Authentic Thai Yellow Curry Recipe with Chicken, Potatoes, and Carrots (2024)

Jump to Recipe·Print Recipe·4.9 from 51 reviews

Do you ever have those days where you wake up and think, “I would do anything right now, to be on asunny island in Thailand,with a big, spicybowl of curry in front of my face”?

Because I do.

And today was one of those days.

Authentic Thai Yellow Curry Recipe with Chicken, Potatoes, and Carrots (1)

Inconveniently, though, I’m over here in California. And no matter how much I want it to be, going to Thailand just isn’t on theagenda today.

So instead of pouting, I’ve decided to bring Thailand to me.

Today, I’m cooking up a big ol’ pot of Thailand,in the form ofsome creamy yellow curry, packed with tender chicken, potatoes, carrots, and onions.

I know I can hardly wait to share myThai yellow curry recipe with you. So let me ask you one thing.

Are you ready for this?!

Authentic Thai Yellow Curry Recipe with Chicken, Potatoes, and Carrots (2)

ThisThai yellow curryrecipe couldn’t be easier to make, and it couldn’t be more satisfying either.

It’s one spicy, creamy, flavorfultrip to Thailand, packed into one bowl. And it’s healthy, too!

Serve thiscurryover some rice, and garnish with a pinch of cilantro, and you’ll transport yourself to a faraway land — the Land of Smiles — where the sun is hot, the curry is even hotter, the Asian elephants roam, andthe beaches are nothing short of screensaver material.

Authentic Thai Yellow Curry Recipe with Chicken, Potatoes, and Carrots (3)

Which curry paste should you use?

To make this Thai yellow curry recipe properly and authentically, you need one very important ingredient:Authentic Thai Yellow Curry Paste.

If you search high and low, you might be able to find yellow curry paste at the grocery store. But if you want your curry to taste just like the curry you’ve had in Thailand – or at your favorite Thai restaurant – you need this curry paste, which is imported straight from Bangkok. Most of the pastes you’ll find in the grocery stores and Asian markets just don’t cut it.

Trust me on this one.

Note: If you can get your hands on the Mae Anong Curry Paste (it’s often sold out), then get it… and stock up! It’s the best. If you can’t, then a very close second best is the Mae Ploy Yellow Curry Paste. Truly though, both are great.

Get your authentic Thai curry paste on Amazon:

Authentic Thai Yellow Curry Recipe with Chicken, Potatoes, and Carrots (4)

The hardest part about this Thai yellow curry recipe is simply waiting for the mailman to deliver your beautiful parcel of curry paste.

Once you have it, all you need to do is thinly slice your chicken, chop up your vegetables, and let the curry paste work its magic.

And of course, you can’t forget to throw in some of that thick and luscious coconut milk. Mmmmm. Yes, please.

Which coconut milk should you use?

Just like choosing the right curry paste, it’s important to get high-quality coconut milk.

The quality of coconut milk brands varies widely. When you’re shopping, look at the ingredients list to find the product with the highest coconut solids to water ratio, ideally with no extra additives. You may need to trial and error a few different brands to find the one you prefer. Low-quality coconut milk will result in a more “soupy” or “runny” curry.

Traditionally, Thai curries are not supposed to be extremely thick. If you prefer a thicker curry, you can simply substitute coconut milk for coconut cream. And again, the same rules apply. Check the ingredients list; see if you can find a can of 100% coconut kernel extract, with no extra water, thickeners, or other additives listed on the label.

Authentic Thai Yellow Curry Recipe with Chicken, Potatoes, and Carrots (5)

Authentic Thai Yellow Curry Recipe with Chicken

A staycation never looked so good. Am I right?

Seriously, this stuff is the real deal.

Making this Thai yellow curry recipe is like taking a trip to Thailand, but without the jet lag and the expensive plane ticket. It’screamy, spicy, and healthy, and it’s everything you’ve been needing in your life.

And if you don’t have all the ingredients, don’t worry! This recipe is very versatile, so you can add in whatever vegetables and proteins you have on hand.

This Thai yellow curry isauthentic and absolutely delicious. And now that you’ve seen this post, you know you want to make it! So what are you waiting for?!

Get your authentic Thai curry paste on Amazon:

Print

Authentic Thai Yellow Curry with Chicken

5 Stars4 Stars3 Stars2 Stars1 Star

4.9 from 51 reviews

Craving some authentic Thai yellow curry? Don’t have the time to take an island vacation? Well, this simple, spicy, and delicious recipe will take your tastebuds on a journey to Thailand, and you don’t even have to leave your own kitchen.

