Description
This Yellow Chicken Curry with Potatoes is a quick and comforting meal, blending creamy coconut milk with flavorful yellow curry and tender chicken, perfect for any occasion.
Ingredients
Scale
- 3 tablespoons Thai yellow curry paste
- 2 tablespoons vegetable oil
- 1 can (14 ounces) coconut milk
- 1 pound chicken breasts or skinless boneless chicken thighs
- 2 medium potatoes, diced
- 1 tablespoon brown sugar
- 1/4 cup Thai basil leaves (optional)
- 1/4 cup peanuts, chopped
Instructions
- Heat vegetable oil in a large pan over medium heat.
- Add Thai yellow curry paste; sauté for about a minute until fragrant.
- Pour in coconut milk and stir well to combine.
- Add cubed chicken and potatoes, then simmer for 15-20 minutes until cooked through.
- Stir in brown sugar and serve over jasmine rice, garnished with Thai basil and chopped peanuts.
Notes
Cut chicken into even-sized pieces for consistent cooking.
Use full-fat coconut milk for a richer texture.
Consider adding lime juice before serving for a fresh twist.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg