Yellow Chicken Curry
Yellow chicken curry with potatoes, carrots, onions and bell peppers in a rich creamy coconut sauce.
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time28 minutes mins
Course: Main Dish
Cuisine: Asian
Servings: 4 servings
Calories: 776kcal
- 1 pound chicken thighs boned, skinless, diced into bite-sized pieces.
- 2 cans coconut milk 13.5 ounces each
- 4 Tablespoons yellow curry paste
- 3 Yukon gold potatoes about 1 pound, peeled and cubed
- 4 carrots peeled and sliced about 1/4" thick
- 1 green bell pepper chopped
- onion peeled and chopped
- 1 Tablespoon fish sauce peeled and grated*
- 1 lime juiced
- 1 teaspoon sugar
- Kosher salt to taste
Chop chicken into bite sized pieces.
Peel and chop potatoes into large chunks about 1". Slice carrots int 1/4" rounds. Chop bell pepper and onion into large chunks.
In a large saucepan bring coconut milk to a gentle simmer. Whisk in curry paste. Add chicken, carrots, potatoes, and carrots and bring to a boil. Keep curry on a low boil until potatoes are fork tender, about 30 minutes.
Add bell peppers and continue cooking another 10 minutes.
Remove from the heat and add the juice of one lime, fish sauce and sugar.
Garnish with chopped Thai, regular basil or cilantro. Serve over white rice.
Serving: 1serving | Calories: 776kcal | Carbohydrates: 38g | Protein: 26g | Fat: 61g | Saturated Fat: 42g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 516mg | Potassium: 1450mg | Fiber: 6g | Sugar: 7g | Vitamin A: 12755IU | Vitamin C: 56mg | Calcium: 105mg | Iron: 9mg