Yellow curry is probably the easiest curry out there to make. It is also one of the best! It is so creamy and flavorful without being too strong. If I am out at a Thai restaurant and panic because the menu has to many options, it’s usually what I blurt out when the waitress comes back around forcing me to be ready to order.
If you are new to curry, this is the curry you should start out with. Once you do, you will most likely faint from how good it is and want to try every curry known to man kind. Maybe that’s an exaggeration, or maybe it’s not.
This is a recipe that takes hardly any ingredients or any time, it’s a perfect after work dinner when you are feeling lazy and not in the mood to go all out (but it will taste like you went all out).
Oh and before we get started can we all take a moment to appreciate how this dish has potatoes in it and gets served over rice? That’s normally pretty much illegal in the food world, but the Thai people worked their magic and made it work!
So, for the sauces you will need mushroom soy sauce and fish sauce. It cannot get any more simple than that people. If you don’t have these on hand and don’t have access to an Asian market here are links on Amazon to purchase them. Mushroom soy sauce: Amazon and the fish sauce: Amazon
These sauces will not go to waste if you buy them, because they are used in 99.9 percent of all Thai dishes. Also if you purchase them through my links I get a tiny portion, so thanks.
The other two very important ingredients are coconut milk and yellow curry paste. Here they are on Amazon. Coconut milk: Amazon Yellow curry paste: Amazon
Aroy-D is my favorite brand of coconut milk, it’s so thick and creamy, unlike some of the brands you find at your local grocery store. My favorite brand of yellow curry paste is Mae Ploy (that’s the one I chose for you on Amazon).
Time to get prepping! First wash and peel the potatoes and dice them into large bite sized pieces, slice the onion, and cut the chicken into bite sized pieces.
Turn a large pot on medium high and add the coconut milk and curry paste. Stir constantly until the paste is well mixed in. Add the potatoes and cook for about 3 minutes until it comes to a slight boil, then add the mushroom soy sauce and fish sauce.
If the curry is at a full boil, reduce the heat to medium (you don’t want the coconut milk to curdle). Cook until the potatoes are about halfway cooked through, stirring frequently, then add the sugar, onion, and the chicken.
Cook until the chicken is cooked through and the potatoes are soft (about 5 to 7 minutes). Don’t forget to be stirring frequently. That’s it folks! Super easy meal that’s done in no time!
I ate these leftovers for breakfast this morning. Don’t judge. Yellow curry may even be better the next day so feel free to make this ahead of time for the next day.
- 1 lb. chicken
- 1/2 large onion (about 1 cup)
- 2 cans coconut milk
- 2 heaping cups of russet potatoes (about 2 medium sized potatoes)
- 1/4 cup yellow curry paste
- 2 tbsp. fish sauce
- 2 tbsp. mushroom soy sauce
- 1 1/2 to 2 tbsp. sugar (depending on how sweet you like it)
- Wash and peel the potatoes and cut them in large bite sized pieces, slice the onion, and cut the chicken into bite sized pieces.
- Heat a large pot on medium high and add the coconut milk and curry paste. Stir constantly until the paste is mixed in, then add the potatoes.
- Cook for about 3 minutes until slightly boiling, then add the mushroom soy and fish sauce.
- If the curry is full on boiling reduce the heat to medium so the coconut milk doesn’t curdle. Cook until the potatoes are about halfway cooked through, stirring frequently.
- Add the sugar, onions, and the chicken and cook until the chicken is cooked through and the potatoes are soft (about 5-7 minutes). Stir frequently.
- Serve over jasmine rice and ENJOY!!!
