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Authentic Thai Yellow Curry with Chicken and Potatoes

A comforting and flavorful Thai yellow curry with chicken and potatoes, infused with rich spices 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: 450
Ingredients Method Notes

Ingredients
  

Curry Base
  • 5-6 tablespoons yellow curry paste (preferably Mae Ploy) For authentic flavor
  • 2 lbs bone-in chicken thighs Enhances broth's richness
  • 2 cups coconut milk Canned full-fat for creaminess
  • 1 cup water Or as needed to cover chicken
  • 1-2 tablespoons fish sauce Adjust for umami level
  • 1 ½ tablespoons palm sugar, finely chopped Can substitute with brown sugar
  • 1-2 tablespoons tamarind paste Adds a lovely tang
Vegetables
  • 10.5 oz waxy potatoes, cut into 1-inch chunks
  • 1/2 medium onion cut into 1 cm strips
  • 1 cup cherry or grape tomatoes, pierced For freshness; adjust as desired
Serving Ingredients
  • Fried shallots for garnish Optional but recommended
  • Jasmine rice for serving Perfect base for the curry

Method
 

Preparation
  1. In a medium pot, bring ¾ cup of coconut milk to a boil over medium-high heat.
  2. Add yellow curry paste and mix well, stirring until it thickens and becomes fragrant, about 2-3 minutes.
  3. Add remaining coconut milk, chicken, 1 tablespoon fish sauce, palm sugar, tamarind paste, and enough water to barely cover the chicken.
  4. Simmer gently for about 30 minutes.
Cooking
  1. Pierce the cherry tomatoes and add them during the last minute of cooking.
  2. After 30 minutes, add potatoes and onion to the pot, simmer for another 15 minutes.
  3. Adjust the water if needed for a smooth sauce.
Serving
  1. Taste the curry and adjust seasoning as necessary before serving.
  2. Serve in bowls, garnished with fried shallots, and enjoy with jasmine rice.

Notes

Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. Freezing is also an option, but omit fresh tomatoes.