Thai Yellow Chicken Curry With Potatoes Recipe – Easy Kitchen Guide

When life gives you a fantastic dish like Thai Yellow Chicken Curry with Potatoes, it’s crucial to think about the perfect accompaniments. You might want to serve it with fluffy jasmine rice or warm naan bread, which can soak up the delicious curry sauce beautifully. 

Fresh cilantro sprinkled on top adds a pop of color and freshness. If you’re in the mood for something crunchy, consider preparing a refreshing cucumber salad on the side.

It will provide a nice contrast to the creamy, rich curry. Drink-wise, a cold Thai iced tea can complement the flavors perfectly, with its sweet and creamy hints.

Have you ever had a dish that just warms your soul? That’s what Thai Yellow Chicken Curry with Potatoes does for me. 

This recipe, steaming hot and brimming with flavor, is the perfect remedy after a long day. The vibrant yellow hue is inviting, signaling that a delicious experience is just a bite away.

I often find joy in creating recipes that not only taste great but also nourish the body. 

This curry is a wonderful amalgamation of spices, tenderness from the chicken, and the comforting earthiness of potatoes. It is genuinely a dish that ties together flavors and textures, making it a family favorite every time I serve it.

What is Thai Yellow Chicken Curry With Potatoes?

Thai Yellow Chicken Curry with Potatoes, known locally as “Kaeng Kari Gai,” is a delightful curry from Thailand that highlights the use of yellow curry paste, coconut cream, and tender chicken. The yellow color comes primarily from turmeric, which not only adds visual appeal but also conveys a wealth of health benefits. 

Potatoes often make an appearance in this dish, providing heartiness and grounding the meal, making it filling and enjoyable.

The fascinating part is that this dish combines influences from various Asian cuisines. Each bite reveals layers of flavors—sweet, savory, and a mild touch of heat. 

Sometimes, you might even spot green beans or carrots lurking in your bowl, adding to its charm and versatility.

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What is the Flavor Profile of This Dish?

The flavor profile of Thai Yellow Chicken Curry is rich and complex. It kicks off with the lemony and smoky notes of yellow curry paste, underpinned by ginger and garlic. 

Then, there’s the creamy sweetness from the coconut milk, elevating the dish to a new level. The sugar adds a slight sweetness which balances the spices beautifully.

You’ll also notice the umami from the fish sauce merging with the subtle warmth of the chili. By combining these elements, you reach a harmonious place where no single ingredient overshadows another; they all play their part just right.

What Makes This Recipe Different From Other Thai Yellow Chicken Curry With Potatoes?

What distinguishes my version of Thai Yellow Chicken Curry with Potatoes from other recipes?

For starters, I use freshly grated ginger and a blend of spices that include a small amount of red chili for just the perfect hint of heat without overwhelming your palate.

Another key component is the careful use of coconut cream and chicken broth, which I tailor to your preferred level of thickness in the sauce. You’re in control here; if you want a thicker sauce, you can adjust the chicken broth, and if you crave something lighter, just add a bit more.

Additionally, Yukon potatoes are a choice favorite of mine. Their creamy texture holds up beautifully while absorbing the curry’s flavor deeply. They add a unique satisfaction that often gets overlooked in other variations.

Ingredients You’ll Need

Before diving into the cooking process, here’s a quick look at what you’ll need. Gathering your ingredients first makes everything so much smoother.

For the yellow curry:

 ¼ cup yellow curry paste

1 teaspoon freshly grated ginger

1 small red chili, sliced thin

1 tablespoon avocado oil (or light olive oil)

½ medium yellow onion, thinly sliced

1 pound boneless, skinless chicken breast pieces

10 small golden Yukon potatoes, halved or cut into bite-sized chunks

1 can (14 ounces) full-fat unsweetened coconut cream

½ to 1 cup chicken broth (or water)

2 teaspoons fish sauce

1 to 2 tablespoons light brown sugar or palm sugar

A generous pinch of sea salt

For serving:

2 cups uncooked jasmine rice

 ¼ cup fresh cilantro leaves, roughly chopped

Step by Step Directions

Step 1: Prepare Your Ingredients

First things first, gather all your ingredients and chop them up. This prep work is essential. Slice the onion, halve the potatoes, and chop the chicken. 

