Irresistible Thai Yellow Chicken Curry with Potatoes Recipe

The aroma of Thai Yellow Chicken Curry with Potatoes wafts through the air like a warm hug on a chilly evening. Imagine tender chicken mingling with creamy coconut milk, vibrant spices, and hearty potatoes, creating a symphony of flavors that dance on your taste buds. flavorful cashew chicken This dish doesn’t just fill your belly; it fills your soul with a nostalgic comfort that’s hard to resist.

Every time I whip up this delightful curry, I am transported back to those lazy Sundays when my family gathered around the table. The laughter, the chatter, and the irresistible scent of this dish bubbling away in the kitchen made for perfect memories. Whether it’s a cozy weeknight dinner or an impressive feast for friends, this recipe brings everyone together for an unforgettable experience.

Sharing this dish at dinner parties always leaves my friends raving about how delicious it is and asking for seconds.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Thighs: Thighs stay juicy during cooking and absorb flavors beautifully.

• Yellow Curry Paste: Look for high-quality paste that packs a flavorful punch; it’s key to authenticity.

• Coconut Milk: Use full-fat coconut milk for creaminess that elevates the curry’s richness.

• Potatoes: Choose starchy varieties like Yukon Gold for their creamy texture when cooked.

• Fresh Ginger: Freshly grated ginger adds warmth and spice that perfectly balances the dish.

• Garlic: Minced garlic enhances flavor and aroma; always opt for fresh over pre-packaged.

• Onions: Sweet onions caramelize beautifully and provide depth to the overall flavor profile.

• Vegetable Broth: Use low-sodium broth so you can better control the salt levels in your curry.

• Fresh Cilantro: Chopped cilantro adds freshness as a garnish, brightening up each bowl just before serving.

• Lime Juice: A squeeze of lime juice at the end lifts all flavors and adds a zesty finish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep Your Ingredients: Start by gathering all your ingredients. Chop chicken into bite-sized pieces, dice onions, mince garlic, measure out spices, and peel potatoes into cubes.

Sauté Aromatics: Heat oil in a large pot over medium heat until shimmering. Add diced onions and sauté until they turn translucent and release their sweet aroma.

Add Chicken & Spices: Toss in chicken pieces along with minced garlic and grated ginger. grilled chicken with herbs Stir well until the chicken is no longer pink and fragrant spices fill your kitchen.

Melt in Curry Paste: Stir in yellow curry paste while cooking for another minute. The vibrant colors will brighten up your pot as you mix everything together.

Pour Coconut Milk & Broth: Add coconut milk and vegetable broth into the pot while scraping up any browned bits from the bottom. Bring to a gentle simmer.

Add Potatoes: Gently stir in potato cubes. Allow everything to simmer uncovered for 20-25 minutes until potatoes are tender but not mushy.

Finish with Lime & Cilantro: Remove from heat and stir in freshly squeezed lime juice and chopped cilantro. tofu with fresh herbs Let it rest briefly before serving to meld those incredible flavors.

Now you have a warm bowl of Thai Yellow Chicken Curry with Potatoes ready to delight your senses! Enjoy it over rice or alongside warm naan bread for an extra treat! crockpot chicken primavera. For more inspiration, check out this Taco Bowl with Potatoes recipe.

Perfecting the Cooking Process

To achieve the best results, start by sautéing the onions and spices, then add chicken until golden brown before incorporating the coconut milk and potatoes.

Add Your Touch

Feel free to swap chicken for tofu or add bell peppers for extra color and crunch. Adjust the spice level with more or less curry paste as desired.

Storing & Reheating

Store leftover curry in an airtight container in the fridge for up to three days. Reheat gently on the stovetop over low heat for best quality.

The first time I made this dish was during a family gathering. Everyone raved about it, especially my aunt who insisted I keep making it for every holiday dinner!

FAQ

What can I substitute for potatoes in this recipe?

You can use sweet potatoes or cauliflower as a delicious alternative to regular potatoes.

Can I make Thai yellow chicken curry vegetarian?

For more inspiration, check out this Thai Red Curry Chicken recipe.

Absolutely! Substitute chicken with tofu or chickpeas for a hearty vegetarian option.

How spicy is Thai yellow chicken curry?

It typically has mild heat but can be adjusted based on your preference by modifying the curry paste amount.

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Thai Yellow Chicken Curry with Potatoes

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• Author: Anastasia Chen
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Thai Yellow Chicken Curry with Potatoes is a delightful dish that combines tender chicken, creamy coconut milk, and aromatic spices, creating a comforting meal perfect for any occasion. This vibrant curry is not only easy to prepare but also customizable, allowing you to adjust the spice level to suit your taste. Serve it over rice or with naan bread for a satisfying experience that will have everyone coming back for seconds.

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Ingredients

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• 1 lb boneless, skinless chicken thighs
• 2 tbsp yellow curry paste
• 1 can (13.5 oz) full-fat coconut milk
• 2 medium Yukon Gold potatoes, cubed
• 1 tbsp fresh ginger, grated
• 3 cloves garlic, minced
• 1 medium onion, diced
• 2 cups low-sodium vegetable broth
• ¼ cup fresh cilantro, chopped (for garnish)
• Juice of 1 lime

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Instructions

1. Prep your ingredients by chopping the chicken into bite-sized pieces and dicing the onions.
2. Heat oil in a large pot over medium heat. Add diced onions and sauté until translucent.
3. Add chicken pieces along with minced garlic and grated ginger. Cook until chicken is no longer pink.
4. Stir in yellow curry paste and cook for another minute to release its flavors.
5. Pour in coconut milk and vegetable broth, scraping any browned bits from the bottom of the pot. Bring to a simmer.
6. Gently stir in potato cubes and simmer uncovered for 20-25 minutes until potatoes are tender.
7. Remove from heat and stir in lime juice and chopped cilantro before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Cooking
• Cuisine: Thai

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 3g
• Sodium: 500mg
• Fat: 18g
• Saturated Fat: 12g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 3g
• Protein: 22g
• Cholesterol: 90mg