Yellow Chicken Curry
Yellow chicken curry with potatoes, carrots, onions and bell peppers in a rich creamy coconut sauce.
Servings: 4 servings
Calories: 776kcal
Ingredients
- 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
Instructions
- 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.