I tasted Thai food for the first time when I was in college.  I remember having Thai iced tea and loving how sweet and refreshing it was.  Then I had tom kha gai and thought how unusual (and delightful!) it was to be sipping spicy, tangy, coconut milk.  And I finished the meal with a bowl of yellow curry, which was so similar in some ways to stews that I had growing up, but was really so different.

The similarities were in the ingredients – chicken, potatoes, and onions – that form the base of a lot of western-style stews.  The thickness of the curry is also similar to many stews and the spiciness of yellow curry is more subdued than many other Thai curries.  I think this is why some Thai people say that yellow curry is a good dish for “farang” (the Thai word for westerners) to start with.

Yellow curry is made in the same way that many other Thai curries are made.  You start with thick coconut cream and heat it until the oil starts to separate from the milk.  Then you add the curry paste and cook until it’s nice and aromatic.  You cook the chicken in this curry paste, then add more coconut milk, water, and the vegetables, and adjust the seasonings.

You’re welcome to make your own curry paste, but the boyfriend and I have found that pre-made pastes generally work pretty well.  Just be sure that you get a brand that’s made in Thailand – our current favorite is Mae Anong.  With a good paste like this, you should be able to produce a respectable restaurant-quality bowl of yellow curry. 

I imagine that many “farang” are introduced to Thai food with yellow curry like I was.  And it’s a great place to start.  It can open the doors to many other types of curries – some fragrant, some peanuty, some sour, all spicy – and from there to other combinations of flavors that Thai food is so famous for.  So if you haven’t made Thai yellow curry at home before, I hope you give it a try!   

Yellow Curry with Chicken and Potatoes | Gang Garee Gai | แกงกะหรี่ไก่

Makes 3-4 servings

Yellow Curry with Chicken and Potatoes | Gang Garee Gai | แกงกะหรี่ไก่



  1. Prepare your ingredients. Slice the onion, baby corn, and chicken into bite-sized pieces. Peel, cut, and parboil the potatoes for ~5 minutes. Set aside.
  2. Open the can of coconut milk and scoop the top thicker cream part into a pan (approximately 1/2 cup). Heat this cream over medium heat until the oil just starts to separate from the milk. Then add the yellow curry paste and saute with the cream until it becomes fragrant.
  3. Add the chicken, coat in the curry paste, and cook until it's done. Then add the rest of the coconut milk and water and bring to a boil. Let cook until the consistency of the curry is what you prefer. You can use less water if you want a shorter cooking time.
  4. Add the potatoes, onions, and baby corn and cook until just done, but still firm. Adjust seasonings with fish sauce and sugar to taste. Some curry pastes will not need any sugar or fish sauce, and others will need more than the amounts specified here.
  5. Garnish with thinly sliced kaffir lime leaves and red peppers, if you like. Serve with jasmine rice.

More Thai Recipes:

Yellow Curry with Chicken & Potatoes | Gang Garee Gai | แกงกะหรี่ไก่ thumbnail

Yellow Curry with Chicken & Potatoes | Gang Garee Gai | แกงกะหรี่ไก่

Northern Thai Curry Noodles | Khao Soi | ข้าวซอย thumbnail

Northern Thai Curry Noodles | Khao Soi | ข้าวซอย

Thai Iced Tea | Cha Yen | ชาเย็น

Thai Iced Tea | Cha Yen | ชาเย็น

Hot and Sour Shrimp Soup | Tom Yum Goong | ต้มยำกุ้ง thumbnail

Hot and Sour Shrimp Soup | Tom Yum Goong | ต้มยำกุ้ง

{ 135 comments… add one }

  • Sasha @ The Procrastobaker July 16, 2011, 2:04 pm

    What a stupidly easy recipe! Thai curry paste is a great stand by to have for a quick but deceivingly tasty evening meal, and i have both green and red here but have never had the yellow version! if you could describe it, how would you say they compare? Lovely recipe thank you, will definitely try it out if i get my mitts on some yellow stuff!

    • Rosemarie August 7, 2014, 1:54 am

      I’ve used red curry paste in the past because I myself can’t find yellow curry paste. It still taste good, but I had to put half of what is called for as the red curry is too spicy for my family.

    • Sherri February 28, 2015, 3:14 am

      You can buy the yellow at this place…Mae Ploy yellow curry is what we buy…it is very good…I have learned to make chicken curry and use the yellow…its fabulous!!! Hope you go and get some!!!

  • kristina July 16, 2011, 4:13 pm

    I will absolutely be making this! Thanks for sharing!

  • lisaiscooking July 18, 2011, 6:34 am

    The color looks so great! I just decided I want this for lunch. Love the sliced lime leaves on top. I have a tiny kaffir lime tree and love using the leaves!

  • daryl July 18, 2011, 6:50 am

    Making this right now with the addition of cauliflower. Smells great! @Sasha, the yellow curry is pretty much the Thai version of an Indian curry. Most people would describe it as “mellow” compared to the red or green. Make sure you taste first before adding sugar, since some of the pre-made yellow pastes can be cloyingly sweet to begin with.

