Name: Thai Yellow Chicken Curry with Potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: For the yellow curry:; 1 tablespoon avocado oil; half a yellow onion, sliced thinly; 1 pound boneless skinless chicken breasts, cut into bite-sized pieces; 1/4 cup yellow curry paste; 10 baby golden yukon potatoes, cut into halves or bite-sized pieces; one 14-ounce can unsweetened coconut cream or coconut milk (see notes); 1/2 – 1 cup water or broth; a heavy pinch of salt; 2 teaspoons fish sauce (optional); 1–2 tablespoons brown sugar (optional); For serving:; 1/4 cup chopped cilantro for serving; 2 cups uncooked jasmine rice

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.

Thai Yellow Chicken Curry with Potatoes

Ingredients

For The Yellow Curry

For Serving

Steps

Notes

Nutrition Facts