🇹🇭 ThailandCatalog recipe
Chicken thighs and potato simmered soft in a turmeric-gold coconut curry, mellow and sweet next to Thailand's hotter curries, spooned generously over rice.
For 4 servings.
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Heat a couple tablespoons of oil (or the thick cream from the top of an unshaken can of coconut milk) in a wide pot and fry the curry paste until it darkens and smells toasty, about 2 minutes.
Add the chicken and toss until every piece is coated in paste and sealed on the outside, about 3 minutes.
Pour in the coconut milk along with enough water to just cover, and bring to a gentle simmer.
Add the potato, carrot and onion and simmer, uncovered, until the potato is tender enough to crush against the side of the pot, 15–18 minutes.
💡 Keep it at a lazy bubble — a hard boil can split the coconut milk and leave the sauce greasy instead of creamy.
Season with fish sauce and palm sugar, tasting until it settles into round, mellow sweetness rather than sharp heat.
Scatter crushed peanuts over each bowl and serve with jasmine rice.
Yellow curry carries the clearest trace of South Asian trading routes in Thai cooking, its turmeric and dried-spice backbone closer to a mild Indian-style curry than the herb-pounded green and red pastes native further south. It became a homestyle staple precisely because it is forgiving — potato and chicken simmer together without the last-minute herb work other curries demand. Muslim communities in southern Thailand still cook the most traditional versions, often with beef or goat in place of chicken.
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