  • Rachel July 18, 2011, 10:39 pm

    Thanks everyone! Lisa – I also have a kaffir lime tree and love using its leaves as much as I can…

  • Souda July 31, 2011, 7:40 pm

    ooooo yum! is this called ” gang ga lee” ? I have to try this!!! how about drunken noodles? is that pad kee Mao ??

  • Rachel August 2, 2011, 6:00 pm

    Hi Souda – yep, you’re right about the curry and the noodles! the recipe for pad kee mao is actually coming up next…

  • Reese@SeasonwithSpice August 24, 2011, 3:22 am

    Hi Rachel,
    We just want to say a big thank you for sharing this delicious Thai curry on Season with Spice for the curry event. We’re sure many will find that it is not difficult to cook up a bowl of curry at all. This Thai curry is very similar to Malaysian curry too. The only difference lies on the fish sauce.
    Love all your Thai recipes and stories!

  • Rachel August 25, 2011, 8:41 am

    How many servings are in this recipe? It looks delicious.

  • Rachel August 25, 2011, 8:40 pm

    Reese – thanks for the opportunity to share it!

  • Rachel August 25, 2011, 8:44 pm

    Rachel – sorry for not specifying the servings! Most recipes on this blog make 3-4 servings – one for me, one for the boyfriend, and one to two for dinner guests or lunch the next day.

  • Dan September 25, 2011, 5:23 pm

    Just tried this reciped. It’s not bad, but there seems to be too much water. It really dulls the coconut flavor.

  • Rachel September 26, 2011, 8:08 am

    Thanks for the feedback Dan. The amount of water really depends on how long you cook it for (and hence how much evaporates). If it’s too thin, just leave the curry on the stove for a little longer when you have just the chicken in until it’s the consistency you want – then you can add the veggies and season.
    The best thing about cooking for yourself is that you can determine how thick you want your curry to be!

  • Sana September 27, 2011, 1:54 am

    I will make this diss tonight for my and the kids.
    I will let you know how the taste was. Keep up the good work.
    Sana from the Netherlands

  • sana September 27, 2011, 12:05 pm

    I just made it and we loved it. My kids normaly dont like Thai food, but this dish they loved it. Thanks.

  • Rachel September 27, 2011, 6:02 pm

    Great to hear, Sana!

  • Maria September 29, 2011, 8:08 pm

    Hey Rachel!
    I love the fact how it is easy to follow the recipes you created and the pictures to show what ingredients to buy and use so that I could buy them myself in a Thai marketplace. I don’t have to be a noob and ask around how to make Thai food.
    I hope you make more recipes and keep this going!
    It would be awesome if you made a youtube video! I would totally subscribe to you :)

  • Rachel October 3, 2011, 8:35 am

    Thanks, Maria! Just keeping this blog up keeps me pretty busy outside of my day job, but I’ll keep videos in mind for the future :)

  • dub11 October 10, 2011, 8:04 am

    This sounds yummy,, have everything except the fish sauce?? reckon I could get away with not using it???

  • Rachel October 11, 2011, 8:23 am

    Hi Dub, you could use salt instead of fish sauce in a pinch :) I’m not sure it would be a 1:1 conversion, so just taste as you go. And it might not be necessary at all because some curry pastes already have plenty of salt in them.

  • Alycia November 6, 2011, 8:31 am

    Can I use fish instead of chicken?

  • Rachel November 6, 2011, 12:58 pm

    Sure Alycia, fish works really well with curry.

  • Will November 13, 2011, 7:11 pm

    Suggestions for spicing it up?

  • Rachel November 13, 2011, 8:49 pm

    Hi Will – Yellow curry is by nature not as spicy as other Thai curries like green or red, but if you wanted to spice it up, you could pound a few red Thai chili peppers with the paste before using.

  • Kayle December 10, 2011, 11:31 pm

    Help!!! Where do I find yellow curry paste. I can’t wait to try…..

  • Rachel December 11, 2011, 8:52 pm

    Hi Kayle, if you click on the link for yellow curry on my “pantry” page, you can buy the brand I use online. Otherwise, there are generally other brands available at most Asian markets like Ranch 99 and such… Good luck!

  • Phil December 29, 2011, 11:15 am

    I’m also going to chime in on the “too much water” theme with Dan… if you put 2 or even 2 cups of water in with the curry paste/coconut milk it takes a long time for it to boil off and thicken and in that time the chicken gets overcooked and dried out/tough. I also dont like my curry soupy and as one who has traveled to Thailand and had yellow curry and all other types countless times I have never had it once cooked soupy unless at a really poor quality Americanized Thai restaurant. Should be just a bit thicker than gravy a little oily and not make the rice soggy in my humble opinion.
    Lastly, the above recipe is about 1/4 the authentic spiciness level and again seems Americanized. Might want to add an option for those who like it spicy, like add some chili!! ;)
    Oah and adding a bay leaf or an additional sprig of lemon grass really makes it pop!
    Just some friendly suggestions here. I applaud you for your Thai adventures and your blog. I will be coming here often as I undertake the journey of teaching myself how to cook Thai. Happy NY!

