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Thai Yellow Chicken Curry | Daily Dine

Thai Yellow Chicken Curry

With chicken, potatoes, and peppers simmered in coconut milk, this Thai-style yellow chicken curry is quick and delicious.

dinnerasian-inspiredthai

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6

Nutritional Information

Calories:501 kcal

Carbohydrate:22 g

Cholesterol:58 mg

Fat:36 g

Dietary Fiber:4 g

Protein:26 g

Saturated Fat:27 g

Sodium:471 mg

Sugar:4 g

Unsaturated Fat:0 g

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

Instructions

Step 1
Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
Step 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.
Step 3
Stir fish sauce into chicken curry mixture just before serving.