Thai Yellow Curry Chicken is mild in spice and a one pot meal that’s creamy and comforting.
Heat a pot or dutch oven over medium heat with coconut oil and curry paste. Heat for about a minute while stirring.
Next add carrots, potatoes, and coconut milk. I also added ½ can of water or you can use 2 cans of coconut milk for a creamier curry.
Bring to a boil, place lid and reduce heat to a simmer for about 15 minutes or until the potatoes and carrots are soft. Stir occasionally while the curry is simmering. Taste curry and see if sugar, salt or fish sauce is needed.
Serve with Jasmine Rice or Cauliflower Rice.