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A white serving bowl of Thai curry that is made with yellow curry paste, chicken, potatoes, and carrots.
4.88 from 8 votes

Thai Yellow Chicken Curry with Potatoes

Thai Yellow Chicken with Potatoes is a delightfully easy but super flavorful recipe. Simply combine a homemade curry paste with chicken, potatoes, carrots, onions, and coconut milk and let a little bit of simmering work its magic.

Course Main Course
Cuisine Thai
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings
Calories 220 kcal


Yellow Curry Paste

  • 4 cloves garlic crushed
  • 2 tsp. ginger paste or grated ginger
  • 2-6 Thai chili peppers finely diced
  • 1 ½ tsp. salt
  • 1 Tbsp. turmeric
  • 1 Tbsp. curry powder mild
  • 1 tsp. coriander ground
  • 1 Tbsp. lemongrass paste

Yellow Chicken Curry

  • 2 Tbsp. olive oil
  • 1 ½ cups sweet onions cut into 1-inch pieces
  • 1 lb. chicken cut into 1-inch cubes
  • 1 red bell pepper cut into 2-inch strips
  • 1 ½ cups carrots cut into ½-inch pieces
  • 1 ½ cups Yukon gold potatoes cut into ¾-inch cubes
  • 2 15-oz. cans full-fat coconut milk or one can lite and one can full-fat
  • 1 Tbsp. white sugar
  • ½ tsp. salt


For the Yellow Curry Paste:

  1. Combine all yellow curry paste ingredients together in the bowl of a small food processor. (If you have a 6+ cup processor you may want to double the recipe.)

  2. Process ingredients for 2-4 minutes, or until ingredients become a thick paste.

For the Yellow Chicken Curry:

  1. Drizzle olive oil into a large pan over medium heat and add onions. Saute for 3-5 minutes.

  2. Add chicken and curry paste. Saute over medium heat for 3-5 more minutes, or until chicken is almost done cooking.

  3. Add red bell peppers, carrots, potatoes, milk, sugar, and salt. Stir until well combined.

  4. Bring curry to a boil and then reduce heat to a simmer. Cover and let simmer for 25-35 minutes or until potatoes and carrots are fork tender.

  5. Serve yellow chicken curry over jasmine rice and enjoy!

Recipe Notes

Meal Prep and Storage

    • How to prep ahead: Feel free to make the curry paste a couple of days before. If needed, chop the veggies and store in a bag in the fridge for up to 2 days.

    • How to store: Prepare the entire recipe as outlined below, let it come to room temperature, and then store it in an airtight container in the refrigerator for up to 3-4 days.

    • How to freeze: You absolutely can freeze your leftover yellow curry for up to 3-4 months. Let it come to room temperature, and then place in the refrigerator in an airtight container for at least 4 hours before transferring to the freezer.

    • How to reheat: If refrigerated, you can reheat the yellow curry on the stovetop (personal preference) or quickly reheat it in the microwave. If stored in the freezer, let it thaw naturally in the refrigerator and then reheat on the stove or in the microwave.

Nutrition Facts
Thai Yellow Chicken Curry with Potatoes
Amount Per Serving
Calories 220 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 48mg16%
Sodium 759mg33%
Potassium 792mg23%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 7g8%
Protein 18g36%
Vitamin A 6075IU122%
Vitamin C 43.5mg53%
Calcium 65mg7%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.