Thai Yellow Chicken Curry

Ingredients

• 1 kg (2 lb)chicken breast fillets
• 800 ml (28 oz)coconut milk
• 200 gyellow curry paste
• 2small onions
• 240 ml (1 cup)water
• 2garlic cloves
• 1 tspvegetable oil
• Quantity not specifiedpotatoes (mentioned in the method but omitted from the ingredient list)
• To taste (optional)salt

Instructions

1. 1

   Prepare ingredients

   Peel the potatoes, then cut the chicken and potatoes into bite-sized pieces. Slice the onions and finely chop the garlic.

2. 2

   Fry curry paste

   Heat the vegetable oil in a large pot. Add the curry paste and sauté for a few minutes to bring out its flavour.

3. 3

   Add aromatics

   Stir in the garlic and onions and sauté for 2–3 minutes.

4. 4

   Add chicken

   Pour in half the coconut milk and bring the curry to a boil. Add the diced chicken and the remaining coconut milk, then bring it to a boil again.

5. 5

   Add potatoes

   Turn the heat down low, add the potatoes and water, and cover the pot with a lid.

6. 6

   Simmer until tender

   Simmer over low heat until the chicken and potatoes are cooked through. The potatoes should be soft enough for a fork to pass through with little resistance.

7. 7

   Season and serve

   If you like, add salt to taste, then serve the curry hot.

What is Thai yellow chicken curry?

Thai yellow curry is a coconut-based curry seasoned with yellow curry paste, which typically brings a warm, aromatic blend of spices. This version pairs it with chicken and potatoes for a hearty one-pot meal.

The method is simple: fry the paste first, then simmer the chicken and potatoes in coconut milk. The supplied ingredient list does not give a quantity for the potatoes, so check that detail before cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 493 calories, 36g protein, 10g carbs, 35g fat.

The supplied nutrition figures list 36 g protein and 35 g fat per serving, with the chicken contributing much of the protein and coconut milk supplying much of the fat. The listed 10 g of carbohydrates does not account clearly for the potatoes mentioned in the method, so the figures may not reflect a version that includes them. Balance the plate with vegetables, and check the potato quantity before tracking a serving.

Build flavour with the paste

Curry paste: briefly sauté it in the oil before adding liquid. This lets its flavour develop in the pot.

Onion and garlic: add these after the paste and cook for 2–3 minutes, so they soften and mingle with the seasoning.

Add the coconut milk in stages

First addition: bring half the coconut milk to a boil before adding the chicken. This gives the curry paste a chance to disperse through the liquid.

Second addition: stir in the remaining coconut milk with the chicken, then bring the pot back to a boil before lowering the heat.

Check the chicken and potatoes

Potatoes: the method’s doneness cue is that a fork passes through with little resistance. Cut them into evenly sized pieces so they cook at a similar rate.

Chicken: make sure the pieces are cooked through before serving. Keep the curry at a gentle simmer once it has come back to the boil.

Keep the simmer gentle

Once the potatoes and water are in, cover the pot and simmer on low as directed. The recipe does not specify a simmering time, so use the stated tenderness and cooked-through cues rather than a fixed duration.

If the curry is bubbling vigorously, lower the heat; a gentle simmer helps the ingredients cook without boiling the sauce hard.

What to serve with the curry

Serve it hot, with rice if you want a more substantial meal. Rice is not included in the recipe ingredients.

A simple side of vegetables can add freshness and contrast to the rich coconut sauce.

Recipe notes & tips

• Cut the chicken and potatoes into similarly sized bite-sized pieces for more even cooking.
• Sauté the curry paste for a few minutes before adding the coconut milk.
• Keep the pot covered while the curry simmers on low.
• Use a fork to check that the potatoes are tender.
• Check the missing potato quantity before you start, as the method depends on potatoes.

Variations

• Add vegetables: stir in vegetables that can cook through during the simmer.
• Serve with rice: add cooked rice alongside for a more filling meal.
• Adjust the paste: use less yellow curry paste for a milder result.
• Add fresh herbs: finish with a scattering of chopped herbs before serving.
• Make it meat-free: replace the chicken with a suitable vegetable or plant-based alternative and check it is cooked through.

Common mistakes to avoid

• Skipping the paste sauté: give it a few minutes in the oil before adding liquid to develop its flavour.
• Boiling hard: lower the heat after bringing the curry back to the boil and simmer gently.
• Uneven chopping: cut chicken and potatoes into similarly sized pieces so they cook more evenly.
• Guessing the potato amount: the ingredient list omits it, so confirm the quantity before cooking.
• Serving too soon: check that the chicken is cooked through and the potatoes yield easily to a fork.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 2 days. Reheat thoroughly in a saucepan over a gentle heat, stirring occasionally; add a little water if the sauce has thickened.

Frequently asked questions