Name: Thai Yellow Chicken Curry
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Olive oil - 1 tablespoon; Thai yellow curry paste (such as Mae Ploy®) - 3 tablespoons; Cooked skinless, boneless chicken breast, cut into bite-size pieces - 1 pound; Coconut milk - 2 (14 ounce) cans; Chicken stock - 1 cup; Yellow onion, chopped - 1; Red potatoes, cut into cubes, or as needed - 3 small; Red Thai chile peppers, chopped with seeds, or more to taste - 3; Fish sauce - 1 teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Thai Yellow Chicken Curry

1. Olive oil - 1 tablespoon

2. Thai yellow curry paste (such as Mae Ploy®) - 3 tablespoons

3. Cooked skinless, boneless chicken breast, cut into bite-size pieces - 1 pound

4. Coconut milk - 2 (14 ounce) cans

5. Chicken stock - 1 cup

6. Yellow onion, chopped - 1

7. Red potatoes, cut into cubes, or as needed - 3 small

8. Red Thai chile peppers, chopped with seeds, or more to taste - 3

9. Fish sauce - 1 teaspoon

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.