Name: Creamy Yellow Chicken Curry with Potatoes and Carrots Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Thai
Ingredients: 1 tablespoon oil; ½ large onion, chopped; 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces; 2 medium gold potatoes (or about 10 baby gold), cubed into ½-inch pieces; 1 large carrot, thinly sliced; 3–4 tablespoons yellow curry paste (store-bought or homemade); 2 teaspoons freshly grated ginger; 2 garlic cloves, minced; 27 ounces coconut milk (2 cans, 13.5 ounces each); 2 teaspoons cornstarch; 1 teaspoon fish sauce (optional); 1 tablespoon lime juice; 1 ½ tablespoons brown sugar; Cooked rice (white, jasmine, or brown) for serving; Fresh cilantro; Sriracha (optional)

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Introduction

This yellow curry is a comforting and flavorful dish that combines tender chicken, potatoes, and carrots in a creamy, fragrant sauce. It’s simple to make and perfect for a cozy weeknight dinner served over steamed rice.

A white bowl is filled with three main layers: the bottom layer is white steamed rice, the middle layer is a yellow curry with chunks of potatoes and carrots, and the top layer consists of bright green fresh basil leaves and small bits of chopped herbs scattered across the dish. The curry pieces have a glossy texture, and you can see slices of red bell pepper mixed in. The bowl is placed on a white marbled surface with scattered chopped herbs around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon oil
½ large onion, chopped
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 medium gold potatoes (or about 10 baby gold), cubed into ½-inch pieces
1 large carrot, thinly sliced
3–4 tablespoons yellow curry paste (store-bought or homemade)
2 teaspoons freshly grated ginger
2 garlic cloves, minced
27 ounces coconut milk (2 cans, 13.5 ounces each)
2 teaspoons cornstarch
1 teaspoon fish sauce (optional)
1 tablespoon lime juice
1 ½ tablespoons brown sugar
Cooked rice (white, jasmine, or brown) for serving
Fresh cilantro and/or sriracha for garnish

Instructions

Step 1: Heat the oil in a large pot over medium-low heat. Add the chopped onion and sauté until softened, about 3 minutes.
Step 2: Add the chicken pieces, cubed potatoes, and sliced carrots. Cook for 2 minutes, stirring occasionally to combine.
Step 3: Stir in the grated ginger, minced garlic, and yellow curry paste. Cook for 3 minutes to release the flavors.
Step 4: Pour in 1 ½ cans of coconut milk. In a small bowl, whisk the cornstarch into the remaining ½ can of coconut milk, then add this mixture to the pot.
Step 5: Bring the curry to a gentle boil, then reduce the heat and let it simmer for 20–30 minutes, until the chicken is cooked through and the potatoes are tender. Add a splash of water if the curry becomes too thick.
Step 6: Stir in the fish sauce (if using), lime juice, and brown sugar. Simmer for another 5 minutes to blend the flavors.
Step 7: Serve the hot yellow curry over cooked rice. Garnish with fresh cilantro and a drizzle of sriracha if you like some heat.

Tips & Variations

For a vegetarian version, substitute chicken with firm tofu or chickpeas and use vegetable broth instead of fish sauce.
If you prefer a milder curry, start with 2 tablespoons of curry paste and adjust to taste.
Add other vegetables like bell peppers or peas for more color and nutrition.
Use freshly squeezed lime juice for the best bright flavor.

Storage

Store leftover yellow curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if it has thickened. This curry also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A round, white bowl filled with a creamy yellow curry soup, containing several tender pieces of light brown chicken arranged unevenly throughout. There are bright orange carrot slices and dark green leafy spinach spread inside the curry. On top of the dish, fresh green basil leaves and small pieces of chopped herbs add color and texture. The bowl sits on a white marbled surface with a small bunch of green basil visible on the side. The curry looks thick and smooth with a few small bubbles and light specks of seasoning, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought yellow curry paste?

Yes, store-bought yellow curry paste works well and saves time. Choose a brand you like, or adjust the amount to suit your desired spice level.

Is it necessary to use fish sauce?

Fish sauce adds depth and umami but is optional. You can omit it for a vegetarian version or substitute with soy sauce or tamari for a different flavor.