This Thai-style curry is fast and easy to make. It has a unique flavor that makes this dish anything but ordinary. Serve over jasmine rice.

regancooks
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.

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  • Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.

  • Stir fish sauce into chicken curry mixture just before serving.

Nutrition Facts

500 calories; 36.1 g total fat; 58 mg cholesterol; 437 mg sodium. 22.1 g carbohydrates; 25.8 g protein; Full Nutrition

Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/28/2014
Great base for the recipe we altered it because we wanted it to taste like one we have at a local restaurant. We used one can of coconut milk. About 1 1/2 cans of chicken broth. 1/2 can sweetened condensed milk. 1 cup of milk. Added salt. And about 3 TBSP of Peanut butter. Delicious!!! Next time I might get more coconut milk but we only had one can in the house. But the sweetened condensed milk made it amazing. We also put rice in our bowl with the recipe poured on top of it. Delicious and will make it again. Sure beats spending 25 eating out at our favorite restaurant once a week.;) Read More
(12)

Most helpful critical review

Rating: 3 stars
02/23/2015
I made it as is then made some adjustments to fit my taste better. I used serrano peppers no potato since we are serving over rice. Then I used 2 extra Tbs curry powder 1/2 the chicken stock 2x coconut milk to help make it thicker. Used all veggies plus added bean sprouts water chestnuts shiitake mushroom and green onion. Used chicken thighs in lieu of breast for more flavor and tenderness. Plus added 1lb shrimp. It taste more authentic now but the recipe was a good start. thx Read More
(6)
54 Ratings
  • 5 star values: 38
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
12/28/2014
Great base for the recipe we altered it because we wanted it to taste like one we have at a local restaurant. We used one can of coconut milk. About 1 1/2 cans of chicken broth. 1/2 can sweetened condensed milk. 1 cup of milk. Added salt. And about 3 TBSP of Peanut butter. Delicious!!! Next time I might get more coconut milk but we only had one can in the house. But the sweetened condensed milk made it amazing. We also put rice in our bowl with the recipe poured on top of it. Delicious and will make it again. Sure beats spending 25 eating out at our favorite restaurant once a week.;) Read More
(12)
Rating: 5 stars
01/26/2014
Loved it! Thank you. Just left out the peppers when I made it. Read More
(12)
Rating: 4 stars
12/28/2014
Great base for the recipe we altered it because we wanted it to taste like one we have at a local restaurant. We used one can of coconut milk. About 1 1/2 cans of chicken broth. 1/2 can sweetened condensed milk. 1 cup of milk. Added salt. And about 3 TBSP of Peanut butter. Delicious!!! Next time I might get more coconut milk but we only had one can in the house. But the sweetened condensed milk made it amazing. We also put rice in our bowl with the recipe poured on top of it. Delicious and will make it again. Sure beats spending 25 eating out at our favorite restaurant once a week.;) Read More
(12)
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Rating: 5 stars
02/15/2014
Very good I always make adjustments. I love veggies so I added sliced carrots and sliced yellow squash and sliced zucchini. Read More
(8)
Rating: 3 stars
02/22/2015
I made it as is then made some adjustments to fit my taste better. I used serrano peppers no potato since we are serving over rice. Then I used 2 extra Tbs curry powder 1/2 the chicken stock 2x coconut milk to help make it thicker. Used all veggies plus added bean sprouts water chestnuts shiitake mushroom and green onion. Used chicken thighs in lieu of breast for more flavor and tenderness. Plus added 1lb shrimp. It taste more authentic now but the recipe was a good start. thx Read More
(6)
Rating: 5 stars
05/17/2015
EXCELLENT! thank you for this wonderful easy recipe...I LOVE yellow chicken curry and have been ordering it from the local rest. (to go) for several years...paying 10- 15 each time depending on if it was lunch or dinner...I did this at least once a week (that's how much I LOVE it:) ). I will NEVER again need to do this - this recipe tastes JUST like what I've been ordering and only cost me about 1.80 per meal....think of all the money I'll be saving and now I can have it for every meal if I so desire....Just delicious. I added extra curry salt and used one chicken bouillon cube in a cup of water instead of the broth (I was out of broth)...I may add more spice next time as I like it HOT. I can't wait to taste it again...think I'll go heat up another bowl of it ummmm ummm good:) Read More
(6)
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Rating: 5 stars
05/02/2014
Fabulous! This recipe is easy and fast. After making it several times I use less coconut milk because I like a stronger curry flavor. Delicious. Read More
(6)
Rating: 1 stars
04/21/2014
Flavor was OK but the sauce was incredibly thin. Not sure what went wrong but this was a big miss for me. Read More
(4)
Rating: 5 stars
09/18/2015
We loved it. I left out the peppers fish sauce and chicken broth. There was more than enough sauce with two cans of coconut milk. I used Krogers brand lite coconut milk and the sauce came out thick. Just the right spice burn. Next time I may add another tablespoon or two of the curry paste because I love the curry taste. Read More
(4)
Rating: 5 stars
01/03/2015
This was just AMAZING! Instead of 3 thai peppers I used one jalapeño and one Serrano. Had perfect amount of 'medium' heat for us. I also added 1 inch of lemongrass. After cooking it let it stew in Dutch oven on simmer pretty much whole day. I watched an old espisiode of Rachael ray where she was cooking red chicken curry and she said making curry in advance is the way to go so the flavors meld. My husband said it was exactly like Thai restuarants. Out of all the recipes I have used on this site this is the best one! You have to try this you won't be disappointed! Read More
(4)