Thai Chicken Curry Recipe (Coconut Milk & Potatoes)
This Thai chicken curry recipe comes together fast with coconut milk, curry powder, fish sauce, and potatoes. The ingredient list stays simple, and the how-to steps are clear: brown the chicken with spices, simmer in coconut sauce, then cook until the potatoes are tender.
Ingredients
Ingredients
Step-by-Step Method
Prep the basics
Dice the potatoes. Cut the chicken into evenly sized chunks so everything cooks at the same pace.
Bloom the spices with chicken
Heat a pot over medium heat. Add the chicken, then stir in the curry powder and ground clove. Cook for 2–3 minutes, stirring, until fragrant.
Build the curry sauce
Pour in the coconut milk. Add the fish sauce and mix well; once it starts to gently simmer, lower the heat.
Simmer with potatoes
Add the diced potatoes. Cover and cook, stirring occasionally, for about 18–20 minutes or until the potatoes are tender and the chicken is cooked through.
Adjust and serve
If the sauce gets too thick, loosen it with a few tablespoons of hot water. Taste first—fish sauce adds saltiness—then serve hot.