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Creamy Chicken Curry with Coconut Milk and Potatoes Recipe

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4 from 11 reviews

  • Author: Sara
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings

Description

This Chicken Curry with Coconut Milk and Potatoes is a rich and flavorful Thai-inspired dish featuring tender bone-in chicken thighs simmered in aromatic yellow curry paste, creamy coconut milk, and hearty potatoes. Enhanced with a balance of spice from sambal oelek and sweetness from brown sugar, this comforting curry is perfect served over jasmine rice and garnished with fresh cilantro and crispy fried shallots for added texture and freshness.

Ingredients

Chicken

  • 4 bone-in skin-on chicken thighs
  • Kosher salt to taste
  • 2 tablespoons vegetable oil

Curry Sauce

  • 4 tablespoons Thai yellow curry paste (Mae Ploy recommended)
  • 2-3 tablespoons sambal oelek (optional)
  • 2 tablespoons brown sugar
  • 1 tablespoon Madras curry powder
  • 2 (13.5 oz) cans unsweetened coconut milk
  • 1.5 teaspoons fish sauce

Vegetables & Garnish

  • 2 large russet potatoes, peeled and cut into 1.5-inch pieces
  • 1 small yellow onion, thinly sliced
  • Chopped cilantro for serving
  • Fried shallots for serving
  • Jasmine rice for serving

Instructions

  1. Season and Sear Chicken: Generously season the chicken thighs all over with kosher salt. Heat a heavy-bottomed pot over high heat and add the vegetable oil. When the oil is hot, place the chicken skin-side down and sear until the skin is deeply golden and releases easily, about 6-8 minutes. Flip and sear the other side for 3-4 minutes until well browned. Transfer the chicken to a plate and set aside.
  2. Cook Curry Paste: Reduce the heat to medium. Add the yellow curry paste, sambal oelek (if using), and brown sugar to the pot. Stir constantly for about 3 minutes, or until fragrant, scraping up any browned bits stuck to the bottom of the pot.
  3. Add Spices: Stir in the Madras curry powder and cook for 30–60 seconds until aromatic, enhancing the depth of flavor.
  4. Add Coconut Milk and Vegetables: Pour in one can of coconut milk, stirring well to fully loosen and dissolve the curry paste into the liquid. Add the peeled and cut potatoes along with the thinly sliced onion. Return the chicken and any juices accumulated on the plate back to the pot. Sprinkle in about 1.5-2 teaspoons kosher salt. Cover the pot and cook for 15 minutes.
  5. Add Second Can of Coconut Milk and Simmer: Add the remaining can of coconut milk to the pot. Return to a gentle simmer, cover, and cook another 12-15 minutes, or until the potatoes are tender and the chicken is cooked through.
  6. Finish with Fish Sauce and Rest: Turn off the heat and stir in the fish sauce. Cover and let the curry rest for 10 minutes to allow the sauce to thicken slightly and the flavors to fully develop and meld together.
  7. Serve: Spoon the chicken curry over jasmine rice and top with chopped cilantro and fried shallots for added freshness and a crispy texture.

Notes

  • For extra heat, increase the amount of sambal oelek or add fresh chili slices.
  • Use bone-in skin-on chicken thighs for more flavor and juiciness; boneless can be substituted but may cook faster.
  • If you prefer a thicker curry, let it simmer uncovered toward the end of cooking to reduce the sauce.
  • Leftovers store well and often taste better the next day as flavors deepen.
  • Serve with steamed jasmine rice to soak up the flavorful sauce.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai

Find it online: https://sarabaking.com/creamy-chicken-curry-with-coconut-milk-and-potatoes-recipe/