  • Author: Maddy’s Avenue
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 people 1x
  • Category: Main Dish
  • Method: Stove
  • Cuisine: Thai

Ingredients

Scale

  • 1 tbsp virgin coconut oil
  • 4 tbsp yellow curry paste
  • 2 15-ounce cans of coconut milk (high quality, see notes)
  • 1 or 2 cups chicken stock
  • 4 carrots, peeled and sliced into 1/8” rounds
  • 4 medium-size potatoes, peeled and cut into bite-size pieces
  • 1 yellow onion, sliced into wedges, then halved
  • 2 chicken breasts, very thinly sliced
  • 1.5 tsp fish sauce, plus more to taste
  • 3/4 tsp salt, plus more to taste
  • 1.5 tsp sugar, plus more to taste
  • cilantro, for garnish
  • lime wedges, for garnish
  • serve with jasmine rice

Instructions

  1. In a large pot, heat the coconut oil over medium-high heat.
  2. Add the curry paste to the oil, and stir-fry until fragrant, about two minutes. Take care to scrape any bits that stick to the bottom of the pot with your spoon.
  3. Spoon in the coconut solids from the top of the can first, and allow it to fry with the paste for a minute. Stir in the rest of the coconut milk (or coconut cream) and 1 cup of chicken stock. If you would like the curry to be thinner/soupier, then you can add 1 more cup of stock. Bring to a low boil, then turn the stove down to a simmer.
  4. Stir in the potatoes. When the potatoes are about halfway cooked through, stir in the carrots and onions.
  5. Once the carrots are almost fork-tender, add in the thinly sliced chicken and cook for two or three minutes, until the chicken is just cooked through and tender. Pay attention not to overcook the chicken, this process doesn’t take long.
  6. Remove the pot from the heat. Stir in the fish sauce, salt, and sugar, adjusting each to suit your tastes.
  7. Serve the curry in bowls, over jasmine rice. Garnish with cilantro and lime wedges.

Notes

  • The quality of coconut milk brands varies widely. When you’re shopping, look at the ingredients list to find the product with the highest coconut solids to water ratio, ideally with no extra additives. You may need to trial and error a few different brands to find the one you prefer. Low-quality coconut milk will result in a more “soupy” or “runny” curry.
  • Traditional Thai curries should be on the soupier side, but not too thin either. If you prefer a thicker curry, substitute one or two cans of coconut milk for coconut cream. And again, the same rules apply. Look at the ingredients list. See if you can find cans of 100% coconut kernel extract, with no extra water, thickeners, or other additives listed on the label.
  • If your curry still ends up “soupy” or “runny,” you can thicken it with a slurry of corn starch and water.
  • Make sure to purchase this yellow curry paste from Amazon. While you might be able to find other yellow curry pastes at the grocery store, none of them are as authentic as this one, which comes straight from Thailand!
  • If you don’t have virgin coconut oil, you can also use vegetable oil.
  • You can make this recipe vegetarian/vegan by simply omitting the chicken and fish sauce. Use soy sauce or vegan fish sauce instead, to taste.
  • We used a mandoline to cut all of the carrots equally and to give them the fun, ridged texture you’d see in a restaurant.

Did you try making our Thai yellow curry recipe? Let us know how it went by commenting below and tagging @maddysavenue or #maddysavenue on Instagram!

Authentic Thai Yellow Curry Recipe with Chicken, Potatoes, and Carrots (2024)

FAQs

What is the secret to a good curry? ›

Tips for the Perfect Curry
  • Use fresh spices. For the best results, always try to use fresh spices. ...
  • Give the spices a toast. ...
  • Wrap up your whole spices. ...
  • Blitz your tomatoes. ...
  • Onions are the key. ...
  • Don't overcook your chicken. ...
  • Keep your garlic and ginger fresh. ...
  • Add exciting toppings.

What makes Thai curry yellow? ›

Turmeric is the vital ingredient that gives this curry its yellow hue. Yellow curry is the mildest and often made with coriander, cumin, lemongrass ginger, garlic, and yellow or red chili. In addition to coconut milk, this curry has a rich taste with sweet and mild flavors.

