Authentic Thai yellow curry with chicken is a delicious recipe. It's mild with a savory and creamy sauce of coconut cream, yellow potatoes, and chicken. This recipe is super simple, using only a few ingredients with minimal steps. It's perfect as a go-to dish for a busy weeknight meal. You can whip up for your family in less than 30 minutes!
- 2 tablespoon oil
- ⅓ cup yellow curry paste, tightly packed. Use less for a milder version, and adjust with more at the end.
- 8.5-ounce coconut cream (1 small carton)
- 1 pound chicken breast cubed into bite-size pieces
- 2 cups gold potatoes, cubed into 1-inch pieces
- 2 cups yellow or sweet onion, chopped 1-2 inches long
- ½ cup bamboo strips or slices, soak and rinse before use
- 1 can coconut milk (13.5 oz)
- 3 tablespoon brown sugar
- 1 cup water (Use the empty coconut milk can scoop out even more coconut milk for flavors)
- 2 tablespoon fish sauce
- In a soup pot or a medium-sized Dutch oven, heat the oil to medium-high.
- Add the coconut cream to the pot and stir well together. Wait for the sauce to boil before adding more ingredients to the pot to help extract the flavors from the curry paste and coconut cream.
- Add chicken, potatoes, onion, and bamboo. Stir together well and cook for 4-5 minutes.
- Add the entire container of coconut milk to the pot and stir well together. Cook for 2-3 minutes.
- Add the brown sugar and fish sauce, and stir well. Cook for 1 minute before adding water next.
- Add the water using the emptied coconut can or cartoon. I like to get all the coconut milk out from those empty containers and get that little extra flavor. (: Cook for 2-3 more minutes until the potatoes are soft.
- Adjust the flavor here. If your curry is too salty, add a small amount of sugar and stir well. If too sweet, add a touch of salt or fish sauce to your liking. Remove from the stovetop and let cool for 10 minutes before serving over rice. Enjoy!
- You can adjust the flavor of your curry by adding more water, sugar, coconut milk, or cream when cooking. Those ingredients will help balance out the saltiness.
- Also, the more curry paste you use, the saltier and spicier your curry will be, so make sure to use less fish sauce, as you can always add more later.
- For added natural yellow color, add a 1/2 teaspoon of ground turmeric to your finished curry before serving. It's fun and colorful for impressing guests. (:
- Canned bamboo shoots come in different cuts, sliced, stripped, or whole. Cut the whole into long thin bite size pieces for cooking.
- All canned bamboo shoots have brine water to preserve it. Drain the liquid, then soak the shoots warmly for 5-10 minutes to help remove the tin-like flavor.
- You can add additional vegetables for healthier options. My recipe doesn’t call for many vegetables since I wanted to keep it simple. However, you CAN easily add your favorite veggies to the recipe. My favorite vegetables are zucchini, bell peppers, eggplants, squash, carrots, water chestnuts, snap peas, and cauliflower.
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- Prep Time: 15
- Cook Time: 15
- Category: Curries
- Method: Stove top
- Cuisine: Thai
Keywords: Yellow curry, Thai yellow curry, Easy Thai Yellow Curry Chicken, yellow curry recipe, authentic thai yellow curry, Thai chicken yellow curry