Thai · Dinner
Yellow Curry Chicken
Bone-in chicken thigh simmered in a coconut milk yellow curry built on turmeric, cumin, and coriander paste, sweetened lightly with brown sugar and rounded with fish sauce and lime. Potato and onion soften in the broth, giving a fragrant, medium-spiced curry served over jasmine rice.
$5
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
623Calories
42.8gProtein
31.9gFat
42.3gCarbs
8.1gSugar
3.7gFiber
1087mgSodium
197mgChol
16.2gSat Fat
1005mgPotassium
72mgCalcium
3.5mgIron
0.6mcgVitamin B12
19mgVitamin C
gluten-free
protein-rich
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Pat chicken thigh dry and cut into 2–3 pieces; peel potato and cut into 2cm cubes.
2
Bloom
Heat vegetable oil in a saucepan over medium heat, stir in curry paste and garlic, cook 1 minute until fragrant and oil separates at edges.
3
Sear
Add chicken pieces to saucepan over medium-high heat for 3 minutes until surface is opaque and lightly coloured.
4
Simmer
Pour in coconut milk, add onion and potato, bring to gentle simmer over medium-low heat for 20–25 minutes until chicken pulls easily from bone and potato is fork-tender.
5
Finish
Stir fish sauce, brown sugar, and lime juice into saucepan off the heat until sauce looks glossy.
6
Plate
Spoon curry and sauce over jasmine rice in a bowl and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz425g, bone-in chicken thigh
- 1 cup240ml coconut milk
- 2 tbsp2 tbsp yellow curry paste
- 11 onion
- 5.6 oz160g potato
- 2 tsp2 tsp fish sauce
- 2 tsp2 tsp brown sugar
- 2 tsp2 tsp lime juice
- 1 tbsp1 tbsp vegetable oil
- 4 cloves4 cloves garlic
