Thai Yellow Curry With Chicken And Potatoes

Richard.Blaine's picture

Jun. 28, 2014

This is Thai Yellow Curry With Chicken And Potatoes. This is just a simple and delicious curry recipe that can be made with many variations. If you LOVE Thai food as much as I do then you should make this recipe I am sure you will love it!


Skinless boneless chicken thigh 1 Pound
Thai yellow curry paste 4 Tablespoon
Potatoes 6 , halved
Plum tomatoes 4 , cut up
Cilantro 1/4 Cup (4 tbs)
Curry leaves 4
Chili flakes 1 Teaspoon
Brown onion 1/2 , slivered
Red onion 1/2 , slivered
Garlic cloves 6 , minced
Galangal 5 Gram
Chicken broth 15 Ounce
Thick coconut milk 15 Ounce
Fish sauce 4 Tablespon
Sugar 2 Teaspoon
Bamboo shoot 4 Ounce
Peanut oil 3 Tablespoon
Kafir lime leaf 2



1. In a wok, heat oil. Add onion, garlic andgalangal, saute for about 5 minutes, until soft.

2. Add in the curry paste. Add enough stock to bring the paste to a running consistency, cook for about 2 minutes.

3. Pour in the coconut milk, stir to mix, cook for about a minute.

4. Add fish sauce, kafir lime leaves, curry leaves and mix well. Add sugar and cook stirring for about a minute.

5. Add chicken and simmer for 10-15 until done. Add potatoes, cook for 2 to 5 minutes until done. Season with chili flakes.


6. Garnish withslivered red chili pepper, lime quarter, some julienned courgette and some extra basil leaves. Serve with rice.

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 1927Calories from Fat 733

 % Daily Value*

Total Fat 85 g130.8%

Saturated Fat 40 g200%

Trans Fat 0 g


Sodium 1328 mg55.33%

Total Carbohydrates 254 g84.7%

Dietary Fiber 23 g92%

Sugars 125 g

Protein 58 g116%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet