Saucepan@saucepan · Shared this recipeFollowThai · dinnerAuthentic Thai Yellow Curry with ChickenA creamy Thai yellow curry with chicken, potatoes, carrots, and onions, served over jasmine rice.total35 minprep20 mincook15 minservings4Original recipe on maddysavenue.comKeep this recipeAdd a copy of Authentic Thai Yellow Curry with Chicken to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings1 tbsp virgin coconut oil4 tbsp yellow curry paste2 15-ounce cans of coconut milk, high quality, see notes1 or 2 cups chicken stock4 carrots, peeled and sliced into 1/8″ rounds4 medium-size potatoes, peeled and cut into bite-size pieces1 yellow onion, sliced into wedges, then halved2 chicken breasts, very thinly sliced1.5 tsp fish sauce, plus more to taste0.75 tsp salt, plus more to taste1.5 tsp sugar, plus more to tastecilantro, for garnishlime wedges, for garnishserve with jasmine riceStepsClear checksTap an ingredient or step to check it off.1Step 1: In a large pot, heat the coconut oil over medium-high heat.2Step 2: Add the curry paste to the oil, and stir-fry until fragrant, about two minutes. Take care to scrape any bits that stick to the bottom of the pot with your spoon.3Step 3: Spoon in the coconut solids from the top of the can first, and allow it to fry with the paste for a minute. Stir in the rest of the coconut milk (or coconut cream) and 1 cup of chicken stock. If you would like the curry to be thinner/soupier, then you can add 1 more cup of stock. Bring to a low boil, then turn the stove down to a simmer.4Step 4: Stir in the potatoes. When the potatoes are about halfway cooked through, stir in the carrots and onions.5Step 5: Once the carrots are almost fork-tender, add in the thinly sliced chicken and cook for two or three minutes, until the chicken is just cooked through and tender. Pay attention not to overcook the chicken, this process doesn’t take long.6Step 6: Remove the pot from the heat. Stir in the fish sauce, salt, and sugar, adjusting each to suit your tastes.7Step 7: Serve the curry in bowls, over jasmine rice. Garnish with cilantro and lime wedges.getsaucepan.com/r/0969ff78-0749-4ccd-a8e3-cbbfd037e8ad · Original: https://maddysavenue.com/authentic-thai-yellow-curry-recipe/
