Thai · main

Yellow Curry Chicken and Potatoes

Yellow Curry Chicken and Potatoes reads umami 8.0, richness 5.5 and salinity 5.5 on Palate's 0–10 flavor X-ray — a Thai main, about 41 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 9.5 / 10
• Sweet & Fruity — 4.0 / 10
• Sour & Bright — 6.0 / 10
• Bitter & Earthy — 2.0 / 10
• Rich & Fat — 6.3 / 10
• Aromatic & Spice — 4.8 / 10

The measured notes (of 18)

Umami 8.0 · Richness 5.5 · Salinity 5.5 · Funk & Ferment 5.2 · Citrus 4.6 · Sourness 4.5 · Marine & Briny 4.2 · Allium 4.1 · Sweetness 3.5 · Warm Spice 3.0 · Herbaceous 2.8 · Nutty 2.5 · Earthy 1.8 · Fruity 1.8 · Heat 1.7 · Floral 1.5 · Bitterness 0.9

What's in it (16)

• boneless chicken — 680 g
• yellow new potatoes — 454 g
• salt — 5 g
• vegetable oil — 27 g
• yellow onion — 110 g
• garlic — 9 g
• ginger — 15 g
• yellow curry — 44 g
• turmeric — 5 g
• coconut milk — 765 g
• low-salt chicken broth — 237 g
• fish sauce — 30 g
• light-brown sugar — 13 g
• red bell pepper — 100 g
• lime juice — 30 g
• cilantro leaves — 15 g

Time & effort: about 41 min (39 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 136.9 kcal, 9.7 g protein, 8.8 g fat, 6.2 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Pat the chicken thighs dry and season all over with the salt.
2. Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Add the chicken in a single layer and sear until deeply golden on the first side, 4-5 minutes, then flip and sear until golden on the second side, 3-4 minutes. Transfer the chicken to a plate; it will finish cooking later.
3. Add the onion to the same pot and sauté in the rendered fat, stirring occasionally, until softened and lightly golden at the edges, 4-5 minutes.
4. Stir in the garlic and ginger and sauté until fragrant, about 30 seconds.
5. Add the curry paste and turmeric and cook, stirring constantly, until the paste darkens slightly and smells toasted, about 1-2 minutes.
6. Whisk in the coconut milk and chicken broth, scraping up any browned bits from the bottom of the pot, and bring to a simmer.
7. Return the chicken and any collected juices to the pot along with the potatoes, fish sauce, and brown sugar. Partially cover and simmer, stirring occasionally, until the potatoes are fork-tender and the chicken reaches 165°F, 18-20 minutes.
8. Stir in the bell pepper and simmer, uncovered, until just tender but still bright, 4-5 minutes.
9. Remove the pot from the heat and stir in the lime juice. Taste and add more salt if needed.
10. Ladle over steamed rice and scatter with the cilantro before serving.

Dishes with a similar flavor shape

• Thai Coconut Turkey Meatballs in Red Curry — Thai
• Thai Coconut Curry Chicken Soup — Thai
• Thai Coconut Curry Noodle Soup with Chicken (Khao Soi Style) — Thai
• Thai Coconut Curry Mussels — Thai
• Thai Red Curry Meatballs — Thai

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.