Yellow chicken curry sauce can be used as a good and delightful replacement for the usual pepper stew that you have been eating white rice with. First to make the Thai yellow curry paste, roughly chop the onions, ginger, and garlic and put them into the grinder. Add the dry red chilies, turmeric powder, curry powder, roasted coriander powder, chopped lemongrass, and fresh coriander stalks and leaves.

Grind them together to get an almost smooth paste. Set aside. Heat the oil in a large wok. Add the sliced onion and saute until golden brown. Then add the green chilies and the Thai yellow curry paste which you prepared and saute it until oil re-surfaces. It would take about 10 minutes on medium heat.

Then add the chicken and saute it in the curry paste until the chicken is well browned all over, for about 15 to 20 minutes on medium heat. Next, add the coconut cream and about 1 & ½ cups of water. Stir well and bring it to boil. Season with salt to taste. Cover and cook the chicken on low heat until cooked through which would take about 10 to 15 minutes more.

Then uncover the wok and add the baby potatoes and baby corn. Check and adjust the seasoning if needed. Finally, add the fish sauce and brown sugar and give a final mix. Boil-off some excess water and bring the curry to your desired consistency.

Sprinkle fresh coriander leaves, drizzle some lemon juice and serve hot Thai yellow chicken curry with plain Basmati rice and lemon wedges on the side.


  • Chicken – 1 kg (I used the skinless, bone-in pieces of a full bird)
  • Baby potatoes – 250 gms, cooked
  • Baby corn – 200 gms, cooked
  • Onion – 1, large, thinly sliced
  • Green chili – 4 to 5
  • Coconut cream – 400 ml
  • Fish sauce – 1 tbsp
  • Brown sugar – 2 tbsp
  • Vegetable oil – 4 tbsp
  • Lemon wedges to serve

For Thai yellow curry paste;

  • Onions – 2, large
  • Ginger – 2-inch piece
  • Garlic – 15 to 18 cloves
  • Dry red chili – 6 to 8 (if possible get the Thai red chili for the classic flavor)
  • Turmeric powder – 3 heaped tsp
  • Mild curry powder – 4 heaped tsp
  • Roasted coriander powder – 1 tsp
  • Lemongrass – 8 to 10 thin stalks, chopped (or replace with 1 tbsp lemongrass paste)
  • Fresh coriander leaves and stalks – ¼ cup
  • Salt – ½ tsp


  1. Heat the oil in a large pot over medium-low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened.
  2. Add the chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.
  3. Add the coconut cream and 1/2 cup water to the pot – simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce.
  4. Stir in the fish sauce and brown sugar to really take it up a notch. Serve over rice.