This Thai yellow chicken and potato curry makes a delicious quick midweek meal choice. It's full of flavour but easy to make and healthy too!
One of those things we did was have a lesson in how to make a Thai curry paste. I even took a photo of the recipe to remind me:
Despite the sign, our guide told us that the curry paste shouldn't contain ginger, just galangal. Unfortunately it can be difficult to get fresh galangal in the UK so I often substitute it for ginger. If you can get it easily where you live then feel free to use it instead of the ginger.
In Thailand they used fresh turmeric root in the curry paste but I also find that difficult to get here so I add about ½ teaspoon of turmeric powder.
What ingredients do you need for this Thai yellow chicken curry?
I use the same ingredients in my curry paste as I mentioned above. That means chilli peppers, ginger, garlic, lemongrass, turmeric and black pepper. It's simple but really tasty. I also add a little water as that helps it to blend.
For the rest of the curry the main ingredients are chicken, potato, coconut milk, kaffir lime leaves and fish sauce.
You can vary the vegetables but these are the ones I often use: aubergine, mange touts, baby corn and mushrooms.
How to make yellow chicken and potato curry?
I always start by making the paste. To do that I blend everything in my food processor. I use a Magimix. I got it over 12 years ago and it's still going strong!
I always add just a little water to help everything blend together.
I then heat a little oil in a saucepan or wok and fry the paste for a few minutes. Then add the diced aubergine and stir fry for a minute or two till nicely coated in the paste.
After that add the coconut milk, stock and kaffir lime leaves. Bring to the boil then add the potatoes and lower to a simmer for about 15 minutes.
Add the chicken and after about 5 minutes the vegetables too. The vegetables will cook quickly and it should be ready in about 5 more minutes.
What to serve with this curry?
I like to top this Thai curry with a big handful of chopped fresh coriander. Do try and use some if you have it. As far as I'm concerned it really finishes off the curry. I also like to serve some lime wedges with it.
The curry sauce is full of flavour and so I like a fairly plain rice to go with it. Sticky rice, coconut rice or jasmine rice are all great. As I make a lot of Indian inspired curries as well I often end up serving it with basmati rice as that's just what I have in the cupboard!
What can you do with the leftovers?
The leftovers are great. This Thai curry recipe is a brilliant midweek meal and you can easily increase the quantities to serve more people or so you can eat it another day.
You can store the leftover curry in the fridge for up to three days or you can freeze the leftovers for up to three months.
When ready to serve defrost if frozen and then just reheat in the microwave or on the stove top.
How Can you Adapt this Thai Chicken and Potato Curry?
This yellow chicken curry is very easy to adapt by varying the vegetables and in fact, it's almost always different every time I make it. I use whatever vegetables I have in the fridge.
In the recipe below I've used mushrooms, aubergine, mange tout and baby corn. I often use green pepper and I like to add spring onion at the end too if I have it. Each time I make it it's a little different so please don't feel you need to stick exactly to the recipe. Enjoy!
You can also vary the type of protein you use. You can use pork instead of chicken for example. Or if you want a vegetarian version then why not use tofu?
For a curry called Thai chicken and potato curry, it may not seem right to omit the potato. However, that's fine if you don't want potatoes in your curry. You could swap them for sweet potatoes or another hearty vegetable such as butternut squash.
More curry recipes
If you love curries then do check out my recipe collection of easy homemade curries from scratch as well as the curries below!
Thai Chicken and Potato Curry
Ingredients for the Curry Paste
- 3 chilli peppers fresh or dried
- 15 g ginger
- 3 cloves garlic
- 1 lemongrass stalk
- ½ tsp turmeric
- Pinch black pepper
Ingredients for the Curry
- 1 tbsp oil
- ½ aubergine diced
- 400 ml coconut milk
- 5 kaffir lime leaves
- 1 potato chopped into chunks
- 300 ml chicken stock
- 2 chicken breasts sliced thinly
- 50 g mangetouts
- 100 g mushrooms cleaned and sliced
- 6 baby corn cut in half lengthwise
- 1 tsp fish sauce
- 2 tbsp coriander (cilantro) roughly chopped (optional)
- 1 lime to serve (optional)
- Make the paste. Put the paste ingredients in a blender with a couple of spoonfuls of water and blend until paste-like.
- Heat some oil in a wok. When hot add the paste and fry, stirring. Add the aubergine. After a couple of minutes add the coconut milk stock and kaffir lime leaf.
- Heat through and then add the potato. After about 15 minutes add the chicken. After about 5 minutes add all the other vegetables and leave to simmer for about 5 minutes.
- Just before finishing cooking, check the potatoes are cooked. If so, add the fish sauce to season. Serve with rice.
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