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Thai Yellow Chicken Curry

This delicious Thai yellow chicken curry recipe with potatoes is creamy and full of flavor. Made in less than an hour it’s an excellent weeknight dinner option.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Dinner, lunch, Main Course
Cuisine: Thai
Keyword: chicken curry, yellow curry
Servings: 6
Calories: 493kcal
Author: Tonje
Cost: Cheap


  • 2 lbs chicken breast fillets (1 kg)
  • 28 oz coconut milk (800 ml)
  • 200 g yellow curry paste
  • 2 small onions
  • 1 cup water
  • 2 garlic cloves
  • 1 teaspoon vegetable oil


  • Peel the potatoes. Dice chicken and potatoes in bite sized pieces, slice the onions and chop the garlic finely.
  • Heat the vegetable oil in a large pot. Add the curry paste, and saute for a few minutes to allow the flavors to develop.
  • Then, add the garlic and onions and saute for 2-3 minutes.
  • Add half the coconut milk, and bring the curry to a boil. Add diced chicken and the remaining coconut milk, and bring the curry to a boil again.
  • Reduce it to a low temperature, add the potatoes and water, and cover the pot with a lid.
  • Leave the curry to simmer on low until the potatoes and chicken has cooked through. The potatoes should be soft enough to push a fork through with little resistance.
  • Optionally add salt to taste, then serve the curry hot.


Can you make Thai yellow curry vegetarian? – Absolutely. Substitute chickpeas and vegetables for the chicken for a filling vegetarian version of the dish.
Is yellow Thai curry spicy? – Thai curries are usually spicy. You can make it less spicy by reducing the amount of curry paste.
Can I add other vegetables? – Yes. Try adding sliced peppers, Thai basil, sweet potatoes, sugar snap peas or cauliflower for a variety of veg.


Store leftovers in an airtight container in the fridge for up to 3 days, or freeze them for up to 3 months.
Reheat the leftovers before serving.

Top tips

  • Thai yellow chicken curry can be quite spicy. If you want a milder version, try using less curry paste!
  • Don’t rush the first step of sauteing the curry paste. This is how all the flavors are developed.


Calories: 493kcal | Carbohydrates: 10g | Protein: 36g | Fat: 35g | Saturated Fat: 27g | Cholesterol: 97mg | Sodium: 197mg | Potassium: 904mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5295IU | Vitamin C: 9mg | Calcium: 88mg | Iron: 6mg