Yellow Curry Chicken (Thai Soup)

"This is a recipe given to me from one of my friends from Thailand. It has always been a favorite of everyone who has tried it."
photo by Starrynews photo by Starrynews
photo by Starrynews
Ready In:


  • 1 lb about 4 boneless chicken breast half
  • 2 -3 cups assorted fresh vegetables (mushrooms, aparagus, onions, zucchini)
  • 2 potatoes, peeled and cut into bite size pieces, pre-cooked
  • 2 carrots, cut into bite size pieces, pre-cooked
  • 12 cup frozen peas (optional)
  • 1 -2 tablespoon vegetable oil (can be canola or olive)
  • 1 tablespoon red curry paste
  • 1 (14 ounce) can coconut milk
  • 1 12 - 2 tablespoons fish sauce
  • 1 dash salt
  • 2 tablespoons sugar
  • 1 tablespoon yellow curry powder (use less to not make it not as spicy)
  • 12 cup water (I just use a whole can of chicken broth) or 1/2 cup chicken broth (I just use a whole can of chicken broth)
  • 1 bay leaf


  • Pre-cook the potatoes and carrots. Don’t cook them too done, since they will simmer with the main dish later.
  • Cut boneless, skinless chicken breast into bite-size pieces. Wash and cut vegetables into bite size pieces.
  • In heavy sauce pan on medium heat, heat vegetables, oil, red curry paste, and 1/3 of the coconut milk. Heat 5 – 10 minutes, stirring, until it forms a thin gravy. (I used cut mushrooms and yellow onion).
  • Turn the heat to high, add the chicken and cook until the chicken is half cooked, maybe 5 minutes.
  • Add fish sauce, sugar, salt, and the rest of the coconut milk, and mix well. Stir in the curry powder, potatoes, carrots, and water/stock. If desired add bay leaf. Let it simmer 1 or 2 minutes.
  • Add frozen peas (I put in spinach instead) and let it simmer until all vegetables and chicken are cooked. About 5 – 7 more minutes.
  • Serve with rice (Basmati or Jasmine is best).
  • **you can find most of the groceries at your local Asian grocery store, or the international isle of a major supermarket.

Questions & Replies

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  1. O-M-G!!!!! This curry is incredibly tasty, yummy and delicious! I halved the recipe with no trouble, used onions, mushrooms and green onions for the veggies, added extra carrots and peas. I also used 50% coconut milk / 50% chicken stock the regular stock addition to lighten the dish up a bit. Even with the reduced coconut milk it still had incredible flavour. I served it over basmati rice. It is real pretty, too! This is definitely a keeper recipe that I will come back to; thanks for sharing!!
  2. Great thai curry recipe! I love thai yellow curry and have been wanting to make it at home... I was just looking for the right recipe. This one is VERY good, very authentic. It has just the right amount of spices. I halved the recipe and used potatoes, carrots, and yellow onion for my vegetables. If you don't have the fish sauce, I think you could leave it out without affecting the flavor. I did not taste it all in the end. I also added some red pepper flakes in the final simmer for an additional heat. It was great. I could barely eat it fast enough! hahaha... Will be making it again tonight and plan to keep this recipe permanently. Definately a winner! Thanks Chez!
  3. This was excellent. I think the title is misleading a little, though - this was like a really delicious, fast mussaman curry. That's what I was searching for, and this met it. This curry will definitely become one of our regular meals. It made the potatoes soooo delicious, and was wonderfully quick and easy.
  4. We really enjoyed this. i did make it vegetarian by subbing tofu for the chicken and leaving out the fish sauce. Thanks for the recipe.
  5. I tried it and this was delicious! I've made it with the fish sauce and without, I personally prefer it with the fish sauce. Although, both ways are good! Served it over brown rice and doubled the sauce. Very tasty! Thanks for posting!


  1. I left out the carrots, added some thai basil and substituted one of the potatoes with a sweet potato. Also I used yellow curry paste since I already had a container open. cubed my taters and boiled them for 5 minutes. The potato was a teeny bit undercooked, but the sweet potato was just right. Overall it turned out very well, especially considering this was only my 2nd curry ever. Thanks for the recipe!



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