Home > Dinner > Yellow Chicken Curry Yellow Chicken Curry October 31, 2019 | 27 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Yellow Chicken Curry with baby gold potatoes is comfort food at its finest! This method for Thai curry can be ready in about 45 minutes or less. Serve this curry over basmati rice with a side of naan bread for a delicious meal. Yellow Chicken Curry This just may be my favorite curry recipe ever and I can’t wait to share it with you all! My sister took some of the leftovers to her husband and his exact text to me read, “That curry was frickin’ awesome. I have been reborn. I am a new man.” If that doesn’t convince you to make this ASAP, I don’t know what will! 😉 One thing to get out of the way first: it is spicy! Yellow Chicken Curry definitely packs some heat which makes me love it all that much more. However, if you aren’t a spice-lover, I’d recommend trying this coconut curry chicken instead. It is a somewhat similar recipe, but very mild. How to make Yellow Chicken Curry Sauté the onion in coconut oil. Add the fresh minced ginger and garlic (fresh is best here, so it doesn’t burn). Bloom the spices: The yellow curry paste, curry powder, and coriander are so flavorful. It’s important to take time your time here to really unlock the full potential of the spices and curry paste. Add the diced potatoes and stir to coat with the seasonings. Add in the coconut milk. Mix in the chicken stock. Stir and ensure the potatoes are fully covered in liquid. Simmer the potatoes rapidly, until tender and the sauce reduces to a nice thick consistency. While this is happening, it’s time to season and cook the chicken! Toss the chicken in curry powder, salt, and pepper. Brown the chicken in a separate skillet. Add the chicken to the curry to finish cooking through. Add the finishing touches to your Yellow Chicken Curry and dinner is served! What is yellow curry paste? The true star of this recipe is yellow curry paste. The paste has ginger, garlic, curry powder, turmeric, cilantro, lemongrass, cumin, and dried red chiles, which combine to deliver a flavor-packed (and spicy) sauce. It can, however, be difficult to find. I’d recommend calling your store in advance to see if they carry it. You can also make your own, or order if from Amazon. I get it at Amazon; here’s the exact paste I get. QUICK TIPThe turmeric in curry is brilliantly yellow. To keep storage containers from turning equally brilliant, use glass, ceramic or disposable material for leftovers! Freezing the leftover yellow curry paste If you get a big container of yellow curry paste, you’ll probably want to freeze the leftovers if you aren’t making Yellow Chicken Curry every night (and if you are, I don’t blame you!). To freeze leftover curry paste, spoon it into ice cube trays and freeze until solid. Transfer your curry “cubes” into a freezer safe container and freeze for up to 3 months. Thaw cubes as needed overnight in the fridge. Yellow Chicken Curry FAQs What makes curry yellow? The yellow curry paste gets its color primarily from the turmeric powder. That curry paste colors the entire dish a beautiful deep-golden. Is yellow curry spicy? It definitely depends on how much and what brand of curry paste you use. I would say this dish is medium+ spicy. Of course, spice tolerances vary greatly from person to person. You can reduce the amount of yellow curry paste, and that will reduce the heat–but also the flavor. Is Thai yellow curry healthy? I would consider this a much healthier alternative to ordering take out Thai food (plus it’s cheaper!). This curry uses real ingredients, plenty of health-promoting spices (especially in the curry paste), and lean chicken breast. Do I have to use full-fat coconut milk? For a creamy and restaurant-quality curry, I recommend a good full-fat coconut milk. If you do use light coconut milk, the curry will still work, but it will also lack a bit of flavor, creaminess, and thickness. Can Yellow Chicken Curry be made ahead of time? Yes! In fact, curries get more flavorful as they sit. Yellow Chicken Curry is a great component for meal prep or leftovers. It can last (stored properly) for up to 5 days in the fridge. Note that you might need to add an extra splash of chicken stock to the leftovers since it continues to thicken as it sits. Side dishes for curry In my opinion, there is nothing better than serving Yellow Chicken Curry over cooked basmati rice with a side of warmed naan bread. You can also serve this Asian cucumber