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Authentic Thai Yellow Curry with Chicken and Potatoes

A delightful and comforting Thai yellow curry made with chicken thighs, waxy potatoes, and creamy coconut milk.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 480
Ingredients Method Notes

Ingredients
  

Curry Base
  • 5-6 tablespoons yellow curry paste Mae Ploy recommended for robust flavor.
  • 2 lb bone-in chicken thighs Bone-in yields more flavor; boneless can be used instead.
  • 2 cups coconut milk Full-fat recommended for a richer taste.
  • ½ medium onion, cut into 1 cm strips
  • 1-2 tablespoons fish sauce Three Crabs Brand recommended for authenticity.
  • 1 ½ tablespoons palm sugar, finely chopped
  • 1-2 tablespoons tamarind paste
  • 10.5 oz waxy potatoes, cut into 1-inch chunks Yukon Gold or red potatoes work well.
  • 1 cup water Adjust as needed for consistency.
Garnishes
  • 1 cup cherry or grape tomatoes Pierce to release juices.
  • to taste fried shallots Optional garnish.
  • as needed Jasmine rice For serving.

Method
 

Preparation
  1. In a medium pot, bring ¾ cup of coconut milk to a boil over medium-high heat. Stir in the yellow curry paste and mix well until it thickens (about 2-3 minutes).
  2. Lower the heat to medium and add the remaining coconut milk, mixing until fully combined.
Cooking
  1. Add the chicken, fish sauce, palm sugar, tamarind, and enough water to keep the chicken barely submerged. Bring to a gentle simmer, cover, and cook for 30 minutes.
  2. Pierce the cherry tomatoes to create vents.
  3. After 30 minutes, add the potatoes and onion, cover and simmer for an additional 15 minutes.
  4. Taste and adjust seasoning with fish sauce, sugar, or tamarind as needed.
  5. Off the heat, gently stir in the pierced tomatoes and let them cook in the residual heat for a couple of minutes.
Serving
  1. Serve hot, garnished with fried shallots if desired, alongside a bed of Jasmine rice.

Notes

This curry keeps beautifully in the fridge for up to 3 days or freezes for up to 3 months. For an extra depth, consider adding bay leaves or fresh herbs during cooking.