Thai Yellow Chicken Curry


Chicken – 1 kg cut into pieces

Potatoes – 3 medium cubed

Thai yellow curry paste – 3 tbsp

Thick coconut milk – 1 1/2 cups + 1/2 cup

Palm sugar – 2 tsp

Fish sauce – 3 tsp

Water – 1 cup

Salt – to taste

Oil – 1 tbsp (optional)

Green chillies – 2 sliced for garnishing


Heat oil in a pan and add Thai yellow curry paste.  Saute till the raw smell goes.  Do not add oil if the paste already contains oil in it.  Add 1 1/2 cups of thick coconut milk and blend well.  Pour 1 cup of water into the pan.  Then add the chicken pieces and potatoes.  Also add palm sugar and fish sauce.  Mix well and cook covered till done.  Stir in between.  Open the lid and add salt if needed.  Sometimes the paste will have enough salt for the curry.  Allow it to simmer till the gravy is thick.  Now add 1/2 cup of thick coconut milk.  Mix well and switch off the flame.  Garnish it with sliced green chillies.  Serve lip-smacking ‘Thai Yellow Chicken Curry’ with rice.  Enjoy!!!

I am sending ‘Thai Yellow Curry’ to “Show Me Your Curry” hosted by Divya.

  1. Shyama love all non veg curries with potato and this just looks really yumm. With som hot steamed rice this will be indeed very delish.

  2. Fingerlicking thai yellow chicken curry, very tempting..

  3. thai curry..count in me..:-) Looks so creamy and yummyy…

  4. We Filipinos have this very tasty dish named karekare. Some would argue the word came from “curry”. It’s made with beef ox tail and peanut sauce, and comes out orangey, same color as curries but without it. -Tanya Regala

  5. so perfect and yummy..i want some now ..yummyyy!!

  6. Great site. A lot of useful information here. I’m sending it to some friends!

  7. looks so yummy and different.. hv to shop for the yellow thai paste now!