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Yellow Chicken Curry

Who doesn’t love a good curry? This Thai recipe is easy to make and tastes AMAZING! I ate this dish almost everyday I when I was in Thailand so I had to learn how to make it. Make sure to use Thai curry paste and thai brand coconut milk like Chaokoh, which can be found in most asian markets.


1.5 TBSP virgin coconut oil

4 TBSP yellow curry paste

2 (15 oz) cans of coconut milk (high quality)

2 cups chicken stock

2 carrots, peeled and sliced into rounds

4 medium-size potatoes, peeled and cut into bite-size pieces

1 yellow onion, sliced

2 chicken breasts, very thinly sliced

1 1/2 tsp fish sauce

3/4 TSP salt

1.5 TSP sugar

cilantro, for garnish optional (but highly recommended!)

serve with jasmine rice (optional)


Step 1: In a large pot boil salted water and add potatoes pieces until fork-tender. Drain and set aside.

Step 2: In a large pot, heat up coconut oil.

Step 3: Next, add curry paste to coconut oil, and stir for 2 minutes.

Step 4: Then add the cans of coconut milk and chicken stock, and mix. Bring to a boil, then turn down to simmer.

Step 5: Add in carrots and onions and boil until fork-tender.

Step 6: Then, slowly add in thinly sliced chicken and cook for two or three minutes, until chicken is cooked. Then remove from heat.

Step 7: Slowly add in potatoes.

Step 8: Stir in fish sauce, salt, and sugar, to your desired taste.

Step 9: Serve over jasmine rice and garnish with fresh cilantro.

¡Buen Provecho!

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