Thai Yellow Chicken Curry with Potatoes
Thai Yellow Chicken Curry with Potatoes! Chicken, golden potatoes, onion, coconut cream, and an absolutely incredible homemade yellow curry paste sauce.
Foto: Pinch of Yum — Lindsay OstromIngredients
- 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
- one 14-ounce can unsweetened coconut cream or coconut milk (see notes)
- 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
Steps
Heat the oil in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.
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. While the chicken and potatoes cook, cook rice according to package directions.
Stir in the fish sauce and brown sugar to really take it up a notch. Add until it tastes amazing. Seriously – so good. Serve over rice.
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