• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • Work With Me
    • Contact
  • Healthy Home

EverydayMaven™

Whole Food, Half the Time

  • Facebook
  • Instagram
  • Pinterest
  • Recipe Index
  • Gluten Free
  • Dairy Free
  • Whole30
  • 30 Minute Meals
  • Soups, Stews, + Chili
You are here: Home / Family Friendly / One Pot Meals / Yellow Curry Chicken

Published October 26, 2014. By Alyssa Brantley 23 Comments

Yellow Curry Chicken

  • Share
  • Yum
  • Tweet
  • Email
Jump to Recipe Print Recipe

This is my husband’s favorite dish to order when we go out for Thai Food. Yellow Curry Chicken (gluten free) with a side of steamed jasmine rice.

Seriously, not kidding – he never deviates from this. He likes what he likes!

Now, I am not sure if the whole grape tomato thing is authentic and I have a feeling it’s not, but two of his favorite Thai spots always put them in so when I set out to recreate this dish, I knew that grape (or cherry) tomatoes had to be part of the equation.

I did a bunch of research and reading and it turns out that making a semi-authentic Thai Yellow Curry is actually not very difficult at all. I had conjured up this unrealistic idea that it would include toasting and grinding spices and aromatics and making a homemade curry first but it turns out, that is not the case. What you need to do is find a high-quality prepared curry.

This dish tastes eerily close to the $18 entree that my husband likes to order when we go out. Not only is it a fraction of the cost but can feed the whole family and we can control the quality of the ingredients, which makes me very happy!

Yellow Curry Chicken from www.EverydayMaven.com

NOTES:

  • I made a double batch in these photos because the day I photographed this recipe we were having company so if the ratios look a bit larger to you, you are not crazy!
  • I used Mae Ploy Yellow Curry Paste because that is the easiest for me to get at my local store. It is a “Karee” style yellow curry paste which is what you want. I have also read that Mae Anong Karee Yellow Curry is excellent. Just make sure you get a “Karee” style curry paste that is from Thailand and free of Gluten and MSG (these both are!). For this recipe, Thai Kitchen Yellow Curry Paste will NOT work.
  • I like to use Yukon Gold Potatoes. You need a boiling or low-starch potato that will hold it’s shape. You don’t want to use a high-starch potato like Russet as it will likely fall apart and change the texture of the sauce. Yukon Gold are my favorite because they are pretty easy to find where I live and relatively inexpensive.
  • You can substitute chicken breast but I recommend boneless, skinless. Be sure to tweak your cooking time so the chicken doesn’t dry out.

Did you make this recipe? Please give it a star rating below!

Yellow Curry Chicken
Prep Time: 12 mins
Cook Time: 25 mins
Total Time: 37 mins
 

Yellow Curry Chicken. Gluten Free Yellow Curry. Take Out Style Thai Yellow Curry.

Course: Mains
Cuisine: Thai
Keyword: Yellow Curry Chicken
Servings: 6 servings
Calories: 312 kcal
Author: Alyssa Brantley
5 from 6 votes
Print
Ingredients
  • 14 ounce can full fat coconut milk
  • 1/4 cup yellow curry paste see NOTES
  • 1 pound Yukon Gold or other low-starch potatoes peeled and cut into 1" cubes (see NOTES)
  • 1 large yellow onion cut into 1/8's and roughly choppped
  • 1/3 cup water
  • 1 1/4 pounds skinless boneless chicken thighs, visible fat trimmed and cut into 2" long strips
  • 1/2 Tablespoons fish sauce
  • 2 teaspoons coconut palm sugar
  • 1/2 cup grape or sugar plum tomatoes washed
  • handful cilantro leaves for serving
  • Serve with steamed rice
Instructions
To Prepare:
  1. Peel potatoes and cut into 1" cubes. Place in a large bowl of cold water until ready to use (to prevent browning). Make sure to strain before adding to recipe!

  2. Peel onion and cut into 1/8's. Roughly chop.

  3. Trim any visible fat from chicken and slice into 2" long strips.
  4. Wash grape tomatoes. Pull cilantro leaves off stems, rinse and dry.
To Cook:
  1. Heat a large pot over medium heat. Once hot, add coconut cream. The coconut cream is the solid fat that is present when you open the canned coconut milk. Do NOT shake or stir the coconut milk prior to using if you want the coconut cream to be separated. Scoop off the cream and leave the watery coconut milk behind to use later in the recipe.

  2. Add curry paste and stir into coconut cream until well combined. Heat until oil begins to separate from coconut cream.

  3. Add cubed potatoes, onion, watery coconut milk left behind in the can and water. Raise heat to high and bring to a boil.

