Authentic Thai Yellow Curry with Chicken and Potatoes

A comforting and flavorful Thai curry made with chicken, potatoes, and rich coconut milk, perfect for family dinners and special occasions.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Thai

Calories: 450

Curry Base

5-6 tablespoons yellow curry paste Look for a high-quality brand like Aroy-D.
2 lbs bone-in chicken thighs Use skinless for less fat.
2 cups coconut milk Full-fat coconut milk is best for creaminess.
10.5 oz waxy potatoes, cut into 1-inch chunks Waxy potatoes hold their shape well.
0.5 medium onion, cut into 1 cm strips
1 cup water Or as needed.
1-2 tablespoons fish sauce Adjust to taste.
1.5 tablespoons palm sugar, finely chopped and packed
1-2 tablespoons tamarind paste Ensure it has the right consistency.
1 cup cherry or grape tomatoes, pierced
to taste fried shallots, for garnish (optional)

For Serving

Preparation

In a medium pot, bring ¾ cup of coconut milk to a boil over medium-high heat. Add the yellow curry paste, stirring until it thickens and releases its fragrance, about 2-3 minutes.
Add the remaining coconut milk, chicken, 1 tablespoon fish sauce, 1 tablespoon palm sugar, tamarind paste, and just enough water to barely cover the chicken. Let it simmer gently for about 30 minutes.
Pierce the cherry tomatoes with a fork or knife to help them release juices.
After 30 minutes, add the potatoes and onion to the pot. Simmer for another 15 minutes until the chicken is fork-tender and the potatoes are cooked through.
Taste the curry and adjust seasoning with additional fish sauce, sugar, or tamarind as necessary.
Turn off the heat, stir in the pierced cherry tomatoes, and let residual heat cook them for 1-2 minutes.
Serve the curry in bowls, garnished with fried shallots if desired, alongside fluffy jasmine rice.

Leftover curry can be refrigerated for up to 3 days and freezes well for up to 3 months.