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Creamy Thai Yellow Chicken Curry That Warms Your Soul

A comforting and customizable Thai Yellow Chicken Curry that warms the soul, featuring tender chicken, creamy Yukon Gold potatoes, and vibrant yellow curry paste.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 pound boneless, skinless chicken breasts substitute with chicken thighs for extra juiciness
  • 2 medium Yukon Gold potatoes cubed
  • 2 tablespoons yellow curry paste homemade is preferred for freshness
  • 1 cup coconut cream swap for full-fat coconut milk if needed
  • 1 yellow onion sliced thinly
  • 2 tablespoons avocado oil use vegetable oil as a substitute if necessary
  • 1 cup broth or water chicken or vegetable broth for added depth
  • 1 tablespoon fish sauce omit for vegetarian versions or substitute with soy sauce
  • 1 tablespoon brown sugar adjust to your taste for the perfect sweetness
For Serving
  • 2 cups jasmine rice serves as a base for the curry
  • to taste fresh cilantro for garnish
  • to taste coconut cream drizzle for added creaminess on top

Equipment

  • Heavy-bottomed Pot

Method
 

Preparation Steps
  1. Gather all your ingredients: slice the yellow onion thinly, cube the chicken breasts, and halve the Yukon Gold potatoes. Measure out the curry paste, coconut cream, and broth.
  2. Heat avocado oil in a pot over medium-low heat. Add sliced onions and sauté for about 3 minutes until fragrant and translucent.
  3. Add cubed chicken and yellow curry paste to the pot. Stir and sauté for about 5 minutes until chicken is lightly browned.
  4. Fold in Yukon Gold potatoes, coconut cream, and broth. Stir well, ensuring potatoes are submerged. Season with salt to taste and bring to a gentle simmer.
  5. Cover and let the curry simmer on low heat for 20-30 minutes, stirring occasionally, until potatoes are tender.
  6. Taste and adjust seasoning. Add fish sauce and brown sugar if desired. If sauce is too thin, simmer uncovered for a few more minutes.
  7. Serve the curry over jasmine rice, garnished with fresh cilantro.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 100IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

This dish is customizable. Consider adding fresh vegetables or swapping chicken for tofu to meet your preferences.

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