How do you thicken Thai yellow curry? ›

Make a slurry of cornflour and water, say a teaspoon of flour to a tablespoon of cold water, mix it well and drizzle it into the curry sauce, drizzle half in and stir to thicken and if not thick enough add more and so on.

How to make Thai curry thick and creamy? ›

How to Thicken Curry
  1. Add dairy. Many curry sauces have a creamy texture, so try adding more dairy—like Greek yogurt, heavy cream, or a thick non-dairy ingredient like coconut cream—to thicken a watery curry sauce.
  2. Add ground nuts. ...
  3. Add lentils. ...
  4. Add peanut butter. ...
  5. Add a tomato product. ...
  6. Start with a roux. ...
  7. Use a slurry.
Jan 20, 2022

What is the most important spice in curry? ›

Fenugreek (Methi)

This Indian spice is what people say "smells like curry." Of all Indian spices, this spice may be the most essential. You may use up to a few tablespoons in a family size dish near the end of the cooking process, but start with a teaspoon. Fenugreek seeds also have many health benefits.

How do restaurants make curry so creamy? ›

The actual sweetness and creaminess of such curries meanwhile, usually comes from fried onions and either cashews and/or dairy products. Instead of (or in addition to) onion, ground coconut may be used. White poppy seeds and/or watermelon seeds are also used in some creamy sauces.

How unhealthy is Thai yellow curry? ›

Thai curries are usually made with a hefty dose of coconut milk, and that won't do your diet any favors. One cup of the creamy milk packs in 400 calories. It also has 36 grams of saturated fat -- more than three times the recommended daily amount. For a healthier dish, order the grilled or barbecued curry chicken.

What is the most popular Thai curry? ›

Green curry is considered the most popular curry in Thai cuisine. The green color of Thai green curry sauce has become more vibrant over the years with the addition of fresh coriander (cilantro), makrut lime leaf and peel, and basil.

What spice gives yellow curry its color? ›

Finally, traditional yellow curry includes turmeric, the ingredient that gives it its golden hue and distinct taste. Mild and somewhat sweet with a pinch of spice, yellow curry is beloved by foodies throughout the world.

How long should a curry simmer for? ›

Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced.

Does coconut milk thicken curry? ›

For a rich and creamy curry, coconut milk or cream can be a fantastic thickening agent. They not only add creaminess but also a delightful tropical flavour. Simply pour in some coconut milk or cream and let it simmer until your sauce reaches the desired consistency.

Why is my Thai curry so watery? ›

If too much liquid or broth is added to a curry, it will become runny and thin. It may also be thin if the cooking temperature is too low for it to cook, or if the cooking time is too short, thereby preventing the sauce from being reduced.

What thickens a Thai curry? ›

Cornflour

Ideal for Chinese sauces or Thai curries but can also be used for Indian curries. Add one tablespoon of cornflour to two or three tablespoons of cold water and stir. Pour the mixture into the sauce and allow to simmer until the sauce begins to thicken.

Does Thai curry use coconut milk or coconut cream? ›

The majority of Thai curries are made with coconut milk as the main liquid, which produces creamier curries, but they're not necessarily “rich.” The amount of coconut milk can vary by quite a lot, depending on the texture one is looking for: massaman curry, for example, is quite rich because it uses coconut milk and is ...

Do you need coconut milk for Thai curry? ›

Can You Make Thai Curry Without Coconut Milk? If you have a coconut allergy or want to omit the coconut milk for any reason, you could experiment with swapping it for half and half. The taste will be a little different, but the half and half would keep the sauce nice and creamy.

How do you make curry taste like a restaurant? ›

Simple suggestions for restaurant good quality curries:
  1. Fry your onions till they are golden brown.
  2. Fry your spices but don't burn them. ...
  3. Use good quality spices. ...
  4. Seasoning. ...
  5. Use fatty yoghurt (greek style works) in curries to make them richer. ...
  6. Patience. ...
  7. Use a neutral vegetable oil. ...
  8. Experiment.
Jun 24, 2018

What gives curry depth? ›

You can give a curry depth by adding umami goodness. Umami is one of the basic five tastes and is often described as a meaty, savoury deliciousness that deepens a dish's flavour.

What are the most important ingredients in curry? ›

The most common ingredient in curry dishes is garlic. Onion, cilantro, tomatoes, vegetable oil, fresh ginger root, white sugar, coconut milk and chicken stock are also common ingredients in curry recipes. For herbs and spices, curry powder, turmeric, cumin, cinnamon and cayenne pepper are popular.

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