  • Rachel January 2, 2012, 6:44 am

    Thanks for taking the time to comment, Phil! I appreciate your suggestions. I agree with you that yellow curry shouldn’t be too dilute and ours doesn’t generally turn out that way, but of course feel free to adjust the water content so that yours doesn’t either.
    I believe that many Thais also eat yellow curry with ahjaad, a chilled salad of cucumbers, shallots, chilis, vinegar, and sugar (same recipe as here: http://www.rachelcooksthai.com/home/2011/10/chicken-satay-one-year-later.html). This helps to boost the flavor of the yellow curry, as it is usually not cooked with kaffir lime leaves and/or basil like many of the other Thai curries are.
    Thanks again for stopping by. I’ll look forward to hearing more about your journey with cooking Thai food in the future! It’s certainly been an adventure for me so far :)

  • Veit January 5, 2012, 11:27 pm

    Hi Rachel,
    Great recipe! It would be fantastic if you could have a print feature added to your recipes that would allow to print the recipe (and comments) only. Just a thought.

  • Rachel January 7, 2012, 3:37 pm

    Thanks for the suggestion, Veit. I’m actually working on that right now :)

  • Darcia January 11, 2012, 7:01 pm

    At what point does the coconut milk cream and curry paste smell “fragrant?” I mean, I thought it smelled really good instantly, but still left it to cook a while since I thought that that was what you meant. I’m curious, though, if there’s a rough time for the paste and cream to saute. I couldn’t wait to make it and so I made my own paste so I could have it for supper (my Asian store was out of paste!). My order of paste is coming Saturday and I’m already planning to have it then to see the difference between the the real paste and my own creation. =) One other question, I always get the tofu yellow curry when we eat out, so do you have any directions for adding tofu if you were making that type? Thanks, Rachel!

  • Rachel January 13, 2012, 9:32 pm

    I’m so impressed that you made your own paste, Darcia! I don’t have a set time to cook the curry paste, but I guess its generally about a minute or two, just enough to let all the flavors come out but without burning it. And I’ve never made this with tofu, but I would imagine adding it in place of the chicken and using less water for shorter cooking time would work well. Thanks for stopping by!

  • joe January 31, 2012, 1:40 pm

    i made this last night – it wasn’t very sweet, kind of had a bitter taste…ended up adding about 3 tablespoons of sugar before it had the flavor I’m used to…anyone had similiar experience.

  • Erica Williams February 9, 2012, 9:31 pm

    I tried this last night and it was tasty, but the curry was a little too spicy for my tase. How do I cut down on the heat? Do I add more coconut milk? Or is there another ingredient that I should use?

  • Rachel February 12, 2012, 9:30 pm

    Hi Erica, I’d probably just add a little less curry paste. Good luck!

  • Bill February 16, 2012, 7:52 pm

    Hi. First time cooking Thai. Your directions made it simple. I used tofu instead of chicken. For Darcia above, I pressed the water out of the tofu and added just like the chicken with no trouble. This was fantastic. I had this dish at a local Thai restaurant and this came out every bit as good. Thank you. Now…what to try next…..

  • emma February 19, 2012, 8:17 am

    oh man, what a find this blog is. I’m an australian in portugal, where there is no thai food whatsoever. Can you imagine a life without thai? It’s just wrong. I rely on a stock of pastes, bought on OS trips. You can get coconut milk here, but then forget all the herbs, and noodles are priced for millionaires only. The husband (a pom) is a convert to asian food (I like to make vietnamese & lao dishes and a laksa occaisionally, all thoroughly improvised) and certainly thai curries compete for the A list ahead of Indian. Thanks for your blog and mouthwatering photography. Keep up the good work.
    Must go and defrost some chicken. I’m substituting potato for sweet potato… Yum!

  • Jessie February 20, 2012, 7:09 am

    Hi Rachel,
    This looks delicious! I just ordered my curry paste to try this out. I especially like your “Pantry” feature, it’s great to have recommendations about which ingredients are the best. Do you have a recipe for a massaman curry? I’d love to see one!

  • Rachel February 20, 2012, 10:30 pm

    Thanks, Jessie. I haven’t posted a recipe for massaman curry yet, but it’s certainly on my list of things to do.

  • Carol February 26, 2012, 7:58 pm

    My husband is Asian. He is very picky about his Curry. I was able to get most of the ingredients at the local store. Found yellow curry in China Town of St. Louis, MO. He came home and was very pleasantly surprised by dinner. Thank you for the recipe. He wants me to frame it, because it was so good. I added to my recipe folder.

  • Rachel February 27, 2012, 7:11 am

    I’m really glad he liked it, Carol!

  • Jon Hart April 16, 2012, 2:42 am

    Great dish Rachel – I tried a YC the other night for the first time I’ve given it a go and it came out deluxe.
    Hey, I notice you have created this site in TypePad – why did you choose it over WordPress? Your layout simple and functional – did you require custom CSS? What theme did you start with?
    My only comment is that by inserting ads on the RHS, you poison the visuals.
    Really nice site, balance of images and text.
    Jon :)
    PS: Whilst a different subject, have a look at http://www.radiohotlap.com – a light-hearted look at the world of motor racing, cool emerging technologies, gadgets and BBQ’s, Aussie Style. Wordpress.

