Saucepan@saucepan · Shared this recipeFollowThai · dinnerThai Yellow Curry ChickenA rich and mildly spiced Thai yellow curry with chicken, potatoes, and tomatoes in coconut milk, ready in about 80 minutes.total1 hr 20 minprep20 mincook1 hrservings4Original recipe on hot-thai-kitchen.comKeep this recipeAdd a copy of Thai Yellow Curry 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 servings5 tbsp store-bought yellow curry paste, 75-90 ml, note 1, or half of this yellow curry paste recipe2 lb bone-in chicken thighs, 900 g2 cup coconut milk, 480 ml10.5 oz waxy potatoes, 300 g, cut in 1-inch chunksHalf a medium onion, cut in 1 cm strips1 cup water, 240 ml, or as needed1 tbsp fish sauce, 15-30 ml1.5 tbsp palm sugar, 18 g, finely chopped, packed1 tbsp tamarind paste, 15-20 ml, note 2, store bought or homemade1 cup cherry or grape tomatoes, 100 gOptional garnish: fried shallots, store bought or homemadeJasmine rice for servingStepsClear checksTap an ingredient or step to check it off.1Step 1: In a medium pot, bring ¾ cup (180 ml) of the coconut milk to a boil over medium high heat. Add the curry paste and mix well, then turn the heat down to medium. Keep stirring until the mixture is very thick, and the coconut oil separates from the paste. (The oil may not separate depending on the coconut milk you're using. This is okay, just move on.)2Step 2: Add the remaining coconut milk and stir to mix. Then add the chicken, 1 Tbsp of fish sauce, 1 Tbsp palm sugar, 1 Tbsp of tamarind, and just enough water to keep the chicken barely submerged. Bring to a simmer, and let the chicken simmer gently for 30 minutes.3Step 3: Meanwhile, pierce the cherry tomatoes with the tip of a paring knife, making about a half-inch incision. This is to create a vent for hot tomato juice to exit, preventing them from exploding in your mouth!4Step 4: Once the chicken is done, add the potatoes and onion and simmer for another 15 minutes or until chicken is fork tender and the potatoes are fully cooked. Top it up with more water as needed to keep the potatoes barely submerged.5Step 5: Taste and adjust seasoning with the remaining fish sauce, sugar and tamarind as needed. Turn off the heat and immediately stir in the pierced cherry tomatoes and let the residual heat of the curry gently cook the tomatoes for a few minutes before serving.6Step 6: Sprinkle with fried shallots, if desired. Serve with jasmine rice.getsaucepan.com/r/a8bf7505-256e-4954-a158-1ae13c0c264b · Original: https://hot-thai-kitchen.com/yellow-curry-chicken/
