Chicken Curry Recipe

Prepare aromatics

Mince the garlic, grate the ginger, and thinly slice the onion. Measure out the curry paste and set aside.

Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add the vegetable oil and let it warm for 30 seconds.

Add the yellow curry paste to the oil and cook, stirring constantly, for 1–2 minutes until fragrant and the oil begins to separate slightly from the paste.

Add the minced garlic, grated ginger, and sliced onion. Sauté, stirring occasionally, for 3–4 minutes until the onion softens and becomes translucent but not browned.

While aromatics cook, cut the chicken into 1-inch pieces, peel and cube the potatoes, and slice the carrots. Pat the chicken dry and season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Increase heat to medium-high. Add the chicken pieces to the pot and sear for 2–3 minutes, stirring, until the outside is opaque (they will finish cooking in the sauce). Do not overcrowd; turn pieces so they brown slightly on all sides.

Add the cubed potatoes and sliced carrots to the pot and stir to combine with the paste-coated aromatics and chicken.

Pour in the coconut milk and chicken stock (or water). Stir well to dissolve any curry paste stuck to the bottom and to combine the coconut milk with the paste.

Add the fish sauce, light brown sugar, remaining kosher salt (2 1/2 tsp), and remaining black pepper (3/4 tsp). Stir to combine. Bring the mixture to a gentle simmer over medium heat.

Once simmering, reduce heat to maintain a gentle simmer, cover partially with a lid, and cook for 12–15 minutes, stirring occasionally, until the potatoes and carrots are tender and the chicken is cooked through (internal temperature 165°F / 74°C). If the sauce reduces too much, add up to 1/4 cup extra water or stock.

Taste the curry and adjust seasoning: add additional fish sauce for saltiness, sugar for sweetness, or lime juice for brightness as needed. Stir in the lime juice now.

If you prefer a slightly thicker sauce, remove the lid and simmer uncovered 3–5 minutes until it reaches desired consistency. For a thinner sauce, stir in up to 2 tbsp water or stock.

Turn off the heat. Stir in half of the chopped cilantro and half of the sliced green onion.

Serve the curry hot over steamed jasmine rice. Garnish with remaining cilantro, green onion, and sliced red chili if using.

Leftovers: cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop; add a splash of water if the sauce has thickened.