Trust me; you’ll thank yourself later when cooking becomes a walk in the park instead of the culinary equivalent of Mission Impossible.

Step 2: Heat the Oil

In a large pot or a deep skillet, heat the avocado oil over medium heat. Add the sliced onions to the pan and sauté them until they start to soften, usually around 3–5 minutes. Those beautiful, golden onions will create a base flavor that can only be described as heavenly.

Step 3: Add Curry Paste and Ginger

Once the onions are shimmering, it’s time to add the yellow curry paste and freshly grated ginger. 

Stir them in for about a minute, until they release their magical aroma. This is when your kitchen begins to feel like a Thai restaurant, and your stomach starts to rumble in anticipation.

Step 4: Cook the Chicken

Now, toss in your chicken pieces. Stir well to coat them with the curry paste and cook them for a few minutes until the chicken begins to turn white and opaque.

Step 5: Add the Potatoes

Introduce the halved Yukon potatoes to the party. Stir them around, ensuring they soak up all those lovely flavors. Cooking them alongside the chicken enhances their taste dramatically.

Step 6: Pour the Coconut Cream

It’s now time to pour in the coconut cream. This is where the magic happens. It adds richness that makes the curry so comforting. 

Pour in half to one cup of chicken broth or water, depending on how thick you want your curry to be.

Step 7: Season the Curry

Add the fish sauce, brown sugar, and a generous pinch of sea salt. These ingredients bring everything together, offering that perfect balance of sweet, salty, and umami that you crave in a good curry.

Step 8: Simmer Until Done

Bring the mixture to a gentle simmer. Cover the pot and let everything cook together for about 20–25 minutes. Check occasionally to make sure potatoes are fork-tender and the sauce is just right.

Step 9: Prepare the Rice

While your curry is simmering away, prepare the jasmine rice according to package instructions. This typically involves rinsing the rice, adding it to boiling water, covering, and letting it steam for about 15 minutes.

Step 10: Serve and Garnish

Once the curry is finished, dish it out on plates with a generous serving of rice. Top it with fresh cilantro leaves for a burst of freshness.

Tips On Making Thai Yellow Chicken Curry With Potatoes

• Use Fresh Ingredients: Fresh herbs, spices, and vegetables elevate the dish.
  
• Adjust Spice Level: Feel free to add extra chili or omit it if you prefer a milder version.
  
• Let It Sit: Curry often tastes better the next day, so consider making it a day ahead.
  
• Don’t Skip the Fish Sauce: It adds depth. A good quality fish sauce makes a noticeable difference.
  
• Experiment with Protein: While chicken is standard, you can also use shrimp, tofu, or beef.
  

Nutrition Information

Thai Yellow Chicken Curry With Potatoes Recipe Nutrition Facts

How Can I Store This Thai Yellow Chicken Curry With Potatoes?

Storing your curry is quite simple. Allow the curry to cool entirely before transferring it to an airtight container. It will keep well in the refrigerator for up to four days. If you want to extend its life, consider freezing it. It can last up to three months in the freezer. 

When you’re ready to eat, just thaw it overnight in the refrigerator, then reheat on the stovetop until warm.

Ingredient Substitutes

Sometimes, you may find yourself missing an ingredient or two. Here are some substitutes that can work just as well:

• Yellow Curry Paste: If you can’t find it, red curry paste or green curry paste can be used, though the flavor will be slightly different.
  
• Coconut Cream: You can substitute with full-fat coconut milk, though the sauce may be a little thinner.
  
• Fish Sauce: Just grab soy sauce (for a vegetarian option) or oyster sauce, but use less, as both are saltier.
  
• Chicken Broth: In a pinch, vegetable broth or water can replace chicken broth.
  

Frequently Asked Questions

Conclusion

Thai Yellow Chicken Curry with Potatoes is more than just food; it’s a celebration of flavors and comfort. Whether it’s a busy weeknight or a relaxed Sunday afternoon, this dish fits the occasion perfectly. 

Remember, cooking should be enjoyable! Gather your ingredients, invite some friends over, and share a meal that warms the hearts. 

I promise this curry will not only satisfy your taste buds but also bring joy to your table. Give it a try, and I assure you, it’s going to become a staple in your kitchen!

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