Description
A simple and flavorful Thai curry featuring tender chicken and potatoes in a rich yellow curry sauce.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons yellow curry paste
- 1 pound boneless chicken thighs, cubed
- 2 medium potatoes, peeled and diced
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 teaspoon fish sauce
- 1 tablespoon brown sugar
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, sauté until softened, about 3 minutes.
- Stir in the yellow curry paste and cook for 1 minute until fragrant.
- Add the cubed chicken and cook until browned on all sides, about 5 minutes.
- Add the diced potatoes, coconut milk, and chicken broth to the pot.
- Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
- Stir in fish sauce, brown sugar, salt, and pepper. Adjust seasoning as needed.
- Garnish with fresh cilantro before serving.
Notes
For a spicier version, add extra curry paste or fresh chili peppers. Serve with steamed rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: Thai
Nutrition
- Calories: 450
- Sugar: 6g
- Fat: 25g
- Carbohydrates: 28g
- Protein: 25g