Thai Yellow Chicken Curry
Description
With chicken, potatoes, and peppers simmered in coconut milk, this Thai-style yellow chicken curry is quick and delicious.
Ingredients
•
1 tablespoon olive oil
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3 tablespoons Thai yellow curry paste (such as Mae Ploy®)
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1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces
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2 (14 ounce) cans coconut milk
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1 cup chicken stock
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1 yellow onion, chopped
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3 small red potatoes, cut into cubes, or as needed
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3 red Thai chile peppers, chopped with seeds, or more to taste
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1 teaspoon fish sauce
Directions
1
Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
2
Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.
3
Stir fish sauce into chicken curry mixture just before serving.