Thai Yellow Chicken Curry With Potatoes Recipe
When life gives you a fantastic dish like Thai Yellow Chicken Curry with Potatoes, it’s crucial to think about the perfect accompaniments. You might want to serve it with fluffy jasmine rice or warm naan bread, which can soak up the delicious curry sauce beautifully.
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Servings: 6
Calories: 460kcal
Equipment
- pot
Ingredients
For the yellow curry:
- ¼ cup yellow curry paste
- 1 teaspoon freshly grated ginger
- 1 small red chili sliced thin
- 1 tablespoon avocado oil or light olive oil
- ½ medium yellow onion thinly sliced
- 1 pound boneless skinless chicken breast pieces
- 10 small golden Yukon potatoes halved or cut into bite-sized chunks
- 1 can 14 ounces full-fat unsweetened coconut cream
- ½ to 1 cup chicken broth or water
- 2 teaspoons fish sauce
- 1 to 2 tablespoons light brown sugar or palm sugar
- A generous pinch of sea salt
For serving:
- 2 cups uncooked jasmine rice
- ¼ cup fresh cilantro leaves roughly chopped
Instructions
Step 1: Prepare Your Ingredients
- First things first, gather all your ingredients and chop them up. This prep work is essential. Slice the onion, halve the potatoes, and chop the chicken.
- Trust me; you’ll thank yourself later when cooking becomes a walk in the park instead of the culinary equivalent of Mission Impossible.
Step 2: Heat the Oil
- In a large pot or a deep skillet, heat the avocado oil over medium heat. Add the sliced onions to the pan and sauté them until they start to soften, usually around 3–5 minutes. Those beautiful, golden onions will create a base flavor that can only be described as heavenly.
Step 3: Add Curry Paste and Ginger
- Once the onions are shimmering, it’s time to add the yellow curry paste and freshly grated ginger.
- Stir them in for about a minute, until they release their magical aroma. This is when your kitchen begins to feel like a Thai restaurant, and your stomach starts to rumble in anticipation.
Step 4: Cook the Chicken
- Now, toss in your chicken pieces. Stir well to coat them with the curry paste and cook them for a few minutes until the chicken begins to turn white and opaque.
Step 5: Add the Potatoes
- Introduce the halved Yukon potatoes to the party. Stir them around, ensuring they soak up all those lovely flavors. Cooking them alongside the chicken enhances their taste dramatically.
Step 6: Pour the Coconut Cream
- It's now time to pour in the coconut cream. This is where the magic happens. It adds richness that makes the curry so comforting.
- Pour in half to one cup of chicken broth or water, depending on how thick you want your curry to be.
Step 7: Season the Curry
- Add the fish sauce, brown sugar, and a generous pinch of sea salt. These ingredients bring everything together, offering that perfect balance of sweet, salty, and umami that you crave in a good curry.
Step 8: Simmer Until Done
- Bring the mixture to a gentle simmer. Cover the pot and let everything cook together for about 20–25 minutes. Check occasionally to make sure potatoes are fork-tender and the sauce is just right.
Step 9: Prepare the Rice
- While your curry is simmering away, prepare the jasmine rice according to package instructions. This typically involves rinsing the rice, adding it to boiling water, covering, and letting it steam for about 15 minutes.
Step 10: Serve and Garnish
- Once the curry is finished, dish it out on plates with a generous serving of rice. Top it with fresh cilantro leaves for a burst of freshness.
Notes
- Use Fresh Ingredients: Fresh herbs, spices, and vegetables elevate the dish.
- Adjust Spice Level: Feel free to add extra chili or omit it if you prefer a milder version.
- Let It Sit: Curry often tastes better the next day, so consider making it a day ahead.
- Don’t Skip the Fish Sauce: It adds depth. A good quality fish sauce makes a noticeable difference.