Introduction
If you’re a fan of Thai cuisine and looking to spice up your recipe collection, this Thai Yellow Chicken Curry with Potatoes and Jasmine Rice Balls is a must-try.
This dish holds a special place in my heart, as I first learned it from a Thai friend who is an incredible cook. The first time I tasted it, I was blown away by the creamy coconut base, the vibrant spices, and the comforting combination of chicken and potatoes. It was like a flavor-packed journey to the bustling streets of Thailand—and I’ve been hooked ever since!
In this post, I’ll not only guide you step-by-step through making this flavorful curry but also share tips on choosing the best cut of chicken, explain the difference between coconut milk and coconut cream, and even talk about how to make or select the perfect yellow curry paste. Don’t worry if the ingredients seem a little exotic at first. This recipe is much easier to prepare than it looks, and I’ll guide you every step of the way.
So, roll up your sleeves, gather your ingredients, and let’s dive into this deliciously aromatic curry. I promise it’ll be worth every bite!
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What Cut of Chicken Should You Use?
When making Thai Yellow Chicken Curry, the type of chicken you choose can significantly influence the flavor and texture of the dish. Here’s a breakdown to help you decide and adjust your cooking process:
Boneless Chicken Thighs
Chicken thighs are my top pick for this recipe. They are naturally juicy, tender, and flavorful, making them perfect for a slow-simmered curry like this one. Thighs are forgiving when cooked longer, so even if they simmer a bit more than planned, they stay moist and delicious.
- Cooking Tip for Thighs: Sear them at the start for that golden-brown flavor, then simmer with the curry for 30-40 minutes to soak up the rich spices and coconut cream.
Chicken Breast
If you prefer a leaner option, chicken breast works well too. However, it cooks much faster and can dry out if overcooked. To avoid this, add the diced chicken breast during the last 10-15 minutes of cooking. This ensures it cooks through without losing its tenderness.
- Cooking Tip for Breasts: Sear them lightly at the start (optional) or skip the searing step altogether. Add them halfway through the simmering process to avoid overcooking.
Tofu or Plant-Based Options
For a vegetarian twist, you can swap the chicken for tofu or even chickpeas. Use firm tofu, cut into cubes, and add it during the last 10 minutes of cooking to keep its texture intact.
- Cooking Tip for Tofu: Add cubes of tofu in the final 10-15 minutes, allowing them to absorb the curry’s flavors while maintaining their firmness.
Coconut Milk vs. Coconut Cream: What’s the Difference and What Should You Use?
The creamy, rich base of Thai Yellow Chicken Curry comes from either coconut milk or coconut cream. While they’re both made from coconut flesh blended with water, there are some key differences that can affect your dish.
Coconut Milk is thinner and lighter, with a higher water content. It’s ideal for soups and lighter curries where you want a touch of creaminess without overpowering the other flavors. If you prefer a slightly lighter curry, you can use coconut milk, but you may need to simmer the dish longer to thicken the sauce.
Coconut Cream, on the other hand, is thicker and richer, with a higher fat content. It adds a luscious, velvety texture to the curry and a more pronounced coconut flavor. This is my go-to for Thai Yellow Curry, as it delivers that indulgent creaminess that perfectly balances the bold spices of the dish.
A Tip for Freshness
One issue I encounter often when buying coconut milk or cream from supermarkets is that it’s not always stored properly. When this happens, the coconut milk or cream can develop an unpleasant smell, which can ruin the dish. To avoid this, I recommend heating the coconut milk or cream in a separate pan before adding it to your curry. This way, you can quickly check its freshness. If it smells bad or separates oddly, it’s best to discard it and use a fresh can.
Recipe Card for Thai Yellow Chicken Curry:
Thai Yellow Chicken Curry
Ingredients:
- 450 g of diced boneless chicken thighs - can substitute with chicken breast or tofu
- 450 g of potatoes - peeled and cut into quarters
- 200 g of carrot - halved and thick sliced
- 2 medium size onion - medium dice
- 500 ml of chicken broth
- 400 ml can of coconut cream - or coconut milk
- 2-3 tbsp of Thai Yellow Curry Paste
- 1 tsp of brown sugar
- Splash of fish sauce - (optional)
- Juice of one lime
- 1 tbsp of vegetable oil
- Spring onions or cilantro for garnish
- Thai red chili for garnish
- Cooked Jasmine rice for sticky rice balls
Instructions:
- Preheat a non-stick frying pan or a large pot over high heat. Add 1 tbsp of vegetable oil. Add the diced chicken and sear until golden brown. Remove from the pan and set aside.
- Add the diced onions and carrots to the same pan and cook for about 5 minutes until they start to brown.
- Add 2-3 tbsp of Thai yellow curry paste and continue cooking for another minute.
- Add the diced potatoes, chicken broth, and coconut cream to the pan. Return the chicken thighs to the pan. Bring to a boil and then reduce heat to a simmer. Cook for 30-40 minutes, stirring occasionally. If using chicken breast or tofu, add them once the potatoes are cooked through.
- Season with brown sugar, lime juice, and a splash of fish sauce. Taste and adjust seasoning as needed.
- Serve with jasmine rice balls and garnish with spring onions or cilantro. Sprinkle chopped Thai red chili on top according to your preference.
Nutrition:
How to Make or Choose the Perfect Yellow Curry Paste for Your Thai Curry
f you want to take your Thai Yellow Chicken Curry to the next level, consider making your own yellow curry paste from scratch. It’s simpler than you might think and allows you to control the flavor profile, adjusting the spice level and freshness to your taste. A typical yellow curry paste is a blend of aromatic ingredients like lemongrass, garlic, shallots, turmeric, ginger, and dried chilies, combined with spices like cumin, coriander, and a hint of cinnamon. These ingredients are traditionally pounded together using a mortar and pestle, but a food processor works just as well for convenience.
If you’re short on time, though, there’s no shame in using a high-quality store-bought paste. I recommend this Thai Yellow Curry Paste available on Amazon—it’s packed with authentic flavor and works perfectly for this recipe. Whichever route you choose, the curry paste is the heart of this dish, delivering its signature bold and vibrant flavors.
A Few Words from the Chef
I hope you love this creamy and flavorful Thai Yellow Chicken Curry as much as I do! Let me know how yours turned out—drop a comment below and say, “Chef, this was delicious!” Or not so delicious, I’m all ears 😉. Khop khun kha!
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Have a good one!