Name: Creamy Yellow Chicken Curry with Potatoes and Carrots Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Thai
Ingredients: 1 tablespoon oil; 1/2 large onion, chopped; 1 pound boneless skinless chicken breasts, cut into bite-sized pieces; 2 medium gold potatoes (or about 10 baby gold), ½ inch cubed; 1 large carrot, thinly sliced; 3-4 tablespoons yellow curry paste (or homemade curry paste); 2 teaspoons freshly grated ginger; 2 cloves garlic, minced; 27 ounces coconut milk (2 cans, 13.5 ounces each); 2 teaspoons cornstarch; 1 teaspoon fish sauce (optional); 1 tablespoon lime juice; 1.5 tablespoons brown sugar; Hot cooked rice (white, jasmine, or brown); Fresh cilantro, for garnish; Sriracha, for garnish (optional)

Jump to Recipe·4 from 12 reviews

If you’ve ever craved a comforting, soul-warming meal that bursts with flavor and color, then you’re going to absolutely love this Creamy Yellow Chicken Curry with Potatoes and Carrots Recipe. Picture tender chicken pieces simmered gently alongside golden potatoes and vibrant carrots in a luxuriously creamy, fragrant curry sauce that perfectly balances spice, sweetness, and a hint of tang. This dish is a true celebration of simple ingredients coming together to create something truly spectacular, making it the kind of meal you’ll want to share again and again with friends and family.

Ingredients You’ll Need

The image shows two black pans side by side on a white marbled surface. The left pan has small chunks of white chicken mixed with orange carrot pieces and some cooked onion bits. A wooden spatula lies in the pan with some brown spice powder added on top of the chicken. The right pan shows the same chicken and carrots now cooked and mixed with the brown spice, giving the dish a warm golden color. The wooden spatula is also resting inside the pan, stirring the cooked ingredients. photo taken with an iphone --ar 4:5 --v 7

Gathering straightforward ingredients that pack a punch is the secret to this dish’s success. Each element plays a crucial role, whether it’s building the silky texture, layering the flavors, or adding that splash of sunshine color that lights up the plate.

Oil: Just a tablespoon to gently soften the onions and get those spices blooming.
Onion: Adds a natural sweetness and depth when sautéed until tender.
Boneless skinless chicken breasts: Bite-sized pieces that soak up all the curry goodness beautifully.
Gold potatoes: Cubed to tender perfection, providing a creamy heartiness that complements the curry.
Carrots: Thinly sliced to add a subtle sweetness and a pop of bright orange.
Yellow curry paste: The flavor powerhouse, bringing aromatic spices that define the dish’s personality.
Freshly grated ginger: For that zingy, fresh note that makes the curry sing.
Garlic cloves: Aromatic and slightly sweet, garlic rounds out the flavor base perfectly.
Coconut milk: The creamy foundation that gives the curry its rich, velvety texture.
Cornstarch: Used to gently thicken the sauce to a luscious consistency.
Fish sauce (optional): A splash adds umami depth but can be skipped for a milder taste.
Lime juice: Brightens the dish with its fresh, citrusy tang.
Brown sugar: Balances the spice and acidity, adding a touch of caramel sweetness.
Hot cooked rice: The perfect base to soak up every last drop of the curry sauce—jasmine, brown, or white, your choice!

How to Make Creamy Yellow Chicken Curry with Potatoes and Carrots Recipe

Step 1: Sauté the Aromatics and Chicken

Begin by heating your oil gently over medium-low heat. This slow start lets the oil warm without burning, which is key for extracting the best flavor. Toss in the chopped onion and let it soften until translucent and sweet-smelling. Then add your chicken pieces, alongside the potatoes and carrots, letting them mingle in the pot for a couple of minutes. This step is all about building layers, getting those ingredients to start releasing their flavors.

Step 2: Add Fresh Ginger, Garlic, and Yellow Curry Paste

Next, stir in the freshly grated ginger and garlic cloves, allowing their fragrances to take center stage. Follow with a generous spoonful of the yellow curry paste—it’s the heart of this dish, packed with exciting spices. Sauté everything together for about three minutes so that the curry paste has a chance to bloom and deepen.

