Yellow Chicken Curry with Coconut Milk and Potatoes
This yellow chicken curry recipe was inspired by and adapted from a recipe in My Cambodia: A Khmer Cookbook by Nite Yun. I spent a few weeks in Cambodia years ago but have not attempted Khmer food at home until now.
So far we’ve loved absolutely everything we’ve tried from the cookbook, but this Yellow Chicken Curry with Coconut Milk and Potatoes has become a household favorite and I wanted to share our weeknight version which has a few shortcuts.
Key ingredients and substitutes
Curry paste: This is the biggest difference between the cookbook and our weeknight version. The cookbook calls for a homemade Kroeung, which is a fragrant paste with ingredients such as lemongrass, galangal, garlic and lime leaves. Our weeknight version uses Thai yellow curry paste, which has many of the same ingredients along with additional spices. While this version isn’t traditional, I think it captures the spirit of the dish.
Sambal oelek: Another shortcut — Rather than make chile paste from scratch, we opt for a few spoonfuls of sambal oelek, a chile paste readily available at most Asian markets and many larger grocery stores. One of our favorite sambal oelek substitutes works just as well. You can absolutely skip it if your curry paste already has enough heat for you.
Madras curry powder: This fragrant blend of spices is bolder than regular curry powder and also has a bit of heat. It adds so much flavor so don’t skip it! This is the brand of Madras curry powder I have in my kitchen.
Coconut milk: Make sure to use full-fat unsweetened coconut milk. I like Chaokoh coconut milk for my curries, but used A Taste of Thai brand this time around as it’s what was at my supermarket.
Fish sauce: A teaspoon or two of fish sauce added at the end of cooking adds complexity and an umami boost.
Step by step photos
Step 1: Sear the chicken thighs.
Step 2: Add the curry paste, sambal oelek, brown sugar and Madras curry powder.
Step 3: Add the first can of coconut milk, potatoes and onions. Return the chicken to the pot. Simmer.
Step 4: Add the second can of coconut milk and simmer. Finish with fish sauce and serve with jasmine rice.
Make ahead and storage
This curry is a great make-ahead dish and tastes even better on day two! You can prepare it a day in advance and refrigerate once completely cooled. Reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through. Add a splash of broth or coconut milk if the sauce thickens too much.
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the curry without garnishes for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
I like Mae Ploy yellow curry paste for this recipe. Aroy-D and Maesri are also brands I would recommend.
You can, but I encourage you to try it. It adds a savory umami punch and gives the curry a more complex flavor. I use Red Boat fish sauce.
Absolutely! I often add spinach or other leafy greens for the last 15 minute simmer. You can also add carrots or switch out russet potatoes for sweet potatoes.
More Asian-inspired recipes
Yellow Chicken Curry with Coconut Milk and Potatoes Recipe
- Total Time: 1 hour 15 minutes
- Yield: 4
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Description
This Yellow Chicken Curry with Coconut Milk and Potatoes is hearty, comforting and comes together in one pot!
Ingredients
- 4 bone-in skin-on chicken thighs
- Kosher salt to taste
- 2 tablespoons vegetable oil
- 4 tablespoons Thai yellow curry paste (I use Mae Ploy)
- 2–3 tablespoons sambal oelek (optional)
- 2 tablespoons brown sugar
- 1 tablespoon Madras curry powder
- 2 (13.5 oz) cans unsweetened coconut milk
- 2 large russet potatoes, peeled and cut into 1.5-inch pieces
- 1 small yellow onion, thinly sliced
- 1.5 teaspoons fish sauce
- Chopped cilantro for serving
- Fried shallots for serving
- Jasmine rice for serving
Instructions
- Generously season the chicken thighs all over with kosher salt. Heat a heavy-bottomed pot over high heat and add the vegetable oil. When hot, place the chicken skin-side down and sear until the skin is deeply golden and releases easily, about 6-8 minutes. Flip and sear the second side for 3-4 minutes, until well browned. Transfer chicken to a plate and set aside.
- Reduce heat to medium. Add the yellow curry paste, sambal oelek and brown sugar to the pot. Stir constantly for about 3 minutes or until fragrant, scraping up any browned bits.
- Add the Madras curry powder and stir for 30–60 seconds, just until aromatic.
- Pour in 1 can of coconut milk, stirring to fully loosen the curry paste. Add the potatoes and sliced onion, then return the chicken and any accumulated juices to the pot. Sprinkle in about 1.5-2 teaspoons kosher salt. Cover and cook for 15 minutes.
- Add the second can of coconut milk. Return to a gentle simmer, cover and cook another 12-15 minutes, or until the potatoes are tender and the chicken is cooked through.
- Turn off the heat and stir in the fish sauce. Cover and let rest for 10 minutes to allow the sauce to thicken slightly and the flavors to settle.
- Spoon over jasmine rice and finish with chopped cilantro and fried shallots.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
This recipe is adapted from My Cambodia: A Khmer Cookbook by Nite Yun.
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