Thai Yellow Chicken Curry

Featured in the Honolulu Star-Advertiser on January 23, 2019.

thai yellow chicken curry


Thai Yellow Chicken Curry

  • 1 tablespoon oil
  • Half of a medium yellow onion, sliced thinly
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 1/3 cup yellow curry paste
  • 10 baby golden Yukon potatoes, cut into bite-sized pieces
  • 1 (14-ounce) can coconut cream
  • 1/2–1 cup water
  • 2 teaspoons fish sauce (optional)
  • 1-2 tablespoons brown sugar (optional)


  1. In a large pot over medium low heat, heat oil.
  2. Add onions and sauté for a few minutes until softened.
  3. Add chicken and curry paste; sauté for 3-5 minutes.
  4. Add potatoes and stir to coat with the curry paste.
  5. Add coconut cream and 1/2 cup water to pot; simmer for 20-30 minutes or until chicken and potatoes are fully cooked, adding more water until desired consistency.
  6. Stir in fish sauce and brown sugar if desired.
  7. Serve over rice.

Serves 6.

Approximate Nutrient Analysis per serving (not including salt to taste):
500 calories, 19 g fat, 11 g saturated fat, 55 mg cholesterol, 600 mg sodium, 66 g carbohydrate, 3 g fiber, 41 g sugar, 21 g protein


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