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