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Thai yellow chicken curry

Thai Yellow Chicken Curry

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds boneless chicken thighs cut into bite-sized pieces
  • 2 cans 14 oz each coconut milk
  • 3 tablespoons Thai yellow curry paste
  • 2 tablespoons vegetable oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh grated ginger
  • 2 large potatoes peeled and cubed
  • 2 medium carrots sliced
  • 1 red bell pepper cut into strips
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 cup chicken broth
  • Juice of 1 lime
  • Fresh basil leaves for garnish
  • Cooked jasmine rice for serving

Method
 

  1. Heat oil in a large pot or Dutch oven over medium-high; cook onion 3-4 minutes until softened.
  2. Add garlic and ginger; cook 1 minute until fragrant. Stir in curry paste; cook 2 minutes, stirring constantly to bloom spices.
  3. Stir in coconut milk and broth to combine with paste; mix in fish sauce and sugar well.
  4. Add potatoes and carrots; simmer 10 minutes until vegetables start softening.
  5. Add chicken and pepper; simmer 12-15 minutes until chicken is cooked through and vegetables tender, stirring occasionally.
  6. Remove from heat; stir in lime juice. Taste; add fish sauce if needed.
  7. Serve over jasmine rice, garnished with basil.