Thai Yellow Chicken Curry with Potatoes
Thai Yellow Chicken with Potatoes is a delightfully easy but super flavorful recipe. Simply combine a homemade curry paste with chicken, potatoes, carrots, onions, and coconut milk and let a little bit of simmering work its magic.
Servings: 6 servings
Ingredients
Yellow Curry Paste
- 4 cloves garlic crushed
- 2 tsp. ginger paste or grated ginger
- 2-6 Thai chili peppers finely diced
- 1 ½ tsp. salt
- 1 Tbsp. turmeric
- 1 Tbsp. curry powder mild
- 1 tsp. coriander ground
- 1 Tbsp. lemongrass paste
Yellow Chicken Curry
- 2 Tbsp. olive oil
- 1 ½ cups sweet onions cut into 1-inch pieces
- 1 lb. chicken cut into 1-inch cubes
- 1 red bell pepper cut into 2-inch strips
- 1 ½ cups carrots cut into ½-inch pieces
- 1 ½ cups Yukon gold potatoes cut into ¾-inch cubes
- 2 15-oz. cans full-fat coconut milk or one can lite and one can full-fat
- 1 Tbsp. white sugar
- ½ tsp. salt
Instructions
For the Yellow Curry Paste:
- Combine all yellow curry paste ingredients together in the bowl of a small food processor. (If you have a 6+ cup processor you may want to double the recipe.)
- Process ingredients for 2-4 minutes, or until ingredients become a thick paste.
For the Yellow Chicken Curry:
- Drizzle olive oil into a large pan over medium heat and add onions. Saute for 3-5 minutes.
- Add chicken and curry paste. Saute over medium heat for 3-5 more minutes, or until chicken is almost done cooking.
- Add red bell peppers, carrots, potatoes, milk, sugar, and salt. Stir until well combined.
- Bring curry to a boil and then reduce heat to a simmer. Cover and let simmer for 25-35 minutes or until potatoes and carrots are fork tender.
- Serve yellow chicken curry over jasmine rice and enjoy!
Notes
Meal Prep and Storage
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- How to prep ahead: Feel free to make the curry paste a couple of days before. If needed, chop the veggies and store in a bag in the fridge for up to 2 days.
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- How to store: Prepare the entire recipe as outlined below, let it come to room temperature, and then store it in an airtight container in the refrigerator for up to 3-4 days.
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- How to freeze: You absolutely can freeze your leftover yellow curry for up to 3-4 months. Let it come to room temperature, and then place in the refrigerator in an airtight container for at least 4 hours before transferring to the freezer.
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- How to reheat: If refrigerated, you can reheat the yellow curry on the stovetop (personal preference) or quickly reheat it in the microwave. If stored in the freezer, let it thaw naturally in the refrigerator and then reheat on the stove or in the microwave.
Nutrition
Calories: 220kcal | Carbohydrates: 19g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 759mg | Potassium: 792mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6075IU | Vitamin C: 43.5mg | Calcium: 65mg | Iron: 4.1mg