Ingredients for - Thai Yellow Chicken Curry
2.
Thai yellow curry paste (such as Mae Ploy®) 3 tablespoons
3.
Cooked skinless, boneless chicken breast, cut into bite-size pieces 1 pound
7.
Red potatoes, cut into cubes, or as needed 3 small
8.
Red Thai chile peppers, chopped with seeds, or more to taste 3
How to cook deliciously - Thai Yellow Chicken Curry
1 . Stage
Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
2 . Stage
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 . Stage
Stir fish sauce into chicken curry mixture just before serving.
Recipe information
Cooking:
15 min.
Servings per container:
6
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