Thai Yellow Chicken Curry with Potatoes

A fragrant, creamy Thai yellow curry with tender chicken and hearty potatoes, perfect for a comforting meal. Serves 4–6.

Ingredients

Curry Paste (or use 3–4 tbsp store-bought)

2 tsp turmeric (fresh or ground)
2 stalks lemongrass (white parts only, finely sliced)
1-inch piece galangal (or ginger)
4 cloves garlic
2 shallots
4–6 dried red chilies (soaked, deseeded)
1 tsp coriander seeds (toasted)
1 tsp cumin seeds (toasted)
1 tsp shrimp paste (optional)

Curry

1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 lb (450g) Yukon Gold or Russet potatoes, peeled and cubed
1 medium onion, thinly sliced
2 medium carrots, sliced into rounds (optional)
2 cans (13.5 oz / 400ml each) full-fat coconut milk
1 cup (240ml) chicken broth or water
2–3 tbsp fish sauce
1–2 tbsp palm sugar or brown sugar
2 tbsp vegetable oil (if not using coconut cream)

Garnishes

Fresh cilantro or Thai basil leaves
Lime wedges
Fried shallots (optional)
Thai chilies, thinly sliced (optional, for heat)

Accompaniment

Cooked jasmine rice

Instructions

Prepare the Curry Paste (if making from scratch)
- Toast coriander and cumin seeds in a dry skillet over medium heat for 1–2 minutes until fragrant.
- In a food processor or mortar and pestle, blend toasted seeds, turmeric, lemongrass, galangal, garlic, shallots, chilies, and shrimp paste into a smooth paste. Set aside.
Cook the Curry Base
- Open the coconut milk cans and scoop out ½ cup of the thick coconut cream from the top.
- In a large pot or wok over medium heat, heat the coconut cream until it “cracks” (separates into oil and solids), about 3–4 minutes. If using oil instead, heat 2 tbsp vegetable oil.
- Add 3–4 tbsp curry paste (homemade or store-bought) and fry for 2–3 minutes until aromatic, stirring constantly.
Add Chicken and Vegetables
- Add the chicken pieces, stirring to coat with the paste. Cook for 2 minutes.
- Add potatoes, onion, and carrots (if using), stirring to combine.
Simmer the Curry
- Pour in the remaining coconut milk and chicken broth, stirring well.
- Add 2 tbsp fish sauce and 1 tbsp sugar. Bring to a gentle simmer.
- Cover and cook for 20–25 minutes, stirring occasionally, until the chicken is cooked through and the potatoes are tender.
Taste and Adjust
- Taste the curry and adjust with more fish sauce for saltiness, sugar for sweetness, or a squeeze of lime for acidity.
- If you prefer a thinner curry, add a splash of water or broth.
Serve
- Ladle the curry into bowls and garnish with cilantro or Thai basil, lime wedges, fried shallots, and Thai chilies (if using).
- Serve hot with jasmine rice on the side.

Tips

Make Ahead: The curry paste can be prepared in advance and stored in the fridge for up to a week or frozen for a month.
Vegetarian Option: Swap chicken for tofu or mixed vegetables like zucchini and bell peppers. Use soy sauce instead of fish sauce.
Storage: Leftovers keep in an airtight container in the fridge for 3–4 days or can be frozen for up to 2 months. Reheat gently on the stove, adding a splash of coconut milk if needed.