  4. Once boiling, cover and lower to a simmer. Continue cooking for 8 to 10 minutes.

  5. Remove lid, add sliced chicken pieces and raise heat to high to bring back to a boil. Once boiling, cover, lower heat to a simmer and continue cooking for an additional 8 to 10 minutes until chicken is cooked through and potatoes are tender.

  6. Add fish sauce, palm sugar and grape tomatoes. Cook for an another 2 to 3 minutes. Serve topped with cilantro and Enjoy!

Nutrition Facts
Yellow Curry Chicken
Amount Per Serving
Calories 312 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 13g81%
Cholesterol 89mg30%
Sodium 222mg10%
Potassium 745mg21%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 2g2%
Protein 22g44%
Vitamin A 1680IU34%
Vitamin C 13.2mg16%
Calcium 61mg6%
Iron 5.7mg32%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

Yellow Curry Chicken from www.EverydayMaven.com

Filed Under: Dairy Free, Gluten Free, Grain Free, Kid Friendly, Mains, One Pot Meals, Poultry

EverydayMaven.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Reader Interactions

Comments

  1. Pierrette says

    October 26, 2016 at 5:16 am

    Great recipe!

    Reply
  2. Cindy Lieberman says

    July 3, 2016 at 9:19 pm

    To make this, I had to take a leap of faith and buy 2 lbs of yellow curry paste online. So glad I did! Tasty, easy to make. I used sweet potatoes instead of white. The second time I added spinach for an extra boost. Thanks for another great recipe!

    Reply
    • EverydayMaven says

      July 3, 2016 at 9:56 pm

      Hi Cindy! Yay – love hearing this!! Thanks for taking the time to comment and let me know and hope you have a great holiday weekend!

      Reply
  3. Sarah says

    April 8, 2015 at 1:42 pm

    Alyssa, just discovered your site and am beyond excited to try your recipes! I have two small daughters – 3 yrs and 15 months respectively- and my husband and I are doing WW right now. To see PP values with recipes is just awesome; saves us the calculating! I also am a bit of a foodie and really have searched for clean food WW recipes…mostly to no avail. Low cal WW recipes are easy enough to find, but not necessarily whole food ones. So THANK YOU thank you…THANK YOU!

    Reply
    • EverydayMaven says

      April 13, 2015 at 9:35 am

      Hi Sarah! So glad you found my site and I hope that my recipes are a great help for your family! 🙂

      Reply
  4. cutismama says

    November 14, 2014 at 3:50 pm

    This was yummy. But my curry didn’t have enough liquid. Would you add more water or more coconut milk?

    Reply
    • EverydayMaven says

      November 16, 2014 at 9:09 pm

      Strange! How long did it cook for? Did you add extra vegetables? If you add more water, it may mess up the sauce by watering it down and if you add more coconut milk, you need to add more curry, etc. to balance it out so it’s not bland.

      Reply
  5. Diane LeMay says

    October 28, 2014 at 3:17 pm

    I too like MaeSri curry paste. I use chopped eggplant with skin on instead of potatoes and add fresh Thai basil leaves at the very end of the cooking for extra flavor. Thank you for sharing your recipe and remind your readers to make sure the curry paste and coconut cream is really boiling and you can see the oil is separating before continuing on with the next steps, or the curry could be bland. Thai food is a favorite at our house too.

    Reply
    • EverydayMaven says

      October 28, 2014 at 9:03 pm

      Love the idea of chopped eggplant Diane – I’ll have to try that next time!

      Reply
      • Ron Morse says

        September 28, 2015 at 8:39 am

        I am trying this tonight. I too plan to use eggplant as I am a T2 Diabetic (plus I have an extra eggplant from the farmers market). I was proud of myself for navigating the Oriental Market to find the right ingredients. First time I made it through there without asking for help!

        Reply
        • EverydayMaven says

          September 28, 2015 at 8:59 am

          I hope you love it with the eggplant Ron! 🙂

          Reply
          • Ron Morse says

            September 28, 2015 at 5:15 pm

            Oh my! It turned out awesome (if I do say so myself)! Of course your fine instructions and flawless recipe were 100% responsible!

            Reply
            • EverydayMaven says

              September 28, 2015 at 8:40 pm

              Awesome!!! 🙂

              Reply
  6. Norma Chang says

    October 27, 2014 at 5:06 pm

    Congratulations on your success in recreating your husband’s favorite curry recipe, a great feeling, isn’t it?
    Yukon gold is also my favorite potato.

