Description
This Yellow Chicken Curry with Potatoes is a comforting and flavorful dish that’s easy to prepare, perfect for gatherings or cozy dinners with loved ones.
Ingredients
Scale
- 3 tbsp Thai yellow curry paste
- 1 tbsp vegetable oil
- 14 oz coconut milk
- 2 lbs chicken breasts (cubed or skinless boneless chicken thighs)
- 2 medium potatoes (peeled and cubed)
- 2 tsp brown sugar (or cane sugar)
- 4–5 Thai basil leaves (optional)
- 2 tbsp peanuts (chopped)
Instructions
- Heat vegetable oil in a large pan over medium heat.
- Add yellow curry paste, stirring for about a minute until fragrant.
- Pour in coconut milk and bring to a gentle simmer, stirring frequently.
- Add cubed chicken and cubed potatoes, ensuring they are coated in the sauce.
- Simmer for 15-20 minutes until chicken is cooked through and potatoes are fork-tender.
- Stir in brown sugar to balance flavors, then fold in Thai basil before serving.
Notes
Ensure oil is hot before adding curry paste for optimal flavor release.
Allow chicken and potatoes to simmer to soak up the flavors.
Add a splash of water or broth if the curry is too thick.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg