Thai Yellow Curry with Chicken

Thai Yellow Curry Chicken is mild in spice and a one pot meal that’s creamy and comforting with carrots, potatoes, and onion. 

 

We’re making this yellow curry dish super easy with pre-made curry paste. The yellow hue comes from turmeric and a blend of other spices.

Thai Red and Green Curry have some heat from chili peppers, but yellow curry is pretty mild and isn’t meant to be a spicy curry.  

What Kind of Curry Paste To Use

Since we are using curry paste it’s essential to be familiar with the different types of curry paste that are available.

The one I share in this recipe is the Mae Ploy brand, but I also use the Maseri Brand. I get both of these at my local Asian market or on Amazon. 

Rule of Thumb- Start with less curry paste, then taste the curry after you add the coconut milk, and see if additional paste is needed or if you need to add fish sauce or sugar.

Ingredients for Yellow Curry

Chicken Breast- Slice chicken breast or thighs into even pieces and set aside. You can substitute any kind of protein or make it vegetarian with tofu or extra veggies. 

Onion-  I used half of a white onion and diced it into cubes. Yellow or Sweet onions are good options too.

TIP- Chop the other half of the onion and store it in the freezer for when you need chopped onion for a recipe. 

Potato- I used a large russet potato, peeled and diced it into even pieces. Alternatively you can use yellow potatoes or sweet potatoes.

Carrots- Peel and dice a few carrots, or you can use a frozen bag of sliced carrots. Another option is frozen peas and carrots go really well in Yellow Curry. 

Coconut Milk- I always use Full Fat coconut milk in my curry since I like it creamy. In the video I used 1 can plus 1/2 can of water.  Another option is to use 2 cans of coconut milk for a creamier curry. 

Coconut Sugar- I like to use coconut sugar in curry since it goes well with the coconut milk, but regular white sugar works too. We’re just going to add a little at the end to give the curry some sweetness. 

How to Cook Yellow Curry

In a large pan add your coconut oil and yellow curry paste over medium heat. Take caution because the curry paste can splatter if the pan is too hot.

Add the diced onions and cook for a minute to soften them.  Then add sliced chicken and turn the heat up to medium high. Cook until chicken is no longer pink.

Add the diced potatoes and carrots. Give the can of coconut milk a good shake to mix the hardened cream part with the liquid part. Pour the entire can of coconut milk and fill up half the can with water and add that in too.

Alternatively you can add 2 cans of coconut milk for a creamier curry. 

Place the lid on and allow curry to simmer for 10 – 15 minutes or until the potatoes and carrots are tender.

Once the vegetables are tender, taste the curry. I added about a teaspoon of coconut sugar. I didn’t need to add fish sauce or salt, but taste to see if it is needed. 

Serve the Yellow Curry Chicken with Thai Jasmine rice for an authentic comforting meal or with cauliflower rice for a low carb meal. 

Curry is great for meal prep since it reheats well. Portion out leftovers and just reheat for a quick lunch or dinner.