  • Smitha April 16, 2012, 8:26 am

    I LOVE yellow curry! This recipe looks easy enough…gonna try it tonight And hope it comes out tasting as amazing as your pic looks!
    Thanks for the recipe!

  • Sarah April 24, 2012, 6:04 am

    I made this last night and it was SO good! Thanks :)

  • Kate April 26, 2012, 10:49 am

    Can Curry Powder be used in stead of curry paste?

  • Rachel April 26, 2012, 8:47 pm

    Kate, I wouldn’t recommend using curry powder as a substitute for curry paste. Curry paste has additional herbs in it which make a huge difference in the richness and taste of the overall dish.

  • Raven May 14, 2012, 2:20 pm

    Wow, this looks insanely delicious! Trying it this weekend and making notes to my Thai recipe: http://www.cookeatdelicious.com/thai-recipes/thai-yellow-curry-recipe.html

  • Amber June 11, 2012, 10:39 am

    Have you tried Mae Ploy curry paste before? I’d really like to make this tonight, but cannot seem to find the Mae Anong paste anywhere! I even called around to our local Asian markets; they have Mae Ploy and one other. Or any suggestions on where to find Mae Anong brand?

  • Rachel June 11, 2012, 11:56 am

    Hi Amber! Mae Ploy is a well-recognized brand of curry paste that’s made in Thailand, so it should also work quite well. You’re right that the Mae Anong brand is harder to find – I can generally only find it at some Thai-specific grocery stores (and I’ve seen it online).

  • Amber June 11, 2012, 1:31 pm

    Thanks so much for getting back to me and for the reassurance on the paste. This is my first attempt at curry, so I was a little intimidated by choosing the wrong paste. I called around, and most of the local grocers had curries from the states so I knew those couldn’t be as good. We don’t have any Thai only grocers in our area, but we fortunately do have a few Asian markets. Uwajimaya was my pick. Thanks again for the great recipe and advice!!!

  • Penney July 10, 2012, 11:38 am

    I am a curry lover. Would you consider posting other yellow, red, and green curry recipes? Perhaps even adding to the posted recipes, variations that can be used. For example, a yellow curry recipe that includes shrimp and tofu as a variation of yellow curry. This would help in justifying the costs of the curry pastes that we have purchased for your recipes.

  • Rachel July 10, 2012, 10:00 pm

    Hi Penney, you can use the curry recipes that I’ve already posted as the basis for whichever variations you’d like. For example, if you want yellow curry with tofu, just substitute tofu for chicken in the recipe above. I do have some additional curry posts coming up, but really the basic recipe is the same!

  • CJay July 19, 2012, 12:32 am

    Seeing the pictures inspired me to try making this at home ;) but, i wish I had read the comments first, I too ended up with a really watery looking curry with the separated curry paste on the side. Boiling as we speak, hoping it will condense down and get some yellow color as the moment it’s a pale white closer to clear water :(

  • Rene November 23, 2012, 2:20 am

    Hi. I was wondering if I could use green or red curry paste with this?

    • Rachel November 24, 2012, 12:08 am

      Hi Rene, there are recipes for red and green curries on the Recipe Page. They are similar, but generally have kaffir lime leaves and Thai basil added to make the flavor pop even more.

  • Tom January 6, 2013, 6:02 am


    My newfound love of yellow curry w/ chicken has led me to this site. I honestly tried it on a total hangover in Vegas and I am now in love. I am going to learn to master this recipe so I can stop buying it all over town (San Jose, CA)!!! Any chance we could get the nutritional facts on this recipe out of curiosity?

    Thanks in advance for your time.

  • Ashley January 16, 2013, 3:34 am

    Hi there.
    I decided tonight that I wanted to make Thai Yellow Curry. Google brought me to your recipe and I have to be honest, at first I didn’t think that it would be anything great but boy was I wrong! It. was. DELICIOUS! I have never cooked Thai food before and this is a good recipe to follow because it is relatively simple. I did make a few changes though. I added half a habañero and some dried chilis (we like things spicy in this household) and I used coconut cream instead of coconut milk just because my grocery store only had that or light coconut milk and who wants light anything?

    Thanks so much for helping me create a delicious dish for my family!

  • Kim February 10, 2013, 2:25 am

    hey Rachel!
    I made your curry paste an hour ago and my family loved it. I was wondering if you would be making a video of this recipe in the future? I felt that my sauce evaporated to quickly and there wasnt enough to add over rice. maybe lll add more coconut milk?

    • Rachel February 10, 2013, 3:55 pm

      Hi Kim – I really like the idea of doing a video for yellow curry, thanks for the suggestion! And yes, the amounts of coconut milk and water really depend on your cooking time, so feel free to add more of one or both of them.

  • Rosh February 20, 2013, 8:18 am

    We luvz yello curry, potatoes in coconut milk is heavenly, and Chicago was our heaven… but we cant get it anywhere in Pune (India). So we haz to take da drastic step and cook it ourselves !!! It is better than red and green curries, at least in our opinion :)) Thankoooooooo for this recipe dearling <3

  • Jimmy February 26, 2013, 3:56 am

    Thanks for the great recipe! Love it, very good. I took some others suggestions about the water and opted not to even use any. Just used coconut milk and it turn out wonderful. Also used sweet potatoes and added bell peppers and bamboo shoots, this made for some excellent flavor and color to the dish.

