Name: Yellow Thai Chicken Coconut Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb (450 g) boneless, skinless chicken breast, cut into bite-sized pieces; 2 tablespoons yellow Thai curry paste; 1 tablespoon vegetable oil; 1 can (14 oz/400 ml) coconut milk; 1 medium onion, sliced; 1 red bell pepper, sliced; 1 medium potato, peeled and diced; 1 tablespoon fish sauce; 1 teaspoon brown sugar; Salt and pepper to taste; Chopped cilantro and lime wedges, for garnish

The Night I Really Got Into Yellow Thai Chicken Coconut Curry

Okay, so first off—this curry totally started as my rescue dinner when all I had in the fridge was some chicken, stray veggies, and a dusty can of coconut milk. I blame a rainy Tuesday for that initial experiment! Ever since then, it’s become my go-to when I’m hungry but can’t face another boring pasta night. There’s something super comforting about a bowl of curry, you know? Plus, the yellow color just feels cheerful (even if you’ve got socks on with slippers or whatever—been there).

Why You’ll Love This (Or At Least, Why I Do)

I make this when I want to feel like I did something slightly adventurous without leaving my kitchen. My family goes a bit wild for this because it’s the rare meal that we all agree on—no picky eaters throwing up their hands or hurling dramatic sighs across the table (most nights). Sometimes the coconut cream separates and makes me panic, but I just give it a good stir and keep calm. It’s also saved my hide on nights when all I’d rather do is order takeout. And I promise, the fridge smell after? Actually not bad for a curry!

Gathering the Stuff: Ingredients (With My Swaps and Shortcuts)

Chicken: 2 large breasts, chopped into bite-sized bits (Sometimes I reach for thighs if that’s what I have. Totally works, just a bit juicier.)
Yellow Thai curry paste: about 3 heaping tablespoons (Mae Ploy is the brand my grandmother swore by, but, honestly, I’ll use any jar I can grab on sale)
Coconut milk: 1 can—full fat is rich but I’ve used light in a pinch. Once I accidentally grabbed coconut cream, which was…thick but still tasty.
Potatoes: 2 medium, peeled and cubed (if I’m feeling lazy, I just scrub and chop—no peeling)
Carrot: 1 big one, sliced (or a handful of baby carrots if that’s what’s up)
Onion: 1, chopped (I’ve skipped it before, but things get a bit boring flavor-wise)
Garlic: 3 cloves, minced—the more the merrier honestly
Fish sauce: about 2-3 splashes (if it freaks you out, soy sauce is totally fine, nobody tell the curry police)
Brown sugar: maybe a tablespoon? I don’t exactly measure—sweetens the deal
Vegetable oil: for frying—anything except olive oil works for me
Lime: for serving, but I skip it half the time and never miss it till later
Cilantro & peanuts for garnish: if you’re feeling fancy or want to impress someone (my cats don’t notice)

And Now: Making Your Yellow Thai Chicken Coconut Curry

Grab your biggest pan—one of those deep, wide ones works best. Splash in a glug of oil, medium heat. Add onion and cook till it goes all floppy and golden (I never time this, but 4ish minutes, probably).
Add garlic, give it a thirty-second swirl, then dump in the curry paste. Stir this like your life depends on it; the smell is ridiculous.
This is where I usually sneak a taste (careful, it’s hot!)—sometimes I add more paste if I’m feeling bold, or less if my nose already tingles.
Chicken goes in next. Stir to coat all the pieces—don’t stress if it looks a bit neon-yellow right now. It sorts itself out, promise.
Toss in the carrots and potatoes. Again, precision isn’t key. Just get them in the pool.
Pour in the coconut milk. I give the can a good shake first so it doesn’t come out looking like weird coconut-y pudding. Stir well.
Add fish sauce and brown sugar. The smell can be, uh, robust, but don’t chicken out (ha)—it levels up the flavor, trust me.
Let the whole thing bubble gently (lid half on, if you’ve got one) for about 15–20 minutes. Use your fork stealthily to poke the potatoes—tender? You’re nearly there.
Taste! Adjust—sometimes I toss another bit of sugar or a splash more fish sauce. Or salt, or nothing at all.
Serve it up with rice, maybe some cilantro and squished lime if you remembered. (I confess—I just eat it straight from the pot on lazy nights. Not fancy, just honest.)

