Thai Yellow Chicken Curry

Name: Thai Yellow Chicken Curry
Prep time: 15 min
Cook time: 30 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 3 tablespoons Thai yellow curry paste (such as Mae Ploy®); 1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces; 2 (14 ounce) cans coconut milk; 1 cup chicken stock; 1 yellow onion, chopped; 3 small red potatoes, cut into cubes, or as needed; 3 red Thai chile peppers, chopped with seeds, or more to taste; 1 teaspoon fish sauce

⏱️ Ready in 45 min 🥄 Prep 15 min 🔥 Cook 30 min 👥 6 servings 👁️ 16 views

This Thai-style curry is fast and easy to make. It has a unique flavor that makes this dish anything but ordinary. Serve over jasmine rice.

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🔗 Recipe adapted from AllRecipes

#Curry #Under 1 Hour #Dinner

📊 At a Glance

Prep 15 min

Cook 30 min

Serves 6

Difficulty Medium

🛒 Ingredients

1 tablespoon olive oil

3 tablespoons Thai yellow curry paste (such as Mae Ploy®)

1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces

2 (14 ounce) cans coconut milk

1 cup chicken stock

1 yellow onion, chopped

3 small red potatoes, cut into cubes, or as needed

3 red Thai chile peppers, chopped with seeds, or more to taste

1 teaspoon fish sauce

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 501

% Daily Value*

Total Fat 36.1g 46%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 471mg 20%

Total Carbohydrate 22.2g 8%

Dietary Fiber 3.6g 13%

Total Sugars 3.6g

Protein 25.8g 52%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Heat oil in a skillet over medium-high heat.

Stir curry paste into oil until smooth.

Add chicken; stir to coat each piece.

Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes.

Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture.

Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes.

Remove from heat.

Stir fish sauce into chicken curry mixture just before serving.