Get the Recipe: Yellow Curry
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!
Ingredients
- 12 baby golden potatoes, halved
- 2 tbsp olive oil
- 1 yellow onion, finely diced
- 1 ½ pounds chicken breasts or thighs, cut into 1 inch cubes
- ¾ cup yellow curry sauce
- 14 ounces canned coconut cream
- ½ cup water
- 1 tsp fresh ginger
- 1 tsp minced garlic
- 1 tsp fish sauce, optional
- fresh cilantro, to garnish
Instructions
- 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.
Calories: 663kcal, Carbohydrates: 28g, Protein: 43g, Fat: 46g, Saturated Fat: 33g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 109mg, Sodium: 328mg, Potassium: 1355mg, Fiber: 6g, Sugar: 5g, Vitamin A: 7040IU, Vitamin C: 27mg, Calcium: 101mg, Iron: 5mg