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Thai Yellow Chicken Curry with Potatoes Recipe

Thai Yellow Chicken Curry with Potatoes Recipe


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4.9 from 8 reviews

  • Author: Emma
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Non-Vegetarian

Description

Indulge in the rich and aromatic flavors of this Thai Yellow Chicken Curry with Potatoes. A hearty and comforting dish that brings together tender chicken, creamy coconut milk, and fragrant spices for a satisfying meal.


Ingredients

Scale

For the Curry:

  • 1 tablespoon vegetable oil
  • 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 small yellow onion, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons yellow curry paste
  • 1 (14 oz) can coconut milk
  • 1/2 cup chicken broth
  • 2 medium Yukon gold potatoes, peeled and cut into chunks
  • 1 medium carrot, sliced
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • 1/2 teaspoon ground turmeric (optional)
  • Salt to taste
  • Fresh cilantro and lime wedges for serving

Instructions

  1. Heat the oil: Heat vegetable oil in a large pot over medium heat.
  2. Saute aromatics: Add the sliced onion and cook until soft. Stir in garlic and curry paste.
  3. Cook the chicken: Add chicken pieces and cook until lightly browned.
  4. Add liquids and vegetables: Pour in coconut milk and broth, add potatoes, carrot, fish sauce, sugar, and turmeric. Simmer.
  5. Finish and serve: Adjust salt, then serve hot with rice, cilantro, and lime wedges.

Notes

  • You can substitute chicken breast or tofu for the chicken thighs.
  • For extra spice, add Thai chilies or chili oil.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai

Nutrition

  • Serving Size: 1 bowl
  • Calories: 480
  • Sugar: 6g
  • Sodium: 750mg
  • Fat: 28g
  • Saturated Fat: 17g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 4g
  • Protein: 32g
  • Cholesterol: 105mg