  • fay March 14, 2013, 4:12 pm

    Hi, I was wondering if you have another website as well? I can across this site http://www.thai-food-online.co.uk/thai-yellow-curry-recipe.asp#.UUH2W_q9Kc0 and they have the exact same picture as your yellow curry, so they may be taking your pictures. Just a heads up!

    • Rachel March 15, 2013, 5:26 am

      Thanks for catching that, Fay.

  • 88Keys April 20, 2013, 6:56 pm

    At what point do you add the water? It’s not specified in the recipe.

    • Rachel April 21, 2013, 5:08 pm

      Hi 88Keys, you add the rest of the coconut milk and water together after the chicken has cooked in the curry paste/coconut cream mixture.

  • Mustafa May 7, 2013, 10:40 am

    Rachel, thanks for the wonderful recipe as I tried it and it turned out to be very nice. One thing I did a mistake was trying an Indonesian curry paste instead of the Thai so mine did not turn out yellow like the one I get in a Thai restaurant. But thanks again fir the wonderful recipe.

  • amy June 13, 2013, 2:34 pm

    I have made this recipe twice and I just CANNOT get it right. It’s so watery… the coconut milk I have doesn’t have a lot of thickness… do you think that’s the problem? Should I try a different coconut milk? The second time I tried I didn’t add any water and it was still very watery.

    • Rachel June 14, 2013, 8:33 pm

      Hi Amy, I’d suggest using regular (not light) Chaokoh brand coconut milk.

  • Sarah July 24, 2013, 2:42 pm

    Hi Rachel,
    I have made yellow curry before using the instructions from the packet. I’m definitely going to try yours though, i like the idea of adding baby corn. Do you know if the curry freezes well once made?
    Thanks, Sarah

    • Rachel July 25, 2013, 12:45 am

      Hi Sarah, curries generally freeze relatively well. In this recipe, the potatoes may become a little mushy, depending on how many times you reheat it after freezing. That said, the flavors should still be good!

  • Carol Gavura August 4, 2013, 12:53 am

    Great recipe; thanks for providing it

  • Rachel August 4, 2013, 4:32 am

    I always use Mae Ploy curry paste as it’s one of the most popular brands in Thailand, where I’ve lived for more than a decade :), but Mae Anong is good too.

    I agree with you how easy this dish is to make, though, and it’s perfect for ‘farang’ taste. I’m used to the firey hot Thai curries now, and the hotter the better, but I still use the yellow curry powder now and again as I still love the subtle taste.

    Nice website, btw.

  • Mary August 18, 2013, 8:20 pm

    I cooked this recipe for my family last night and everyone loved it! I did make a few changes to the recipe though. I used red pepper instead of baby carrot and I stir fried them with the onion shortly before adding it to the curry chicken mixture. I also made a double recipe and used one can of coconut cream then one can of coconut milk. Instead of water I used chicken broth and used probably a quarter cup sugar. I thinly sliced and fried shallots to use as a garnish. It was so delicious! I was wary of using fish sauce because it was very stinky and I’ve never even cooked thai before but I’m glad I used it because it really pulls the whole dish together. Thanks for this awesome recipe! We have plenty of leftovers and it was a fairly cheap meal to make thanks to the Asian market in my town!

  • Nina September 4, 2013, 12:57 pm

    Made this a few times now, really yummy and really easy, I also put lime juice, lemongrass and chilli and some ginger in a blender and add that to this receipe.

    • Rachel September 5, 2013, 2:03 pm

      Thanks all for posting your recipe modifications for others to see… These are a lot of good ideas!

  • Victor October 11, 2013, 1:52 pm

    My fiance and I need to branch out and try cooking new dinners. We’re going to try this one to get away from really standard American fare! Thanks for this recipe

  • Vanessa October 12, 2013, 12:46 am

    Thank you! Rachel! I tried this recipe and love it. YC is one of my favorite Thai dishes and I had been trying recipes all over and it never came out right. This is the first time it came out tasting right and looking right. I also tried your pearl tea recipe that was awesome too! I will defiantly try your other recipes.

    • Rachel October 12, 2013, 1:00 am

      Glad to hear it, Vanessa!

  • Niki R January 15, 2014, 1:59 am

    Hi Rachel! I’ve been really intimidated of making Thai Yellow Curry (it’s one of my favorites!) but your recipe made me feel a lot more confident! I bought all the ingredients and tried it tonight – it was so good!! The only thing I would say is that the potatoes took a while to cook even after I parboiled them, so next time I’ll just boil them for a bit longer. You rule! (:

    • Rachel January 15, 2014, 4:15 am

      So glad you liked it, Niki!

  • Olga January 19, 2014, 11:48 am

    Hi Rachel! Your recipe made my day yesterday! It came out delicious! It was really the first time I cooked Thai, before I was cooking a lot of proper Indian dishes but not Thai. The curry paste makes things a lot easier I must say. I used clear chicken broth instead of water and I only used 3/4 of a cup. Came out just the way I like it when we eat out in a Thai places. Thank you so much for it! I will definitely check out more of your recipes!

