Yellow Chicken Curry with Potatoes and Carrots Recipe
This vibrant Yellow Curry recipe features tender chicken, golden potatoes, and carrots simmered in a fragrant coconut milk-based sauce infused with yellow curry paste, ginger, and garlic. Perfectly balanced with lime juice and brown sugar, it delivers a rich and comforting flavor ideal served over jasmine or brown rice and garnished with fresh cilantro and optional sriracha for extra heat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
Main 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
- Heat the oil and sauté onions: Heat the oil in a large pot over medium-low heat. Add the chopped onion and sauté until softened and translucent, about 3 minutes.
- Cook chicken and vegetables: Add the bite-sized chicken pieces, cubed potatoes, and sliced carrots to the pot. Cook for 2 minutes, stirring occasionally to combine ingredients and lightly brown the chicken.
- Add aromatics and curry paste: Stir in the freshly grated ginger, minced garlic, and yellow curry paste. Cook the mixture for about 3 minutes to release and develop the flavors of the curry paste and spices.
- Add coconut milk and thicken with cornstarch: Pour in 1 ½ cans of coconut milk. In a small bowl, whisk the cornstarch into the remaining half can of coconut milk until smooth, then add this mixture to the pot. This will help thicken the curry sauce.
- Simmer the curry: Bring the curry mixture to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 20 to 30 minutes until the chicken is cooked through and the potatoes are tender. If the curry becomes too thick, add a splash of water to achieve the desired consistency.
- Season and finish: Stir in the fish sauce (if using), lime juice, and brown sugar to balance the flavors. Simmer for an additional 5 minutes to meld the seasonings.
- Serve: Serve the curry hot over cooked rice, and garnish with fresh cilantro and a drizzle of sriracha for a spicy kick if desired.
Notes
- Using fingerling or baby gold potatoes reduces cooking time and provides a nice texture.
- Adjust the amount of yellow curry paste based on your preferred spice level; 3 tablespoons is milder, 4 is spicier.
- Fish sauce is optional but adds an authentic umami flavor characteristic of many Southeast Asian curries.
- If you prefer a thicker curry, allow it to simmer uncovered for longer to reduce the liquid.
- Leftover curry can be refrigerated for up to 3 days and often tastes even better the next day.
Keywords: yellow curry, chicken curry, coconut milk curry, Thai curry, easy curry recipe, stovetop curry
