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Thai Yellow Chicken Curry with Potatoes

Prep 15m
·
Cook 25m
·
Total 40m
Thai Yellow Chicken Curry with Potatoes Image

Ingredients

(Servings: 6)

For The Yellow Curry

For Serving

Steps

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Nutrition Facts

  • Calories
    779kcal
    38%
  • Fat
    33g
    50%
  • Saturated Fat
    24g
    120%
  • Carbohydrates
    75g
    25%
  • Fiber
    5g
    20%
  • Sugar
    10g
    20%
  • Protein
    41g
    82%
  • Cholesterol
    125mg
    41%
  • Sodium
    634mg
    26%
Percent Daily Values are based on a 2,000 calorie diet.

Notes

For store-bought yellow curry paste, I like theMaesri brand(affiliate link)which I buy on Amazon. If you use this, you likely will only need 2-3 tablespoons rather than 1/4 cup of the homemade paste.

Coconut cream is like a richer, thicker version of coconut milk. I have used both over the years.

If you are wanting a bit more thickness to your sauce after simmering, add 1 tablespoon cornstarch dissolved in 1 tablespoon cold water to the bubbling pot to thicken it up slightly.

The nutrition label does not include the rice.

Need some tips on how to thinly slice that onion? Check out this guide on how to cut an onion.

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