Super creamy and lush, thanks to the coconut cream, level the spice just where you want it and then let your Thai-inspired yellow curry dreams come true. Impeccably savory with a teensy bit of sweet, scooped over a bed of steamy rice. Yes, yes please right now. comment icon 660 more comments Okay, so, there is a tiny 45-minute detour TOTALLY WORTH TAKING here, to make your own yellow curry paste first. Please trust us. Don’t run away! Because here is the thing, it will freeze beautifully and then be ready for you for the next, like, five times you want to make this super easy creamy, silky bowl of yellow chicken curry comfort. And you’re going to want to make it. Like, a lot.
In This Post: Everything For Yellow Chicken Curry
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Ingredients You’ll Need
You can find everything needed to whip up your very own homemade batch golden yellow curry paste here [link]. After that, the ingredient list is beautifully short! Like, aaaalmost 5-ingredient short.
curry paste boneless skinless chicken breasts (chicken thighs can also work) golden potatoes onion coconut cream fish sauce & brown sugar (optional but SO good!) and rice & cilantro for serving! (We just made this all one point so you could see we were so close to 5-ingredients)
How To Make This Yellow Curry
Once you’re in curry paste business, this lil’ treasure is so so easy to make. Like, weeknight dinner easy. Yes please, here for it.
About Homemade Curry Paste
We don’t know about you, but sometimes that yellow curry paste is hard to find in our go-to stores. Green, red, yep yep…but that beautiful golden deliciousness, where art thou?! Well, homemade yellow curry paste it is then. It takes a little time to come together, but it’s a big batch and then that is on hand for the next time your yellow curry craving strikes. Like, maybe tomorrow for breakfast? (Seriously, don’t knock it until you try it. We’ve been known to scrape a pan or two of cold curry in the morning as, like, a pre-breakfast. Worth it, every time.) You’ll roast up some aromatics first, like a whole bunch of garlic, some ginger and some shallot. You’ll rehydrate some Thai chilis, you decide on the spice level. And then it’s just blend up and store in a jar and ta-da, curry paste at the ready!
How To Add Extra Veggies
If you want a little nutritious boost to add to this powerhouse, you have options!
Add some frozen veggies right to the pan with the chicken, potatoes, and sauce – like frozen peas or carrots. Roast or sauté some veggies on the side – like fresh green beans or broccoli. Serve it alongside a side salad like this one!
We love that this recipe is also pretty flexible. The chicken/potato combo is such a delicious win but you could absolutely sub tofu or throw in any other veg you might have hanging out in the fridge. And if you only have coconut milk on hand, that can totally work, you’ll just adjust the liquid amounts accordingly to get the right consistency. But if you are ready to swim in a sea of lush, rich, unbelievably smooth creaminess – then coconut cream it simply must be! You will not regret it. Such a beautiful bit of rich, creamy, surprisingly easy, takeout-vibe comfort food which we can get behind any day of the week. Yum.
Source notes: Kaeng Kari is the yellow curry dish commonly found in Thai restaurants outside of Thailand. It usually incorporates the use of yellow curry powder (“kari” referencing “curry powder”), which came to Thailand via the spice route. It is the result of British military presence bringing the Indian powder spices like turmeric and, according to Wiki, the “Anglo-Indian invention, curry powder.” It’s usually milder and less oily than traditional Thai curries. The bones of this recipe came from The Saveur New Classics Cookbook (affiliate link). The recipe in the book was created and contributed by chef Andy Ricker, who owns the Thai restaurant PokPok in Portland. This version has some adjustments to taste and for some more readily available ingredients for the paste! You can do so many things with this curry paste / method – like the chicken and potatoes that you see here, but the beef version is also super delicious!
More Delicious Curry Recipes
5-Ingredient Green Curry (simple, vegetarian, and so delicious!) Red Curry Lentils (high in protein and high in weeknight ease!) Creamy Thai Sweet Potato Curry (a comforting, creamy, and sweet twist on curry) Coconut Curry Salmon (one of the most popular recipes on the site!) Instant Pot Cauliflower Curry (packed with lots of nutrition and ready in just a few minutes!)
4.7 from 311 reviews
1 tablespoon avocado oil half a yellow onion, sliced thinly 1 pound boneless skinless chicken breasts, cut into bite-sized pieces 1/4 cup yellow curry paste 10 baby golden yukon potatoes, cut into halves or bite-sized pieces one 14-ounce can unsweetened coconut cream or coconut milk (see notes) 1/2 – 1 cup water or broth a heavy pinch of salt 2 teaspoons fish sauce (optional) 1–2 tablespoons brown sugar (optional)
For serving:
1/4 cup chopped cilantro for serving 2 cups uncooked jasmine rice
Coconut cream is like a richer, thicker version of coconut milk. I have used both over the years. If you are wanting a bit more thickness to your sauce after simmering, add 1 tablespoon cornstarch dissolved in 1 tablespoon cold water to the bubbling pot to thicken it up slightly. The nutrition label does not include the rice. Need some tips on how to thinly slice that onion? Check out this guide on how to cut an onion.
