Thai Yellow Curry with Potatoes and Chicken Recipe
Yellow curry is one of the milder Thai curries – creamy, aromatic, with soft potatoes and pieces of chicken. In Thailand it’s often served to families when there are children at the table or people who don’t like very spicy food. You can compare it to our stew, just in a version with coconut milk and exotic spices.
Thailand
Difficulty: Medium
☀️
Lunch
🍽️
Dinner
🌿
Mild
Sweet
Salty
Umami
Creamy
Warming
Filling
Herby
Prep Time
25 min
Cook Time
35 min
Total Time
60 min
Servings
4
Ingredients
- chicken breast or boneless thighs - 600 g
- potatoes - 400 g
- carrot - 2 pieces
- onion - 1 piece
- coconut milk kokosowe z puszki - 400 ml
- water or chicken stock - 300 ml
- yellow curry paste - 2.5 tablespoons
- oil roślinny - 2 tablespoons
- fish sauce rybny - 2 tablespoons
- palm sugar trzcinowy - 1 tablespoon
- kaffir lime leaves - 3 pieces
- lime juice - 1.5 tablespoons
- jasmine rice jaśminowy do podania - 250 g
- fresh coriander or parsley - 2 tablespoons
- salt
Main Ingredient:
chicken
Preparation
- Cook the jasmine rice according to the instructions on the packet so that it is ready at roughly the same time as the curry.
- Cut the chicken into larger cubes. Peel the potatoes and cut into approx. 2 cm cubes. Peel the carrot and cut into half-slices. Peel the onion and cut into thin slices.
- In a large pot or deep pan, heat the oil over medium heat. Add the yellow curry paste and fry for 1–2 minutes, stirring, until it becomes very fragrant and starts to foam slightly.
- Add the onion and fry for 3–4 minutes, stirring, until it softens and becomes slightly translucent.
- Add the chicken pieces. Fry for 4–5 minutes, stirring, until the meat turns white on the outside, but can still be slightly raw inside.
- Add the potatoes and carrot, stir so they are coated with the curry paste and fat.
- Pour in the coconut milk and water or stock. Add the kaffir lime leaves (if using). Stir, bring to the boil, then reduce the heat to low.
- Simmer the curry covered for 20–25 minutes, until the potatoes are soft and the chicken is fully cooked. Stir every few minutes so nothing sticks to the bottom.
- Add the fish sauce and sugar, stir. Cook for another 3–5 minutes uncovered so the sauce thickens slightly. Finally add the lime juice. Taste and, if needed, season with a little salt or extra fish sauce.
- Remove the kaffir lime leaves (if you added them). Serve the curry hot, sprinkled with fresh coriander or parsley, together with jasmine rice.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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