Name: Yellow Curry Chicken with Potatoes recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 440 g coconut milk; 3 tbs yellow Thai curry paste; 6 (fillets) chicken thighs cut into strips; 500.00 ml chicken stock (liquid); 4 potato cut into pieces medium; 1 onion cut into wedges medium; 2 tbs fish sauce; 1 tbs brown sugar

by mikeys_mummy Last updated on 05/05/2025

This is just lovely, not too spicy, and has plenty of flavour.

- mikeys_mummy

Ingredients

440 g coconut milk
3 tbs yellow Thai curry paste
6 (fillets) chicken thighs cut into strips
2 cups chicken stock (liquid)
4 potato cut into pieces medium
1 onion cut into wedges medium
2 tbs fish sauce
1 tbs brown sugar

Method

Step 1

In a medium saucepan bring 1 cup of the coconut milk to a gentle boil and cook for 2 minutes.
Step 2

Add curry paste and cook for 2 minutes, blending in paste fully.
Step 3

Add chicken and cook for 1 minute, combining well.
Step 4

Add remaining milk, stock, potatoes, onion, sugar and sauce and bring to a boil.
Step 5

Reduce heat and simmer, stirring occasionally, until chicken is cooked and potatoes are tender.
Step 6

Serve with boiled rice.

Recipe Notes

from Australia’s Best Recipes team

I sometimes make just the sauce without the chicken and onion, and have with rice as a very quick meal. My husband takes it to work for lunch. Everyone loves it so I seem to make a lot of it.