Thai Chicken Curry Recipe

Thai Chicken Curry with Potatoes, World's Best!
Thai Chicken Curry with Potatoes D.Schmidt/
Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
462 Calories
27g Fat
16g Carbs
37g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 462
% Daily Value*
Total Fat 27g 34%
Saturated Fat 9g 46%
Cholesterol 185mg 62%
Sodium 444mg 19%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 7%
Total Sugars 2g
Protein 37g
Vitamin C 14mg 69%
Calcium 49mg 4%
Iron 3mg 19%
Potassium 793mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 tends 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.


  • 8 skinless chicken thighs

  • 1/3 can coconut milk

  • 2 tablespoons vegetable oil

  • 1/3 cup chopped onion

  • 1 (2-inch) piece galagal or ginger, grated or finely chopped

  • 4 cloves garlic, minced

  • 1 yellow or red chile pepper, minced, to taste

  • 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 makrut lime leaves, or 3 to 4 bay leaves

  • 2 medium potatoes, chopped into chunks

  • 1 cinnamon stick, or pinch of ground cinnamon, optional

Steps to Make It

  1. Warm a medium-sized pot over medium-high heat. Add oil and swirl around to coat the bottom, then add onion, galangal or ginger, garlic, and chile. 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 lime 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. 

  4. 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.

  5. Reduce heat to low. Add 1/3 can coconut milk and cinnamon stick (if using) and give the 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 the desired flavor is reached. If too spicy or salty, add more coconut milk. 

  6. Serve with the fresh coriander sprinkled over and Thai jasmine-scented rice on the side.