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
- Heat the oil: Heat vegetable oil in a large pot over medium heat.
- Saute aromatics: Add the sliced onion and cook until soft. Stir in garlic and curry paste.
- Cook the chicken: Add chicken pieces and cook until lightly browned.
- Add liquids and vegetables: Pour in coconut milk and broth, add potatoes, carrot, fish sauce, sugar, and turmeric. Simmer.
- 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
