Yellow Chicken Curry

A fragrant and comforting Thai-style yellow curry with tender chicken and vegetables in a creamy coconut sauce.

Ingredients #

• 2 tablespoons coconut oil or vegetable oil
• 2-3 tablespoons yellow curry paste
• 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 medium potatoes, peeled and cut into 1-inch cubes
• 1 large carrot, sliced
• 1 red bell pepper, sliced
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish
• Steamed jasmine rice (for serving)

Directions #

• Heat the oil in a large pot or deep skillet over medium-high heat.
• Add the yellow curry paste and cook, stirring constantly, until fragrant, about 1-2 minutes.
• Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes.
• Add the onion, garlic, and ginger. Cook until the onion begins to soften, about 3 minutes.
• Add the potatoes and carrots. Stir to coat with the curry paste.
• Pour in the coconut milk and chicken broth. Stir well to combine.
• Add the fish sauce and brown sugar. Bring to a boil, then reduce heat to low.
• Simmer uncovered for 15-20 minutes, or until the potatoes are tender and the chicken is cooked through.
• Add the bell pepper and cook for another 5 minutes.
• Stir in the lime juice and season with salt and pepper to taste.
• Garnish with fresh cilantro and serve over steamed jasmine rice.