    Reply
    • EverydayMaven says

      October 28, 2014 at 11:21 am

      He was really happy and excited about it! When I told him it was easy to make, he said, “Can we have this once a week?” lol

      Reply
  7. Kristi Rimkus says

    October 26, 2014 at 9:31 am

    I wish my hubby liked curry recipes. He thinks curry tastes like soap. No problem for me, it just means I get the whole batch to myself. I hope you’re doing well. 🙂

    Reply
    • EverydayMaven says

      October 28, 2014 at 11:19 am

      More for you for sure Kristi!

      Reply
    • Zan says

      April 20, 2018 at 6:51 pm

      I know this was years ago…but might help someone else. If your husband thinks curry tastes like soap…its probably the cilantro. Make your own curry sauce make sure you leave out all cilantro!

      Reply
  8. Eileen says

    October 26, 2014 at 9:56 am

    This was so delicious! You have to love the ability to make high-quality restaurant food at home. 🙂 For curry pastes, I really like MaeSri — so spicy and intense!

    Reply
    • EverydayMaven says

      October 28, 2014 at 11:19 am

      I’ll have to look for MaeSri Eileen – thanks for the tip! 🙂

      Reply
  9. Lea Ann (Cooking On The Ranch) says

    October 26, 2014 at 5:34 am

    I flat out love curries and always order them at my local Thai restaurant. And Thai food is my favorite Asian food to cook at home. Simply because it’s easier and more doable. I’ve made two Chinese recipes over the past couple of weeks and what an ordeal. And the number of pots and pans … let’s just say I needed a clean up crew. With all that said. I’m pinning this recipe and sticking to Thai at home.

    Reply
    • EverydayMaven says

      October 28, 2014 at 11:19 am

      I do love to make Chinese food at home because it’s hard to find good Chinese food that is free of MSG and all the other additives but it is so much more time consuming than Thai! This curry is so quick!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Notify me of followup comments via e-mail. You can also subscribe without commenting.

Primary Sidebar

Welcome!

Hi! I'm Alyssa and I live in the Seattle area. I am passionate about creating delicious real food recipes that don't take all day to make. Whole Food. Half the Time.

More About Alyssa...

  • 30 minmeal
  • Dairy free
  • Egg free
  • Gluten free
  • Grain free
  • Nut free
  • Low carb
  • Nut free
  • Paleo
  • Primal
  • Primal
  • Shellfish
  • Vegan
  • Vegetarian
  • Whole 30

Comforting Soups

large round green pot with soup and a green kitchen towel

Italian Sausage and Cabbage Soup

white bowl of turkey barley soup with colorful autumn linen and wood spoon

Turkey Barley Soup

large pot of turmeric chicken soup with ladle in it ready to serve

Turmeric Chicken Noodle Soup

bowl of cooked lentil soup with brown wood spoon

Crockpot Lentil Soup

Turkey Black Bean Chili

two bowls of butternut squash chili with wood spoons and an orange napkin

Butternut Squash Chili

Reader Favorites

jar of ghee with a blue and yellow linen on a wood cutting board

How to Make Ghee

cooked cabbage steaks on a baking sheet

Garlic Rubbed Roasted Cabbage Steaks

wood bowl of hummus topped with spices and olive oil in front of tray of vegetables

Instant Pot Hummus

white plate with cooked cube steak topped with chopped parsley

How To Cook Cube Steak

close up overhead shot of cooked old bay shrimp topped with extra old bay seasoning with wood bowl filled with cocktail sauce

Old Bay Shrimp

maple glazed smoked ham on a large serving platter

How To Cook A Smoked Ham

Philly Cheese steak Sandwich cut in half and stacked on top of eachother

Authentic Philly Cheese Steak Recipe

Buffalo Chicken Salad from www.EverydayMaven.com

Buffalo Chicken Salad

platter of cooked wild salmon with red curry sauce, lime and sliced scallions

5 Ingredient Red Curry Salmon

close up of white serving bowl with arugula salad

Arugula Salad with Lemon Balsamic Dressing

Categories

Healthy 30 Minute Meals

Lightened Up Desserts

Healthy Snacks for Kids

Footer

About Everyday Maven

Welcome!

Hi! I'm Alyssa and I live in the Seattle area. I am passionate about creating delicious real food recipes that don't take all day to make. Whole Food. Half the Time.

More About Alyssa...

Easy Instant Pot Recipes

wood bowl of hummus topped with spices and olive oil in front of tray of vegetables
bowl of cooked instant pot rice with star anise on top in front of instant pot
white plate with bed of mixed greens, cooked salmon topped with sliced lemon and ball of white rice topped with spinach seasoning. balsamic dressing drizzled on top of salmon and salad

Stay Connected

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Copyright © 2021 EverydayMaven™ | Privacy Policy