Thai Yellow Curry with Chicken, Carrots, and Potatoes

Curry is nothing new. It’s been a staple of Indian, Pakistani, and Bangladeshi cuisine for hundreds of years. It’s thought to have originated in the Indian subcontinent, where it was used to preserve meat and also as a base for stews and other dishes.

A little while back I mentioned how I like to use yellow curry paste in place of turmeric. Well here is the recipe for one of my favourite curries, it has a fantastic combination of sweet and savoury flavours. The curry paste is a mixture of turmeric and lemongrass and I use chicken thighs in this dish as they are a little healthier than chicken breast. The chicken is simmered in the curry paste for a little while before adding carrots, potatoes and coconut milk. The carrots and potatoes are cooked through in the curry sauce and the coconut milk is then added to the curry sauce before serving. The chicken thighs are nice and tender once cooked and are a great meat to pile on top of the curry. ~~

If you’re looking for a heartwarming, comfort-food meal this fall, you can never go wrong with Thai yellow curry with chicken, carrots, and potatoes. And, if you’re looking for an easy dinner recipe that won’t make you feel pasty and gross, just like the one you had at your favorite Thai restaurant, you’re in the right place. Don’t be afraid! There is nothing better than a bowl of yellow curry with chicken and potatoes. They say that life is a bowl of pineapple on the beach. Well, life is a bowl of chicken yellow curry with carrots and potatoes on a chilly fall evening.. Read more about thai yellow curry chicken with vegetables and let us know what you think.

Thai Yellow Curry Chicken is a creamy, cozy one-pot dish with a light curry flavor. 

Horizontal view of yellow curry with a gold spoon on the side and a clear glass of water in the back. 

With pre-made curry paste, we can make this yellow curry meal in no time. Turmeric and a mix of other spices give the dish its golden color. The heat of Thai Red and Green Curry comes from chili peppers, while yellow curry is light and not intended to be hot.  

What Curry Paste Should I Use?

Because we’ll be utilizing curry paste, it’s essential to understand the many kinds of curry paste accessible.

Ingredients- potatoes, chicken, carrots, onions, curry paste, coconut milk and oil.

The Mae Ploy brand is the one I use in this recipe, although I also use the Maseri brand. Both of these are available at my local Asian market or on Amazon. 

Rule of thumb: After adding the coconut milk, taste the curry to determine whether more paste is required, or if fish sauce or sugar is needed.

Prepare the Ingredients

Set aside chicken breasts or thighs that have been sliced into even pieces. You may use any kind of protein or make it vegetarian by adding tofu or other vegetables. 

I used half of a white onion that had been chopped into cubes. Yellow or sweet onions are also excellent choices. TIP: Chop the remaining half of the onion and keep it in the freezer until you need it for a dish. 

Curry in a white bowl with a clear glass of water in the back.

I used a big russet potato that had been peeled and chopped into even pieces. You may also use sweet potatoes or yellow potatoes as an alternative.

Carrots- Use a frozen package of sliced carrots or peel and cut a few carrots. Frozen peas and carrots are another great addition to Yellow Curry. 

Full Fat Coconut Milk- I like my curry creamy, therefore I always use full fat coconut milk. I used 1 can + 12 cans of water in the video. Another alternative for a creamier curry is to use two cans of coconut milk. 

Coconut Sugar- I like coconut sugar in curry since it complements the coconut milk, although ordinary white sugar would do. We’ll simply add a smidgeon at the end to give the curry a little sweetness. 

Yellow Curry Cooking Instructions

Over medium heat, combine the coconut oil and yellow curry paste in a large pan. If the pan is excessively hot, the curry paste may spatter, so be careful.

To soften the onions, add them to the pan and simmer for a minute. After that, add the sliced chicken and increase the heat to medium high. Cook until the chicken has lost its pink color.

Yellow curry in a white bowl with a gold spoon on the side.

Toss in the carrots and potatoes, diced. To combine the solidified cream and liquid parts of the coconut milk can, give it a vigorous shake. Pour in the whole can of coconut milk, as well as half of the water from the can.

Alternatively, for a creamier curry, add two cans of coconut milk. 

Cover and cook the curry for 10 to 15 minutes, or until the potatoes and carrots are cooked.

Yellow curry in a white bowl.

Taste the curry once the veggies are soft. About a teaspoon of coconut sugar was added. I didn’t need to add salt or fish sauce, but taste to see if it’s necessary. 

Serve the Yellow Curry Chicken with Thai Jasmine rice for a traditional comfort food dinner, or cauliflower rice for a low-carb option. 

Curry reheats nicely, making it ideal for dinner prep. For a fast lunch or supper, portion out leftovers and reheat. 

Here’s the link to the YouTube video:


Check out some more delectable curry dishes:

Chicken with Red Curry Sauce

Green Curry (Vegan)

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Gold spoon being raised and holding some yellow curry.

Chicken in Thai Yellow Curry

Renee Fuentes is a model and actress.

Thai Yellow Curry Chicken is a creamy, cozy one-pot dish with a light curry flavor. 

15-minute prep time

Time to cook: 20 minutes

35 minutes total

Course Description:

Thai cuisine


  • Heat the coconut oil and curry paste in a saucepan or dutch oven over medium heat. Heat for approximately a minute, stirring constantly.

  • Cook for a few minutes to soften the onion, then add the chicken breast and cook completely.

  • After that, toss in the carrots, potatoes, and coconut milk. I also used 12 cans of water, but for a creamier curry, use 2 cans of coconut milk.

  • Bring to a boil, then lower to a low heat and continue to cook for 15 minutes, or until the potatoes and carrots are tender. While the curry is cooking, stir it periodically. Taste the curry to determine whether it needs more sugar, salt, or fish sauce.

  • Serve with Cauliflower Rice or Jasmine Rice.


Thai Yellow Curry with Chicken, Carrots, and Potatoes  serves 4-6. This recipe was inspired by a recent trip to Thailand, which I highly recommend. (The country is only about 5 hours from my home, and the food was absolutely delicious!) You can make the curry in less than 30 minutes and it’s perfect for a weeknight dinner.. Read more about chicken curry with potatoes and carrots no coconut milk and let us know what you think.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.