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Chicken and Potato Thai Yellow Curry

A tasty and comforting meal with medium spice! An easy meal for a week day dinner!
4.34 from 3 votes
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Course: Main Course
Thai Curry Paste: Yellow
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 420kcal


  • 35 g Yellow Curry Paste
  • 360 g chicken thigh
  • 400 ml coconut milk
  • 40 g red chilli
  • thai basil leaves Handful
  • 100 ml water
  • 1 tbsp fish sauce
  • 1 tbsp palm sugar


  • Preparation
  • Peel the potatoes and cut them into chunks
  • Cut the Chicken in bite size pieces
  • Slice the red chillies
  • Cooking Method
  • Add a quarter of the coconut milk into a large saucepan with the curry paste and bring to a light boil. Blend together well
  • Add the fish sauce and palm sugar to taste and mix well
  • Add the chicken, potatoes with the remaining coconut milk into the saucepan. Simmer for 20 minutes or until everything is cooked
  • Turn off the heat and stir in the red chillies and Thai basil. Serve hot with freshly made Thai fragrance rice.


ADd Mae Jum Thai Yellow Curry Paste to your basket!


Calories: 420kcal | Carbohydrates: 8g | Protein: 17g | Fat: 37g | Saturated Fat: 23g | Cholesterol: 88mg | Sodium: 445mg | Potassium: 450mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1570IU | Vitamin C: 16mg | Calcium: 37mg | Iron: 4mg