Step 3: Pour in Coconut Milk and Thicken the Sauce

Pour 1½ cans of coconut milk into the pot and keep the heat steady. Meanwhile, whisk the cornstarch into the remaining ½ can of coconut milk until smooth, then add this mixture slowly. This clever trick ensures your curry attains that ideal creamy but not too runny texture, clinging beautifully to the chicken and veggies.

Step 4: Simmer Until Tender

Bring the curry to a gentle boil, then lower the heat to a simmer. Let everything bubble away for 20 to 30 minutes, giving the chicken a chance to become tender and the potatoes to soften perfectly. Keep an eye on the texture and add a splash of water if the curry feels too thick—this flexibility guarantees just the right consistency every time.

Step 5: Final Flavor Touches

Once your curry is cooked through, stir in the optional fish sauce for that extra umami boost. Brown sugar and fresh lime juice come next, brightening and balancing the rich sauce. Let it all meld for a quick five more minutes on the heat, then it’s ready to bring to the table and instantly warm hearts and bellies!

How to Serve Creamy Yellow Chicken Curry with Potatoes and Carrots Recipe

A white bowl filled halfway with white rice shows a creamy yellow curry covering the other half of the bowl. The curry contains small pieces of orange carrots and soft chunks of a light yellow ingredient, possibly potatoes or tofu. On top of the curry, there is a sprig of fresh green parsley for garnish. A silver spoon rests inside the bowl on the right side. The bowl is placed on a white marbled surface with a striped cloth partially visible in the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh cilantro sprinkled on top adds an invigorating herbal note and pops of green for visual appeal. If you like a bit of heat, a drizzle of sriracha or finely sliced fresh chili peppers amps up the excitement beautifully. These simple garnishes make every bite even more irresistible.

Side Dishes

This curry shines brilliantly over hot, fluffy rice—jasmine, brown, or white, depending on your mood—or go for a lighter twist with zoodles or roasted spaghetti squash. Quinoa also pairs wonderfully for a nutty counterpoint to the rich curry flavors, making it easy to customize your meal.

Creative Ways to Present

For a fun twist, try serving your creamy yellow chicken curry in mini bread bowls or over warm naan for scooping. Layer the curry over a bed of roasted vegetables for a colorful, nourishing bowl or pack it in a lunch thermos for a comforting midday treat. Presentation can be playful and still deeply satisfying!

Make Ahead and Storage

Storing Leftovers

Leftover creamy yellow chicken curry tastes even better the next day once the flavors have melded. Store it in an airtight container in the refrigerator for up to 3 days to keep it fresh and delicious.

Freezing

This recipe freezes beautifully! Portion the curry into freezer-safe containers, leaving some headspace for expansion, and freeze for up to 3 months. Just remember to thaw overnight in the fridge before reheating to bring back all its creamy glory.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. Add a splash of water or coconut milk if the sauce seems too thick after refrigeration or freezing—this will revive that silky, smooth texture we all love in this curry.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are a fantastic option and will add extra juiciness and richness to your curry. Just cut them into bite-sized pieces and follow the recipe as usual.

Is there a substitute for yellow curry paste?

If you can’t find yellow curry paste, you can use mild curry powder blended with a bit of turmeric to mimic the vibrant color and flavor notes. However, using paste gives the best authentic taste and texture.

Can I make this recipe vegetarian?

Yes, swap out the chicken for hearty vegetables like cauliflower florets or firm tofu cubes, and skip the fish sauce for a vegan-friendly version. The potatoes, carrots, and curry sauce still create a wonderfully satisfying meal.

How spicy is this curry?

This creamy yellow chicken curry is mild to medium in heat, making it perfect for most palates. You can easily adjust the spice level by adding more or less curry paste or topping with chili sauces for those who like it hotter.

What’s the best rice to serve with this curry?

Jasmine rice is a classic and fragrant choice that pairs beautifully, but brown rice offers nuttiness and extra fiber, while white rice is a traditional every-day staple—whichever you prefer, it will soak up the curry sauce deliciously.

Final Thoughts

This Creamy Yellow Chicken Curry with Potatoes and Carrots Recipe is a shining example of how simple ingredients and thoughtful cooking come together to make an unforgettable meal. It’s warm, inviting, and packed with vibrant flavors that truly satisfy the soul. I can’t wait for you to try it and make it a regular comfort classic in your home!