced meal often comes down to thoughtful accompaniments. This Yellow Chicken Curry, with its rich and aromatic profile, pairs beautifully with a variety of side dishes that complement its flavors and textures. Here are some fantastic options to elevate your curry experience:

Recommended Side Dishes:

Side Dishes

How To Make White Rice (Baked!)

Learn our foolproof method for perfectly baked white rice, an ideal base for soaking up every drop of delicious curry sauce.

Salads

Asian Cucumber Salad

A crisp and tangy cucumber salad offers a refreshing counterpoint to the rich and spicy flavors of the curry.

Side Dishes

Roasted Brussel Sprouts

For a dose of green vegetables and a delightful textural contrast, roasted Brussels sprouts are an excellent choice.

Green Salads

Garden Salad

A simple, crisp garden salad with a light dressing can provide a refreshing and cooling element to balance the curry’s heat.

Finished thai yellow curry chicken in a creamy sauce with vegetables, delicious and ready to be served.

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4.89 from 17 votes

Yellow Chicken Curry Recipe

By
Chelsea Lords

This Yellow Chicken Curry with baby gold potatoes is comfort food in a bowl! Packed with tender chicken, creamy potatoes, and rich coconut milk, this dish delivers big flavors with minimal effort. Ready in just 45 minutes!

Prep Time:

20 minutes

Cook Time:

25 minutes

Total Time:

45 minutes

Servings:

4
servings

Video

Equipment

Large, deep pan
Medium pan

Ingredients

▢ 3 tablespoons coconut oil divided
▢ 1/2 cup diced yellow onion (about 1/2 medium onion)
▢ 1-1/2 teaspoons minced garlic (about 3 cloves)
▢ 1 tablespoon finely minced ginger (from a 1.5-inch piece)
▢ 2 teaspoons yellow curry powder divided
▢ 1/4 cup yellow curry paste (see note 1)
▢ 2 teaspoons ground coriander
▢ 1 pound baby gold potatoes
▢ 1 (13.6-ounce) can full-fat coconut milk (lite not recommended for best results)
▢ 1 cup chicken stock
▢ 1 pound boneless, skinless chicken breast or thighs cut into 1-inch pieces
▢ 1/2 teaspoon cornstarch
▢ Salt and pepper
▢ 1-1/2 teaspoons granulated sugar
▢ 1/4 cup fresh cilantro diced
▢ 1 tablespoon fresh lime juice
▢ 2 teaspoons fish sauce (optional, for added umami)
▢ Cooked basmati rice to serve with
▢ Naan bread to serve with

Instructions

Prepare Ingredients: Dice the yellow onion, mince the garlic, and finely mince the fresh ginger (a spoon or vegetable peeler works well for peeling ginger). Chop the baby gold potatoes into uniform, bite-sized pieces, aiming for 6 to 8 pieces per potato depending on its size. This ensures even cooking.
Build the Flavor Base: Heat 2 tablespoons of coconut oil in a large, deep pan over medium-high heat. Add the diced onion and sauté for 3–5 minutes until it begins to soften and brown lightly. Stir in the minced garlic and ginger, cooking for another minute until fragrant. Reduce the heat to medium-low and add 1.5 teaspoons of yellow curry powder, the yellow curry paste, and ground coriander. Stir frequently for 2–3 minutes, allowing the spices to lightly toast and release their aromas. Add the chopped potatoes and stir to coat them thoroughly with the aromatic mixture for 1 minute.
Simmer the Curry: Pour in the full-fat coconut milk and chicken stock. Ensure all potatoes are submerged in the liquid by gently pressing them down and scraping the bottom of the pan to incorporate any browned bits. Bring the mixture to a rapid simmer over medium heat (it should be bubbling gently at the edges, not boiling vigorously). Cook for 20–30 minutes, stirring occasionally. The potatoes should become fork-tender and the sauce should reduce and thicken to a creamy consistency (typically around 20–22 minutes in our experience). If the sauce reduces too quickly before the potatoes are tender, add a splash more chicken stock and slightly reduce the heat. Conversely, if the potatoes aren’t softening and the sauce isn’t thickening, increase the heat slightly. Taste and adjust. Then, stir in the granulated sugar, fresh cilantro, and lime juice, adjusting these to your personal preference for sweetness and acidity. If using, add the fish sauce for an extra layer of umami.
Cook the Chicken: While the curry is simmering, prepare the chicken. Cut the boneless, skinless chicken breast or thighs into 1-inch bite-sized pieces. In a medium bowl, toss the chicken with cornstarch, the remaining 0.5 teaspoon of curry powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until evenly coated. In a separate medium pan, heat the remaining 1 tablespoon of coconut oil over high heat. Add the seasoned chicken pieces and cook, stirring occasionally, for about 4–7 minutes, or until they are mostly cooked through and lightly browned. Be careful not to overcook the chicken, as this can lead to dry and bland results. Transfer the mostly cooked chicken directly into the simmering curry and allow it to finish cooking for the final 1–2 minutes, absorbing all the wonderful flavors.
Serve and Enjoy: Remove the finished curry from the heat. Give it a final taste and adjust seasonings as needed, adding more salt and pepper if desired. Serve this comforting Yellow Chicken Curry hot over a generous bed of cooked basmati rice, accompanied by warm naan bread. The rice and naan are excellent for soaking up the flavorful sauce and also help to temper some of the curry’s pleasant heat.

Recipe Notes

Note 1: Yellow Curry Paste Sourcing: Yellow curry paste can sometimes be challenging to find in regular grocery stores; it’s a good idea to call ahead and check. You can also opt to make your own from scratch for ultimate freshness and control, or purchase it conveniently online. I personally recommend Mae Ploy® Yellow Curry Paste for its authentic flavor and quality.

Storage Tip for Leftover Paste: If you have leftover yellow curry paste, don’t let it go to waste! Spoon it into ice cube trays and freeze until solid. Once frozen, transfer your curry “cubes” into a freezer-safe container or bag. They will keep well for up to 3 months. Thaw the cubes as needed overnight in the fridge, or simply add them directly to your pan for a quick flavor boost.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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