Thai Yellow Chicken Curry

Ingredients

• 1 pound Chicken Thighs (Boneless, skinless, cut into 1.5‑inch pieces)
• 1 large Shallot (Sliced into strips)
• 1 pound Warba Potatoes (Quartered; can substitute white or red potatoes)
• 3 tablespoons Yellow Curry Paste (Thai brand such as Roy D; any yellow curry paste works)
• 1 can Coconut Milk (Full‑fat, 13.5 oz; shake before opening)
• 1 cup Chicken Broth (Low‑sodium)
• 1 tablespoon Sugar (Balances flavor)
• 2 tablespoons Fish Sauce (Thai fish sauce for umami)
• 8 leaves Thai Basil Leaves (Torn into strips; can use regular basil or cilantro)
• 1 tablespoon Vegetable Oil (For sautéing)

Instructions

1. Prep Ingredients

   Trim any excess fat from the chicken thighs and cut into 1.5‑inch pieces. Slice the shallot into thin strips. Quarter the potatoes.

   Time: PT10M

2. Sauté Shallot

   Heat the Dutch oven over medium heat, add 1 Tbsp vegetable oil, then add the sliced shallot. Cook, stirring, for about 2–3 minutes until softened.

   Time: PT3M

   Temperature: medium heat

3. Toast Curry Paste

   Add 3 Tbsp yellow curry paste to the pot and stir for 1 minute to release its aromas.

   Time: PT1M

   Temperature: medium heat

4. Deglaze with Coconut Milk

   Pour in 2 Tbsp coconut milk, stirring to combine the paste into a smooth sauce.

   Time: PT1M

   Temperature: medium heat

5. Cook Chicken

   Add the chicken pieces, stirring to coat them in the curry sauce. Cook for about 3 minutes until the chicken is lightly browned on the outside.

   Time: PT3M

   Temperature: medium heat

6. Add Potatoes, Remaining Coconut Milk & Broth

   Stir in the remaining coconut milk, the quartered potatoes, and 1 cup chicken broth. Bring the mixture to a gentle simmer.

   Time: PT5M

   Temperature: medium‑high heat

7. Simmer Curry

   Reduce heat to medium‑low, cover the pot, and let the curry simmer for 15 minutes, or until the potatoes are fork‑tender.

   Time: PT15M

   Temperature: medium‑low heat

8. Season

   Stir in 1 Tbsp sugar and 2 Tbsp fish sauce. Taste and adjust seasoning if needed.

   Time: PT2M

   Temperature: medium‑low heat

9. Finish with Basil

   Turn off the heat and fold in the torn Thai basil leaves. Let the residual heat wilt the basil.

   Time: PT1M

10. Serve

    Ladle the curry into bowls and serve hot over steamed jasmine rice.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

18 g

Fiber

4 g

Ingredient Substitutions

• Instead of Chicken Thighs: Chicken Breast
• Instead of Shallot: Yellow Onion
• Instead of Warba Potatoes: White Potato, Red Potato
• Instead of Yellow Curry Paste: Red Curry Paste, Green Curry Paste
• Instead of Coconut Milk: Coconut Cream diluted 1:1
• Instead of Chicken Broth: Water + bouillon cube
• Instead of Sugar: Honey, Brown Sugar
• Instead of Fish Sauce: Soy sauce + lime juice
• Instead of Thai Basil Leaves: Regular Basil, Cilantro
• Instead of Vegetable Oil: Canola Oil, Peanut Oil

Equipment Needed

• 4‑quart Dutch Oven or Large Pot
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Measuring Cup
• Wooden Spoon or Spatula
• Ladle (optional)

Critical Steps — Do Not Skip

• Sauté the shallot until softened (Step 2).
• Toast the yellow curry paste to release aromatics (Step 3).
• Bring the mixture to a gentle simmer before covering (Step 6).
• Simmer the curry until potatoes are tender (Step 7).
• Add Thai basil at the end to keep its flavor fresh (Step 9).

Chef Tips from the Video

• For extra depth, toast the curry paste a minute longer before adding liquids.
• Add a squeeze of lime juice at the end for a bright finish.
• If you like heat, stir in a sliced Thai bird’s eye chili with the shallot.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in an airtight container for up to 3 days.

Freezer: Portion into freezer‑safe bags or containers; freeze for up to 2 months.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• The curry tastes even better the next day; reheat gently over low heat.
• Cool completely before freezing; reheat directly from frozen in a saucepan.