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Authentic Thai Yellow Curry with Chicken and Potatoes

A delightful fusion of Indian and Thai flavors, this Authentic Thai Yellow Curry with Chicken and Potatoes is creamy, comforting, and budget-friendly, perfect for family dinners or special occasions.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 425
Ingredients Method Notes

Ingredients
  

Curry Base
  • 5-6 tablespoons store-bought yellow curry paste Brands like Mae Ploy or Thai Kitchen work well.
  • 2 lb bone-in chicken thighs You can also use boneless if preferred.
  • 2 cups coconut milk Full-fat for creaminess, can use light for a lighter version.
Vegetables
  • 10.5 oz waxy potatoes, cut into 1-inch chunks Yukon Gold or red potatoes are great.
  • 0.5 medium onion, cut into 1 cm strips
  • 1 cup cherry or grape tomatoes Pierce to avoid exploding in the pot.
Seasonings
  • 1-2 tablespoons fish sauce Can substitute with soy sauce or omit for vegetarian.
  • 1.5 tablespoons palm sugar, finely chopped, packed Brown sugar can be used in a pinch.
  • 1-2 tablespoons tamarind paste Optional for extra depth.
  • 1 cup water, or as needed
Garnish and Serving
  • fried shallots for garnish Optional.
  • Jasmine rice for serving

Method
 

Preparation
  1. In a medium pot, bring ¾ cup of coconut milk to a boil over medium-high heat.
  2. Add the yellow curry paste and mix well, reducing the heat to medium. Stir continuously until the mixture thickens—about 5-7 minutes.
  3. Add the remaining coconut milk, chicken, fish sauce, palm sugar, tamarind, and enough water to keep the chicken barely submerged. Bring to a gentle simmer and let cook for 30 minutes.
Cooking
  1. After 30 minutes, add the potatoes and onion, stirring gently. Continue to simmer for another 15 minutes or until the chicken is tender and the potatoes are cooked through.
  2. Adjust the seasoning with any remaining fish sauce, sugar, and tamarind based on your taste.
Serving
  1. Turn off the heat and stir in the pierced tomatoes. Serve topped with fried shallots and a generous portion of jasmine rice.

Notes

Make ahead for improved flavor, can freeze for up to 3 months. Adjust the spice level with fresh chili peppers or reduce the amount of curry paste.