Classic Thai Yellow Chicken Curry
ID: 719f71a3...
A rich and exotic classic Thai yellow chicken curry featuring tender chicken thighs and potatoes cooked in a creamy coconut curry sauce. Easy to make at home on the stovetop and perfect for serving over warm white rice.
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🍳 Cooking Flow
Prep the chicken thighs, slice the shallot, and quarter the potatoes. → Sauté the shallot in oil, then fry the curry paste with a splash of coconut milk. → Add the chicken thighs and cook for 3 minutes to coat with the curry paste. → Add potatoes, the remaining coconut milk, and chicken broth, then cover and simmer for 15 minutes. → Season the curry with sugar and fish sauce, then serve garnished with fresh Thai basil.
Cooking Steps
Brief Cooking Order
Prep the chicken thighs, slice the shallot, and quarter the potatoes. → Sauté the shallot in oil, then fry the curry paste with a splash of coconut milk. → Add the chicken thighs and cook for 3 minutes to coat with the curry paste. → Add potatoes, the remaining coconut milk, and chicken broth, then cover and simmer for 15 minutes. → Season the curry with sugar and fish sauce, then serve garnished with fresh Thai basil.
Introduction
A rich and exotic classic Thai yellow chicken curry featuring tender chicken thighs and potatoes cooked in a creamy coconut curry sauce. Easy to make at home on the stovetop and perfect for serving over warm white rice.
Step 1
Prep the chicken thighs by cutting them into 1.5-inch pieces. Peel and slice the shallot, and cut the potatoes into quarters.
Step 2
Heat a pot or Dutch oven over medium heat. Add 1 tablespoon of vegetable oil and the sliced shallots, then sauté for 2 to 3 minutes until softened.
Step 3
Add 3 tablespoons of Thai yellow curry paste to the pot. Stir-fry it with the shallots to release the aromatics, then pour in a few tablespoons of coconut milk to help mix and combine the paste smoothly.
Step 4
Add the chicken pieces to the curry mixture. Stir and cook for about 3 minutes to fully coat the chicken and let it absorb the curry flavors.
Step 5
Add the quartered potatoes, the remaining coconut milk, and 1 cup of chicken broth to the pot. Stir well to combine all ingredients.
Ingredients List
Important Notes
Use waxy potatoes (like warba, white, or red potatoes) instead of starchy ones like russets, which tend to break apart and dissolve into the curry.
You can adjust the chicken broth amount to control the thickness of your curry sauce; use less broth if you prefer a thicker gravy.
If Thai basil is unavailable, you can substitute it with regular sweet basil or fresh cilantro.
Chicken breast can be substituted for thighs, though thighs remain much juicier and more tender in curries.
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