THAI-STYLE YELLOW CHICKEN CURRY
4 servings
Thai yellow curry tends to be milder than green or red curry and uses nam prik gaeng karee, or yellow curry paste. The vegetables in yellow chicken curry are simple—just potatoes and onions—but you can, of course, add other vegetables to the mix, including Thai eggplant, zucchini, or bell pepper. Red curry paste may be substituted for the yellow, if desired. For a similar noodle dish that uses bone-in chicken, see Khao Soi Gai.
Heat in a large skillet over medium heat:
- 1 tablespoon vegetable or coconut oil
Add and cook, stirring, until fragrant and starting to brown:
- 4 tablespoons yellow curry paste
Stir in and bring to a simmer:
- One 13 ½-ounce can coconut milk
- ½ cup chicken stock or broth
- 2 tablespoons fish sauce
Stir in:
- 1 pound yellow or red potatoes, cut into 1-inch chunks
- 1 medium onion, thinly sliced
Cover and cook until the potatoes are almost tender, about 10 minutes. Stir in:
- 1 pound boneless, skinless chicken thighs, cut into 1 ½-inch chunks
Continue to simmer, covered, until the chicken is cooked through, about 6 minutes. Stir in:
- 1 tablespoon lime juice
Taste and add more fish sauce or salt and lime juice if needed. Serve with:
- Cooked jasmine rice