Yellow Curry Chicken with Potatoes

Gaeng Kah-Ree Gai

This sunny yellow curry practically cooks itself, and its pleasing flavor blossoms even more the day after it is made. It is terrific with shrimp as well as with chicken. Stir in the shrimp at the end when the potatoes are tender, and cook only until the shrimp turn pink and are cooked through. The classic accompaniment for gaeng kah-ree and rice is Tangy Cucumber Pickles, or a bowl of sliced cucumbers when time is short.


  • cups unsweetened coconut milk
  • 3 tablespoons yellow (kah-ree) curry paste, or 3 tablespoons red curry paste plus 1 tablespoon curry powder
  • 6 boneless chicken thighs, cut into big, bite-sized chunks, or about 1 pound boneless chicken breast, sliced crosswise into 2-inch strips
  • 2 cups chicken broth or water
  • 2 medium potatoes, peeled and cut into big, bite-sized chunks (about cups)
  • 1 medium onion, cut lengthwise into thick wedges (about 1 cup)
  • 2 tablespoons fish sauce
  • 1 tablespoon palm sugar or brown sugar


In a medium saucepan or heavy skillet, bring 1 cup of the coconut milk to a gentle boil over medium-high heat. Cook for 2 to 3 minutes, until it begins to thicken and becomes fragrant. Add the curry paste and cook 2 to 3 minutes, pressing and stirring to dissolve it into the coconut milk. Add the chicken and cook another minute or two, tossing to coat it with the sauce.

Add the remaining cups coconut milk, the chicken broth, potatoes, onion, fish sauce, and palm sugar, and bring to a boil. Reduce heat to maintain a lively simmer and cook, stirring now and then, until the chicken is cooked and the potatoes are tender but still firm, 6 to 8 minutes. Remove from the heat and serve hot or warm.