  • Heidi January 28, 2014, 5:14 pm

    Sabidee Rachel! Was going to make this for the hubby and kiddos tonight but was wondering if it was possible to substitute yellow curry powder for the curry paste instead! If so do you know the conversions? Thanks so much! Can’t wait to make this…Heidi : )

    • Rachel January 29, 2014, 2:36 pm

      Hi Heidi! I wouldn’t recommend substituting curry powder. Yellow curry pastes have lots of herbs and spices that aren’t present in the powder, so the taste would be quite different. Best of luck!

  • Kimberly January 31, 2014, 5:23 pm

    I want to substitute carrots for the corn. Should I parboil the carrots with the potatoes since carrots are a root vegetable?

    • Rachel February 2, 2014, 3:10 am

      Hi Kimberly, that’s probably a good idea, depending on the size of your carrot slices.

  • David N. Terrazas February 5, 2014, 7:55 am

    Thank you for this great recipe. It was simple and tasty, I added yellow bell peppers and it was even more colorful. I’m a newbie in the kitchen, you made this easy to follow!! Thanks again!


  • Rio February 5, 2014, 10:04 pm

    I’m so glad I found this! My grandmother used to make this for me all the time, but I sadly didn’t get the chance to learn the recipe. I can’t wait to try out this recipe!

  • Tonya Bloch February 28, 2014, 2:47 am

    Rachel… I’ve been spending about $23 for this at a restaurant. This recipe was soo eat. I added bell peppers and shrimp along w the chicken. It was better than what ibwas eating from the restaurant. Thank u soon much for sharing. I will be checking out ur other recipes too!!

    • Rachel February 28, 2014, 4:51 am

      So glad I could save you some money, Tonya! :)

  • Melissa March 3, 2014, 3:55 am

    I love Thai food and am so glad I found your site through a google search for yellow curry. I fixed it for my husbands birthday dinner and he loved it! We live in the middle of Kansas and it’s a 2 hour drive to the closest Thai restaurant as well as an Asian grocery store. With that said, I had to make a few adjustments due to lack of ingredients, but it was still very good! Thank you!!

  • Rachel V March 7, 2014, 2:01 am

    Hi Rachel! Thanks for sharing this, I loooove yellow curry and always wondered how to make it. It turned out just like I get at my favorite Thai restaurant. My husband loves it as well. This is now one of our favorite dishes to make for special dinners on Fridays and for guests. Thank you!

  • Lisa March 31, 2014, 2:51 pm

    Rachel, I can’t wait to try your yellow curry recipe. I have a couple questions though. Can I omit the fish sauce because I am vegan and is there a way this can be prepared in a crock pot due to my very busy schedule? Thanks in advance for such wonderful recipes.

    • Rachel April 1, 2014, 4:52 am

      Hi Lisa, thanks for the comment! Depending on the brand of curry paste you use, you could certainly omit fish sauce. Otherwise, using salt is a good substitute. Also be sure to choose a curry paste that is vegan, as many are not. I haven’t tried making curry in a crock pot before, although I have seen some recipes that suggest this. It wouldn’t allow for the “breaking” of the coconut milk, which helps to develop the best flavor. Best of luck!

  • Sarah April 20, 2014, 8:34 pm

    How long approximately do you let the curry and chicken boil before adding the vegetables? How long to the vegetables take to cook? Do they need to be boiled?

    Thanks :)

    • Rachel April 20, 2014, 11:55 pm

      Hi Sarah, I tend to let my curries simmer for ~10-20 minutes once the meat is cooked through. Because the potatoes in this curry are already par-boiled and the onions and baby corn don’t need much time to cook, I add them close to the end of this time, with ~2-5 minutes left for them to cook. The best way to know when the veggies are done is to test their firmness with a fork, or better yet, to have a taste :) Best of luck!

  • Karla May 16, 2014, 5:02 pm

    When I first found your recipe I thought you were Rachel Ray and was so surprised that you were so chatty! I soon figured out there was no connection! I made your Chicken Yellow Curry last night and it was wonderful! My family liked it too! I have never cooked Thai before so didn’t know just what to expect, but your instructions were perfect and the dish is simple and something I would make again. The only substitutions I made were fresh green beans and snow peas in place of the baby corn. I also added diced red pepper with my onion! I skipped the fish sauce since I have someone on a low salt diet in my family and I still think it was delicious. Next time I may add just a little more of the curry! Thank you Rachel! I plan to try more of your recipes soon!

  • Andy May 17, 2014, 8:23 pm

    Also great with Brussel Sprouts in it!

  • Sunny May 19, 2014, 12:10 pm

    great recipe! thanks so much for sharing. Your photos are beautiful too!

  • A.G. June 17, 2014, 10:16 pm

    I’ve been craving Yellow Curry for weeks and landed on your recipe. I used your technique and changed it greatly but it still came out great. Had no paste so I used spices to make my own and used some raw Soyu instead of fish sauce as I’m vegetarian. I do have a Kafir tree so was able to add that. Mine was potatoes, onions, garlic. I used Aritisana Cocunut Butter mixed with a little Ancient Organics Ghee to get the coconut base and cooked the spices in that for a bit before moving on. I reserved some of the coconut butter and mixed it with water to get it to the right consistency. I never follow recipes to the letter, guess I’m just wired to be creative and not follow directions :) My highly improvised curry came out great. Can’t believe how easy this way. The photo is mouthwatering.

