Thai Yellow Curry with Chicken
Thai Yellow Curry Chicken is mild in spice and a one pot meal that’s creamy and comforting.
Ingredients
- 2 Tbsp Coconut oil Or a neutral tasting oil
- 2 Tbsp Yellow Curry Paste
- 1.5 lb Chicken Breast thinly sliced
- ½ White Onion chopped into small cubes
- 4 Carrots peeled, chopped into .5 inch discs
- 1 Russet Potato or 2 Yukon Potatoes peeled and cut into small cubes
- 1 13.5oz can Full Fat Coconut milk + ½ can of water or 2 Cans Coconut Milk
- 1 Tbsp Coconut Sugar or brown sugar Taste to see if more needs to be added
- Fish sauce optional- taste curry before adding
- Rice or cauliflower rice for serving
Instructions
- Heat a pot or dutch oven over medium heat with coconut oil and curry paste. Heat for about a minute while stirring.
- Add onion and cook for a couple minutes to soften, then add Chicken breast and cook thoroughly.
- 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.