Thai Yellow Curry
Thai Yellow Curry
Ingredients
- 1 pound boneless chicken thighs, cut into bite-sized pieces
- 5 tablespoons yellow curry paste
- 1 can coconut milk
- 1 cup chicken broth
- 1/2 onion, sliced into thick strips
- 5 yellow potatoes, peeled and quartered
- 1 large carrot, peeled and sliced into rounds
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon tamarind paste
- 1 tablespoon oil
Instructions
- 1
Prepare the chicken: Place the boneless chicken thighs on a cutting board and cut them into bite-sized pieces.
⏱️ 5 min
- 2
Sauté the curry paste: Heat 1 tablespoon of oil in a large pan or wok over medium heat. Add 5 tablespoons of yellow curry paste and stir, sautéing it in the oil for about 1 minute until fragrant.
⏱️ 2 min
- 3
Combine with coconut milk: Pour 1/2 can of coconut milk into the pan with the curry paste. Stir until well combined and the paste is dissolved into the liquid.
⏱️ 2 min
- 4
Add chicken: Add the cut chicken pieces to the pan and stir to coat them thoroughly with the curry mixture.
⏱️ 3 min
- 5
Prepare vegetables: While the chicken is cooking, peel the large carrot and slice it into rounds. Peel the 5 yellow potatoes and cut each into quarters. Slice 1/2 onion into thick strips.
⏱️ 8 min
- 6
Add liquids and seasonings: Return to the pan with the chicken. Pour in 1 cup of chicken broth and the remaining 1/2 can of coconut milk. Add 1 tablespoon of brown sugar, 1 tablespoon of fish sauce, and 1 tablespoon of tamarind paste. Stir all the ingredients to combine.
⏱️ 3 min
- 7
Simmer the curry: Add the chopped potatoes, sliced carrots, and sliced onions to the pan. Stir the vegetables into the curry mixture. Cover the pan with a lid and let it simmer for 20 minutes, or until the chicken is cooked through and the vegetables are tender.
⏱️ 20 min
- 8
Serve: Remove the lid. To serve, place a mound of cooked rice in a bowl and ladle the Thai yellow curry, including chicken, potatoes, carrots, and onions, over and around the rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Yellow Curry
- 1 pound boneless chicken thighs, cut into bite-sized pieces
- 5 tablespoons yellow curry paste
- 1 can coconut milk
- 1 cup chicken broth
- 1/2 onion, sliced into thick strips
- 5 yellow potatoes, peeled and quartered
- 1 large carrot, peeled and sliced into rounds
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon tamarind paste
- 1 tablespoon oil
Instructions
- 1
Prepare the chicken: Place the boneless chicken thighs on a cutting board and cut them into bite-sized pieces.
⏱️ 5 min - 2
Sauté the curry paste: Heat 1 tablespoon of oil in a large pan or wok over medium heat. Add 5 tablespoons of yellow curry paste and stir, sautéing it in the oil for about 1 minute until fragrant.
⏱️ 2 min - 3
Combine with coconut milk: Pour 1/2 can of coconut milk into the pan with the curry paste. Stir until well combined and the paste is dissolved into the liquid.
⏱️ 2 min - 4
Add chicken: Add the cut chicken pieces to the pan and stir to coat them thoroughly with the curry mixture.
⏱️ 3 min - 5
Prepare vegetables: While the chicken is cooking, peel the large carrot and slice it into rounds. Peel the 5 yellow potatoes and cut each into quarters. Slice 1/2 onion into thick strips.
⏱️ 8 min - 6
Add liquids and seasonings: Return to the pan with the chicken. Pour in 1 cup of chicken broth and the remaining 1/2 can of coconut milk. Add 1 tablespoon of brown sugar, 1 tablespoon of fish sauce, and 1 tablespoon of tamarind paste. Stir all the ingredients to combine.
⏱️ 3 min - 7
Simmer the curry: Add the chopped potatoes, sliced carrots, and sliced onions to the pan. Stir the vegetables into the curry mixture. Cover the pan with a lid and let it simmer for 20 minutes, or until the chicken is cooked through and the vegetables are tender.
⏱️ 20 min - 8
Serve: Remove the lid. To serve, place a mound of cooked rice in a bowl and ladle the Thai yellow curry, including chicken, potatoes, carrots, and onions, over and around the rice.
⏱️ 2 min