Yellow Curry

This Yellow Chicken Curry is creamy, fragrant, and full of cozy, bold flavors. Tender chunks of chicken, potatoes, and carrots simmer in a rich coconut milk sauce infused with ginger, garlic, and golden curry paste. It’s an easy one-pot meal that’s both comforting and vibrant perfect for busy weeknights or weekend indulgence.

---

Ingredients

• 1 tablespoon oil
• ½ large onion, chopped
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 medium gold potatoes (or about 10 baby golds), ½-inch cubed
• 1 large carrot, thinly sliced
• 3–4 tablespoons yellow curry paste (store-bought or homemade)
• 2 teaspoons freshly grated ginger
• 2 cloves garlic, minced
• 27 ounces coconut milk (2 cans, 13.5 oz each)
• 2 teaspoons cornstarch
• 1 teaspoon fish sauce (optional)
• 1 tablespoon lime juice
• 1½ tablespoons brown sugar
• Hot cooked rice (white, jasmine, or brown), for serving
• Garnish: Fresh cilantro and/or Sriracha

---

Instructions

1. Sauté the Aromatics

Heat oil in a large pot or deep skillet over medium-low heat. Add the chopped onion and cook until softened, about 3–4 minutes.

2. Cook the Chicken and Vegetables

Add the chicken, potatoes, and carrots. Stir and cook for 2 minutes to lightly brown the chicken. Then, add the ginger, garlic, and yellow curry paste. Sauté for another 3 minutes, stirring constantly to release the flavors.

3. Add the Coconut Milk

Pour 1½ cans of coconut milk into the pot. In a small bowl, whisk the cornstarch into the remaining ½ can of coconut milk until smooth, then stir it into the curry.

4. Simmer

Bring the curry to a gentle boil, then reduce heat to low. Simmer uncovered for 20–30 minutes, or until the chicken is fully cooked and the potatoes are tender. If the curry gets too thick, add a splash of water to thin it out.

5. Add the Final Flavors

Stir in the fish sauce, brown sugar, and lime juice. Simmer for 5 more minutes to let the flavors blend.

6. Serve

Spoon the curry over hot cooked rice and garnish with fresh cilantro or a drizzle of Sriracha for a spicy kick. Enjoy warm!

---

Why You’ll Love This Recipe

• Easy and flavorful: A restaurant-quality curry made in one pot.
• Comforting and hearty: Filled with tender chicken, potatoes, and carrots in a creamy coconut base.
• Customizable: Adjust spice levels and ingredients to your taste.
• Perfect for meal prep: Tastes even better the next day.
• Naturally gluten-free and dairy-free.

---

Tips

• Simmer gently: Avoid boiling too hard or the coconut milk might separate.
• Cut ingredients evenly so they cook at the same rate.
• Curry paste intensity varies — start with 3 tablespoons and add more to taste.
• Fresh lime juice brightens the flavor; add it at the end so it doesn’t cook out.
• For thicker curry, simmer uncovered longer or add more cornstarch slurry.

---

Variations and Substitutions

• Protein options: Swap chicken for shrimp, tofu, or chickpeas.
• Vegetarian version: Omit chicken and add cauliflower, bell peppers, or peas.
• Spice it up: Add red chili flakes or extra curry paste.
• Creamier texture: Use full-fat coconut milk or add a splash of coconut cream.
• No fish sauce? Substitute with soy sauce or a pinch of salt.

---

FAQs

Can I use curry powder instead of curry paste?
Yes. Mix 2–3 tablespoons of curry powder with a little oil to make a paste, then use it as directed.

Can I make this in advance?
Absolutely. Store in the fridge for up to 4 days or freeze for up to 2 months. Reheat gently on the stove with a splash of coconut milk or water.

What if it’s too spicy?
Stir in more coconut milk or a teaspoon of sugar to balance the heat.

Can I use light coconut milk?
You can, but the sauce will be thinner and less creamy.

---

Serving and Suggestions

• Serve over steamed jasmine or basmati rice for a classic pairing.
• Add a side of naan bread or roti to scoop up the sauce.
• Pair with cucumber salad or mango chutney for freshness.
• For a lighter option, serve over zoodles, spaghetti squash, or quinoa.
• Finish with a sprinkle of toasted coconut flakes for a tropical touch.