Yellow Curry Chicken

Name: Yellow Curry Chicken
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Thai
Ingredients: 700 g chicken; 3 tbsp yellow curry paste; 400 ml coconut milk; 2 potatoes; 2 tbsp fish sauce; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Yellow Curry Chicken, a beloved dish from the southern-central regions of Thailand, represents the warmth and generosity of home cooking. It’s a staple at family tables, where it's made without precise measurements, guided instead by the cook's experience and intuition. This version is a faithful nod to those family recipes, passed down through generations, and serves as a comforting centerpiece for any meal.

The dish is rich and aromatic, with the creamy coconut milk balancing the boldness of the yellow curry paste. Tender pieces of chicken and potatoes soak up the flavors, creating a satisfying and hearty experience. Salt and fish sauce lend a savory depth that harmonizes beautifully, inviting everyone to savor each bite in the spirit of sharing.

Ingredients

700 gchicken
3 tbspyellow curry paste
400 mlcoconut milk
2potatoes
2 tbspfish sauce
to tastefine sea salt

Method

Cut the 700 g chicken into bite-sized pieces. Pat the chicken dry with paper towels to ensure a good sear, then season it lightly with fine sea salt. Heat 2 tablespoons of vegetable oil in a large, deep skillet over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer, being careful not to overcrowd the pan. Brown the chicken on all sides until it develops a golden crust, which should take about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same skillet, add 3 tablespoons of yellow curry paste. Stir the paste continuously for about 1-2 minutes until it becomes fragrant and slightly darker in color. This step helps to release the essential oils and flavors from the curry paste. Add 400 ml of coconut milk to the skillet, stirring well to combine with the curry paste. Bring the mixture to a gentle simmer.
Peel and cut the 2 potatoes into bite-sized chunks. Add the potatoes to the skillet, ensuring they are submerged in the coconut milk mixture. Cover the skillet with a lid and let the potatoes cook in the simmering sauce until they are tender when pierced with a fork, which should take about 10-12 minutes.
Return the browned chicken to the skillet, along with any juices that may have accumulated on the plate. Stir to coat the chicken in the sauce and allow it to simmer gently for another 5-7 minutes. This will ensure that the chicken is cooked through and absorbs the flavors of the curry.
Add 2 tablespoons of fish sauce to the skillet, stirring well to incorporate it into the sauce. Taste the curry and adjust the seasoning with more fine sea salt if necessary. If the sauce appears too thin, let it simmer uncovered for a few more minutes to thicken slightly, stirring occasionally to prevent sticking.
Once the sauce has reached your desired consistency and the flavors are balanced, remove the skillet from the heat. Garnish the curry with fresh herbs such as cilantro or Thai basil if desired, and serve immediately with steamed rice. Enjoy this comforting and aromatic dish with family and friends.