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
Ingredients
- 3 tablespoons coconut oil
- 3 tablespoons Thai yellow curry paste
- 2 cups canned coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 pound boneless skinless chicken breasts cut into bite-sized pieces
- 1 to 2 large russet potatoes peeled and cut into bite-sized pieces
- 1 onion peeled and sliced
- ½ 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
Cut evenly: Chop the chicken and potatoes into similar-sized pieces so everything cooks at the same pace.
Go full-fat: Skip the lite coconut milk, full-fat is what gives the curry its rich, velvety texture.
Trust the fish sauce: It might not smell great going in, but it’s the secret to deep, savory flavor.
Simmer gently: Keep the heat low so the chicken stays tender and the sauce turns silky, not split.
Even better the next day: The flavors deepen overnight, making the leftovers extra good.
Nutrition
Serving: 1serving | Calories: 650kcal | Carbohydrates: 28g | Protein: 29g | Fat: 39g | Saturated Fat: 31g | Polyunsaturated Fat: 5g | Cholesterol: 97mg | Sodium: 830mg | Fiber: 4g | Sugar: 6g
