Perfect Yellow Chicken Curry
- PREP 15min
- COOK 15min
- TOTAL 30min
This mild Thai yellow curry is one of our family’s favorite curry recipes. Thanks to super flavorful, slightly sweet, fragrant yellow curry paste, we all love it. I use our homemade yellow curry paste for this recipe, but if you have a favorite store-bought yellow curry paste, feel free to use it (tips for this are below the recipe). You can also swap for green or red curry paste if that’s all that you have; just be aware that the flavor profiles will be different and likely more spicy.
You Will Need
2 tablespoons avocado oil
4 green onions, cut into 1-inch lengths, saving the darkest green tops for serving
1 medium shallot
2 garlic cloves, minced
1 ½ pounds boneless, skinless chicken thighs, cut into 1/2 inch pieces
1 tablespoon brown sugar
6 tablespoons yellow curry paste, or to taste, see tips
2 medium-to-large sweet potato, sliced into half or quarter moons, about 2 cups
4 medium Yukon Gold potatoes, sliced into half or quarter moons, about 3 cups
1 (15oz) can full-fat coconut milk
3/4 teaspoon fine sea salt, plus more to taste
Directions
Heat the avocado oil in a wide, deep skillet over medium heat. Stir in the light green parts of the green onion, shallot, and garlic. Cook for one minute, then add the chicken and brown sugar. Brown the chicken slightly, then add the curry paste.
Cook for one minute, stirring so the curry paste coats everything in the pan, and then add the sweet potato, potato, coconut milk, and salt.
Reduce the heat to medium-low, cover, and cook until the chicken is done and the potatoes are tender, 8 to 10 minutes.
Serve over rice and garnish with lime juice, thinly sliced green onions, and cilantro.
Adam and Joanne's Tips
- Yellow curry paste: I highly recommend our homemade version (linked in the recipe), but you can use store-bought. Our version is very mild, so if you use store-bought, taste the paste before adding it to the curry. If it’s mild, 6 tablespoons should be fine. If it’s spicy, add it to taste or use the instructions on the package for guidance.
- Add some heat: Yellow curry is traditionally mild, but if you love spice, chop a chili pepper (like a jalapeño or serrano pepper) and cook it with the green onion and shallot in the beginning. You can also sprinkle chili flakes (like Korean gochugaru) over the curry when serving.
- Potatoes: I scrub my potatoes clean and then slice. I leave the peel on. Yukon Gold potatoes hold up well in the sauce, while russet potatoes will break down a bit more.
- Storing: Leftover curry can be stored in the fridge for up to 4 days. Or freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Nutrition facts are estimates.