Creamy Yellow Chicken Curry with Potatoes and Carrots Recipe
This flavorful Yellow Curry recipe features tender chicken, golden potatoes, and carrots simmered in a rich coconut milk base infused with fragrant yellow curry paste, ginger, and garlic. Perfectly balanced with hints of lime juice, brown sugar, and optional fish sauce, this comforting dish is served over fluffy jasmine rice and garnished with fresh cilantro and a touch of sriracha for a delightful kick.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
Main 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
Garnishes
- Fresh cilantro
- Sriracha (optional)
Instructions
- Prepare the aromatics: Heat the oil in a large pot over medium-low heat. Add the chopped onion and sauté until softened and translucent, about 3 minutes.
- Cook the chicken and vegetables: Add the bite-sized chicken pieces, cubed potatoes, and sliced carrot to the pot. Cook for 2 minutes while stirring occasionally to combine.
- Add spices and flavorings: Stir in the freshly grated ginger, minced garlic, and yellow curry paste. Cook for about 3 minutes to release the aromatic flavors into the oil and ingredients.
- Incorporate coconut milk and cornstarch: Pour in 1 ½ cans of coconut milk. In a small bowl, whisk the cornstarch into the remaining ½ can of coconut milk until smooth, then add it to the pot. This helps thicken the curry.
- Simmer the curry: Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 20 to 30 minutes, until the chicken is fully cooked and potatoes are tender. If the curry becomes too thick, add a splash of water to loosen the consistency.
- Finish seasoning: Stir in the fish sauce if using, lime juice, and brown sugar. Allow the curry to simmer an additional 5 minutes to meld the flavors together perfectly.
- Serve: Ladle the hot yellow curry over cooked rice. Garnish with fresh cilantro leaves and a drizzle of sriracha for a spicy touch if desired. Enjoy!
Notes
- You can adjust the amount of yellow curry paste based on desired spiciness and flavor intensity.
- Using baby gold potatoes can reduce cooking time slightly compared to larger potato pieces.
- Fish sauce is optional but adds a subtle umami depth to the curry.
- To make this dish vegetarian, substitute chicken with firm tofu or mixed vegetables and use vegetarian curry paste that contains no fish sauce.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or in the microwave.
Keywords: yellow curry, chicken curry, Thai curry recipe, coconut milk curry, easy curry, weeknight dinner
