Thai Chicken Curry Recipe

Thai Chicken Curry with Potatoes, World's Best!
Thai Chicken Curry with Potatoes. D.Schmidt/
  • 50 mins
  • Prep: 10 mins,
  • Cook: 40 mins
  • Yield: serves 4 with rice
Ratings (10)

This is a golden-hued Thai chicken curry simmered with individual spices, fresh herbs, and a hint of cinnamon. A swirl of coconut milk is added at the end which adds a rich, creamy texture for the ultimate Thai taste. Whole chicken pieces, such as drumsticks, lend very tender results, and chunky wedges of potato round out the dish. In Thailand, yellow curries are made with yellow chilies, but red can also be substituted  For those whose taste tend towards milder foods, this curry is also delicious made without chili -- the version without chilies is great for kids and those with sensitive palates. Serve with Thai jasmine-scented rice on the side, and dinner is ready.

What You'll Need

  • 8 skinless chicken thighs, or 6 to 8 drumsticks
  • 1/3 can full-fat coconut milk
  • 2 tablespoons vegetable oil
  • 1/3 cup chopped onion (purple or white)
  • 1 thumb-sized piece fresh galangal or ginger, grated or finely chopped
  • 4 cloves garlic, minced
  • 1 yellow chili, minced, OR 1 red chili, minced (to taste -- omit for very mild curry)
  • 1 cup white wine
  • 1 1/2 cups chicken stock
  • 2 teaspoons fish sauce
  • 2 teaspoons whole cumin seed
  • 3/4 teaspoon turmeric
  • 3 teaspoons ground coriander
  • 2 kaffir lime leaves or 3 to 4 bay leaves
  • 2 medium potatoes, chopped into chunks
  • 1 cinnamon stick or pinch of ground cinnamon (optional)

How to Make It

  1. Warm a medium-size pot over medium-high heat. Add oil and swirl around to coat the bottom, then add onion, galangal or ginger, garlic, and chili. Stir-fry 1 to 2 minutes to release the fragrance.
  2. Add the white wine. Simmer over medium-high heat 5 minutes to burn off alcohol.  Then add the chicken stock, fish sauce, cumin seed, turmeric, coriander, and limes leaves or bay leaves. Stir well.
  3. Add chicken pieces. When the curry returns to boiling, reduce heat to medium, or until you get a nice simmer. Simmer 10 minutes. 
  1. Add potatoes and cover 3/4 with a lid. Continue simmering another 20 minutes, or until chicken is tender and coming away from the bone and potatoes are cooked.
  2. Reduce heat to low. Add 1/3 can coconut milk and cinnamon stick (if using) and give curry a gentle stir. Taste-test for spice and depth of flavor.  If not flavorful or salty enough, add more fish sauce, 1 teaspoon at a time, until desired flavor is reached. If too spicy or salty, add more coconut milk.  
  3. Serve with the fresh coriander sprinkled over and Thai jasmine-scented rice on the side. 
Nutritional Guidelines (per serving)
Calories 2842
Total Fat 163 g
Saturated Fat 52 g
Unsaturated Fat 62 g
Cholesterol 837 mg
Sodium 1,289 mg
Carbohydrates 49 g
Dietary Fiber 9 g
Protein 274 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)