Thai Yellow Chicken Curry with Potatoes
Prep
15m
Cook
25m
Total
40m
This Thai yellow chicken curry with potatoes is a rich and flavorful dish that combines tender chicken and creamy potatoes with the bold flavors of yellow curry paste and coconut cream. Garnish with fresh cilantro and serve over steamed jasmine rice for a deliciously satisfying meal.
Steps
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Nutrition Facts
Per serving779 calories
Calories from
- Protein 22%
- Carbs 39%
- Fat 39%
-
Fat High 33 g 50%
-
Saturated Fat High 24 g 120%
-
Carbohydrates High 75 g 25%
-
Fiber High 5 g 20%
-
Sugar High 10 g 20%
-
Protein High 41 g 82%
-
Cholesterol High 125 mg 41%
-
Sodium High 634 mg 26%
% Daily Value is 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.
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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