By Sho @ Hungry for Thai
on
Jun 17th 2025 
Prep time
10 minutes
Cook time
30 minutes
Serves
2
Ingredients
Steps
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How to Cook Thai Yellow Chicken Curry with Potatoes:
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In a deep skillet or saucepan, add half the coconut milk over low heat. Stir in yellow curry paste and cook until the oil starts to separate (this is called “cracking” the coconut milk—it smells amazing!). Add the curry powder and the remaining of coconut milk. Simmer for 3–5 minutes.
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Season with palm sugar, salt, and fish sauce. Taste and adjust as needed. You want a nice balance of sweet, salty, and savory.
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Add the chicken thighs and pour in water. Simmer on medium-low heat for about 10–15 minutes, until the chicken is nearly cooked through.
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Add the potatoes and onion, and continue simmering on low heat for another 20 minutes, until everything is soft and the flavors have melded beautifully.
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Turn off the heat and serve hot with jasmine rice. Enjoy!
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Nutritional info
% of daily valueCalorie Breakdown
Protein
97 cal
Fat
666 cal
Carbs
445 cal
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Table of Contents
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Thai Yellow Chicken Curry with Potatoes—called Kaeng Kari Gai (แกงกะหรี่ไก่)—is a rich, mildly spiced Thai curry made with coconut milk, tender chicken, soft potatoes, and sometimes carrots.
It’s one of the most comforting and accessible Thai curries, known for its golden yellow color, creamy texture, and fragrant aroma.
If you’re curious about Thai herbs, check this out: 20 Thai Herbs & Spices: Beginner's Guide. You’ll learn about their health benefits and how to use them.
🥥🟡 What makes Yellow Curry special?
Yellow curry is the mildest among Thai curries and is heavily influenced by Indian spices.
It blends Thai aromatics like lemongrass, galangal, and kaffir lime with warm Indian-style spices like turmeric, cumin, and coriander.
What You’ll Need
- Chicken Thighs/ Drumsticks – Juicy and flavorful, dark meat works best for tender results.
- Medium Potatoes – Adds body and heartiness to the dish, soaking up all the curry flavor.
- Coconut Milk – Gives that rich, creamy texture we love in Thai curries.
- Thai Yellow Curry Paste – The star of the show! Brings bold, fragrant spice with turmeric, lemongrass, and more.
- Curry Powder – Boosts the color and deepens the yellow curry flavor.
- Onion (medium) – Adds natural sweetness and balances the heat.
- Salt – Enhances overall flavor (taste your curry paste before adding more).
- Palm Sugar – Adds sweetness and roundness to the curry sauce.
- Fish Sauce – Adds salty umami and depth (use soy sauce for a vegetarian version).
- Water – Helps simmer and blend all the ingredients together.
Why You’ll Love This Thai Yellow Chicken Curry with Potatoes Recipe 💗
- Authentic Thai flavor made simple and fast.
- Easily adaptable to be vegetarian or vegan.
- Full of textures from tender chicken, creamy potatoes, and soft onions.
- Healthier than takeout and done in 30 minutes.
- Perfect for meal prep—tastes even better the next day!
How to Cook Thai Yellow Chicken Curry with Potatoes
- Heat coconut milk in a pan over low heat. Add curry paste and cook until fragrant. Stir in curry powder and the remaining coconut milk. Simmer 3–5 minutes.
- Add palm sugar, salt, and fish sauce. Taste and adjust.
- Stir in chicken and water. Simmer for 10–15 minutes.
- Add potatoes and onion. Simmer for another 20 minutes until tender.
- Turn off heat and enjoy with jasmine rice!
What to Serve With
Looking for the perfect sides to round out your meal? Here are some tasty ideas:
🥗 Starter: Thai spring rolls or Cucumber Salad
🥩 Main Course: This Thai Yellow Chicken Curry with Potatoes
🍛 Side Dish: Steamed Jasmine Rice, Roti, Bread or Thai sticky rice
🍰 Dessert: Thai Mango Sticky Rice or Coconut Jelly
Typically served with jasmine rice or Thai sticky rice. It’s also delicious with roti (Thai-style flatbread) for scooping up the curry sauce.
🌱 Vegan or Vegetarian Version:
Replace chicken with tofu or chickpeas. Use a vegan yellow curry paste (some brands contain shrimp paste) and sub soy sauce for fish sauce.
💡If you’re a curry lover, here are some Thai curry recipes you’ll love:
FAQs
Yes! Chicken breast works too, but make sure not to overcook it—thighs stay more tender in curries.
It’s milder than red or green curry. It has a gentle heat, making it perfect for those who don’t like too much spice.
Easy! Swap the chicken for tofu or chickpeas, use soy sauce instead of fish sauce, and make sure your curry paste is vegan (some contain shrimp paste).
Definitely! Carrots, bell peppers, and peas work great in yellow curry.
This easy Thai Yellow Curry features tender chicken and potatoes simmered in a rich, savory-sweet coconut sauce infused with Thai aromatic herbs.
Serve it over steamed jasmine rice for a comforting, flavorful meal.
Let me know what you think—I’d love to hear how it turns out! 💛
Tips
- Crack the coconut milk: Cooking the curry paste in coconut milk helps release its aromas and intensifies the flavor.
- Use full-fat coconut milk: It gives the curry its creamy richness.
- Taste as you go: Every curry paste is different. Adjust salt, sugar, or fish sauce to balance it.
- Let it rest: If you have time, let the curry sit for 30 minutes after cooking. The flavor gets even better!
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