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Thai Yellow Chicken Curry

Chicken in Mild and Sweet with a Bit of Spice Sauce


2 tbsp coconut oil (or vegetable oil)
1 medium onion (diced)
1/3 cup yellow curry paste (we prefer Mae Ploy brand)
4 lbs. chicken pieces (we prefer chicken thighs)
2 tbsp fish sauce
1 tbsp brown sugar
1 (14 oz) can coconut milk (we prefer lite)
1 cup of water
2 medium potatoes (cut into 1/2 inch cubes)
chopped scallions for garnish

Optional: 2 tsp turmeric

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Place a large pot or skillet over medium-high heat and add 2 tablespoons of coconut or vegetable oil. When the oil is hot, add 1 medium onion, that has been diced, and sauté them for about 5 minutes or until the onions become translucent. Once the onions are translucent add in 1/3 cup of yellow curry paste and continue to sauté for another 2 minutes.

Add 4 lbs. of chicken pieces, we prefer using chicken thighs, and continue to sauté for about 5 minutes. You want to coat each chicken piece in the curry paste and make sure the pieces are slightly browned. Once the chicken is browned add in 2 tablespoons of fish sauce and 1 tablespoon of brown sugar. Continue to sauté everything for another 2 minutes.

Pour in one 14-ounce can of coconut milk, we prefer lite coconut milk, and add in 1 cup of water. Gently stir it around, and then let it come to a boil.

Optional (not shown in video) to intensify the yellow color of the curry, add 2 tsp turmeric after adding in coconut milk and 1 cup of water.

Once its boiling, turn down the heat to low and cover with a lid. Gently simmer for 40 minutes.

Cut 2 medium sized potatoes into 1/2-inch cubes.

After 40 minutes, add the cubed potatoes into the dish and mix them in. Turn the heat up to medium-low, let it come to a simmer, and continue simmering for another 15-20 minutes with the lid off or until the potatoes are tender.

Serve the chicken, potatoes, and curry sauce over freshly cooked jasmine rice and garnish with chopped scallions. Enjoy!



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