  • Karen July 7, 2014, 1:23 am

    Wonderful recipe! I had been craving this dish and thanks to you, I can make it at home! Thanks for the great instructions too.

  • Marina Wong July 13, 2014, 12:25 pm

    This came out mad delicious. Thank you!

  • Kt b July 23, 2014, 12:20 pm

    It bloody split and now looks terrible. :-(
    Back to the drawing board!

  • Ketan September 8, 2014, 4:52 pm


    I have a question. I recently bought Mae Anong green curry paste (http://www.amazon.com/Mae-Anong-Green-Curry-16-Ounce/dp/B006VD15F4/ref=sr_1_1?ie=UTF8&qid=1410195067&sr=8-1&keywords=mae+anong+green+curry+paste).

    Since I am a vegetarian, I wanted to know if the green curry paste contains shrimp paste,fish sauce and oyster sauce ?


    • Rachel September 9, 2014, 3:31 am

      Hi Ketan, many curry pastes contain shrimp paste as a base ingredient; however, this one doesn’t have it listed on its ingredients section. Fish sauce is typically used more for seasoning while cooking, and oyster sauce usually isn’t used in curries. You could substitute salt for the fish sauce when making your curry. Best of luck!

  • josh September 14, 2014, 1:27 am

    Excellent recipe, the fiancee loved it :)

  • Shelci December 3, 2014, 8:38 pm

    So how about the recipe for the iced Thai tea? I can never find the right tea or maybe I’m just not making it right.

  • Jakki December 17, 2014, 9:27 pm

    Hi Rachel, I made this for my husband the other night and was surprised that it didn’t seem as sweet as the yellow curry we’ve had at our local Thai restaurant. We used the yellow curry paste and fish sauce you recommended but bought Thai Kitchen-brand coconut milk. Just wondering if you’ve noticed a big difference in the flavor of coconut milks depending on the brand, and would that affect the taste? Or do Thai restaurants in the U.S. generally add a lot of sugar to their recipes (or something else?), while what you’ve posted here is an authentic (non-Westernized) recipe? Thanks!

    • Rachel December 18, 2014, 5:30 am

      Hi Jakki, I don’t think the brand of coconut milk would affect the sweetness of the curry significantly. It’s more likely that your local Thai restaurant adds more sugar to their curry :)

  • Danielle December 30, 2014, 7:36 pm

    When I went to Thailand I had a similar curry that included pineapple. It was so tasty. It was kind of a bit between this and massaman. Perhaps I just don’t remember! Do you have any ideas? I’d love to try and find an authentic recipe.

    • Rachel January 3, 2015, 4:00 pm

      Hi Danielle! I wonder if you had gaeng kua sapparod? That’s a common Thai curry that includes pineapple, although pineapple can be added to others as well… I don’t have a recipe for it yet, but it looks like there are a few online if you search Google. Best of luck!

  • Day January 27, 2015, 1:00 am

    I just wanna say that yours is the simplest, easiest Curry recipe and instructions I have ever seen…..
    and I Thank You for that …..

  • Susie Lee February 3, 2015, 7:03 pm

    Thanks for the recipe, Rachel. I am so excited to try this. I have just starting eating Thai food and I wanted to try making yellow curry at home, but I was nervous it would be hard. You make it look simple, especially if buying the curry paste is acceptable.
    By the way, a local restaurant makes this with chunks of cooked pumpkin. It is so creamy and delicious in the curry. I am going to try adding it to mine.

    • Susie Lee February 11, 2015, 6:32 pm

      I just wanted to post an update since I made the recipe. I purchased the curry paste you recommended through Amazon. It was great.
      I didn’t add fish sauce because I forgot to buy it. I added salt, thinking fish sauce is probably salty like soy sauce..? I also added a little minced ginger since I happened to have a bit of a root left in my fridge. It was a great addition. I added it with the chicken, so it would cook with it. I didn’t add much.
      Next time I might try chicken stock in place of the water. I found the flavor a little bland, though spicy, if that makes sense. I didn’t dare add more curry paste since I didn’t want it too spicy for my kids. Maybe I just needed the fish sauce.
      I will make this again, I just need to play with it to get it perfect for my family.

    • Rachel February 12, 2015, 3:02 pm

      Great, thanks for the update! Fish sauce definitely adds a lot of flavor!

  • Michael February 5, 2015, 9:35 pm

    Hi Rachel- I was thinking about using fresh asparagus in this Thai yellow curry dish (along with the other ingredients of course..) do you think the strong flavor of asparagus would enhance this dish- or overpower it?

    • Rachel February 6, 2015, 4:48 pm

      Asparagus wouldn’t be my first choice in this dish. Carrots, broccoli, baby corn, and/or green beans might be better choices flavor wise.

