Thai Yellow Curry Chicken, with Potatoes, Cauliflower, Peas

This easy Thai Yellow Curry Chicken recipe tastes straight out of a restaurant!  It’s wonderfully creamy, bursting with flavor and veggies (potatoes, cauliflower, carrots and peas) and all made in one pot!  

This Thai Yellow Curry recipe is my go-to “what’s for dinner” recipe and I guarantee it will be a new favorite in your home!  You can use the suggested veggies or make it the best “clean out the fridge” meal of your life!   Serve this Yellow Curry with rice, zoodles, noodles, quinoa – whatever makes your belly happy!

HAPPY NEW YEAR!  It’s officially 2018 and I feel an excitement, optimism and kindness in the air.  Patrick and I went for a hike on New Year’s Day and everyone we passed greeted us with “Happy New Year!”  So either hikers are extra friendly, or everyone is sharing the hope of new beginnings and a kinder, better 2018!

To help you welcome the New Year, I bring you one of my favorite recipes, Thai Yellow Curry Chicken with Potatoes, Cauliflower and Peas!  It only seems appropriate that we start 2018 with a Thai recipe as 2 of my top 5 Most Popular Recipes of 2017 were Thai inspired – my Thai Red Curry Coconut Chicken and Vegetables (remember when I begged you to make that one?) and One Pot Thai Chicken Noodle Soup, both crazy delicious if you haven’t tried them yet and I just posted my Chicken Pad Thai which is a MUST TRY.  This Thai Yellow Curry Chicken recipe is equally delicious, so ridiculously delicious, in fact, I’ve made it several times the last few months and is my go-to last minute dinner recipe.  With one bite, you will taste why.

This warm, comforting, creamy Thai Yellow Curry Chicken recipe not only tastes like it’s been simmering for hours, but it is just so easy and you can use whatever veggies you have on hand!  My favorite veggies are the potatoes, cauliflower, peas and carrots per the recipe, but I’ve also used thick sliced bell peppers, zucchini, and snap peas.  So basically, keep yellow curry paste and coconut milk on hand, and you can make this Thai Yellow Curry Chicken any time, or more accurately, all the time.

What is Yellow Curry Paste?

The star of this Thai Yellow Curry Chicken recipe is the aforementioned yellow curry paste.  Yellow curry paste is made of dried red chilies, lemongrass, shallots, cilantro, ginger, garlic, curry powder,  turmeric, and cumin to create a medley of pre-packaged multi-dimensional flavors just waiting to be unleashed.  Unlike red curry paste, however, yellow curry paste can be difficult to find in grocery stores.  I would suggest calling ahead to your local Asian market to see if they carry it, or you can make your own OR, do what I do, and just order it on Amazon.  I pick my battles.

The key to unlocking the full potential of yellow curry paste is to saute it with plenty of onion, garlic and ginger.  So for this Thai Yellow Curry Chicken recipe, we stir fry our chicken, onions, potatoes, carrots and curry paste together until the chicken is no longer pink, then add our cauliflower, ginger and garlic and sauté 1 minute.  At this point, the yellow curry paste has permeated all of the ingredients even before we’ve added our creamy coconut milk.

The recipe ingredient list might look somewhat lengthy but I promise the recipe is super simple – just saute, dump and simmer away to rich, lusciously silky yellow curry infused sauce enveloping your tender chicken, potatoes and veggies.  Thai Yellow Curry Chicken – huge flavor, minimal impact, and a whole lot of YUM!

If you are looking for more Thai Recipes, be sure to check out my Chicken Pad Thai, Panang Curry, and Tom Kha Gai!  

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©Carlsbad Cravings by CarlsbadCravings.com

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Thai Yellow Curry Chicken, Potatoes, Peas

This easy Thai Yellow Curry Chicken recipe tastes straight out of a restaurant!  It's wonderfully creamy, bursting with flavor and veggies (potatoes, cauliflower, carrots and peas) and all made in one pot!   

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Rating: 0

Rate this recipe!

Course

Main Course

Cuisine

Asian

Prep Time

15 minutes

Cook Time

25 minutes

Servings

6 servings

Ingredients

• 1 1/2 tablespoons olive oil
• 1 pound chicken breasts sliced into 1/4” slices then 2” pieces*
• 1/2 large onion, chopped
• 2 cups 1/2" cubed, peeled Yukon potatoes approximately 2 potatoes/12 oz.
• 2 carrots, sliced
• 2 tablespoons yellow curry paste**
• 2 cups cauliflower florets
• 2 teaspoons freshly grated ginger
• 2 garlic cloves, minced
• 2 13.5 oz. can quality coconut milk I like Chaokoh***
• 1 tablespoon cornstarch
• 2 tablespoons less sodium soy sauce
• 2 tablespoon fish sauce
• 2 tablespoons lime juice
• 1 tablespoon brown sugar
• 1 bay leaf
• 1 teaspoon dried basil

Add later:

• 1 cup frozen petite peas, thawed
• chili sauce to taste (optional)

Garnish

• lime juice
• fresh basil
• fresh cilantro

Course Main Course Cuisine Asian Prep Time 15 minutes Cook Time 25 minutes Servings 6 servings Ingredients 1 1/2 tablespoons olive oil 1 pound chicken breasts sliced into 1/4” slices then 2” pieces* 1/2 large onion, chopped 2 cups 1/2" cubed, peeled Yukon potatoes approximately 2 potatoes/12 oz. 2 carrots, sliced 2 tablespoons yellow curry paste** 2 cups cauliflower florets 2 teaspoons freshly grated ginger 2 garlic cloves, minced 2 13.5 oz. can quality coconut milk I like Chaokoh*** 1 tablespoon cornstarch 2 tablespoons less sodium soy sauce 2 tablespoon fish sauce 2 tablespoons lime juice 1 tablespoon brown sugar 1 bay leaf 1 teaspoon dried basil Add later: 1 cup frozen petite peas, thawed chili sauce to taste (optional) Garnish lime juice fresh basil fresh cilantro

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Instructions

1. Heat oil over medium high heat in large skillet with sides. Add chicken, onions, potatoes, carrots and curry paste and cook just until chicken is no longer pink. Add cauliflower, ginger and garlic and sauté 1 minute.
2. Whisk some of the coconut milk (about 1 cup) with cornstarch and add to skillet. Add remaining coconut milk along with all remaining ingredients up to peas (don’t add peas).
3. Bring to a boil, then reduce to a simmer for 15-20 minutes, uncovered, or until the potatoes are tender. Stir in peas and cook just until peas are heated through, about one minute. If you would like a thinner sauce, thin with water/chicken broth. Discard bay leaf.
4. Garnish with optional lime juice (love), fresh basil, cilantro and Sriracha to taste. Serve with rice, zoodles, etc.

Recipe Notes

*Chicken is much easier to slice if partially frozen. It will thaw quickly once sliced.

**Yellow Curry paste can be difficult to find at local grocery stores.  I buy mine on Amazon and use Mae Ploy Thai Yellow Curry Paste. You can check to see if your local Asian market carries it, but I suggest calling ahead.

***You can substitute one can of coconut milk with light coconut milk or chicken broth for less calories.  It won't be quite as creamy, but still delicious.

***This is a great "clean out the fridge" meal and is delicious with all sorts of veggies!

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