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Prepare the chicken: Place the boneless chicken thighs on a cutting board and cut them into bite-sized pieces.

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.

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.

Add chicken: Add the cut chicken pieces to the pan and stir to coat them thoroughly with the curry mixture.

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.

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.

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.

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.

Prepare the chicken: Place the boneless chicken thighs on a cutting board and cut them into bite-sized pieces.

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.

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.

Add chicken: Add the cut chicken pieces to the pan and stir to coat them thoroughly with the curry mixture.

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.

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.

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.

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.
