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Thai Yellow Chicken Curry with Potatoes

A comforting and flavorful dish featuring creamy coconut and yellow curry with tender chicken and hearty potatoes, perfect for family meals.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon avocado oil
  • ½ cup yellow onion, sliced thinly
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • ¼ cup yellow curry paste
  • 10 pieces baby golden Yukon potatoes, halved or cut into bite-sized pieces
  • 1 14-ounce can unsweetened coconut cream (or coconut milk)
  • ½ – 1 cup water or broth
  • a heavy pinch salt
  • 2 teaspoons fish sauce (optional)
  • 1 – 2 tablespoons brown sugar (optional)

Method
 

Preparation
  1. Heat the avocado oil in a large pot over medium heat.
  2. Add the sliced onion and sauté until translucent.
  3. Add the chicken pieces and cook until browned.
  4. Stir in the yellow curry paste and cook for another minute.
  5. Add the potatoes and coconut cream (or milk).
  6. Pour in the water or broth to reach your desired consistency.
  7. Season with salt, fish sauce, and brown sugar if desired.
  8. Bring to a simmer, cover, and cook for about 20-25 minutes until the potatoes are tender and the chicken is cooked through.
Serving
  1. Serve hot with rice.

Notes

You can store leftovers in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, consider freezing it for up to 2-3 months. Adjust the curry paste to your taste for desired spiciness, and you can add other vegetables for color and nutrition.