yellow curry chicken with potatoes

Have you ever had Thai food? If not, here’s a perfect recipe to Try! This is a lovely, warming dinner that’s not too difficult to pull together. I can’t wait to have it again. And this spot on OKK is perfect for showcasing recipes as a reminder that we need to make them again!

gaeng kah-ree gai

This delicious curry recipe comes from a cookbook I need to pull out more often, Quick & Easy Thai from Chronicle Books. (An aside, here: I don’t know if you’re familiar with Chronicle Books, but they are so artfully done. I love them. They are now selling my favorite, Moleskine Notebooks, and they have great clearance sales!) Is that enough links for ya?

On to the curry. We just love curry. As usual, I’ve made some modifications. You’ll see.

2 3/4 cups unsweetened coconut milk (I just used two whole cans)

3 Tablespoons yellow (kah-ree) curry paste, OR 3 Tablespoons red curry paste plus 1 Tablespoon curry powder (We don’t have yellow paste, so I used the red + powder. Next time, I will back it off to 2 Tablespoons of red paste, this was a bit spicy for the kids.)

6 boneless chicken thighs, cut into big, bite-sized chunks, or about 1 pound boneless chicken breast, sliced crosswise into 2-inch strips

2 cups chicken broth or water (I used 1 can chicken broth)

2 medium potatoes, peeled and cut into big, bite-sized chunks (about 1 1/2 cups)

1 medium onion, cut lengthwise into thick wedges (about 1 cup)

2 Tablespoons fish sauce

1 tablespoon palm sugar OR brown sugar

In a medium saucepan or heavy skillet, bring 1 cup of coconut milk to a gentle boil over medium-high heat. Cook for 2 to 3 minutes, until it begins to thicken and becomes fragrant. Add the curry paste and cook 2 to 3 minutes, pressing and stirring to dissolve it into the coconut milk. Add the chicken and cook another minute or two, tossing to coat it with the sauce. (I cooked my chicken a bit longer here because some of it was still frozen–oops! And, I had to put in a couple “in process” pictures because the color is so vivid and beautiful!)

Add the remaining 1 3/4 cups coconut milk, the chicken broth, potatoes, onion, fish sauce, and sugar, and bring to a boil. Reduce heat to maintain a lively simmer and cook, stirring now and then, until the chicken is cooked and the potatoes are tender but still firm, 6 to 8 minutes. Remove from the heat and serve hot or warm.

We served ours with rice and sliced cucumbers. It was delicious.

Be sure to visit me at The Bad Girl’s Kitchen for more fabulous recipes!


Cheryl, glad the link thing is working, any link is a good link as far as I’m concerned.

Dave, I don’t know much about Thai food (other than I LOVE IT), and only have the one cookbook. Sadly, I didn’t see a recipe similar to your dish…but if you ever find it, please share!

A Year on the Grill

Min, I used to eat at a Thia restaurant a lot, but never paid attention to the name of the dish…

I think it is called something like mei crop, but it is hard noodles, coated in a red sweet/spicy sauce… any ideas what it is called and do you know where or have a recipe for it???

Cheryl B.

When I first signed on to your sight, there was no MR. Linky attached to this posting I went ahead and put my link up on the one you had for Monday …. after having done so, THEN Mr. Linky showed up for this particular posting … so I linked to this one too …. yeah.

While my linked up posting doesn’t actually list any recipies, it does talk about trying two different new ways of making certain recipes … hope that still qualifys.


That looks really yummy. I love Thai food but I never think to make it at home. I may have to try your recipe as it looks like I’d easily be able to get all the ingredients. I’m pretty sure they sell curry paste even out here in the sticks.