Little Notes From My Fridge

Curry paste: I tried making my own once but it was so much work—for weeknights, jarred is absolutely fine.
Browning the curry paste and garlic is what brings that “restaurant” depth, but if you skip it you’ll survive. Barely.
Cooking time really depends on your potato chunks—tiny cubes go faster. My record? 12 minutes. Not recommended unless hangry.
If you mess up the fish sauce, just squeeze more lime at the end. Covers a multitude of sins!

Things I’ve Tried—Some Good, Some…Less So

One time I subbed tofu for the chicken—pretty decent, but my teenager sulked. I’ve also used sweet potatoes for half the regular ones, and it kind of stole the show. Actually, once I swapped cauliflower for potatoes (thinking I was clever), but it turned weirdly mushy—wouldn’t do that again. Also, beef just doesn’t have the same vibe here. I probably should mention eggplant is lovely if you’ve got some about to turn.

Banging On About Equipment (But Don’t Stress If You Don’t Have It)

I use a big non-stick skillet, but that old stainless soup pot works fine too. If you don’t have a lid? Just cover the pan sort of with a baking tray (or, in a moment of desperation, tinfoil crumpled into submission). Cutting board, sharp-ish knife, that’s about it. Possibly a spoon you don’t mind turning orange from the curry paste!

How Long Will This Last? (Honestly…)

Technically, you can store the leftovers in a tight-lid container in the fridge for 2–3 days, but, let’s be real—mine hardly makes it past midnight. Once I even ate it cold, straight from the tub. Strangely good, just saying. Oh! Freezing works too, just not the potatoes (they get a bit sad and grainy after thawing).

Best Ways to Eat It—Trust Me, I’ve Tried a Few

I nearly always serve this with jasmine rice, but my cousin prefers it over quinoa (which, okay, is not traditional but it soaks up the sauce like a charm). Sometimes I scatter extra chopped peanuts on top—crunch is king! And if there’s leftover curry? Pour it over noodles the next day. My weirdest serving ever was rolling leftovers into a wrap for lunch. It worked. I regret nothing.

Honestly… Here Are the Steps Not To Rush

Trying to shortcut the potato cooking? Regret city. Soggy and crunchy at the same time; not in a good way.
I once added the coconut milk too early and the flavor went a bit flat. Letting the curry paste fry with the aromatics makes it pop, for real.
Sometimes I think more curry paste will make me look braver, but then everyone’s nose runs. Learn form my mistakes!

Your Questions—Because My Friends Are As Nosey As Yours

Can I use store-bought curry paste?
Absolutely. I do it 98 percent of the time, especially after work. Homemade is great in theory, not always in practice (at least at my house).

Is there a vegan version?
Yep—just ditch the chicken and fish sauce. Use tofu, or load up on the veg (chunky mushrooms are nice). Maybe add a little soy sauce for the salty kick.

How spicy is this?
It’s mellow-ish, but you can dial it up or down. If you nuke your tastebuds with extra chili, don’t say I didn’t warn you!

Can I double this recipe easily?
Oh, for sure. Just use a bigger pot and make sure the potatoes don’t get lost at the bottom where it might burn. (Learned that the hard way. Oops!)

Do I really need fish sauce?
Honestly, no, but it does add something. Soy sauce works in a pinch. Or just, you know, skip it—your curry, your call.

Before I get distracted babbling about random pantry hacks: that’s my favorite curry, cooked & eaten by a real mortal like us. Hope you have fun making it—don’t sweat the small stuff. And if all else fails, there’s always toast.

Yellow Thai Chicken Coconut Curry