What is the best way to thicken the sauce in Thai Yellow Chicken Curry with Potatoes?

If the sauce is too thin, allow the curry to simmer uncovered until it reduces to the desired thickness. Alternatively, you can mash a few cooked potato pieces into the sauce to naturally thicken it without altering the flavor.

How can I make Thai Yellow Chicken Curry with Potatoes vegetarian?

To create a vegetarian version of Thai Yellow Chicken Curry with Potatoes, replace the chicken with tofu or chickpeas and use vegetable broth instead of chicken broth. The curry paste should also be checked to ensure it’s free of shrimp paste or fish sauce.

Can I freeze Thai Yellow Chicken Curry with Potatoes?

You can freeze Thai Yellow Chicken Curry with Potatoes for up to two months. However, keep in mind that potatoes may slightly change texture after thawing. To minimize this, undercook the potatoes slightly before freezing and reheat slowly to maintain consistency.

Can I make Thai Yellow Chicken Curry with Potatoes ahead of time?

Yes, Thai Yellow Chicken Curry with Potatoes can be made ahead of time and stored in the refrigerator for up to three days. The flavors often deepen and become richer after resting overnight. Just reheat gently on the stove over low heat to preserve the texture of the chicken and potatoes.

Thai Yellow Chicken Curry with Potatoes – The Best Flavor Secret Revealed

Description

A rich and creamy Thai-inspired yellow curry made with tender chicken, golden potatoes, and fragrant coconut cream, served over fluffy jasmine rice. This comforting dish balances savory, sweet, and mildly spicy flavors for the perfect weeknight dinner.

Ingredients

Scale

1 tablespoon avocado oil
1/2 yellow onion, sliced thinly
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1/4 cup yellow curry paste
10 baby golden Yukon potatoes, cut into halves or bite-sized pieces
1 (14-ounce) can unsweetened coconut cream or coconut milk
1/2 – 1 cup water or broth
Heavy pinch of salt
2 teaspoons fish sauce (optional)
1–2 tablespoons brown sugar (optional)
1/4 cup chopped cilantro, for serving
2 cups uncooked jasmine rice

Instructions

Heat the avocado oil in a large pot over medium-low heat.
Add the sliced onion and sauté for a few minutes until fragrant and softened.
Add the chicken and yellow curry paste; sauté for 3–5 minutes until chicken begins to cook through.
Add the potatoes and stir to coat them evenly with the curry paste.
Pour in the coconut cream and 1/2 cup of water or broth. Season with a heavy pinch of salt.
Simmer for 20–30 minutes or until the potatoes are fully cooked, adding more water or broth as needed to achieve desired sauce consistency.
While the curry cooks, prepare the jasmine rice according to package directions.
Once the curry is done, stir in fish sauce and brown sugar to taste.
Serve the yellow curry over cooked jasmine rice, garnished with chopped cilantro.

Notes

You can substitute coconut cream with full-fat coconut milk for a lighter consistency.
Adjust water or broth depending on how thick or thin you prefer your curry sauce.
Fish sauce adds authentic umami depth, but can be omitted for a vegetarian-friendly dish.
Brown sugar balances the curry paste’s spice and enhances the flavor.

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 6g
Sodium: 720mg
Fat: 22g
Saturated Fat: 15g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 4g
Protein: 24g
Cholesterol: 65mg

Keywords: yellow curry chicken, Thai curry, coconut chicken curry, easy curry recipe, gluten free Thai curry