Description
Experience the vibrant flavors of Thailand with this delightful Thai Yellow Chicken Curry. Tender chicken thighs simmered in creamy coconut milk, paired with hearty potatoes and fragrant spices create a comforting dish that is perfect for any occasion. Easy to make and sure to impress, this curry will transport your taste buds straight to the streets of Thailand.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 2 medium Yukon Gold potatoes, diced
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp yellow curry paste
- 1 inch fresh ginger, grated
- 4 cloves garlic, minced
- 2 tbsp lime juice
- ¼ cup fresh basil leaves, chopped
- 2 tbsp vegetable oil
- Salt to taste
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add minced garlic and grated ginger; sauté until fragrant, about 1 minute.
- Add boneless chicken thighs and diced potatoes to the pot. Cook until the chicken is slightly browned on all sides, approximately 6 to 8 minutes.
- Stir in yellow curry paste until well combined, then gradually add coconut milk while mixing thoroughly.
- Reduce heat to low, cover the pot, and let it simmer for 25-30 minutes or until potatoes are fork-tender and chicken is cooked through.
- Remove from heat; stir in lime juice and chopped basil just before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg