Easy Yellow Thai Curry

READY IN: 40mins
Recipe by GiddyUpGo

This recipe originally appeared on a food blog called "7th Kitchen," but I've modified it a little. My version doesn't have any milk in it and less coconut milk, too, so it's not as saucy. The sauce in this version is really rich and delicious, and I was thrilled by how easy it is to make. I used Maesri brand yellow curry paste. I can't vouch for any other brand but this one makes a really delicious curry.

Top Review by Zurie

Oh, nice and easy!! The one star less than 5 is because I really wanted extra spices, so added cinnamon, cumin, fine coriander and fresh ginger. It was great, because my husband does not really like a strong curry. This was just fine. I admit I did not use chicken breasts (we really dislike them) and I used drumsticks and thighs with bone-in and skin-on -- so much more tasty! But never mind that, it was a lovely dish!! Thank you!

Ingredients Nutrition

  • 1 lb chicken breast, cut into bite-sized pieces
  • 1 tablespoon vegetable oil
  • 1 large onion, sliced
  • 3 medium potatoes, peeled and diced
  • 1 (14 g) can yellow curry paste (Maesri brand)
  • 1 (13 1/2 ounce) can coconut milk


  1. Saute the chicken in the vegetable oil until just starting to turn golden. Add the onion and keep cooking until soft.
  2. Add the potatoes and pour in the yellow curry paste and the coconut milk. Mix well. Bring to a boil, then reduce heat and simmer for 30 minutes or until the potatoes are cooked through. You can add a little chicken stock if the mixture starts to dry out.
  3. Serve with Jasmine rice.

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