Comments on: Authentic Thai Yellow Curry with Chicken and Potatoes

By: Alyssa

Alyssa — Wed, 04 Jun 2025 03:43:01 +0000

My husband and I really enjoyed this recipe. I didn’t find it too salty at all. I followed the recipe except I used thinly sliced chicken breasts and carrots, it turned out great. Thank you!!!

By: Mike

Mike — Tue, 15 Apr 2025 00:43:30 +0000

Very good recipe; however, next time I’ll add half the fish sauce as it was way too salty. I ended up having to add extra sugar and water to balance it out some but it was still too salty. Use Mae Ploy yellow curry paste.

By: Paul L

Paul L — Wed, 26 Feb 2025 05:30:55 +0000

This was a very flavorful recipe! My sister rated it as a ‘Make Again’ dish. Thank you.

By: Katherine

Katherine — Sun, 09 Feb 2025 02:16:59 +0000

Excellent and tasty! I wound up adding additional coconut milk + paste to get it as wet as I like. I have very good results with Maesri brand curry pastes.

My chicken cooked faster than stated per my thermometer, so I removed it with a slotted spoon and then added the potatoes and onions to cook by themselves.

By: Pailin Chongchitnant

Pailin Chongchitnant — Sat, 07 Dec 2024 23:31:25 +0000

In reply to Paul. I used skin-on but it doesn't matter for the recipe, so leave them if you like to eat the skin, otherwise you can remove them :)

By: Paul

Paul — Fri, 29 Nov 2024 19:13:33 +0000

You don't mention, but are the chicken thigh skins removed or kept?

By: Lynn

Lynn — Fri, 10 May 2024 17:46:09 +0000

Love this recipe! A great week night dinner!
Easy to make. I do add some carrots just because I love carrots!

By: Stephen Chan

Stephen Chan — Mon, 08 Apr 2024 23:15:28 +0000

It’s a bit like Malaysian curry but thinner, delicious anyway, that’s what matters right?

By: Don Carr

Don Carr — Wed, 06 Mar 2024 19:26:23 +0000

I made this dish with and without chicken bones. Both versions were fantastic!!!

By: Mari Quiambao

Mari Quiambao — Sun, 23 Apr 2023 20:50:59 +0000

I love your recipes! I made this and really enjoyed it. I was surprised to see tamarind paste. Didn't have it so substituted powder, about 1 to 2 T with 3 oz of water. It was a nice brightener to the curry and made sense after tasting and comparing with/without. I did skip the tomatoes. I happily froze the extra curry for later use. So happy I found your site. A good friend had a Thai restaurant (my first try if Thai food) and I can never find a restaurant that measures up to her flavors. I now have decided to make everything myself including the curry recipes from scratch. Glad I found your site. Thanks!😋

By: Sherry

Sherry — Wed, 09 Nov 2022 02:16:19 +0000

Made this for dinner tonight and it was absolutely delicious! Better than our local Thai restaurant. Used Mae Ploy yellow curry paste and the heat level was just perfect for us. Also used some coconut cream in the curry as we like it more creamy. This will be our go to yellow curry recipe!

By: Pailin Chongchitnant

Pailin Chongchitnant — Mon, 31 Oct 2022 23:04:57 +0000

In reply to Nick. Sorry didn't get to this before sunday! Hope it turned out anyway. Yes, in this recipe I add it at the end (I will adjust the recipe wording to clarify). However it isn't necessary. You CAN add about half of the tamarind in the beginning, and save the rest to adjust. This is because tartness of tamarind varies significantly, so adding it all in the beginning can be a little risky.

By: Nick

Nick — Thu, 27 Oct 2022 20:43:43 +0000

Pai,

I just want to check the accuracy of the recipe.

I don't add the Tamarind paste until the very end, when I am doing the final seasoning, is that correct?

Making it this Sunday!

By: Craig Garver

Craig Garver — Sun, 17 Jul 2022 21:12:21 +0000

Making this right now, really excellent flavor. I was skeptical of the tamarind juice because I've just never encountered it in a yellow curry recipe before, but it definitely adds quite a bit to the flavor. Not cooking the curry in oil first and just doing it in the coconut oil definitely is much better than other recipes I've used. Very highly impressed!

By: Vineeta Gogia

Vineeta Gogia — Fri, 02 Apr 2021 09:31:56 +0000

Thank you for sharing this recipe.
I made it and it tasted delicious.

By: Tim

Tim — Sat, 13 Feb 2021 00:55:25 +0000

OMG. I just had this again for dinner and I am so happy now! This curry is very easy and doable. As a substitute for potato I used, as it is called in the local markets here, Boniato (or Batata) Oriental. It is white-fleshed, holds its shape well and is just slightly sweet. I you live in an area with a large Latino community, there are several tubers which work well in Thai curries.

By: Ian

Ian — Fri, 01 Jan 2021 22:34:53 +0000

Really good!