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
Step 1
Heat the oil in a large pot over medium low heat. Add the onions and sauté for a few minutes until the onions are fragrant and softened.
Step 2
Add the chicken and curry paste; sauté for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.
Step 3
Add the coconut cream and 1/2 cup water or broth to the pot. Season with salt. Simmer for 20-30 minutes or until the potatoes are fully cooked, adding more liquid depending on the consistency you want for the sauce.
Step 4
Stir in the fish sauce and brown sugar to enhance the flavor. Serve over rice.
Step 5
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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.
