Thai Yellow Curry Chicken and Potatoes
Thai yellow curry chicken and potatoes is a fast and easy recipe that you can whip up on a weeknight. The curry sauce is mild and luxuriously creamy.
Servings: 4 servings
Equipment
Ingredients
- 3 tablespoons coconut oil
- 3 tablespoons yellow curry paste
- 2 cups canned coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 1 to 2 large potatoes peeled and cut into bite-sized pieces
- 1 onion peeled and sliced
- 1/2 cup chicken broth
Instructions
- Place the coconut oil in a large saucepan and heat over medium heat. Add the curry paste and a few tablespoons of the coconut milk. Stir well to break up the curry paste and get it hot and fragrant.
- Stir in the rest of the coconut milk, the fish sauce, and brown sugar. Then stir in the chicken. Cook the chicken for 5 minutes until it is no longer pink then add the potatoes, onion and chicken broth.
- Cover the saucepan and continue to cook over medium heat for 8 to 10 minutes until the potatoes are tender.
Notes
- You can substitute bone-in chicken thighs for more flavor but if you use whole, bone in thighs you will need to cook the chicken for a few minutes longer before adding the vegetables. Bone-in chicken thighs will take longer to cook than the bite sized pieces of chicken breast.
Nutrition
Serving: 1 | Calories: 650kcal | Carbohydrates: 28g | Protein: 29g | Fat: 39g | Saturated Fat: 31g | Polyunsaturated Fat: 5g | Cholesterol: 97mg | Sodium: 830mg | Fiber: 4g | Sugar: 6g
