I’ve been making and tweaking this recipe for a few months now and I’m finally ready to share this delicious yellow chicken curry recipe with you all! After visiting Thailand and taking a cooking class where I spent about an hour or so making my own curry paste, I appreciate how much goes into this process but for ease of cooking at home with busy lives.. this recipe relies on a store bought curry recipe. Read more to see what is my absolute favorite curry paste and where to find it!
This recipe is loosely taken from Bon Appetit’s Massaman curry recipe, but I omitted a few items including a wheat beer (because let’s be real, not everyone has a wheat beer on hand). The original recipe keeps the chicken on the bone, but when I’m eating a curry I don’t want to add the work of separating meat from bone I just want spoonful after spoonful of rice, curry sauce, potatoes, carrots, onions and incredibly tender shredded chicken. So in my recipe, I absolutely love to take the chicken out at the end, shred it, and add the meat back to the curry.
I use a yellow curry paste that I swear by: the brand is Maesri and you can use their Yellow Curry Paste or Red Curry Paste interchangeably in this recipe (or mix half and half!). I find these little aluminum tins (about the size of a tin of tuna) at Whole Foods but you can also find them on Amazon and likely at an Indian grocery store (in NYC, try Kalustyan’s in Murray Hill).
- 1 tablespoon vegetable oil
- 8 chicken thighs
- 2 red onions cut into wedges
- 3 medium Yukon gold potatoes peeled and cubed
- 3-4 large carrots peeled and sliced about 1/4 inch thick
- 4 oz can yellow curry paste
- 2 cups chicken broth
- 2 13.5 oz cans unsweetened coconut milk
- 2 tablespoons fish sauce
- 1/2 lime juiced
- 1 tablespoon brown sugar
- Kosher salt
- Fresh cracked black pepper
- Cilantro, chopped for topping
- Serve over cooked white rice
Heat a large heavy pot, preferably a Dutch oven, to medium and add vegetable oil. Once hot, place chicken skin side down and cook for about 8 minutes, flip, and cook for another 2 minutes. Transfer to a plate and set aside.
Turn heat up to high and add in onions. Stir only occasionally until the edges begin to brown nicely. Transfer to a bowl and set aside. Add in potatoes and cook until just browned on the outside. Remove and add to bowl with onions.
Turn heat to low and add in curry paste. Stir until fragrant, about 1-2 minutes. Add in chicken broth and coconut milk, stir until well combined and then add chicken. Turn heat up to high until the broth is boiling then turn it down to simmer for at least one hour and preferably 1.5 hours.
Add in onions, potatoes and carrots and cook for 30 minutes or until potatoes are tender.
Transfer the chicken to a cutting board. Using two forks, separate the meat from each piece of chicken, placing only the meat back into your pot.
Remove from heat and add in fish sauce, lime juice and brown sugar. Season with salt and pepper to taste.
Top with fresh cilantro and serve over white rice!