Authentic Thai Yellow Curry Recipe With Chicken

I just made an Authentic Thai Yellow Curry and the chicken and potato bathe in a silky, bright sauce that I know you will want on repeat.

I’m obsessed with this Authentic Thai Yellow Curry because it tastes like a real trip to Bangkok without the plane ticket. I love the way tender chicken thighs soak up coconut and curry, the potatoes getting soft and slightly sweet.

This Yellow Curry Recipe hits savory and bright at the same time. And it’s got that homey, messy energy I crave on a weeknight when I want something bold but familiar.

No fuss, just deep flavor, a little heat, and something saucy to spoon over rice. Sometimes food needs to grab you.

This one does and makes me keep coming.

Ingredients

• Chicken thighs — juicy, tender protein that soaks up curry nicely.
• Vegetable oil — helps browned bits, it’s the cooking base.
• Thai yellow curry paste — spicy, savory backbone; use more if you like heat.
• Coconut milk — creamy, silky richness that mellow spices beautifully.
• Chicken stock or water — adds depth and thins sauce a bit.
• Potatoes — hearty, starchy bites that soak up curry juices.
• Onion — sweet, savory base that softens and adds texture.
• Garlic — pungent kick, it’s aromatic and comforting.
• Ginger — warm, zesty lift; fresh is best.
• Fish sauce — salty umami, it’s key for authentic savory flavor.
• Palm sugar or brown sugar — balances heat with mellow sweetness.
• Lime juice — bright, tangy finish that cuts richness.
• Plus kaffir lime leaves — fragrant citrus notes, optional but tasty.
• Turmeric — golden color and subtle earthy warmth.
• Salt and pepper — simple seasoning to taste, keeps it balanced.
• Fresh cilantro leaves — bright herb finish, adds freshness.
• Plus sliced green onions — crunchy, mild sharpness for garnish.

Ingredient Quantities

• 1 1/2 pounds (700 g) boneless chicken thighs, cut into bite sized pieces
• 2 tablespoons vegetable oil
• 3 tablespoons Thai yellow curry paste (store bought or homemade, more if you like it spicy)
• 2 cans (13.5–14 oz each / about 800 ml total) full fat coconut milk
• 1 cup (240 ml) low sodium chicken stock or water
• 2 medium potatoes, peeled and cut into 1 inch cubes
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger if you must)
• 1 1/2 tablespoons fish sauce (adjust to taste)
• 1 tablespoon palm sugar or light brown sugar
• 1 tablespoon lime juice, plus extra for serving
• 4 to 6 kaffir lime leaves, torn (optional but good)
• 1 teaspoon ground turmeric (for extra color and flavor, optional)
• Salt and freshly ground black pepper, to taste
• Fresh cilantro leaves for garnish
• Sliced green onions or shallots for garnish

How to Make this

1. Pat the chicken dry, season lightly with salt and pepper. Heat 2 tablespoons vegetable oil in a large heavy pan over medium high heat and brown the chicken in batches until just golden, about 2 minutes per side. Remove and set aside, don’t worry if it’s not cooked through.

2. In the same pan lower heat to medium, add the sliced onion and a pinch of salt, cook until soft and starting to brown, about 5 minutes. Add the minced garlic and grated ginger and cook 30 seconds until fragrant.

3. Push the aromatics to one side, add 3 tablespoons Thai yellow curry paste and cook for 1 minute while stirring, letting the oil wake up the spices. If you like it spicier add more paste now.

4. Pour in one can of full fat coconut milk and stir, scraping any browned bits off the bottom. Add 1 cup chicken stock or water and the second can of coconut milk. If your coconut milk separated, stir the thicker cream in first for a richer sauce.

5. Add the cubed potatoes, torn kaffir lime leaves if using, 1 teaspoon ground turmeric for extra color, and the browned chicken with any juices. Bring to a gentle simmer, cover partially and cook until potatoes are tender and chicken is cooked through, about 15 to 20 minutes.

6. Stir in 1 1/2 tablespoons fish sauce, 1 tablespoon palm sugar or light brown sugar, and 1 tablespoon lime juice. Taste and adjust seasoning with more fish sauce for salt, sugar for balance, or lime for brightness.

7. If the curry is too thin simmer uncovered a few minutes to reduce. If too thick add a splash of stock or water. Check for final seasoning, add salt and black pepper to taste.

8. Remove and discard kaffir lime leaves before serving unless you like chewing them. For extra freshness add a squeeze of lime over each bowl.

9. Serve hot over steamed jasmine rice, garnish with fresh cilantro leaves and sliced green onions or shallots. Leftovers refrigerate up to 3 days and taste even better the next day.

10. Tips and hacks: use boneless thighs for juiciness, brown in batches so they caramelize, use full fat coconut milk for creaminess, don’t skimp on fish sauce it’s key for umami, and if you want a cleaner look remove excess coconut oil from the top before serving.

Equipment Needed

1. Large heavy skillet or sauté pan (preferably with a lid)
2. Chef knife
3. Cutting board
4. Tongs or a slotted spatula (for browning and turning chicken)
5. Wooden spoon or heatproof spatula (for stirring curry paste and scraping browned bits)
6. Measuring spoons and 1 cup measuring cup
7. Can opener (for the coconut milk)
8. Peeler or small paring knife (for potatoes and garnishes)
9. Medium saucepan or rice cooker (for jasmine rice)

FAQ

Authentic Thai Yellow Curry Recipe With Chicken Substitutions and Variations

• Chicken thighs: substitute with boneless skinless chicken breast (cook a bit less cause it dries faster), or firm tofu for a vegetarian version, or turkey cut into bite sized pieces.
• Coconut milk: use light coconut milk for fewer calories, or mix 1 can evaporated milk with 1 cup water for a richer creamy texture, or try almond milk plus a tablespoon of coconut extract if you must avoid canned coconut.
• Fish sauce: replace with soy sauce or tamari plus a squeeze of lime to add acidity, or use Worcestershire sauce in a pinch though it changes the flavor a bit, or for vegans use liquid aminos and extra lime.
• Potatoes: swap for sweet potatoes or yams for a sweeter curry, or use carrots and parsnips for more texture, or add chunks of winter squash like kabocha for a seasonal twist.

Pro Tips

1) Brown the chicken in batches so it actually caramelizes instead of stewing. Don’t crowd the pan or you’ll just steam it and lose that nice flavor. Pat pieces really dry first, it makes a big difference.

2) If your coconut milk has separated stir the thick cream into the curry first for extra richness, then add the thinner liquid. If there’s too much oil on top after cooking, skim a spoonful off for a cleaner, less greasy finish.

3) Par-cook the potatoes a few minutes in simmering water or microwave them briefly before adding if you want them ready at the same time as the chicken. Big potato chunks can make the curry take forever otherwise.

4) Taste and tweak at the end not the start. Add fish sauce for saltiness, sugar for balance, and lime for brightness, a little at a time. It’s easier to add more than to fix an over-salted curry.