Yellow Curry

Make this authentic yellow curry with tender chicken, potatoes, carrots, and creamy coconut milk. Easy homemade Thai curry recipe packed with rich flavor, perfect for serving over jasmine rice or quinoa.

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

1. Heat the oil in a large pot over medium-low heat. Add the onion and sauté until softened, about 3 minutes.
2. Add the chicken, potatoes, and carrots. Cook for 2 minutes, stirring occasionally.
3. Stir in the ginger, garlic, and curry paste. Cook for 3 minutes to release the flavors.
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 it to the pot.
5. Bring the mixture to a gentle boil, then reduce heat and simmer for 20–30 minutes, until the chicken is cooked through and the potatoes are tender. If the curry is too thick, add a splash of water to loosen it.
6. Stir in the fish sauce (if using), lime juice, and brown sugar. Simmer for another 5 minutes.
7. Serve hot over rice, garnished with cilantro and a drizzle of sriracha, if desired.

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Tips

• Cut the potatoes evenly so they cook at the same speed.
• For a creamier curry, use full-fat coconut milk.
• Adjust the spice level by adding more or less curry paste.
• Always taste before serving—balance the flavors with extra lime juice, sugar, or salt if needed.

Variations and Substitutions

• Protein: Swap chicken for shrimp, beef, tofu, or chickpeas.
• Vegetables: Bell peppers, peas, zucchini, or green beans work well.
• Curry Paste: Use red or green curry paste for a different flavor profile.
• Dairy-Free Alternative: The recipe is naturally dairy-free, but you can use light coconut milk for fewer calories.

FAQs

Can I make this ahead of time?
Yes, it keeps well in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or coconut milk.

Can I freeze yellow curry?
Absolutely. Store in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.

Is this recipe spicy?
That depends on the curry paste you use. Start with less, then add more if you like extra heat.

Serving Suggestions

• Serve over jasmine rice, basmati rice, or brown rice.
• Pair with naan or roti to soak up the sauce.
• For a lighter option, serve over zucchini noodles, quinoa, or spaghetti squash.

Why You’ll Love This Recipe

• Comforting, creamy, and full of warm spices.
• Easy to customize with your favorite proteins and vegetables.
• Perfect for meal prep and weeknight dinners.
• A restaurant-quality curry you can make at home in under an hour.