Thai Yellow Chicken Curry recipe

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Ingredients

1 tablespoon olive oil
3 tablespoons Thai yellow curry paste (such as Mae Ploy®)
1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces
2 (14 ounce) cans coconut milk
1 cup chicken stock
1 yellow onion, chopped
3 small red potatoes, cut into cubes, or as needed
3 red Thai chile peppers, chopped with seeds, or more to taste
1 teaspoon fish sauce

Nutrition Info

501 calories
carbohydrate: 22.2 g
cholesterol: 57.8 mg
fat: 36.1 g
fiber: 3.6 g
protein: 25.8 g
saturatedFat: 26.6 g
servingSize: -
sodium: 470.5 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken, stir to coat each piece.

  2. Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.

  3. Stir fish sauce into chicken curry mixture just before serving.

Recipe Yield

6 servings

Recipe Note

This Thai-style curry is fast and easy to make. It has a unique flavor that makes this dish anything but ordinary. Serve over jasmine rice.

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