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Loading...Aromatic Thai yellow curry simmered in rich coconut milk with tender chicken thighs, soft potatoes, and warm Southeast Asian spices. The mild golden sauce balances turmeric, lemongrass, and kaffir lime for a comforting weeknight bowl served over jasmine rice. Topped with crunchy peanuts and fresh cilantro, it delivers the gentle heat and depth that defines Kaeng Kari in Thai home cooking.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 560 kcalCalories
- 36 gFat
- 22 gSaturated Fat
- 30 gCarbs
- 4 gFiber
- 6 gSugar
- 32 gProtein
- 780 mgSodium
- 960 mgPotassium
- 65 mgCalcium
- 5 mgIron
- 19 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the curry
- 1.5 lb (680 g) boneless skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons homemade or store-bought yellow curry paste
- 2 tablespoons vegetable oil
- 2 cans (13.5 oz / 400 ml each) full-fat coconut milk
- 1 large yellow onion, sliced into half-moons
- 1 lb (450 g) Yukon gold potatoes, cut into 3/4-inch cubes
- 3 kaffir lime leaves, torn
- 1 teaspoon ground turmeric
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar (or brown sugar)
- 1/3 cup roasted unsalted peanuts, roughly chopped
For serving
- 2 cups cooked jasmine rice
- 1/4 cup fresh cilantro leaves
- 1 lime, cut into wedges
- 2 Thai chilies, thinly sliced (optional)
Directions
- Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the sliced onion and cook for 3 to 4 minutes until softened and lightly golden at the edges.
- Add the yellow curry paste and turmeric to the pot. Stir constantly for 1 to 2 minutes until fragrant and the oil begins to separate from the paste, deepening the color to a rich golden hue.
- Pour in about 3/4 cup of the coconut milk (the thick cream from the top of each can). Stir well and simmer for 3 minutes, allowing the curry base to thicken and concentrate in flavor.
- Add the chicken pieces and stir to coat thoroughly. Cook for 4 minutes, turning occasionally, until the chicken is lightly opaque on the outside.
- Stir in the remaining coconut milk, potatoes, and torn kaffir lime leaves. Bring to a gentle simmer, then reduce heat to medium-low. Cover and cook for 18 to 22 minutes, until the potatoes are fork-tender and the chicken is cooked through.
- Uncover and season with fish sauce and palm sugar. Simmer for 2 to 3 more minutes to balance the flavors; the sauce should coat the back of a spoon.
- Stir in the chopped peanuts just before serving. Taste and adjust with extra fish sauce for saltiness or a pinch of sugar for sweetness.
- Spoon the curry over bowls of jasmine rice. Garnish with cilantro, lime wedges, and sliced Thai chilies if you like extra heat.
Cook’s Notes
- For deeper flavor, make your own yellow curry paste by blending lemongrass, galangal, shallots, garlic, dried chilies, coriander, cumin, turmeric, and shrimp paste.
- Use chicken breasts instead of thighs if preferred, but reduce simmer time to avoid drying out the meat.
- Roasted cashews can replace peanuts for a sweeter, buttery crunch.
- Always use full-fat coconut milk for the creamiest sauce; light coconut milk will produce a thinner, less satisfying curry.
- Yellow curry is mild and kid-friendly, but you can boost heat by adding an extra teaspoon of curry paste or a sliced fresh chili with the onions.
