Thai Yellow Chicken Curry with baby gold potatoes is comfort food at it's finest! This easy-to-make curry can be ready in about 45 minutes.
Course Dinner, Main Course
Keyword yellow chicken curry
Prep Time 20minutes
Cook Time 25minutes
Total Time 45minutes
1/2cupdiced yellow oniondiced (~1/2 medium onion)
1 and 1/2teaspoonsminced garlic(~3 cloves)
1tablespoonsfinely minced ginger(from a 1 and 1/2 inch piece)
2teaspoonsyellow curry powder,separated
1/4cupyellow curry pasteNote 1
1poundbaby Yukon gold potatoes(cut into bite sized pieces, 6-8 pieces per baby potato)
1can (13.6 ounces)full-fat coconut milk(lite not recommended)
1poundboneless skinless chicken breast or thighs,cut into 1 inch pieces
fine sea salt and freshly cracked pepper
1 and 1/2teaspoonswhite sugar
Serve over/with: cooked basmati rice and naan bread
PREP: Start by prepping ingredients: dice the onion, mince the garlic, and mince the ginger. I peel the ginger with a spoon or vegetable peeler and then finely mince it. Chop the potatoes into bite sized pieces. I cut each baby Yukon gold potato in 6-8 pieces depending on the size of the potato. Keep the potato pieces fairly small so they’ll cook at the right time.
COOK: Heat 2 tablespoons coconut oil in a large, deep skillet over medium-high heat. Add the onion and sauté for 3-5 minutes, until onions begin to brown. Add the garlic and ginger. Stir to coat everything with the oil. Lower the heat and add in 1 and 1/2 teaspoons of curry powder, yellow curry paste, and coriander. Stir often for 2-3 minutes or until lightly toasted and fragrant. Add in the potatoes and stir to coat for 1 minute.
COOK CONT: Pour in the coconut milk and chicken stock. Scrape the bottom of the skillet periodically and press all potatoes below the liquid. Bring to a rapid simmer. Simmer rapidly (over medium heat; it should be bubbling at the edges but not boiling) for 20-30 minutes, stirring occasionally. The potatoes should be fork tender and sauce reduced; this happens at around 20-22 minutes for me. Add additional chicken stock if sauce is reducing too quickly and potatoes aren't getting tender (this could mean you may need to lower your heat a little. Alternatively, increase the heat slightly if potatoes aren't getting tender and the sauce isn't reducing). Add sugar, cilantro, and lime juice to the sauce (feel free to adjust these three ingredients to personal preference). If desired, add fish sauce.
CHICKEN: Meanwhile, cube chicken into small bite-sized pieces and toss with cornstarch, remaining 1/2 teaspoon curry powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In a separate skillet, add remaining 1 tablespoon coconut oil and heat over high heat. Add chicken and cook, stirring occasionally, until mostly cooked through, about 4-7 minutes depending on the size of the chicken chunks. Watch carefully to avoid overcooking and ending up with dry/bland chicken. Add the mostly cooked chicken pieces to the curry and finish cooking through for the last 1-2 minutes.
FINISHING: Remove curry from heat. Taste and adjust to seasonings (more salt and pepper if needed). Serve over cooked rice with warmed naan bread. (Rice and naan bread definitely help curb some of the heat from this curry).
Note 1: Yellow curry paste is surprisingly difficult to find in most stores; call ahead to check. You can always make your own curry paste, or buy on Amazon (what I do). I get Mae Ploy® Yellow Curry Paste