salad, these roasted brussels sprouts, or a big green salad on the side for extra veggies. More curry recipes Butternut Squash Curry Chicken Curry Sweet Potato Curry FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Yellow Chicken Curry 4.85 from 13 votes - Review this recipe Thai Yellow Chicken Curry with baby gold potatoes is comfort food at it's finest! This easy-to-make curry can be ready in about 45 minutes. SAVE TO RECIPE BOX Print Recipe Yellow Chicken Curry 4.85 from 13 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Thai Yellow Chicken Curry with baby gold potatoes is comfort food at it's finest! This easy-to-make curry can be ready in about 45 minutes. Course Dinner, Main Course Cuisine Thai Keyword yellow chicken curry Prep Time 20 minutes Cook Time 25 minutes Total Time 45 minutes Servings 4 servings Calories 563kcal Cost $5.21 Ingredients3 tablespoons coconut oil, separated1/2 cup diced yellow onion diced (~1/2 medium onion)1 and 1/2 teaspoons minced garlic (~3 cloves)1 tablespoons finely minced ginger (from a 1 and 1/2 inch piece)2 teaspoons yellow curry powder, separated1/4 cup yellow curry paste Note 12 teaspoons ground coriander1 pound baby Yukon gold potatoes (cut into bite sized pieces, 6-8 pieces per baby potato)1 can (13.6 ounces) full-fat coconut milk (lite not recommended)1 cup chicken stock1 pound boneless skinless chicken breast or thighs, cut into 1 inch pieces1/2 teaspoon cornstarchfine sea salt and freshly cracked pepper1 and 1/2 teaspoons white sugar1/4 cup cilantro diced1 tablespoon lime juice2 teaspoons fish sauce, optionalServe over/with: cooked basmati rice and naan bread InstructionsPREP: Start by prepping ingredients: dice the onion, mince the garlic, and mince the ginger. I peel the ginger with a spoon or vegetable peeler and then finely mince it. Chop the potatoes into bite sized pieces. I cut each baby Yukon gold potato in 6-8 pieces depending on the size of the potato. Keep the potato pieces fairly small so they’ll cook at the right time.COOK: Heat 2 tablespoons coconut oil in a large, deep skillet over medium-high heat. Add the onion and sauté for 3-5 minutes, until onions begin to brown. Add the garlic and ginger. Stir to coat everything with the oil. Lower the heat and add in 1 and 1/2 teaspoons of curry powder, yellow curry paste, and coriander. Stir often for 2-3 minutes or until lightly toasted and fragrant. Add in the potatoes and stir to coat for 1 minute.COOK CONT: Pour in the coconut milk and chicken stock. Scrape the bottom of the skillet periodically and press all potatoes below the liquid. Bring to a rapid simmer. Simmer rapidly (over medium heat; it should be bubbling at the edges but not boiling) for 20-30 minutes, stirring occasionally. The potatoes should be fork tender and sauce reduced; this happens at around 20-22 minutes for me. Add additional chicken stock if sauce is reducing too quickly and potatoes aren't getting tender (this could mean you may need to lower your heat a little. Alternatively, increase the heat slightly if potatoes aren't getting tender and the sauce isn't reducing). Add sugar, cilantro, and lime juice to the sauce (feel free to adjust these three ingredients to personal preference). If desired, add fish sauce.CHICKEN: Meanwhile, cube chicken into small bite-sized pieces and toss with cornstarch, remaining 1/2 teaspoon curry powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In a separate skillet, add remaining 1 tablespoon coconut oil and heat over high heat. Add chicken and cook, stirring occasionally, until mostly cooked through, about 4-7 minutes depending on the size of the chicken chunks. Watch carefully to avoid overcooking and ending up with dry/bland chicken. Add the mostly cooked chicken pieces to the curry and finish cooking through for the last 1-2 minutes.FINISHING: Remove curry from heat. Taste and adjust to seasonings (more salt and pepper if needed). Serve over cooked rice with warmed naan bread. (Rice and naan bread definitely help curb some of the heat from this curry). Video Recipe NotesNote 1: Yellow curry paste is surprisingly difficult to find in most stores; call ahead to check. You can always make your own curry paste, or buy on Amazon (what I do). I get Mae Ploy® Yellow Curry Paste Nutrition FactsServing: 4servings | Calories: 563kcal | Carbohydrates: 44.4g | Protein: 31.9g | Fat: 32g | Cholesterol: 108.3mg | Sodium: 225.1mg | Fiber: 19.2g | Sugar: 4.5g DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.