Thai Yellow Chicken Curry Recipe
Thai Yellow Chicken Curry with Potatoes is a surprisingly easy but super flavorful recipe that you can make at home. Simply combine yellow curry paste with chicken, potatoes, carrots, onions, and coconut milk and simmer away.
Servings: 6 servings
Ingredients
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
- Or ⅓ cup of store-bought yellow curry 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
- 3 large carrots cut into ½-inch pieces, about 1 ½ cups
- 4 Yukon gold potatoes cut into ¾-inch cubes, about 1 ½ cups
- 2 15-oz. cans full-fat coconut milk or one can lite and one can full-fat
- 1 Tbsp. white sugar
- ½ tsp. salt
Instructions
- Make the Curry Paste: 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.) Process ingredients for 2-4 minutes, or until ingredients become a thick paste.4 cloves garlic, 2 tsp. ginger paste, 2-6 Thai chili peppers, 1 ½ tsp. salt, 1 Tbsp. turmeric, 1 Tbsp. curry powder, 1 tsp. coriander, 1 Tbsp. lemongrass paste, Or ⅓ cup of store-bought yellow curry paste
- Sauté the Meat and Veggies: Drizzle olive oil into a large pan over medium heat and add onions. Sauté for 3-5 minutes. Add chicken and curry paste. Sauté over medium heat for 3-5 more minutes, or until the chicken is almost done cooking. Add red bell peppers, carrots, potatoes, milk, sugar, and salt. Stir until well combined.2 Tbsp. olive oil, 1 ½ cups sweet onions, 1 lb. chicken, 1 red bell pepper, 3 large carrots, 4 Yukon gold potatoes, 2 15-oz. cans full-fat coconut milk, 1 Tbsp. white sugar, ½ tsp. salt
- Simmer and Serve: 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. Serve Thai yellow chicken curry over jasmine rice and enjoy!
Notes
Prep-Ahead Instructions
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.
Storage Directions
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.
You absolutely can freeze your leftover yellow curry for up to 3-4 months. Let it come to room temperature, and then place it in an airtight container in the refrigerator for at least 4 hours before transferring to the freezer. If refrigerated, you can reheat the yellow curry on the stovetop (this is the recommended method) or quickly reheat it in the microwave. If stored in the freezer, let it thaw in the refrigerator and then reheat on the stove or in the microwave.
Recipe Tips
- Change it up. While this is commonly served with chicken, opt for shrimp or pork for a different flavor. You can even go with a firm tofu!
- Up the benefits. Feel free to include additional vegetables, like snow peas, celery, broccoli, sweet potatoes, green beans, or even cabbage.
- Be fancy. Take some extra time to cut your veggies at a diagonal angle for a nice look.
- Go low-carb. Serve over a bed of cauliflower rice for extra nutrition.
- Some like it hot. Add in extra peppers or opt for a hotter variety to increase the spice level if you like a bit of heat.
Nutrition
Calories: 220kcal | Carbohydrates: 19g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 759mg | Potassium: 792mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6075IU | Vitamin C: 43.5mg | Calcium: 65mg | Iron: 4.1mg
