Description
Golden, fragrant coconut curry with tender chicken and buttery potatoes—pure Thai comfort in one bowl.
Ingredients
Scale
- 1 lb Boneless skinless chicken breasts
- 3 tbsp Yellow curry paste
- 1 can Coconut cream or coconut milk
- 4 Baby Yukon gold potatoes
- 2 tbsp Avocado oil
- 1 Yellow onion, sliced
- 2 tbsp Fish sauce
- 1 tbsp Brown sugar
- 1 cup Water or broth
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- Jasmine rice (for serving)
Instructions
- Heat avocado oil in a deep skillet or pot over medium heat; sauté sliced onion until soft.
- Stir in yellow curry paste and cook until fragrant and glossy.
- Add chicken pieces and toss to coat in the curry paste.
- Pour in coconut cream and water or broth; bring to a gentle simmer.
- Add halved potatoes, cover, and simmer until tender.
- Season with fish sauce, brown sugar, and salt to balance flavors.
- Garnish with chopped cilantro and serve over jasmine rice.
Notes
- Adjust the level of curry paste according to your spice preference.
- For a richer flavor, use coconut cream instead of coconut milk.
- Serve with lime wedges for an extra zing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg