Name: Yellow Chicken Curry with Potatoes and Carrots Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Thai
Ingredients: 1 tablespoon oil; ½ large onion, chopped; 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces; 2 medium gold potatoes (or about 10 baby gold), cubed into ½-inch pieces; 1 large carrot, thinly sliced; 3–4 tablespoons yellow curry paste (store-bought or homemade); 2 teaspoons freshly grated ginger; 2 garlic cloves, minced; 27 ounces coconut milk (2 cans, 13.5 ounces each); 2 teaspoons cornstarch; 1 teaspoon fish sauce (optional); 1 tablespoon lime juice; 1 ½ tablespoons brown sugar; Cooked rice (white, jasmine, or brown) for serving; Fresh cilantro and/or sriracha for garnish

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Introduction

Yellow curry is a comforting and aromatic dish featuring tender chicken, potatoes, and carrots in a creamy coconut sauce. Its mild yet flavorful spice blend makes it perfect for a cozy weeknight dinner. This recipe is easy to follow and delivers authentic taste with simple ingredients.

The image shows a close-up of a bowl with a creamy yellow curry on one side and white rice on the other. The curry has large chunks of light golden chicken, bright orange carrot slices, and yellow potato pieces, all covered in a thick, smooth sauce with green herbs mixed in. On top of the curry, there is a small sprig of fresh green parsley for garnish. The bowl is white, and it sits on a white marbled surface. The texture of the rice is soft and fluffy, while the curry looks rich and slightly glossy. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon oil
½ large onion, chopped
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 medium gold potatoes (or about 10 baby gold), cubed into ½-inch pieces
1 large carrot, thinly sliced
3–4 tablespoons yellow curry paste (store-bought or homemade)
2 teaspoons freshly grated ginger
2 garlic cloves, minced
27 ounces coconut milk (2 cans, 13.5 ounces each)
2 teaspoons cornstarch
1 teaspoon fish sauce (optional)
1 tablespoon lime juice
1 ½ tablespoons brown sugar
Cooked rice (white, jasmine, or brown) for serving
Fresh cilantro and/or sriracha for garnish

Instructions

Step 1: Heat the oil in a large pot over medium-low heat. Add the chopped onion and sauté until softened, about 3 minutes.
Step 2: Add the chicken, potatoes, and carrots. Cook for 2 minutes, stirring occasionally to combine.
Step 3: Stir in the grated ginger, minced garlic, and yellow curry paste. Cook for 3 minutes to release the flavors.
Step 4: Pour in 1 ½ cans of coconut milk. In a small bowl, whisk the cornstarch into the remaining ½ can of coconut milk, then add this mixture to the pot.
Step 5: Bring the mixture to a gentle boil, then reduce heat to simmer. Cook for 20–30 minutes until the chicken is cooked through and the potatoes are tender. Add a splash of water if the curry thickens too much.
Step 6: Stir in fish sauce (if using), lime juice, and brown sugar. Simmer for another 5 minutes to blend the flavors.
Step 7: Serve hot over your choice of cooked rice. Garnish with fresh cilantro and a drizzle of sriracha if desired.

Tips & Variations

For a vegetarian version, substitute tofu or chickpeas for the chicken and use vegetable broth instead of fish sauce.
If you prefer a milder curry, reduce the amount of yellow curry paste.
Adding a handful of spinach or green beans during the last 5 minutes of cooking adds color and nutrients.
Fresh lime juice brightens the curry; adjust it to taste for perfect balance.

Storage

Store leftover yellow curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water if the sauce has thickened. This curry also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a bowl of creamy chicken curry with white rice. The bowl is filled half with fluffy white rice on the right side, clearly separated from the thick yellow curry on the left. The curry has chunks of tender chicken, large pieces of orange carrot, and blocks of pale yellow potato, all covered in a smooth, rich sauce. A small green herb garnish sits on top in the center. The bowl is white and placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat instead of chicken?

Yes, yellow curry pairs well with beef, pork, or shrimp. Adjust cooking times accordingly to ensure meat is tender and cooked through.

Is yellow curry paste spicy?

Yellow curry paste is generally milder than red or green curry pastes, with warm flavors from turmeric and mild chili. You can adjust the amount used to control the heat level.