This Thai yellow curry recipe is incredibly flavorful! It features chicken, potatoes, a thick curry sauce and loads of flavor. This one pan recipe is great for family dinners, meal prep and leftovers!
First, add potatoes and enough water to cover them to a pot. Boil for 7 minutes, or until slightly softened. Drain, pat dry and carefully slice in half. Set aside.
In a large skillet, add olive oil and diced onion. Cook for 3 to 4 minutes on medium heat. Stir occasionally to prevent burning.
Then, add chicken to the skillet. Cook for 3 minutes on each side.
Add all remaining ingredients and halved potatoes to the skillet. Stir to combine.
Bring to a light boil. Simmer for 20 minutes or until potatoes are tender and chicken is cooked through. Add more water to the skillet as needed.
Finally, remove from heat. Serve with fresh cilantro if desired.
Notes
Boiling the potatoes helps them become fork tender. Skipping this step will result in potatoes that may be too firm.
The sauce will thicken as it continues to cook. Add more water or curry sauce to the skillet as needed.
Store leftovers in the fridge for up to 4 days.
To reheat, add leftovers to a skillet with some water or more sauce. Cook on low heat until warmed through.