Thai Yellow Curry



  • 1 chicken thigh
  • 2 cloves garlic
  • 2 potatoes
  • 1 onion
  • 1/2 red bell pepper
  • 1 tbsp. curry powder
  • 1 chili pepper
  • 1 tbsp. oil
  • 1 cup coconut milk
  • 2 tbsp. nam pla (Thai fish sauce)
  • 1 tbsp. sugar
  • Herb vegetables, as needed


  1. Cut the chicken thigh into bite-sized pieces.  Slice the garlic thinly.  Peel and cut the potatoes into 2cm wide slices.  Cut the onion in half and slice them into 1cm wide pieces.  Remove seeds of red bell pepper and cut them into thin strips.  Also remove seeds of chili pepper.
  2. Heat the oil in a large pot, stir-fry the garlic, onion, and chicken until the chicken turns color.  Add chili pepper and curry powder.  Stir until the curry powder coats the ingredients.  Add water to cover the top of chicken.  Cover with a lid and simmer for 5 minutes.  Add the potatoes and simmer for another 5 minutes.
  3. Add coconut milk, nam pla, and sugar and boil down.  Taste the soup and add nam pla or salt if needed.  Add red bell pepper, bring the soup to the boil, and stop the heat.  Serve with herb leaves on top to your taste.