Yellow Chicken Curry

Sweet with coconut milk, familiar with soft potatoes and topped with crunchy peanuts, this curry is a soft intro to fiery Thai food.

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: Thai

Keyword: yellow chicken curry

Servings: people

Heat the oil in a large pan and add the yellow curry paste, continue stir frying it until it is soft and the fragrance is released, which will take about 1 minute. Then pour in the coconut milk and brink to a simmer.
Add the cubed chicken breasts, potatoes and continue simmering the curry for 15-20 minutes or until the both chicken and potatoes are full cooked and the sauce has thickened. Mix in the sugar and take off the heat.
Serve with jasmine rice and garnish with Thai basil leaves and chopped peanuts.

Unlike the spicier red and green varieties, yellow curry gets its beautiful golden hue from turmeric rather than heat-packed chillies.
For this curry with potatoes, both chicken breast and thighs work well. I lean towards boneless, skinless thighs myself since they stay moist and tender.
Note that previously frozen chicken will release extra moisture as it cooks, which means your sauce will need additional time to reach the right consistency.
Mae Ploy Thai yellow curry paste is my go-to brand for this recipe, and I use 3 tablespoons. Since it's imported directly from Thailand (you'll find it in bigger supermarkets or online), the flavour profile is reliably authentic.
Keep in mind that different curry paste brands vary in intensity, so you may need to adjust the amount to match your preferred taste.