My husband is Chinese and this is one of our favorite dishes. My late father-in-law, who used to be a Chinese chef, said my version of this was better than his! Yellow curry paste can be found at an Asian market. You may have to add a little more or less curry paste, depending on your taste. I included a more moderate amount in this recipe. I suggest serving this over cooked jasmine rice. It has a little bit of heat, so probably do not serve to small children. Enjoy!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, mash the yellow curry paste with about 2 tablespoons of chicken broth to help dissolve the paste; whisk in remaining chicken broth, sugar, curry powder, salt, light soy sauce, and coconut milk. Set aside.

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  • Heat a wok or large skillet over high heat for about 30 seconds; pour in the oil. Let the oil heat until shimmering, about 30 more seconds. Stir the chicken, garlic, and ginger into the hot oil; cook and stir until the chicken has begun to brown and the garlic and ginger are fragrant, about 2 minutes. Stir in the onion and potatoes, toss all ingredients in the hot oil, and pour in the sauce mixture. Bring the sauce to a boil, reduce heat, and cover the wok. Simmer until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes.

Nutrition Facts

240.8 calories; protein 20.1g 40% DV; carbohydrates 24.1g 8% DV; fat 7.1g 11% DV; cholesterol 46.2mg 15% DV; sodium 863.8mg 35% DV. Full Nutrition

Reviews (55)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/21/2010
This is almost exactly what is served in our best local chinese restaurant. They gave me the recipe but this is probably a Thai or more likely Indonesian version when you add the coconut and yellow curry paste. (We have a superb brand here in not only yellow or "mussaman" curry) but also green and fiery red pastes. I suspect the yellow is the mildest.) I am so glad I will have this in my recipe file so I will not have to hunt it up in books. The four stars only mean I am about curried out at the moment. Read More
(32)
76 Ratings
  • 5 star values: 55
  • 4 star values: 19
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
06/21/2010
This is almost exactly what is served in our best local chinese restaurant. They gave me the recipe but this is probably a Thai or more likely Indonesian version when you add the coconut and yellow curry paste. (We have a superb brand here in not only yellow or "mussaman" curry) but also green and fiery red pastes. I suspect the yellow is the mildest.) I am so glad I will have this in my recipe file so I will not have to hunt it up in books. The four stars only mean I am about curried out at the moment. Read More
(32)
Rating: 4 stars
06/23/2010
Wonderful. My husband just returned from a long stressful trip and I hadn't planned ahead for dinner. With salad and basmati rice; just the thing. Thanks! Read More
(28)
Rating: 5 stars
03/15/2011
Delicious quick and easy to make. Modifications: Doubled the sauce portion of the recipe because I enjoy a good amount of sauce with my curry (and the cans of coconut milk typically are 10 oz). Although I doubled the sauce I used only 2 chicken breast halves which were roasted and shredded then added during the last 10 minutes of simmer to absorb flavor; I prefer this texture and there was plenty of chicken some in each bite. In addition added carrots which were cut on the bias (so that they would cook at same rate as potatoes). Read More
(27)
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Rating: 5 stars
03/16/2011
Excellent. Simple as that. The recipe doesn't call for exotic ingredients that are hard to find, but the taste is restaurant quality. I've tried several curry dishes from this site and none compare to the ease and taste surprise I found in this recipe. I doubled the coconut milk and curry paste as we like it spicy and rich. This is very easy to make and made my picky husband happy. Thank you! Read More
(16)
Rating: 4 stars
05/18/2011
I had a can of Thai yellow curry paste in the cupboard, but when I opened it and tasted it, it was a bit too perfumy for me, so I used green curry paste instead. I also used boneless, skinless thighs instead of breasts because they stand up better to the long simmering without drying out like breasts. I also used the full can of coconut milk as other reviewers mentioned and added carrots. I bumped up the heat as well with a few red chili flakes. My husband and I lilked this very much. Thank you so much for the post! Read More
(14)
Rating: 5 stars
08/16/2010
Excellent! It turns out so creamy with the coconut milk. I also didn't have fresh ginger and used dry but will try it next time with the fresh. Added extra garlic as well!! Read More
(13)
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Rating: 5 stars
08/03/2011
Tastes very similar to my wife's favorite yellow curry she used to order, when she lived in Fayetteville, Arkansas, from a restaurant called "Taste of Thai." We added some things they added at the restaurant, namely some extra cayenne pepper for heat, extra curry paste (we love a strong curry flavor), and some sliced "chip" carrots. We liked the real **** spicy to our curry, so we added a generous infusion of cayenne pepper. Like many other reviewers, we also doubled the sauce recipe because it is SO good and due to the fact that a lot of it gets soaked in the fresh white rice we serve with it. And since the only coconut milk we find comes in a 13 oz can, why waste something so delicious? We also could not find fresh ginger, but our Walmart had a fresh ginger paste mixture in the produce section, and it smelled wonderful cooking with the chicken and garlic in the beginning. Awesome recipe! Read More
(9)
Rating: 5 stars
04/01/2011
I LOVE THIS CURRY. THANK YOU!!!!!! Read More
(8)
Rating: 5 stars
01/08/2012
Absolutely loved this wonderful curry recipe. Comes together in a snap. I did add quite a few veggies to the mix in addition to the potatoes & onion red/green pepper strips shredded carrot bamboo shoots so I doubled the sauce. I used half sweet half hot curry. This was spicy but we love it that way. Served over jasmine rice with baby peas. I was having a serious curry craving thanks for helping me out with that Adriel! Read More
(7)