Thai-Style Yellow Curry with Chicken & Potatoes

Thai Yellow Curry is a mild spiced curry that is similar to Indian curries. It tastes best with chicken and potatoes combined. The curry gives a strong and tasty flavor. This recipe takes only less than 10 minutes to prepare. Enjoy this curry alone or mixed with a bowl of rice.

Serving Size: 4 people


  • Chicken Breast or Legs that are thinly sliced   (1 1/2 cups)
  • Thick Coconut Milk (1 cup)
  • Thin Coconut Milk (1 cup)
  • Yellow or Normal Curry Powder (1 teaspoon)
  • Yellow Curry Paste  (4 tablespoons)
  • Medium Potatoes: (2) Peel skin, cut into small cubes and then boil in water for 5 min
  •  Palm Sugar (2 tablespoons)
  • Soy Sauce (3 tablespoons)

Sauce (To serve along with the curry)

  • Sugar Syrup (6 tablespoons)
  • Vinegar (2 tablespoons)
  • Thinly Sliced Cucumber (4 tablespoons)
  • Ground Roasted Peanuts (1 1/2 tablespoons)
  • A thinly sliced shallot
  • Chopped Coriander Leaves ( 1 tablespoon)
  • A few slices of a big red chili


Put the thick coconut milk into a wok (bowl shaped pan) and fry of 3-5 minutes. Stir continuously until the coconut oil separates. Add the yellow curry paste and powder and fry for 1-2 minutes. Once the paste is cooked, add the chicken and potato slices. Cook until the outside part of the chicken turns white. Add the thin coconut milk and wait until it starts to boil. Add the palm sugar along the side of the wok until it melts and then add the soy sauce. Simmer for about 5 min until the chicken and potato are cooked. For the side sauce, mix all the ingredients that are under the sauce section and serve with the yellow curry. Sauce is optional. Enjoy!

Photo Credit:

Recipe: Chiang Mai Thai Cookery School

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