Thai Yellow Chicken Curry with Potatoes and Cucumber Relish

Why You’ll Love This Recipe

• Mild and family-friendly, with warm spices and a silky coconut sauce.
• One-pot main that delivers tender chicken and creamy potatoes in under an hour.
• Balanced flavors: savory, lightly sweet, and brightened by a crisp cucumber relish.
• Flexible ingredients and easy to scale for weeknights or company.

Grocery List

• Produce: Yukon Gold potatoes, yellow onion, garlic, fresh ginger, cucumber, red onion, cilantro, limes (optional red chili for garnish)
• Dairy: None
• Pantry: Thai yellow curry paste, mild curry powder, ground turmeric, coconut milk, chicken stock, fish sauce, palm or light brown sugar, rice vinegar, neutral oil, kosher salt, black pepper, optional cinnamon stick and cardamom pods, jasmine rice

Full Ingredients

Yellow Curry Chicken (Gaeng Kari Gai)

• 1.25 lb (570 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
• 1 lb (450 g) Yukon Gold potatoes, peeled and cut into 3/4-inch (2 cm) chunks
• 1 large yellow onion, cut into 1/2-inch (1.25 cm) wedges
• 1 can (13.5 oz/400 ml) full-fat coconut milk, divided (scoop 1/2 cup thick cream from the top)
• 1 cup (240 ml) low-sodium chicken stock or water
• 2 tbsp Thai yellow curry paste
• 2 tsp mild curry powder
• 1 tsp ground turmeric
• 2 garlic cloves, minced
• 1 tbsp finely grated fresh ginger
• 1 tbsp neutral oil (avocado, canola, or peanut)
• 2–3 tbsp fish sauce, to taste
• 1.5 tbsp palm sugar or light brown sugar
• Optional aromatics: 1 small cinnamon stick, 3 green cardamom pods, lightly crushed
• Fine salt and black pepper, to taste

Crisp Cucumber Relish (Achat)

• 1/4 cup (60 ml) unseasoned rice vinegar
• 2 tbsp (25 g) sugar
• 1/2 tsp kosher salt
• 1 medium English cucumber, thin half-moons (about 2 cups)
• 1/4 small red onion (or 2 small shallots), very thinly sliced
• 1–2 tbsp chopped fresh cilantro
• Optional: 1 mild red chili, thinly sliced; 2 tbsp roasted peanuts, chopped

To Serve

• Steamed jasmine rice (about 1.5 cups dry/285 g yields 4 cups cooked)
• Cilantro leaves and lime wedges for garnish

Step-by-Step Instructions

Step 1: Make the crisp cucumber relish

In a small bowl, whisk the rice vinegar, sugar, and salt until the sugar dissolves. Toss with the cucumber and red onion. Stir in cilantro and optional chili/peanuts. Refrigerate while you cook the curry so it stays crisp and flavors meld (10–20 minutes).

Step 2: Prep chicken and vegetables

Cut the chicken, potatoes, and onion as directed. Pat the chicken dry with paper towels and season lightly with salt and pepper. Set a 3- to 4-quart (3–4 L) heavy pot or Dutch oven on the stove.

Step 3: Bloom curry paste and spices in coconut cream

Open the coconut milk and scoop out 1/2 cup of the thick cream from the top. Heat the oil over medium heat for 1 minute, then add the coconut cream. Stir in the yellow curry paste, curry powder, and turmeric. Cook, stirring, until fragrant and slightly thickened, 2–3 minutes. The mixture should sizzle gently and turn glossy as the fat separates.

Step 4: Add aromatics and chicken

Add the garlic and ginger; cook 30 seconds until fragrant. Add the chicken and onion; toss to coat in the spiced cream. Cook 3–4 minutes, stirring occasionally, until the chicken just turns opaque at the edges.

Step 5: Simmer with potatoes

Pour in the remaining coconut milk and the chicken stock. Add the potatoes and optional cinnamon stick and cardamom. Bring to a gentle simmer over medium heat, then reduce to maintain 185–195°F (85–90°C). Simmer uncovered 15–18 minutes, stirring occasionally, until the potatoes are tender when pierced and the chicken is cooked through.

Step 6: Season and balance

Remove the cinnamon/cardamom if used. Stir in 2 tbsp fish sauce and 1.5 tbsp sugar. Taste and adjust: add more fish sauce for savory depth, a pinch more sugar for roundness, or a splash of stock to thin. For brightness, add 1–2 tsp fresh lime juice if you like.

Step 7: Serve

Spoon the curry over hot jasmine rice. Garnish with cilantro and thin slivers of mild red chili if desired. Serve immediately with the chilled cucumber relish on the side for crunch and contrast.

Pro Tips

• Scoop the thick coconut cream from the can to bloom the curry paste; it intensifies flavor and prevents a watery sauce.
• Use Yukon Gold or other waxy potatoes so they stay creamy yet intact.
• Keep the simmer gentle (185–195°F/85–90°C) to avoid breaking the coconut milk.
• Season at the end: fish sauce reduces and can over-salt if added too early.
• Want extra body? Simmer uncovered the last 3–5 minutes to slightly reduce, or mash a few potato pieces into the sauce.

Variations

• Vegetarian: Swap chicken for 14 oz (400 g) firm tofu (pressed, cubed) and 1 can chickpeas (drained). Use vegetable stock.
• Sweet potato or squash: Replace potatoes with the same weight of sweet potato or kabocha; simmer 12–15 minutes.
• Spicier: Add 1–2 sliced Thai bird chilies when blooming the paste or stir in 1/2 tsp chili flakes with the spices.

Storage & Make-Ahead

Refrigerate curry in an airtight container up to 4 days; reheat gently over low heat or in the microwave at 50% power until hot (avoid boiling). Freeze up to 3 months; thaw overnight in the fridge. The cucumber relish is best within 24 hours but keeps up to 2 days chilled. For best texture, slightly undercook potatoes if planning to reheat later, or cook them separately and add when reheating.

Nutrition (per serving)

Approximate: 460 calories; 23 g fat; 35 g carbohydrates; 30 g protein; 4 g fiber; 8 g sugars; 950 mg sodium.