Thai Yellow Chicken Curry with Potatoes
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
4.7 out of 5 stars
(311)
Ingredients
6 servings
- 1 tablespoon avocado oil
- Half a yellow onion, sliced thinly
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1/4 cup yellow curry paste
- 10 baby golden Yukon potatoes, cut into halves or bite-sized pieces
- 14-ounce can unsweetened coconut cream or coconut milk
- 1/2 – 1 cup water or broth
- A heavy pinch of salt
- 2 teaspoons fish sauce (optional)
- 1–2 tablespoons brown sugar (optional)
- 1/4 cup chopped cilantro for serving
- 2 cups uncooked jasmine rice
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Preparation
Chef’s notes
For store-bought yellow curry paste, the Maesri brand is recommended. If using this, only 2-3 tablespoons are needed rather than 1/4 cup of homemade paste.
Coconut cream is richer and thicker than coconut milk, but both can be used.
To thicken the sauce, add 1 tablespoon cornstarch dissolved in 1 tablespoon cold water to the bubbling pot.
The nutrition label does not include rice.
For tips on how to thinly slice an onion, refer to the guide provided on the website.