This simple Thai Yellow Curry Recipe is made with chicken, potatoes, and vegetables and served over steamed rice. This recipe can simply be made vegan or vegetarian option, just remove the meat and sub with other protein. This recipe is really easy and a lot better than Thai eating places. This Yellow Curry is comfort food meets takeout at home. Or are these the identical thing? It’s so good, particularly for those who deal with your self with the coconut cream as an alternative of the usual coconut milk, and it’s so easy to make, you won’t even imagine it.
Thai Yellow Curry RecipeCourse: Main DishDifficulty: Easy
1 pound boneless skinless chicken breasts – cut into bite-sized pieces
10 baby golden yukon potatoes – cut into bite-sized pieces
1/2 to 1 cup water
1 (14-ounce) can coconut cream
1/3 cup yellow curry paste
half a yellow onion – sliced thinly
1 tablespoon oil
1 to 2 tablespoons brown sugar (optional)
2 teaspoons fish sauce (optional)
Optional serving: cilantro and rice
- Heat the oil in a large pot over medium low heat. Add the onions and saute for a couple of minutes till the onions are aromatic and softened. Add the chicken and curry paste, saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.
- Add the coconut cream and 1/2 cup water to the pot, then simmer for 20-30 minutes or till the chicken and potatoes are absolutely cooked, including extra water relying on the consistency you need for the sauce.
- Stir within the fish sauce and brown sugar to essentially take it up a notch. Serve over rice.