Thai yellow chicken curry with potatoes and shallots is a relatively mild coconut milk based recipe that balances sweetness with lime juice.
This beautifully simple recipe requires no more skill than peeling shallots and roughly chopping ingredients, and it all comes together in around 45 minutes.
Easy Thai Yellow Curry
My site is littered with all sorts of Thai curry recipes that range from Thai red duck curry to Thai green fish (cod) curry and prawn Panang curry and Thai Jungle curry.
I love them because they pack incredible sweet, sour, salty and spicy hot flavours into dishes that are easy to cook.
This Thai yellow chicken curry is no different. It is stupidly simple to make, but it is packed with beautiful flavours.
Thai yellow curry paste gets its colour and name from the liberal use of turmeric, which gives the curry a wonderful earthy, sweet flavour. It's combined with the usual suspects like coriander, lemongrass, shallots, chilli, garlic and galangal.
It is milder and sweeter than some Thai curry dishes. Although you can always throw in more chilli if you like it hot hot hot!
Rather than being a quickly cooked curry, this dish is a little slower to cook in order to ensure that the potatoes are perfectly cooked.
It uses a technique very similar to my beef massaman curry recipe, and at 45 minutes, it is far from a long recipe.
It's very easy, and most of it is hands-off cooking with minimal preparation.
Frequently Asked Questions
Can I use chicken breast?
Yes, but it will take less time to cook, depending on the size of the chunks.
Budget on 10-12 minutes for the chicken. The potatoes will take no less time to cook so adjust the recipe accordingly.
Do I have to use new potatoes?
No, but this recipe very much benefits from using waxy potatoes because floury potatoes will break down in the curry sauce.
Can I use low-fat coconut milk?
Yes, in theory you could, however, I always advise against low-fat coconut milk because it is all a bit wishy washy and does not taste anywhere near as good!
What yellow curry paste should I use?
My favourite brand of yellow curry paste is Maesri, and it is what this recipe is built on.
I also rate Mae Ploy and Lobo Thai curry pastes. The latter is available in smaller packets, which is convenient; however, it is more difficult to find.
Can I make this in advance?
Yes, this will be fine in the fridge for 2-3 days after cooking and will reheat well. You may need to add more water when reheating this recipe.
Serving Suggestions
I think that this Thai yellow chicken curry could easily be served as a complete meal, you could even increase the amount of potatoes and meat to bulk it out a little more.
However, I love serving rice with Thai curries, and even though this recipe contains potatoes, rice is a must for me. I usually add some simply cooked jasmine rice to soak in all of that lovely curry sauce.
Coconut rice is also a nice option, although it does increase the calorific value of the meal.
I garnish this recipe with lots of coriander, but crispy fried shallots add a lovely texture as an alternative.
Equipment Used
I only mention specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- 20cm or 8" heavy-based saucepan with a lid.
- Stirring and serving spoons.
- Chopping board.
- Kitchen knife.
- Citrus zester.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Thai Yellow Chicken Curry Recipe with Potatoes and Shallots
Ingredients
- 300 g Chicken Thigh Meat 11oz
- 200 ml Tin Coconut Milk ⅔ Cup + 2 tablespoon
- 75 g Thai Yellow Curry Paste 4½-5 tablespoon
- 125 ml Chicken Stock ½ Cup
- 125 ml Water ½ Cup
- 250 g New Potatoes 1-1¼ Cups
- 8-10 Small Shallots 125g
- 1-2 Thai Green Chilli Peppers
- 1 tablespoon Light Brown Sugar
- 1 tablespoon Fish Sauce
- 1 Lime
- 3-4 tablespoon Freshly Coriander 10g
Instructions
- Heat a 20cm or 8" saucepan over a medium-high heat and pour in the coconut milk, then bring it to a boil.
- Stir in the yellow curry paste, and when it returns to a boil, reduce the heat to medium and cook until the coconut milk reduces to a simmer. Stir and cook until the oil begins to separate on top of the sauce. This will take around 5 minutes.
- Cut the green chilli peppers in half and throw it into the sauce.
- Trim up the "furry" ends of the shallots, peel them and add them to the sauce.
- Cut the potatoes into bite-sized pieces and add them to the sauce, followed by the chicken stock and water, then simmer for 10 minutes.
- Cut the chicken thighs into bite-sized pieces, then add the chicken to the pan, followed by the light brown sugar, and fish sauce.
- Zest the lime into the curry, add a lid and simmer for 20 minutes.
- Squeeze in lime juice to taste just before serving and balance the flavours with more sugar and fish sauce if required.
- Stir through most of the coriander, reserving a little for garnish.