  • Joy February 5, 2015, 11:59 pm

    I made the dish without meat, just added lots of veggies. It was decent, but tasted a little bland. Any tips for how to season up the dish? Thanks Rachel!

    • Rachel February 6, 2015, 4:49 pm

      Hi Joy, you could add more curry paste next time for additional yellow curry flavor. Or, if you’re wanting a more flavorful curry in general, try making a red or green Thai curry instead. The addition of Thai basil and kaffir lime leaves in these curries really makes them stand out. Best of luck!

    • Joy February 7, 2015, 4:32 pm

      I’ll try that Rachel. Thanks for the tip :)

  • Ricardo February 26, 2015, 11:21 pm

    Can I substitute the yellow curry paste for green paste or yellow curry sauce? I can’t find yellow curry paste at my local grocers.

    • Rachel February 27, 2015, 12:58 am

      Hi Ricardo, “yellow curry sauce” sounds like it might already be a yellow curry that’s ready to add meat and vegetables to and heat up, so it wouldn’t be the best to use in this recipe. Green curry is made in a slightly different manner, with the addition of kaffir lime leaves and Thai basil: http://www.rachelcooksthai.com/green-curry/.

  • syndee February 27, 2015, 3:36 pm

    Such an easy recipe, and it was pretty Ok on my first attempt but it felt led me something was missing and I could not quite pinpoint it. The color wasnt as yellow as I was expecting (like at my local Thai restaurant), it was more a pale yellow. Is that the normal color with this brand of paste? (Mae Ploy)
    Also, when you say take the top layer of cream from coconut milk, is this literally just the small amount stuck on the lid and maybe a small layer right on the top? Its a very minimal amount and I watched for the oil to separate but didn’t get that reaction over med heat. Instead it bubbled over and so I threw the chicken in and it just slightly coated it. I hope that made sense lol hard to explain but I want to get the technique right. Thanks.. I will surely try it again though :)

    • Rachel February 28, 2015, 8:02 pm

      Hi Syndee, the color does really depend on the brand of paste, as well as how much coconut milk you use. If you want a more yellow color and flavor, I’d suggest cutting back on the coconut milk a bit. It does take some practice to get the cream to break. I typically use about a 1/2 cup from the top of the can, and heat it very gently until it breaks. Another option is to heat the paste in oil first, and then add the coconut milk afterwards. Best of luck!

    • Mamalala April 29, 2015, 8:16 pm

      I seem to remember that the reduced fat coconut milks have little to no amount of cream in the can. Full fat will have that dreamy paste! Check to be sure it is full fat and not fat or reduced fat canned coconut milk. I made the mistake once and it too ruined a recipe.

  • Mamma May 28, 2015, 4:07 pm

    thank you for sharing this stew recipe! I was sad to see that it didn’t show how to make the curry though.

  • Maria May 30, 2015, 11:01 pm

    Hi Rachel. I found Mae Anong Karee Curry Paste in Amazon. Is this the one you use to make the yellow curry?

    • Rachel June 1, 2015, 2:41 pm

      Hi Maria, yes, I use the gang karee paste from Mae Anong. There is a link to the product on Amazon in the recipe ingredients.

  • Paul July 24, 2015, 7:16 pm

    Hi Rachel
    I’ve just made your yellow curry recipe and it tastes wonderful. I used Mae Ploy yellow curry paste as I couldn’t find Mae Anong here in the UK.
    Ive been visiting Thailand for 15 years and I lived there for 2 years, the taste and consistency is exactly what you get there.
    Thank you and your husband for sharing.
    Looking forward to try some more.

    • Rachel July 26, 2015, 4:32 pm

      Glad to hear it, Paul! Thanks for commenting!

  • Jake F October 17, 2015, 6:44 pm

    Your pictures are beautiful but this recipe is not written in a way that will encourage success.

    – You don’t “slice” things into bite size pieces. So is it “chop”, “dice”, “mince”?
    – If you are going to use a word like parboil then you should still give the instructions for performing the step.
    – What does “cook until it’s done” mean? You cook the chicken “until it’s done” and then continue to cook it in liquid and more ingredients until they are done. Doesn’t that make the chicken “overdone”? Give a description of doneness. Cooked through, firm or at a minimum a temperature or at least explain the process.
    – Letting something “cook until the consistency of the curry is what you prefer” doesn’t help if I’ve never made the recipe or had the dish before. Describing what’s common or usual would help.
    – Telling us to “You can use less water if you want a shorter cooking time.” I’ve never in my been instructed by a recipe to adjust the amount of water in a recipe to shorten cooking time. How could that work without changing the consistency of the dish?
    – “Adjust seasonings with fish sauce and sugar to taste. Some curry pastes will not need any sugar or fish sauce, and others will need more than the amounts specified here.” Once again if I’ve never made or had the dish before I’ve no idea what to do here. Some sort of “common” amounts would be most helpful.

    I really wanted to make this dish based on your pictures but unfortunately my funds do not allow me multiple tries to get it right. Damn good pictures though.

  • Andrew November 4, 2015, 11:24 pm

    I generally avoid Thai recipes of American origin, most are just incorrect however I must compliment this collection and I recommend readers give them a go, the pork noodle soup is very good.


Leave a Comment