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Thai Yellow Chicken Curry
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Delicious Thai yellow chicken curry with coconut milk, chicken, potatoes, and peppers.
Ingredients:
  • 1 tablespoon olive oil
  • 3 tablespoons Thai yellow curry paste (such as Mae Ploy®)
  • 1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces
  • 2 (14 ounce) cans coconut milk
  • 1 cup chicken stock
  • 1 yellow onion, chopped
  • 3 small red potatoes, cut into cubes, or as needed
  • 3 red Thai chile peppers, chopped with seeds, or more to taste
  • 1 teaspoon fish sauce
Instructions:
  • In a skillet over medium-high heat, heat oil until sizzling. Incorporate curry paste into the hot oil until silky. Toss in the chicken and mix until every piece is coated evenly.
  • In a skillet, swirl in 1 can of rich coconut milk until the flavorful curry paste dissolves and bubbles, 3 to 5 minutes. Add in the rest of the coconut milk, chicken stock, onion, potatoes, and chile peppers. Let it come to a lively boil, then lower to simmer until the potatoes are tender, around 25 minutes. Take off the heat and revel in the aromatic masterpiece you've created.
  • Add a splash of fish sauce to the chicken curry right before it hits the table.

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